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Calzone

calzone

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Description

Ingredients
    Calzone
  • 2 1/4 lb. Grande Ricotta
  • 1.13 lb. Grande Mozzarella or Mozzarella Blend, shredded or diced
  • 3 tbsp. Grande Romano, grated
  • .17 oz. Fresh minced parsley
  • .17 oz. Salt
  • .17 oz. Black pepper, freshly ground
  • .54 lb. Italian sausage, cooked, crumbled (optional)
  • .54 lb. Pizza vegetable toppings, such as peppers, onions, mushrooms and olives (optional)
  • 4 1/2 lb. Pizza dough balls
  • Pizza or marinara sauce, prepared as needed
    • Variations
  • Include 2 to 4 oz. of sauce inside each calzone by spooning it over the filling.
  • Substitute pepperoni, ham, salami or other meat for the Italian sausage.
  • Add a greater variety of vegetable toppings including peppers, onions, mushrooms, olives, tomatoes and/or broccoli.
  • Turn dishes like Caprese salad into a calzone by filling with cheese, tomatoes and basil.
Instructions
  1. 1
    In medium bowl, mix Grande Ricotta, Mozzarella or Mozzarella Blend, Romano, parsley, salt and black pepper until thoroughly combined. Cover the Ricotta cheese mixture and chill below 40°F to hold.
  2. 2
    In a separate bowl, combine the Italian sausage and pizza vegetable toppings to create the filling mixture.
  3. 3
    Place 8 oz. of pizza dough on a smooth, flat work surface. Stretch the dough to the desired size (approximately 7” to 10” in diameter).
  4. 4
    Place 6 oz. of Ricotta cheese mixture in the center of the dough circle.
  5. 5
    Top with 2 oz. of the filling mixture.
  6. 6
    Fold one side of the dough over to the other side, encasing the cheese and filling mixtures. Trim any excess dough.
  7. 7
    Crimp the edges and cut 3 vent holes on top.
  8. 8
    Bake on a sheet pan or a screen in a preheated 450°F deck oven for 12 to 18 minutes or until crust is golden brown and internal temperature reaches 165°F.
  9. 9
    Serve with a side of sauce for dipping if desired.
Note

Yield: 9 calzones

Read it online: https://grandecheese.com/recipes/calzone/