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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Ingredients:
1 pound soprafina ricotta |
3 tablespoons dried basil |
3 tablespoons dried oregano |
1 tablespoon butter |
1/3 pounds fresh basil |
2 cups pine nuts |
1 3/4 cups shredded parmesan |
1 1/2 cups extra-virgin olive oil |
4 to 5 cloves garlic |
2 balls store-bought dough |
bench flour |
marinara sauce, for dipping |
italian sausage, cooked |
mushrooms, sliced |
onions, sliced |
baby spinach |
roma tomatoes, sliced |
parmesan cheese, shredded |
mozzarella cheese, shredded |
2 eggs, beaten, for egg wash, if frying |
Directions:
1. For the ricotta:
2. Combine ingredients in a large mixing bowl and stir together.
3. For the pesto:
4. Combine garlic, basil, pine nuts and parmesan in a food processor. Slowly add olive oil as dry ingredients are processing.
5. Preheat oven to 550 degrees F.
6. 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.
7. *Cook's Note: 1 pound of dough yields 2 calzones
8. To deep-fry:
9. Preheat peanut oil to 350 degrees 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.
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