Rezept: |

Rezept drucken
|

ins Rezeptbuch legen
|

als email versenden
|

MealMaster - Ansicht
|

Rezept als PDF
|

Rezept benoten
|

Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 Dose | Refrigerated parker house rolls |
1 Dose | Tomato sauce with onion; (8 oz.) |
1 Teelöffel | Basil leaf |
1 Teelöffel | Oregano leaves |
2 | Mild Italian pork sausages |
| water |
3 Esslöffel | olive oil |
2 1/4 Tasse | Freshly shredded mozzarella cheese |
1 | And 1/2 cups freshly shredded Romano or |
| parmesan |
Open rolls and let stand until they reach room temperature. Heat tomato sauce with basil and oregano; set aside. Simmer sausages in water to cover for 20 minutes; drain, cool and remove the casings; slice thinly.
For each calzone, compress half the rolls into a flat cake and roll on a floured board to make an 11-inch diameter circle. Brush lightly with oil and spread half the tomato sauce over half of the dough circle to within 1/2 inch of edge. Top sauce with half the sausage; sprindle with half the cheeses.
Fold plain half over filling to within 1/4 inch of opposite edge. Roll bottom edge up over top edge; pinch to seal. Brush with oil. Transfer both calzone with a wide spatula to a greased baking sheet, placing slightly apart. Pierce tops in a few places with a fork. Bake in a 500F oven for 6 minutes, or until golden brown.
Per serving: 358 Calories (kcal); 40g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates
|
|
Anmerkungen zum Rezept:
keine |