Ingredients

1 Unit 5" Whole Grain Rich Proof & Bake Sheeted Pizza Dough - 2.5 Oz
1 1/2 oz Cooked Beef Crumbles
1/2 oz Cheddar Cheese, Shredded
1 tsp. Ketchup
1/2 tsp. Mustard
3 Slices Dill Pickle

Chef Notes

EACH CALZONE PROVIDES 2 OZ. EQ. WHOLE GRAIN & 2 OZ. EQ. M/MA SERVING FOR USDA CHILD NUTRITION FOOD BASED MENUS

Directions

1
 Prior to Use: Store product frozen at 0°F to –10° F. until ready to pan. Remove frozen dough pieces from the case and place on parchment lined sheet pans sprayed with oil about 2 -3 inches apart. Cover the pan of frozen dough with a sheet of plastic sprayed with pan release oil.
2
 Place the covered pan of dough on a rack and place in the cooler overnight to thaw. The next morning, pull pans out of the cooker and leave covered at room temperature for 25-30 minutes to warm slightly.
3
 Flatten and stretch the dough slightly and place 1 ½ oz. cooked beef crumbles and ½ oz. cheddar cheese in the center of the dough piece. Top with 1 tsp. catsup, ½ tsp. yellow mustard and 3 dill pickle slices. Brush the edges of the dough with water to help seal the filling inside.
4
 Bring all 4 edges to the center up over the filling. Pinch edges of each seam to seal dough. Place with seam sides down on a lined sheet pan. You can brush the top of the dough with vegetable oil and sprinkle with dill or other herbs.
5
 Place the dough in a proofing cabinet or leave covered at room temp and let the dough rise until the dough pockets are almost double in thickness.
6
 Bake in a 325° F convection oven for 12-15 minutes or until crust is light golden brown and internal temperature reaches 165°F.
1 Pocket