Burrata Sausage and Pepper Calzone
Traditionally stuffed with Mozzarella and Ricotta cheeses, this take on calzone filled with Grande Burrata cheese could become your newest signature dish. With a classic Italian blend of spicy sausage, sautéed peppers and caramelized onions, the addition of Burrata adds a unique flavor profile to your menu.
Course: Calzones/Strombolis
Products used: Burrata
Yield: One calzone
Ingredients
- 8 oz. Pizza dough, 9-inch round (1 each)
- 3 oz. Spicy Italian sausage topping, fully cooked (3/4 cup)
- 1 1⁄2 oz. Red, orange and green bell peppers fajita sliced, sautéed (1/3 cup)
- 1⁄4 oz. Yellow onions, fajita cut, caramelized (1 tbsp.)
- 1 Grande Burrata ball, cut into 4 slices
- Olive oil, as needed
- Kosher salt, as needed
- Black pepper, as needed
- 2 oz. Spicy marinara sauce, warm (1/4 cup)
Directions
- Arrange 3 oz. Italian sausage in center of dough; top with 1 1/2 oz. sautéed peppers, 1/4 oz. caramelized onions and Grande Burrata slices.
- Fold dough over filling, forming a half-moon shape; seal edges. Cut steam vents; brush dough lightly with olive oil and season with salt and black pepper.
- Bake at 450°F for 8 to 9 minutes in an impingement oven, at 450°F for 12 to 15 minutes in a deck oven or until golden.
- Serve with 2 oz. marinara sauce portioned in a ramekin.
