Having fun at camp cooking with my new Coleman camp oven. This was such a great meal sitting under the trees. I only used half of the Ricotta so I have enough for another night. What a cheap calzone this was to make! I could only eat half so I had lunch the next day.
GROCERIES:
2 Grand's Biscuits
6 oz. Ricotta
4 oz. Mozzarella Cheese, diced
One very small can of Hunts Tomato Sauce
1 Tbsp Italian Seasoning
1 Tbsp Grated Parmesan Cheese
RECIPE:
Open the can of sauce and put it in a small saucepan. Heat and add the Italian Seasoning. Cook it on low for 10 minutes, covered.
Take one Grand Biscuit and flatten it on the bottom of a cast iron skillet or on a baking dish.
Add on your Ricotta and Mozzarella and then sprinkle the Parmesan on top.
Take the other Grands biscuit and flatten it so that it is about the same size as the one on the bottom of the pan. Lay it on top and then go around and seal all of the ends together making a little pie. Once done, make a couple of slits on the top to allow steam to escape.
Bake on 350 for about 17 minutes or until golden brown. If the top looks like it is getting brown fast, cover it with foil after 10 minutes.
Serve with the heated sauce on the side.
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