Ingredients Jump to Instructions ↓

  1. 1 pound soprafina ricotta

  2. 3 tablespoons dried basil

  3. 3 tablespoons dried oregano

  4. 1 tablespoon butter

  5. 1/3 pounds fresh basil

  6. 2 cups pine nuts

  7. 1 3/4 cups shredded Parmesan

  8. 1 1/2 cups extra-virgin olive oil

  9. 4 to 5 cloves garlic

  10. 2 balls store-bought dough

  11. Bench flour

  12. Marinara sauce, for dipping

  13. Italian Sausage , cooked

  14. Mushrooms, sliced

  15. Onions, sliced

  16. Baby spinach

  17. Roma Tomatoes, sliced

  18. Parmesan cheese , shredded

  19. Mozzarella cheese , shredded

  20. 2 eggs, beaten, for egg wash, if frying

Instructions Jump to Ingredients ↑

  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 To deep-fry:

  8. 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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