Recipe courtesy of Vinnie Van Go Go's
Recipe courtesy of Vinnie Van Go Go's
Watch how to make this recipe.
Baked and Fried Calzone
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- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 2 calzones
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 2 calzones
Ingredients
Herb Ricotta:
Pesto:
Optional Fillings:
Directions
- For the ricotta:
- Combine ingredients in a large mixing bowl and stir together.
- For the pesto:
- Combine garlic, basil, pine nuts and parmesan in a food processor. Slowly add olive oil as dry ingredients are processing.
- Preheat oven to 550 degrees F.
- 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.
- To deep-fry:
- 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.
Cook’s Note
1 pound of dough yields 2 calzones
