How To Make Calzones Scale and measure all ingredients according to recipe. Mix ingredients and refrigerate until ready for use. Portion the filling with #8 scoop. Work with fresh dough in manageable batches – Place portioned filling to one side of center line. Fold dough over filling so that the edges meet.

 Grab the dough between your fingers.  Pull the dough up and out.  Fold dough over itself and pinch closed. * Be sure to pinch the dough closed. This will prevent the filling from seeping out of the sides during the baking process. Braiding The Dough:

Final Preparation: Completely brush the calzones with egg wash. Make a slit on top to “vent” the steam during baking. This will also prevent the filling from seeping out. Bake to desired doneness. A deep golden brown is preferred. Brush lightly with garlic oil for a great appearance. Sprinkle with fresh parsley or Italian seasoning Serve with Marinara Sauce

The Recipe: The Basic Three Cheese Calzone 15 each7” Fresh Pizza Dough Sheets 3 cupRicotta Cheese 4 cupsMozzarella, Shredded 3 cupParmesan Cheese, Grated 3 TablespoonFresh Parsley, Chopped Fine ¼ CupChopped Garlic 1 TeaspoonSalt 1/2 TeaspoonBlack Pepper Combine all ingredients for the cheese mixture and refrigerate. Portion with a #8 scoop

Variations: Pepperoni – Add 1 oz (aprox. 22 slices) Sausage – Add 1/3 cup measure (2 oz) Roasted Vegetable – Add ½ cup measure Meat Lovers – Add 10 slices pepperoni, ¼ cup measure sausage, 1 oz diced ham Chicken – Add ½ cup measure Look to specialty pizza spec sheet for other variations. Minimum price points: 3 Cheese $3.79, Meat or Vegetable $4.49, Specialty $4.99