Roasted Red Pepper & Pesto Calzones 2017-11-27T15:39:37+00:00

Project Description

Roasted Red Pepper & Pesto Calzones

Crisp grilled calzone pockets with two piping hot, savory filling options: Roasted Red Pepper, and Pesto. Recipe quantities are for one calzone.

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Servings

 

Pesto Calzone

  • 4 oz. Big River pizza dough

  • 1 Tbsp. Pasta Plus pesto

  • 1/4 cup grated mozzarella

  • 2 Tbsp. chopped tomatoes

  • 1 Tbsp. chopped onion

  • 2 tsp. grated Parmesan

 

Roasted Red Pepper Calzone

  • 4 oz. Big River pizza dough

  • 1 Tbsp. Meditalia sundried tomato tapenade

  • 2 Tbsp. diced roasted red pepper

  • 1/4 cup grated mozzarella

  • 1 Tbsp. chopped onion

  • 2 tsp. grated Parmesan

Instructions

1. To form calzone, let dough come to room temperature.
2. Roll dough out on a floured board into a 9″ circle.
3. To make a Pesto Calzone, spread pesto, mozzarella, tomato, onion, and Parmesan on one half of dough circle, leaving 1/2″-1″ of dough clear around the edges. To make a Roasted Red Pepper Calzone, do the same with the sundried tomato tapenade, roasted red peppers, mozzarella, onion, and Parmesan.
4. Fold dough over into a half-circle, folding bottom layer up and over top layer and twisting it as you go, to form a rope-like edge.
5. Place calzone on grill and cook until grill-side is golden brown.
6. Flip calzone and grill similarly on the other side.

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