Servings: 2 calzones
Cook Time: 15 min
1 pound soprafina ricotta
3 tablespoons dried basil
3 tablespoons dried oregano
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
Marinara sauce, for dipping
Italian Sausage, cooked
Roma Tomatoes, sliced
Parmesan cheese, shredded
Mozzarella cheese, shredded
2 eggs, beaten, for egg wash, if frying
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
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.
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