Tuscan Pizza Calzones Yield: 12 calzones or 24 portions 3 cup olive oil plus additional for brushing 9 green and/or red bell peppers, sliced 2 medium yellow onions, halved and sliced ¾ cup chopped fresh basil leaves ¾ cup chopped fresh parsley leaves plus additional for garnish 2 tablespoons Italian seasoning Kosher salt and ground black pepper, to taste 12 9-ounce Arrezzio pizza dough balls, thawed All-purpose flour for dusting 6 cups Arrezzio pizza sauce 1 pound Arrezzio sliced pepperoni 1½ pounds Arrezzio shredded mozzarella cheese (about 6 cups) Nonstick cooking spray Grated Parmesan cheese for garnish (optional) 1. Heat oil in large skillet over mediumhigh heat. Cook bell peppers and onions until tender, stirring frequently. Stir in basil, parsley, Italian seasoning, salt and pepper. Remove from heat and cool.
3. Bake at 400° for 35 minutes or until outside is lightly browned. Sprinkle with parsley and Parmesan cheese, if desired. Let stand 10 minutes; cut in half and serve with remaining 3 cups pizza sauce for dipping.
Readi-Rise™ A great option for operators who want a fresh dough product that is pre-proofed, pre-docked, formed and unbaked. Taking only 15 minutes to thaw, Readi-Rise™ works well not only for pizza, but for calzones, stromboli or breadsticks.
proofed sheeted A fresh dough product without the hassle of proofing, mixing, or rolling the dough. Proofed Sheeted Dough can be topped while still frozen or thawed and will rise in the oven. These come in various sizes and multiple pizza formats.
pre-sheeted dough Another dough option that avoids the rolling or mixing process. These are pre-formed in round or rectangular, and can be topped in a frozen state. Presheeted dough is recommended for operations that specifically focus on pizza products.
2. For each calzone, roll out pizza dough ball into a 10-inch round, dusting with flour as necessary to prevent sticking. Leaving a 1-inch border, spread ¼ cup pizza sauce over half of dough round; top with pepperonion mixture, 1½ ounces pepperoni and ½ cup mozzarella cheese. Lightly wet entire border of dough with water; fold dough over filling to form a half moon. With fork, crimp edges of dough. Spray sheet tray with nonstick cooking spray. Place calzone on prepared tray and lightly brush with oil.
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