Family Style Calzone Recipe
Pampered Chef Recipes


Family Style Calzone
Posted by Rini

1 egg, separated
1/2 cup pitted ripe olives, chopped
1/4 cup fresh parsley, snipped
6 ounces mozzarella cheese, shredded, divided (1 1/2 cups)
2 1/2 ounces Parmesan cheese, grated (1/2 cup plus 2 tablespoons)
1 container (15 ounces) part-skim ricotta cheese
1 pouch (16 ounces) Pizza Crust & Roll Mix (including yeast packet)
1 tablespoon Italian Seasoning Mix
1 1/4 cups very warm water (120-130F)
4 ounces sliced pepperoni, divided

1. Preheat oven to 425F. Separate egg over a small bowl using an egg separator; beat lightly. Set egg yolk aside, covered, for later use. Chop olives. Snip parsley. Grate mozzarella and parmesan cheeses. Add olives, parsley, ricotta cheese, 1/2 cup of the mozzarella cheese and cup of the parmesan cheese to a bowl; mix well.

2. In a bowl, combine Pizza Crust & Roll Mix with yeast packet and seasoning mix. Add warm water and stir until mixture forms a ball.

3. Turn dough out onto well-floured cutting board. With floured hands, gently knead dough 8-10 times. Divide dough in half. Flour both sides of dough; roll out one piece of dough to edge of cutting board using a pizza roller. Place dough in bottom of rectangular baker, shaping to cover bottom.

4. Sprinkle 1/2 cup of the mozzarella cheese over dough to within 1/2 inch of edge. Layer half of the pepperoni over cheese. Spread ricotta mixture evenly over pepperoni. Top with remaining pepperoni and mozzarella cheese.

5. Roll out remaining dough and place over filling. Press dough all around edge to seal with bottom crust. Brush surface of dough with reserved egg yolk using a pastry brush. Sprinkle with remaining parmesan cheese. Using a cutter, cut a decorative X pattern over surface of dough, creating holes in top layer, for steam to escape. Bake 20-25 minutes or until deep golden brown. Allow to stand 10 minutes before cutting.

Yield: 12 servings or 24 sample servings

Nutrients per serving: Calories 320, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 50 mg, Carbohydrate 30 g, Protein 16 g, Sodium 860 mg, Fiber 0 g

Cook's Tip: 1 package (16 ounces) hot roll mix can be substituted for Pizza Crust & Roll Mix, if desired.

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