Ingredients
- Fresh dough
For the Filling:
- ¼ cup Pizza sauce
- ½ cup Ricotta cheese
- ½ cup Mozzarella cheese shredded
- ¼ cup Parmesan cheese grated
- ¼ cup Your choice of filling (Italian sausage pepperoni bell peppers onion olives etc) prepared accordingly i.e. raw meats cooked cooked, vegetables sauteed until softened ahead of time
- Salt to taste
- Black pepper to taste
For Brushing:
- ½ TBSP Extra virgin olive oil
- ½ tsp Garlic powder
- ½ tsp Dried oregano
Cola:
- 24 oz Soda cold
- Ice cubes (optional)
Instructions
- Allow the dough to sit out for 30 minutes in room temperature. Then cut into even portions.
- Preheat your oven to 425°F (218°C) and place a pizza stone or baking sheet in the oven to heat.
- Roll out each portion of dough into a 10-inch (25 cm) circle on a lightly floured surface.
- Spoon the ricotta, mozzarella, Parmesan, and choice of fillings on each dough circle. Fill with your choice of fillings prepared accordingly ahead of time. Season with salt and pepper to taste.
- Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together to seal the calzones.
- Mix Extra virgin olive oil, garlic powder, and dried oregano in a small bowl.
- Brush the tops of the calzones with this mixture.
- Warm the sauce in a saucepan over medium low heat until hot.
- Use a knife to make a few small slits on the top of each calzone to allow steam to escape. Carefully transfer the calzones onto the preheated pizza stone or baking sheet.
- Bake for 15-20 minutes, or until the calzones are golden brown and crispy.
- Remove from the oven and let them cool for a couple of minutes before serving.
- Serve the calzones hot with a side of sauce and soda.
Nutrition
Calories: 1489kcal | Carbohydrates: 136g | Protein: 41g | Fat: 86g | Saturated Fat: 38g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 113mg | Sodium: 1258mg | Potassium: 222mg | Fiber: 12g | Sugar: 43g | Vitamin A: 686IU | Vitamin C: 2mg | Calcium: 492mg | Iron: 23mg
Calzone
Ingredients
- Fresh dough
For the Filling:
- ¼ cup Pizza sauce
- ½ cup Ricotta cheese
- ½ cup Mozzarella cheese shredded
- ¼ cup Parmesan cheese grated
- ¼ cup Your choice of filling (Italian sausage pepperoni bell peppers onion olives etc) prepared accordingly i.e. raw meats cooked cooked, vegetables sauteed until softened ahead of time
- Salt to taste
- Black pepper to taste
For Brushing:
- ½ TBSP Extra virgin olive oil
- ½ tsp Garlic powder
- ½ tsp Dried oregano
Cola:
- 24 oz Soda cold
- Ice cubes (optional)
Instructions
- Allow the dough to sit out for 30 minutes in room temperature. Then cut into even portions.
- Preheat your oven to 425°F (218°C) and place a pizza stone or baking sheet in the oven to heat.
- Roll out each portion of dough into a 10-inch (25 cm) circle on a lightly floured surface.
- Spoon the ricotta, mozzarella, Parmesan, and choice of fillings on each dough circle. Fill with your choice of fillings prepared accordingly ahead of time. Season with salt and pepper to taste.
- Fold the other half of the dough over the filling to create a half-moon shape. Press the edges together to seal the calzones.
- Mix Extra virgin olive oil, garlic powder, and dried oregano in a small bowl.
- Brush the tops of the calzones with this mixture.
- Warm the sauce in a saucepan over medium low heat until hot.
- Use a knife to make a few small slits on the top of each calzone to allow steam to escape. Carefully transfer the calzones onto the preheated pizza stone or baking sheet.
- Bake for 15-20 minutes, or until the calzones are golden brown and crispy.
- Remove from the oven and let them cool for a couple of minutes before serving.
- Serve the calzones hot with a side of sauce and soda.
Nutrition
Calories: 1489kcalCarbohydrates: 136gProtein: 41gFat: 86gSaturated Fat: 38gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 113mgSodium: 1258mgPotassium: 222mgFiber: 12gSugar: 43gVitamin A: 686IUVitamin C: 2mgCalcium: 492mgIron: 23mg
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