Baked and Fried Calzone
By Paula DeenJUMP TO RECIPE
- 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 cheese
- 1 1/2 cups extra virgin olive oil
- 4 to 5 cloves garlic
- 2 balls store-bought pizza dough
- 2 beaten, for egg wash, if frying eggs
- for dusting flour
- for dipping marinara sauce
For the ricotta:
Combine ricotta, dried basil and oregano in a large mixing bowl and stir together.
For the pesto:
Combine garlic, frseh basil, pine nuts and Parmesan in a food processor. Slowly add olive oil as dry ingredients are processing.
Preheat oven to 550 °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 °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.
Italian Sausage, cooked
Roma Tomatoes, sliced
Parmesan cheese, shredded
Mozzarella cheese, shredded