Best Crescent Three Cheese Calzone Recipes

Crescent Three Cheese Calzone image

Provided by Jamallah Bergman @pmyodb1

Number Of Ingredients 15

2 - eggs
1 - (15oz) container (1 3/4 cups)ricotta cheese
2 ounce(s) shredded mozzarella cheese (1/2 cup)
1/4 cup(s) grated parmesan cheese
1/2 teaspoon(s) salt,if desired
1/2 teaspoon(s) dried basil leaves
1/2 teaspoon(s) dried oregano leaves
1/4 teaspoon(s) pepper
1 clove(s) garlic,minced or 1/8 tsp instant minced garlic
2 can(s) refrigerated crescent rolls
SAUCE
2 can(s) tomato sauce with mushrooms
2 to 4 tablespoon(s) red wine,if desired
1/4 teaspoon(s) dried apples
1/4 teaspoon(s) dried oregano leaves

Steps:

Heat oven to 375. In large bowl,beat eggs slightly. Add cheeses,salt,1/2 tsp basil,1/2 tsp oregano,pepper and garlic; blend well. Separate dough into 8 rectangles;firmly press perforations to seal. Press or roll out each to 7x5 inch rectangle. Spoon scant 1/3 cup cheese mixture onto half of each rectangle to within 1 inch of edges. Fold dough in half over filling; firmly pinch edges to seal. Place on ungreased cookie sheet. With sharp knife,cut 3 slits in top of each rectangle. Bake at 375 for 14 to 17 minutes or until deep golden brown.
In small saucepan,combine all sauce ingredients;bring to a boil. Reduce heat;simmer uncovered 15 minutes to blend flavors. Spoon over each serving.

Crescent Three-Cheese Calzone image

Number Of Ingredients 15

2 eggs
1 (15-ounce) container (1 3/4 cups) ricotta cheese
1/2 cup (2 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt, if desired
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 garlic clove, minced or 1/8 teaspoon instant minced garlic
2 (8-ounce) cans refrigerated crescent rolls
SAUCE
2 (8-ounce) cans tomato sauce with mushrooms*
2 to 4 tablespoons red wine, if desired
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves

Steps:

Heat oven to 375°F. In large bowl, beat eggs slightly. Add cheeses, salt, 1/2 teaspoon basil, 1/2 teaspoon oregano, pepper and garlic blend well. Separate dough into 8 rectangles firmly press perforations to seal. Press or roll out each to 7 x 5-inch rectangle. Spoon scant 1/3 cup cheese mixture onto half of each rectangle to within 1 inch of edges. Fold dough in half over filling firmly pinch edges to seal. Place on ungreased cookie sheet. With sharp knife, cut 3 slits in top of each filled rectangle. Bake at 375°F. for 14 to 17 minutes or until deep golden brown. In small saucepan, combine all sauce ingredients bring to a boil. Reduce heat simmer uncovered 15 minutes to blend flavors. Spoon over each serving.TIPS: *One (8-oz.) can tomato sauce and 1 (2.5-oz.) jar sliced mushrooms, drained, can be substituted for the tomato sauce with mushrooms.To reheat, wrap loosely in foil heat at 375°F. for 15 to 20 minutes or until warm.Nutrition Per Serving: Calories 350 Protein 15g Carbohydrate 30g Fat 19g Sodium 1030mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves