Recipe courtesy of Vinnie Van Go Go's
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Baked and Fried Calzone
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
Level:
Easy

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

Get the Recipe

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This Whole30-friendly recipe is easy to prepare for a crowd.

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