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Mini Calzone Appetizers

2 loaves Bridgford Frozen Ready-Dough®, thawed
¼ cup Bridgford Sliced Pepperoni, finely diced or
¼ cup Bridgford Sliced Dry Italian Salami, finely diced
½ cup Ricotta cheese
1 cup shredded Mozzarella
¾ cup grated Parmesan cheese
1 egg
1 tsp dried oregano
1 tsp dried basil
¼ tsp garlic powder
¼ cup melted butter
Marinara or spaghetti sauce for dipping

Mix Ricotta cheese, Mozzarella, ¼ cup grated Parmesan (save the remaining ½ cup for later use), pepperoni, egg and spices; set aside. Cut thawed loaves into 48 pieces (24 pieces from each loaf). On a floured surface pat each piece of dough into a circle approximately 2½ in in diameter. Top each round with 1 tsp of filling mixture. Bring edges of dough together and press to seal. Dip each filled dough piece in butter then roll in remaining Parmesan. Place filled dough pieces on lightly greased cookie sheets. Bake at 375° for 15 minutes. Remove from oven. Take calzones off cookie sheet to cool slightly on wire rack. Serve with marinara or spaghetti sauce for dipping.

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