Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Family Style Calzone




Source of Recipe


Internet


List of Ingredients




1 egg, separated
1/2 cup pitted ripe olives, chopped
1/4 cup fresh parsley, snipped
6 ounces mozzarella cheese, shredded, divided (1 1/2 cups)
2 1/2 ounces Parmesan cheese, grated (1/2 cup plus 2 tablespoons)
1 container (15 ounces) part-skim ricotta cheese
1 pouch (16 ounces) Pizza Crust & Roll Mix (including yeast packet)
1 tablespoon Italian Seasoning Mix
1 1/4 cups very warm water (120º-130ºF)
4 ounces sliced pepperoni, divided


1. Preheat oven to 425°F. Separate egg over a small bowl using an egg separator; beat lightly. Set egg yolk aside, covered, for later use. Chop olives. Snip parsley. Grate mozzarella and parmesan cheeses. Add olives, parsley, ricotta cheese, 1/2 cup of the mozzarella cheese and ½ cup of the parmesan cheese to a bowl; mix well.

2. In a bowl, combine Pizza Crust & Roll Mix with yeast packet and seasoning mix. Add warm water and stir until mixture forms a ball.

3. Turn dough out onto well-floured cutting board. With floured hands, gently knead dough 8-10 times. Divide dough in half. Flour both sides of dough; roll out one piece of dough to edge of cutting board using a pizza roller. Place dough in bottom of rectangular baker, shaping to cover bottom.

4. Sprinkle 1/2 cup of the mozzarella cheese over dough to within 1/2 inch of edge. Layer half of the pepperoni over cheese. Spread ricotta mixture evenly over pepperoni. Top with remaining pepperoni and mozzarella cheese.

5. Roll out remaining dough and place over filling. Press dough all around edge to seal with bottom crust. Brush surface of dough with reserved egg yolk using a pastry brush. Sprinkle with remaining parmesan cheese. Using a cutter, cut a decorative X pattern over surface of dough, creating holes in top layer, for steam to escape. Bake 20-25 minutes or until deep golden brown. Allow to stand 10 minutes before cutting.

Yield: 12 servings


Recipe