Pasta, Macaroni and Noodles - Calzone Italiano

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Chez Panisse Pasta, Pizza & Calzone
by Alice Waters, Patricia Curtan, Martin Labro,
Paperback - 196 pages,
Published: March 1995

Pizza: Easy Recipes for Great Homemade Pizzas, Focaccia, and Calzones
Williams-Sonoma
by Charles Scicolone and Michele Scicolone,
Hardcover - 224 pages,
Published: April 2007

Makes 4 servings

Prep Time: 15 minutes
Cook Time: 25 minutes

Pizza dough for one 14-inch pizza
1 can (15 ounces) CONTADINA Pizza Sauce, divided
3 ounces sliced pepperoni or 1/2 pound crumbled Italian sausage, cooked, drained
2 tablespoons chopped green bell pepper
1 cup (4 ounces) shredded mozzarella cheese
1 cup (8 ounces) ricotta cheese

Divide dough into 4 equal portions.
Place on lightly floured, large, rimless cookie sheet.
Press or roll out dough to 7-inch circles.
Spread 2 tablespoons pizza sauce onto half of each circle to within 1/2 inch of edge; top with 1/4 each pepperoni, bell pepper and mozzarella cheese.
Spoon 1/4 cup ricotta cheese onto remaining half of each circle; fold dough over.
Press edges together tightly to seal. Cut slits into top of dough to allow steam to escape.
Bake in preheated 350°F oven for 20 to 25 minutes or until crusts are golden brown.
Meanwhile, heat remaining pizza sauce; serve over calzones.


	Note : If desired, 1 large calzone may be made instead of 4 individual calzones. To prepare, shape dough into 1 (13-inch) circle. Spread 1/2 cup pizza sauce onto half of dough; proceed as above. Bake for 25 minutes.

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