1 package hot roll mix
1 1/4 cups hot water
2 tablespoons vegetable oil
1 cup Ricotta cheese
1 cup grated Mozzarella cheese
1 8-ounce package cream cheese, softened
1/2 pound crab meat
4 chopped green onions
1 clove garlic, minced fine
1 small can chopped olives
1 tablespoon chopped parsley
OR
1 teaspoon dried parsley
Servings: 5
1. In large bowl, combine flour mixture and yeast from hot roll mix. Stir in water and oil until moistened. Turn dough out onto lightly floured surface. With greased hands, shape into ball and knead dough 3 minutes or until no longer sticky. Divide dough into 10 equal parts and cover loosely with plastic wrap and cloth towel.
2. In medium bowl, combine remaining ingredients and mix well. On lightly floured surface, roll each ball of dough to an eight inch circle. Spoon 1/3 cup filling over half of dough to within 1" of edge. Brush edge with water. Fold dough in half over filling, press edges to seal and flute decoratively. Place on greased cookie sheet, and brush with oil. Bake 400 for 25-30 minutes, or until brown.
Baking Time: 30 minutes
Notes: Variation: Turn the calzone from a main dish to an appetizer by wrapping 1 tablespoon of the filling in fillo dough wrappers.
1 1/4 cups hot water
2 tablespoons vegetable oil
1 cup Ricotta cheese
1 cup grated Mozzarella cheese
1 8-ounce package cream cheese, softened
1/2 pound crab meat
4 chopped green onions
1 clove garlic, minced fine
1 small can chopped olives
1 tablespoon chopped parsley
OR
1 teaspoon dried parsley
Servings: 5
1. In large bowl, combine flour mixture and yeast from hot roll mix. Stir in water and oil until moistened. Turn dough out onto lightly floured surface. With greased hands, shape into ball and knead dough 3 minutes or until no longer sticky. Divide dough into 10 equal parts and cover loosely with plastic wrap and cloth towel.
2. In medium bowl, combine remaining ingredients and mix well. On lightly floured surface, roll each ball of dough to an eight inch circle. Spoon 1/3 cup filling over half of dough to within 1" of edge. Brush edge with water. Fold dough in half over filling, press edges to seal and flute decoratively. Place on greased cookie sheet, and brush with oil. Bake 400 for 25-30 minutes, or until brown.
Baking Time: 30 minutes
Notes: Variation: Turn the calzone from a main dish to an appetizer by wrapping 1 tablespoon of the filling in fillo dough wrappers.
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