Emprimir
Correo Electrónico
Add a photoRaciónes: 50
| Tags: |
Ingredientes
- 25 lb part skim ricotta
- 1 cup garlic- peel, mince
- 1/4 cup nutmeg, ground
- 2 Tbsp pepper, black
- 4 lbs parmesan, fresh grated
- 15 lbs spinach, chopped, frozen (thaw)
- 15 lbs artichoke hearts, rough chop
- 25 lbs mozzarella, shredded
- 1/4 cup fennel seeds
- 50 each pizza shells
- 2 qts marinara sauce
- egg wash as needed
Direcciones
- Preheat oven to 425F.
- Combine first 9 ingredients.
- Place each pizza dough out on a sheet pan (thawed). Spread 1/2 cup mozzarella and up to one ice crean scoop of filling on half of shell.
- Work on just half of the surface of each shell; brush edges with egg wash, then fold dough over top of filling and punch edges firmly to seal.
- Brush calzones with egg wash. Poke top of calzones with knife or fork and bake. If your dough tears, remove a little of the filling and repair.
- Repeat the process, spacing the calzones evenly on baking sheet.
- Bake the calzones for 12 to 15 minutes or until golden brown all over.
- Serve calzones with warm marinara sauce for dunking.
- Cook's note: freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 684g | |
| Recipe makes 50 servings | |
| Calories 1228 | |
| Calories from Fat 703 | 57% |
| Total Fat 79.96g | 100% |
| Saturated Fat 47.5g | 190% |
| Trans Fat 0.0g | |
| Cholesterol 275mg | 92% |
| Sodium 2566mg | 107% |
| Potassium 1335mg | 38% |
| Total Carbs 34.2g | 9% |
| Dietary Fiber 8.3g | 28% |
| Sugars 8.08g | 5% |
| Protein 94.33g | 151% |
