Easy Calzones Recipe Video
Ingredients
| Spinach & ricotta calzone | ||
| Pizza dough ball | 28 Ounce (Wegmans Pizza Shop White or Wheat Pizza Dough) | |
| Frozen spinach | 16 Ounce (Food You Feel Good About Just Picked & Quickly Frozen) | |
| Ricotta cheese | 15 Ounce (Wegmans) | |
| Shredded mozzarella cheese | 8 Ounce (Wegmans) | |
| Italian cheese blend | 2 Tablespoon, grated (Italian Classics) | |
| All pupose flour | 2 Tablespoon (for dusting) | |
| Egg | 1 Large, beaten (for egg wash) | |
| For pepperoni calzone | ||
| Pizza dough ball | 28 Ounce (Wegmans Pizza Shop White or Wheat Pizza Dough) | |
| Shredded mozzarella cheese | 16 Ounce (Wegmans) | |
| Mozarella cheese | 8 Ounce, shredded | |
| Italian cheese blend | 2 Tablespoon | |
| Pepperoni slices | 6 Ounce, chopped (Italian Style) | |
| All pupose flour | 2 Tablespoon (for dusting) | |
| Egg | 1 Large, beaten (for egg wash) | |
Nutrition Facts
Serving size
Calories 662 Calories from Fat 293
% Daily Value*
Total Fat 33 g51.1%
Saturated Fat 17.4 g87%
Trans Fat 0 g
Cholesterol 130.7 mg43.6%
Sodium 1485.3 mg61.9%
Total Carbohydrates 56 g18.7%
Dietary Fiber 1.1 g4.4%
Sugars 3.5 g
Protein 37 g73.1%
Vitamin A 103.5% Vitamin C 3.5%
Calcium 56.7% Iron 20.4%
*Based on a 2000 Calorie diet
Directions
1. Punch down each dough ball on lightly floured work surface; cut each into 6-equal portions.
2. Form into balls. Place on baking sheet; cover with plastic wrap. Let rest at room temp 1 1/2 to 2 hours.
3. Preheat oven to 450 degrees.
MAKING
4. For the Spinach ricotta filling, combine spinach, ricotta cheese, shredded cheese, and grated cheese in bowl.
5. For the Pepperoni cheese filling, combine cheeses and pepperoni in another bowl.
6. Dust work surface and hands lightly with flour. Working with one dough ball at a time, flatten dough by rolling and pressing edges into 8-inch round, 1/8-inch thick.
7. Mound a strip of 1 1/2 cups cheese spinach/pepperoni mixture filling down center of dough circle.
8. Moisten inside edges of dough circle with fingertips dipped in warm water. Fold flaps over filling, pinch ends to seal. Place on greased baking sheet.
9. Repeat process with remaining dough balls. You will get 6 of each type.
10. Place 3-4 calzones on each baking sheet. Cut 2-inch vent into top of each calzone. Brush with egg.
11. Bake 15-18 minutes until golden brown.
SERVING
12. Serve with tomato sauce/pizza or pasta sauce on the side.
TIP
To make snack size portions, divide each dough ball into 12 portions instead of 6 and fill with 1/2 cup of filling.
Chef
