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Ingredientes
- 25 lbs part skim ricotta
- 1 cup garlic, peel mince
- 1/4 cup ground nutmeg
- 2 Tbsp black pepper
- 4 lbs fresh grated parmesan
- 15 lbs chopped frozen spinach- thaw and press in colander to strain water
- 15 lbs artichoke hearts, rough chop
- 25 lbs shredded mozzarella
- 1/4 cup fennel seeds
- 50 each pizza shells
- 2 qts marinara sauce
- egg wash as needed
Direcciones
- Preheat oven at 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 cream 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 the top of filling and pinch edges firmly to seal.
- Brush calzones with egg wash. Poke top of calzones with knife or fork. If your dough tears, remove a little of the fillinf and repair.
- Repeat the process, spacing calzones evenly on baking sheet.
- Bake calzones for 12 to 15 minutes or until golden brown all over.
- Serve calzone with warm marinara sauce for dunking.
- Note; Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 589g | |
| Recipe makes 50 servings | |
| Calories 1209 | |
| Calories from Fat 700 | 58% |
| Total Fat 79.58g | 99% |
| Saturated Fat 47.44g | 190% |
| Trans Fat 0.0g | |
| Cholesterol 275mg | 92% |
| Sodium 2489mg | 104% |
| Potassium 797mg | 23% |
| Total Carbs 31.42g | 8% |
| Dietary Fiber 6.2g | 21% |
| Sugars 7.69g | 5% |
| Protein 91.67g | 147% |
