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Surprise Calzones

Yield Makes 20 servings


  • 1 (15-ounce) container ricotta cheese
  • 1 cup (4 ounces) shredded provolone cheese
  • 1 cup (4 ounces) shredded Parmesan cheese
  • 1/2 cup chopped fresh basil
  • 2 garlic cloves, pressed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 (10.2-ounce) cans refrigerated jumbo biscuits
  • 1 large egg
  • 1 tablespoon water
  • 1 (14 1/2-ounce) can diced tomatoes, drained

How to Make It

  1. Stir together first 7 ingredients. Split biscuits in half; roll each half into a 4-inch circle on a lightly floured surface.

  2. Whisk together egg and 1 tablespoon water in a small bowl until blended.

  3. Spoon ricotta mixture evenly onto each circle, leaving a 1-inch border. Top evenly with tomato. Brush edges lightly with water. Fold dough over filling. Press edges with a fork to seal; prick tops. Brush calzones with egg mixture. Place on lightly greased baking sheets.

  4. Bake at 450° for 6 to 8 minutes or until golden brown. (Do not overbake.) Serve immediately.