Calzone Rolls

While recovering from my knee surgery I became addicted to the Food Network. So now, if I'm stuck at home sick...or watching my little guy while he's sick...we turn to the Food Network for our daytime TV fix. While watching Rachael Ray, I came across a recipe that looked simple and yummy...my two favorite descriptions when it comes to cooking! I found it on her website...and pinned it for future use! {Pinterest...where were you all my life?}

Calzone Rolls

INGREDIENTS:

• 4 large, crusty Kaiser rolls
• 1 1/2 cups ricotta cheese
• Salt and pepper
• 1/4 pound salami, chopped
• 1/4 cup Parmigiano Reggiano cheese
• 8 slices fresh mozzarella
• 8 slices vine-ripe tomatos
• 8 fresh basil leaves, torn or sliced  (I didn't have any on hand...so I put some dried basil in the Ricotta Cheese mix)

PREPARATION:
Heat the oven to 325°F.

Split the Kaiser rolls favoring the bottom half a little. Scoop a little of the white soft insides out of the bottoms.

Season the ricotta with a little salt and pepper. Stir the salami and grated cheese into ricotta. Fill the rolls with the ricotta and salami. Cover the ricotta with mozzarella, tomato and basil. Set covers in place and bake to heat through 10-12 minutes. Cut in half and serve.

Kaiser Rolls - Cut in Half

Ricotta Cheese & Salami Mix added to Kaiser Rolls

Add Mozzarella & Tomato

Bun Tops go back on and everything in the oven!

10-12 minutes later - DING! They're ready!

All done! Cut in half and enjoy!

Rob's reaction: Like it - but needs more meat. (What else would a guy say?)

Brad's reaction: Like it - but without the tomato. (What else would a kid say?)

My reaction: Love it (especially warmed up the next day as left overs). Would recommend possibly removing the top of the roll for a bit while in the oven so the goodies inside are warmed up a bit more. Will definitely use this recipe again!

{Recipe Credit: Rachael Ray. Photo Credit: Stephanie Wadas}