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Pasta, Macaroni and Noodles
CALZONE ITALIANO

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

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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

ingredients
  • 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
preparation
  • 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.

Related Recipes:
· Fettuccine with Ricotta, Tomatoes and Basil

· About Pasta, Macaroni and Noodles

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