Equipment
- Rolling Pin
Ingredients
- 1/2 cup Ricotta cheese
- 1 tsp Garlic powder or more if needed
- 1 tsp Dried oregano or more if needed
- 1/3 cup Mozzarella cheese shredded
- 2 oz Pepperoni sliced thin
- 1/2 lb Pizza dough store bought dough or use home made dough (see recipe in menu)
- 4 tsp Extra-virgin olive oil
- 1 cup Marinara sauce or more if desired (store bought or make your own (see recipe in menu)
Instructions
- In a bowl mix the ricotta, garlic powder, oregano, mozzarella, and pepperoni. Season with salt and pepper to taste.
- If using store bought dough prepare according to the directions on the package for proofing or handling.
- Preheat the oven to 425 degrees.
- Portion the dough equally according to the amount of portion you are making.
- Clean and dry the counter well. (Make sure your hands are dried well before working with the dough.) Sprinkle the counter with flour, place the pre-made dough on top of the flour, coating each side so the dough doesn't stick.
- Begin rolling out each dough portion using a rolling pin to stretch the dough into 1/4 inch thick round potions. Make sure it is being stretched evenly and avoid creating thin spots. (If the dough starts to stick while stretching it, sprinkle flour to prevent it from sticking.)
- Fill each dough portion on one side with ricotta/pepperoni filling. Fold over and crimp the edges all around to seal well. Brush the tops with oil, sprinkle the top with oregano if desired.
- Place the calzones on a parchment paper lined baking sheet, bake in the oven for 10 minutes, then rotate the pan 180 degrees and bake until the crust is golden brown and crispy, approximately 10 minutes more.
- Let the calzones sit for 3 - 5 minutes before serving. Serve with sauce on the side.
Video
Nutrition
Calories: 693kcal | Carbohydrates: 65g | Protein: 27g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 2018mg | Potassium: 551mg | Fiber: 4g | Sugar: 12g | Vitamin A: 947IU | Vitamin C: 9mg | Calcium: 261mg | Iron: 5mg
Calzone
Equipment
- Rolling Pin
Ingredients
- 1/2 cup Ricotta cheese
- 1 tsp Garlic powder or more if needed
- 1 tsp Dried oregano or more if needed
- 1/3 cup Mozzarella cheese shredded
- 2 oz Pepperoni sliced thin
- 1/2 lb Pizza dough store bought dough or use home made dough (see recipe in menu)
- 4 tsp Extra-virgin olive oil
- 1 cup Marinara sauce or more if desired (store bought or make your own (see recipe in menu)
Instructions
- In a bowl mix the ricotta, garlic powder, oregano, mozzarella, and pepperoni. Season with salt and pepper to taste.
- If using store bought dough prepare according to the directions on the package for proofing or handling.
- Preheat the oven to 425 degrees.
- Portion the dough equally according to the amount of portion you are making.
- Clean and dry the counter well. (Make sure your hands are dried well before working with the dough.) Sprinkle the counter with flour, place the pre-made dough on top of the flour, coating each side so the dough doesn't stick.
- Begin rolling out each dough portion using a rolling pin to stretch the dough into 1/4 inch thick round potions. Make sure it is being stretched evenly and avoid creating thin spots. (If the dough starts to stick while stretching it, sprinkle flour to prevent it from sticking.)
- Fill each dough portion on one side with ricotta/pepperoni filling. Fold over and crimp the edges all around to seal well. Brush the tops with oil, sprinkle the top with oregano if desired.
- Place the calzones on a parchment paper lined baking sheet, bake in the oven for 10 minutes, then rotate the pan 180 degrees and bake until the crust is golden brown and crispy, approximately 10 minutes more.
- Let the calzones sit for 3 - 5 minutes before serving. Serve with sauce on the side.
Video
Nutrition
Calories: 693kcalCarbohydrates: 65gProtein: 27gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 74mgSodium: 2018mgPotassium: 551mgFiber: 4gSugar: 12gVitamin A: 947IUVitamin C: 9mgCalcium: 261mgIron: 5mg
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