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Baked and Fried Calzone Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
2 Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
2 Servings
$ /Serving

Baked and Fried Calzone Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
2 Servings
$ /Serving

Ingredients

  • 1 lb soprafina ricotta
  • 3 tablespoons dried basil
  • 3 tablespoons dried oregano
  • 1/3 lb fresh basil
  • 2 cups pine nuts
  • 1 3/4 cups shredded parmesan
  • 1 1/2 cups extra-virgin olive oil
  • 4 to 5 cloves garlic
  • 2 balls store-bought dough
  • 2 eggs, beaten, for egg wash, if frying

Preparation

For the ricotta:

Combine ingredients in a large mixing bowl and stir together.

 

For the pesto:

Combine garlic, basil, pine nuts and parmesan in a food processor. Slowly add olive oil as dry ingredients are processing.

 

Preheat oven to 550 degrees F.

 

Sprinkle flour on a wooden cutting board or preparation surface. Slap out the ball of dough into a circle about 1/4-inch thick. Spread a layer of pesto on dough a few inches across, leaving about 1-inch around the edges uncovered. Add ricotta and toppings and fold the dough over the toppings to create a "half moon." Press down along the edges to create a seal so the melted cheese will not leak out. Bake for 15 minutes on a pizza stone. Rotate halfway through to ensure they cook evenly. Serve with marinara sauce.

 

*Cook's Note: 1 pound of dough yields 2 calzones

 

To deep-fry:

Preheat peanut oil to 350 degrees F. Use an egg wash to seal the edges of the dough. Place in the fryer basket and deep-fry for 6 to 8 minutes, until golden brown.

Optional Fillings:

Italian Sausage, cooked

Mushrooms, sliced

Onions, sliced

Baby spinach

Roma Tomatoes, sliced

Parmesan cheese, shredded

Mozzarella cheese, shredded

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Preparation

For the ricotta:

Combine ingredients in a large mixing bowl and stir together.

 

For the pesto:

Combine garlic, basil, pine nuts and parmesan in a food processor. Slowly add olive oil as dry ingredients are processing.

 

Preheat oven to 550 degrees F.

 

Sprinkle flour on a wooden cutting board or preparation surface. Slap out the ball of dough into a circle about 1/4-inch thick. Spread a layer of pesto on dough a few inches across, leaving about 1-inch around the edges uncovered. Add ricotta and toppings and fold the dough over the toppings to create a "half moon." Press down along the edges to create a seal so the melted cheese will not leak out. Bake for 15 minutes on a pizza stone. Rotate halfway through to ensure they cook evenly. Serve with marinara sauce.

 

*Cook's Note: 1 pound of dough yields 2 calzones

 

To deep-fry:

Preheat peanut oil to 350 degrees F. Use an egg wash to seal the edges of the dough. Place in the fryer basket and deep-fry for 6 to 8 minutes, until golden brown.

Optional Fillings:

Italian Sausage, cooked

Mushrooms, sliced

Onions, sliced

Baby spinach

Roma Tomatoes, sliced

Parmesan cheese, shredded

Mozzarella cheese, shredded

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product