YIELD: 8 meal size Calzone pockets
Oven Temperature: Conventional Oven 350°F, Convection Oven 340° F

Ingredients

Dough :

• 4 – 5 oz. per pocket
• 5 lbs. Biscuit Mix (will make approximately 32 Calzone covers. Dough can be modified by adding a little water and whole wheat)

Filling :

• 1 lb. Ricotta cheese
• 2 tsp. Garlic, granulated or fresh
• 1/2 cup Onion, minced
• 1 lb. Spinach, chopped fresh or frozen
• 8 oz. Mozzarella Cheese
• 1/2 cup Parmesan Cheese
• Dash Nutmeg
• 2 Tbs. Butter or Margarine
• To taste Salt, Pepper

Directions

• Shape 4 oz. dough pieces into balls, cover and let rest.
• Melt butter in saute pan to medium hot. Stir in minced onion and garlic (if fresh garlic is used) and saute until onions look slightly clear.
• Assemble remaining ingredients in a bowl. Stir in onions and garlic and mix well.
• Roll out dough balls to thin circles about 8″ in diameter.
• Spoon 1/2 cup filling on one side of circle of dough, fold other half of dough over filling and pinch to seal.
• Using a fork, poke some holes in the top for steam to escape.
• For a nice, shiny, golden color, brush the Calzone tops with a beaten egg.
• Bake for about 20 minutes until golden brown. Serve hot, or cool and freeze in resealable bags.

 

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