Ingredients

1 Each Proof & Bake Roll Dough With 51% Whole Grain Mini Submarine
1 oz Shredded Low Fat Mozzarella Cheese
1 oz Diced Turkey Pepperoni

Chef Notes

EACH CALZONE PROVIDES 2 OZ. EQ. WHOLE GRAIN & 2 M/MA OZ. EQ. SERVINGS 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 roll dough pieces from the case and place 12 on parchment-lined½ - sheet pan or 24 per full sheet pan 2 inches apart.
2
 Cover the pan of frozen roll dough with a sheet of plastic sprayed with pan release oil and thaw in the cooler at 38-40° F overnight.
3
 Use a rolling pin to roll and flatten the slightly proofed dough into a circle about 5 inches across.
4
 Place 1 oz. shredded low fat mozzarella cheese and1 oz. diced turkey pepperoni in the center of each dough circle.
5
 Brush the edges of the dough with water. Fold the edges over the filling forming a half circle and crimp the edges to seal. Brush the top of the calzone with olive oil and sprinkle with Italian seasoning. Place in a lined sheet pan or oiled pizza screen.
6
 Place the pan of filled doughs in a preheated 325°F convection oven. Bake for 12-15 minutes or until crust is light golden brown and filling reaches 165°F.
7
 Hold at 145°F until ready to serve or refrigerate and reheat to 145°F.
1 Calzone