Biscuit Calzones
appetizers, breads
1 pkge oven-ready biscuits (8 ounces)
4 thin slices turkey salami, diced
4 oz skim-milk mozarella, shredded
1 clove garlic, finely chopped (optio; nal [??]
1/4 teaspoon dried oregano
1 ground black pepper to taste
1 olive oil
Preheat oven to 400F. Roll each of the 8 biscuits into a 5-inch circle. Mix all of the remaining ingredients except the oil. Sprinkle one eighth of the mixture over half of each circle, leaving 1/2 inch of the edge clear. Fold the other half of dough over filling to make a half moon; use fork tines to press edges firmly together and seal. Coat a nonstick baking pan with cooking spray and arrange the calzones in a single layer, not touching. Brush tops lightly with olive oil. Bake until golden, 10 to 12 minutes. Nutrition per calzone: Calories 171 Protein 8.1 grams Fat 8.4 grams Cholesterol 20.4 mg Fiber 0.4 grams Sodium 562 mg [ MODERN MATURITY; Feb/March 1990 ]
Yield: 6 servings
