Calzone

CalzoneServes 1

Ingredients Ingredients Ricotta filling:      
5½ cups (one 3 lb. container) Ricotta Tenera®, Sopraffina® or Dolce      
5½ cups (2.15 lb.) Grande Mozzarella cheese, shredded      
¾ cup (3.25 oz.)Grande Romano cheese, grated      
1/3 cup (.67 oz.) Parsley, fresh, minced      
1/3 cup (.67 oz.) Black pepper, freshly ground
7-inch circles Pizza dough
5½ cups (2.15 lb) Italian sausage, crumbled, fully cooked
5½ cups (2.15 lb) Pizza vegetable toppings (green and red bell pepper, black olives, onion) fresh, sliced thin
4 Eggs, large, beaten with ¼ cup water
Grande Romano cheese, grated, as needed
Parsley, fresh, minced as needed

Instructions The perfect, portable pizza is easy to make and an instant customer favorite. Perfect for dining in or eating on the run (it is the ideal hand held pie), calzones are easily made with the ingredients you already have on hand.

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Calzone

CalzoneServes 36

Ingredients Ingredients Ricotta filling:      5½ cups (one 3 lb. container) Grande Ricotta Tenera®, Sopraffina® or Dolce      5½ cups (2.15 lb.) Grande Mozzarella cheese, shredded      ¾ cup (3.25 oz.)Grande Romano cheese, grated      1/3 cup (.67 oz.) Parsley, fresh,
minced      1/3 cup (.67 oz.) Black pepper, freshly ground 36, 7-inch circles Pizza dough 5½ cups (2.15 lb) Italian sausage, crumbled, fully cooked 5½ cups (2.15 lb) Pizza vegetable toppings (green and red bell pepper, black olives, onion) fresh, sliced thin
4 Eggs, large, beaten with ¼ cup water Grande Romano cheese, grated, as needed Parsley, fresh, minced as needed

Instructions Description The perfect, portable pizza is easy to make and an instant customer favorite. Perfect for dining in or eating on the run (it is the ideal hand held pie), calzones are easily made with the ingredients you already have on hand. Method Thoroughly
mix all cheese, parsley and pepper in a bowl, cover, and chill below 40°F to hold. Place pizza dough circle on flat work surface. In its center, layer ¼ cup each of Ricotta filling, Italian sausage and fresh vegetables. Brush dough edges with egg wash and
fold over one side of dough to encase filling. Crimp edges and cut three vent holes on top. Brush lightly with egg and water mixture. Bake on heated pizza stone in preheated 450°F conventional oven for 12 to 18 minutes or until crust is golden brown and filling
reaches internal temperature of 165°F. Try sprinkling each calzone with Romano cheese and fresh parsley, and serving it with 1/4 cup marinara sauce for dipping. For menu variation, substitute diced ham, sliced pepperoni or beef crumbles for the Italian sausage.

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