Ingredients

Herb Ricotta:
1 pound soprafina ricotta
3 tablespoons dried basil
3 tablespoons dried oregano

Pesto:
1/3 pounds 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
Bench flour
Marinara sauce, for dipping

Optional Fillings:
Italian Sausage, cooked
Mushrooms, sliced
Onions, sliced
Baby spinach
Roma Tomatoes, sliced
Parmesan cheese, shredded
Mozzarella cheese, shredded
2 eggs, beaten, for egg wash, if frying

Directions

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.

Recipe Courtesy of Vinnie Van Go Go's