Ingredients
Calzone Yield: 9 calzones- 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
Directions
Calzone- 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.
- In a separate bowl, combine the Italian sausage and pizza vegetable toppings to create the filling mixture.
- 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).
- Place 6 oz. of Ricotta cheese mixture in the center of the dough circle.
- Top with 2 oz. of the filling mixture.
- Fold one side of the dough over to the other side, encasing the cheese and filling mixtures. Trim any excess dough.
- Crimp the edges and cut 3 vent holes on top.
- 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.
- Serve with a side of sauce for dipping if desired.