Baking Instructions
Take the frozen dough balls and place them on a cookie sheet to thaw on the counter for about three hours.
Once thawed, flour your work surface and use a rolling pin to roll out each dough ball into an even 8 inch circle.
Fill each dough circle with 200 grams of filling (about one cup). Keep the filling to one half of the dough circle and push it to the edges to make the fold easier.
Fold the dough over the filling and line up the edges. Use your fingers to press the two dough edges together to seal your calzone.
Use a serrated knife and cut three slits on top of your calzone to create a vent.
Baking Instructions
Heat oven to 500 f.
Brush calzones lightly with olive oil to create a crispier crust if desired.
Cook calzones one baking sheet at a time for 12 minutes each.
Happy baking!
Filling Recipes
Ricotta & Spinach
Ingredients:
7 oz frozen spinach, thawed and squeezed dry
3 oz roasted potatoes
8 oz ricotta
4 oz shredded mozzarella cheese
1 oz shredded parmesan
1 tbsp olive oil
1 egg yolk
2 garlic cloves minced
1.5 dried oregano
1 tsp salt
1/2 tsp red pepper flakes
Directions:
Mix all ingredients together in a large bowl until well incorporated.
Add about 200 grams of filling mixture to your calzone dough.
Ricotta & Winter Squash
7 oz roasted winter squash, cubed
3 oz baked potato, cubed
8 oz ricotta
4 oz shredded mozzarella cheese
1 oz parmesan
1 tbsp olive oil
1 egg yolk
1 tbsp dried oregano
2 garlic cloves, minced
1 tsp salt
¾ tsp red pepper flakes
½ tsp garlic powder
Directions:
Mix all ingredients together in a large bowl until well incorporated.
Add about 200 grams of filling mixture to your calzone dough.
