The Ingredients
Shopping List:Kaiser Rolls (1 per person)
Thin sliced salami (about 5 slices/person)
1/2 cup Ricotta Cheese (She used Romano, but this is what I had leftover from lasagna)
1 clove garlic, minced
1 tsp. dried basil
1/4 cup Parmesan cheese (forgot it in the photo)
Dash of salt and pepper
1 large tomato
1 pkg. Fresh Mozzarella Cheese (you could use regular, but fresh is glorious)
1 jar artichoke bruschetta (found in the pasta sauce section)
Directions:
-Cut Kaiser Rolls in half, being generous with the bottom side. Scoop out some of the bread on bottom to create a pocket. Line the pocket with salami slices. This will help the bread to stay crunchy when the cheese starts to melt.
-Mix together Ricotta, garlic, basil, Parmesan, salt, and pepper. Place 1 to 2 Tbsp. of cheese mixture on top of salami (the pocket should be almost full).
-Slice the tomato and put a piece on top of the cheese mixture (as shown below).
-Next add a slice of mozzarella (we used very thick slices, but it is all up to you).
-Finally, spread some artichoke bruschetta over the cheese and seal with the top half of the bun.
-Bake on a baking sheet at 330 degrees for 15 minutes. Check to see if the cheese is melted and bake more according to taste.
Assembly of the Calzones
The Finished Sandwich
We ate these with a light dinner salad and they were delicious. Ooey and Gooey and cheesy.A few notes:
-Our calzones didn't seem to melt well because we had a TON of cheese in them. We ended up popping them in the microwave for 20 seconds after they came out of the oven and they were perfect.
-Rachael Ray called for plain basil leaves instead of the artichoke bruschetta. I originally wanted to make a pesto to put on top for a little something extra, but the basil at the store looked sad. This jar of bruschetta tastes kind of like pesto and I think we will use the rest of it to bake some chicken later. You can decide what will work best for you!
Happy Eating
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