Recipe - Mini Pepperoni Calzones

1 10 ounce pkg refrigerated pizza
dough
1 Egg; beaten
2 teaspoon Water
2 tablespoon (to 3) Parmesan cheese

PEPPERONI FILLING
1/3 cup Pepperoni; finely chopped
One fourth cup Green pepper; finely chopped
One fourth cup Pizza sauce of your choice
2 tablespoon Onion; finely chopped
One half teaspoon Dried Italian seasoning;
crushed

BROCCOLI FILLING
One half cup Broccoli; finely chopped
1/3 cup Soft style cream cheese with
chives
2 tablespoon Pimiento; minced
1 tablespoon Parmesan cheese; grated
One half teaspoon Lemon peel; finely shredded
Dash of pepper

Each filling recipe provides enough to make 25 mini calzones. If you want
to make 50 calzones, double dough needed.

For fillings: Mix all of Pepperoni Filling ingredients together and mix
all Broccoli Filling ingredients together. Blend each well. Use immediately
or cover and chill for up to 24 hours.

For mini calzones: Unroll pizza dough. On a lightly floured surface roll
dough into a 15" square. Cut 25 3" squares. Spoon a slightly rounded
teaspoon of either the Pepperoni Filling or the Broccoli Filling atop each
dough square. Brush edges of each dough square with water. Lift one corner
of each square and stretch dough over the filling to the opposite corner,
making a triangle. Press edges together and seal well with a fork.

Arrange calzones on a greased baking sheet. Prick tops with a fork.
Combine egg and water. Brush calzones with egg mixture.

Bake in a 425 oven for 10 to 12 minutes. During the last 3 minutes of
baking time, sprinkle each with Parmesan cheese. Let stand for 5 minutes
before serving. May be served with warm pizza sauce for dipping.
Posted to FOODWINE Digest 15 November 96

Date: Fri, 15 Nov 1996 14:32:45 0500

From: Laura Hunter LHunter722@AOL.COM