These miniature hand-held calzones are ideal as snacks or hors d’oeuvres. Although these would also taste delicious with sausage or simply with cheese, I opted to use pepperoni.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 25 mins |
| Servings: | 5 |
Ingredients
- 1 (10.5 ounce) can condensed tomato soup
- ⅔ cup white sugar
- ½ cup distilled white vinegar
- ⅓ cup vegetable oil
- 2 pounds carrots, sliced
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 stalk celery, chopped
Instructions
- Bring condensed soup, sugar, vinegar, and oil to a boil in a saucepan. Stir well, remove from the heat, and let cool until needed.
- At the same time, bring a large pot of water to a boil; add carrots and boil until just tender, about 10 minutes.
- Drain carrots and transfer to a mixing bowl. Add onion, bell pepper, and celery. Pour soup mixture over vegetables and stir until coated. Cover and refrigerate, 8 hours to overnight, before serving.
Reviews
A good old tried-and-true recipe that’s been around at least 60 years! No need to “jazz it up,” it is what it was intended to be: Tangy, sweet, and DELICIOUS!
I made mostly as written, but used 0 calorie Stevia instead of sugar and used jalapeño instead of bell pepper . It was fabulous
Loved this! I cooked the carrots just enough to soften up a bit. Adjusted sugar to my liking. Great side dish or salad! Thank you
Very good I’ve made it several times !!
I love this recipe, I don’t make it often but when I do it’s awesome
Followed the exact recipe. Very good.
Substituted maple syrup for the sugar, apple cider vinegar for the white vinegar. We enjoyed it warm instead of salad-style. it was tangy and delicious. Great with steak.
I’d had a Copper Penny salad while I was married but only twice ’til I ran across the Allrecipes which I tried. My “pennies” came out as good as I recall but I did ‘tweak’ the recipe a bit –I used brown sugar vs white and I made/subbed a simple homemade tomato soup. I also adjusted the recipe from 5 servings to 3 and it came out great and I added 1/2 tsp of ground cinnamon. I gave the recipe a solid 5 ’cause it withstood my subtle changes and still came out great. Ciao.
I added a 1/2 tsp of sugar to the water because my carrots were a little bitter. I also decreased the tomato soup by about 2oz
This is the same recipe that my mother used for our holiday meals. Still as yummy, as it was in the ’60s!
Due to my personal taste I omitted the onion and use a red bell pepper. Everyone loved it.
Oh my God this was the talk of Easter Dinner everyone Loved it
This is very good. I did use tomato sauce instead of soup because I didn’t have any soup. I also added a touch of Worcestershire sauce. We will eat this for a while as it made a lot!
I cut the onions in smaller slices. Yes, I will make this again!
I changed the pepper from green to red as they are my favorite. I took this to a potluck yesterday. It was a hit and many asked for the recipe.
It was delicious. Made it as a side dish at Easter. Everyone loved it.
One of my favorite carrot recipes. My mother-in-law made this often for family dinners and this is the same as the recipe she gave me. She sometimes served it warm if she didn’t get around to making it the day before and I think it’s delicious both ways.
I love this receipe. I could eat the whole thing myself, because I love pretty much any veggies I love to put in a few beets.
I just love this dish. I modified it a little and added 2 cloves of chopped garlic in it and it was awesome! Really added to the taste.
Yes after making it I put in sauce pan to blend all ingredients over heat for 2 minutes! Of course I will make it again it goes with everything ex: veggies, meats, sandwiches & everything you cook!
Nobody ate it. Too much work. Threw it away.