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Receta Vegetable Calzones
by DCMH

Vegetable Calzones
Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 50

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

  1. Preheat oven to 425F.
  2. Combine first 9 ingredients.
  3. 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.
  4. 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.
  5. 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.
  6. Repeat the process, spacing the calzones evenly on baking sheet.
  7. Bake the calzones for 12 to 15 minutes or until golden brown all over.
  8. Serve calzones with warm marinara sauce for dunking.
  9. Cook's note: freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.