Ingredients

1 Each 5" Whole Grain Rich Proof & Bake Sheeted Pizza Dough - 2.5 Oz
1 oz Sliced Pepperoni
1 oz Mozzarella Cheese
1/2 tsp. Vegetable Oil
1 tsp. Grated Parmesan Cheese
1 tsp. Italian Herbs
1 tsp. Marinara Sauce

Chef Notes

EACH CALZONE PROVIDES 2 OZ. EQ. GRAIN & 2 OZ. EQ. M/MASERVINGS 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.
2
 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.
3
 Place the covered pan of dough on a rack and place in the cooler overnight to thaw. The next morning, remove dough and leave covered at room temp for 25-30 min. to warm dough before filling.
4
 Flatten and stretch the dough slightly and place 1 oz. sliced pepperoni and 1 oz. mozzarella cheese in the center of the dough piece. Brush the edges of the dough to help seal the calzone filling inside
5
 Fold the dough over the filling and pinch the seams around the edges to seal. Place the filled calzones on a lined sheet pan with 2 inch spacing between them. Brush the top of the dough with ½ tsp. vegetable oil, sprinkle with Italian herbs and 1 tsp. grated parmesan cheese. Cut 3 vents in the top of the calzone.
6
 Place the calzones in a proofing cabinet or cover at room temperature let the dough rise until almost double in size.
7
 Bake in a 325°F convection oven for 12-15 minutes or until crust is light golden brown and internal temperature reaches 165°F.
8
 Serve with warm marinara sauce.
1 Calzone