pizza
Cheese & Pepperoni Calzone
Yield
12 Calzones
Ingredients
12 each Rich's® 7" Sheeted Pizza Dough (PC 16387)
2 lbs 8 oz Ricotta cheese
8 oz Pepperoni (sliced and chopped)
1/2 cup Parmesan cheese, grated
1/2 cup Parsley flakes
2 Tbsp Dried basil
1 Tbsp Italian seasoning
1 Tbsp Granulated garlic
1 tsp Black pepper
1 lb 4 oz Mozzarella cheese, shredded
Directions
- Store frozen dough at 0 to -10° until ready to use.
- Thaw dough out of case and pan on clean, oiled sheet pans. Cover dough with oiled plastic sheet to prevent crusting on the surface during thawing. Place in the refrigerator (34 to 38°) overnight to thaw.
- Allow thawed dough to set covered at room temperature for 60 minutes or until it reaches room temperature (65 to 75°).
- In a bowl, blend ricotta cheese, pepperoni (sliced and chopped), Parmesan cheese, parsley flakes, dried basil, black pepper, Italian seasoning, garlic and mozzarella cheese.
- Place 5 1/2 oz to 6 oz filling in the center of the dough. Brush the edge of the dough with water, fold into a semi circle and crimp edges to seal.
- Lightly brush top with oil, melted margarine or butter if desired. Cut 1" slit in the tops to allow steam to escape.
- Bake according to package directions. Cool.
