Crescent Three-Cheese Calzone

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Crescent Three-Cheese Calzone

2 eggs

1 (15 oz) container ricotta cheese

2 ozs ( 1/2 cup) shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 tsp salt (optional)

1/2 tsp dried basil leaves

1/2 tsp dried oregano leaves

1/4 tsp pepper

1 garlic clove, minced

2 (8 oz) cans refrigerated crescent rolls

SAUCE:

2 (8 oz) cans tomato sauce with mushrooms

2 to 4 tbsps beef broth

1/4 tsp dried basil

1/4 tsp dried oregano

Heat oven to 375 deg F. In a large bowl, beat eggs lightly. Stir in

cheeses, salt, basil, oregano, pepper and garlic.

Separate dough into rectangles. Press or roll out each to 7-by-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 for 14 to 17 minutes.

In small saucepan, combine all sauce ingredients and bring to a boil.

Reduce heat and simmer, uncovered, for 15 minutes to blend flavors.

Serve calzones topped with sauce. Makes 8 servings.

Serves 8

314 Calories;11g Fat;76mg Chol;16g Protein;38g Carbs;2g Fiber;709mg Sodium

Marilyn

Moderator for

Diabetic_Recipes

dnevessr@...

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