Baked and Fried Calzone

Total Time:
35 min
20 min
15 min

2 calzones

  • Herb Ricotta:
  • 1 pound soprafina ricotta
  • 3 tablespoons dried basil
  • 3 tablespoons dried oregano
  • 1 tablespoon butter
  • Pesto:
  • 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
  • Optional Fillings:
  • 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
  • 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.

  • *Cook's Note: 1 pound of dough yields 2 calzones

  • 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.

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