6 pounds frozen broccoli cuts (AP)
250 ounces pizza dough balls (50 total - 5 oz each)
102 ounces ricotta cheese
10 ounces parmesan cheese, shredded
1 tablespoon black pepper
1/2 teaspoon garlic powder
1 ounce whole eggs
2 ounces water
3 tablespoons Italian herbs
3 quarts marinara sauce
1 pound parmesan cheese, shredded
temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only
1. Thaw broccoli cuts in a colander or perforated pan. Drained EP yield should equal 5 lb 8 oz. Save drained broccoli for later step.
2. If using frozen dough balls, cover and let thaw to 65°F, 2-3 hours. Working with a small number of dough balls at a time, flatten into rounds.
3. Blend cheeses and spices together. Portion 2 oz (no. 16 dipper) of cheese mixture onto one-half of flattened dough ball. Smooth filling slightly, leaving 1/2-inch border.
4. Distribute 1/2 cup (1 3/4 oz) of thawed broccoli (reserved from earlier step) over cheese. Brush edges of dough with water. Fold dough over filling and crimp edges to seal tightly.
5. Mix eggs and water. Brush over tops of calzones. Sprinkle with herbs. Bake at 350°F for 18-25 minutes in a conventional oven until the calzone registers 185°F. Follow the manufacturers' directions when using a conveyor-type pizza oven.
6. Serve 2 oz warm marinara sauce ladled on top of calzone. Serve with Parmesan cheese.
Servings: 50
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal once; discard if not used.
VARIATIONS:
Roasted Vegetable and Ricotta Calzone. Heat 3 lb frozen roasted peppers and onions (available commercially) with 6 oz sliced black olives. In a bowl mix 6 lb 12 oz ricotta cheese, 1 lb 8 oz freshly grated Parmesan cheese, 3/4 oz dried parsley, 3 Tbsp dried basil, 5 tsp black pepper, 4 tsp crushed red pepper, and 1 oz salt. Portion 1 1/2 oz vegetables and 2 oz ricotta cheese mixture (approximately No. 16 dipper) on dough. Follow makeup and service procedures as for Broccoli and Ricotta Calzone.
Ham and Swiss Florentine Calzone. Steam 2 lb fresh spinach for 1 minute. Drain well and reserve for later step. Blend together 6 lb 6 oz ricotta cheese, 10 oz freshly grated parmesan cheese, and 1 Tbsp black pepper. Portion 2 oz cheese mixture and 3/4 oz (No. 30 dipper) drained spinach on dough. Portion 3/4 oz of wafer-sliced ham over spinach. Follow makeup and service procedures as for Broccoli and Ricotta Calzone.
250 ounces pizza dough balls (50 total - 5 oz each)
102 ounces ricotta cheese
10 ounces parmesan cheese, shredded
1 tablespoon black pepper
1/2 teaspoon garlic powder
1 ounce whole eggs
2 ounces water
3 tablespoons Italian herbs
3 quarts marinara sauce
1 pound parmesan cheese, shredded
temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only
1. Thaw broccoli cuts in a colander or perforated pan. Drained EP yield should equal 5 lb 8 oz. Save drained broccoli for later step.
2. If using frozen dough balls, cover and let thaw to 65°F, 2-3 hours. Working with a small number of dough balls at a time, flatten into rounds.
3. Blend cheeses and spices together. Portion 2 oz (no. 16 dipper) of cheese mixture onto one-half of flattened dough ball. Smooth filling slightly, leaving 1/2-inch border.
4. Distribute 1/2 cup (1 3/4 oz) of thawed broccoli (reserved from earlier step) over cheese. Brush edges of dough with water. Fold dough over filling and crimp edges to seal tightly.
5. Mix eggs and water. Brush over tops of calzones. Sprinkle with herbs. Bake at 350°F for 18-25 minutes in a conventional oven until the calzone registers 185°F. Follow the manufacturers' directions when using a conveyor-type pizza oven.
6. Serve 2 oz warm marinara sauce ladled on top of calzone. Serve with Parmesan cheese.
Servings: 50
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal once; discard if not used.
VARIATIONS:
Roasted Vegetable and Ricotta Calzone. Heat 3 lb frozen roasted peppers and onions (available commercially) with 6 oz sliced black olives. In a bowl mix 6 lb 12 oz ricotta cheese, 1 lb 8 oz freshly grated Parmesan cheese, 3/4 oz dried parsley, 3 Tbsp dried basil, 5 tsp black pepper, 4 tsp crushed red pepper, and 1 oz salt. Portion 1 1/2 oz vegetables and 2 oz ricotta cheese mixture (approximately No. 16 dipper) on dough. Follow makeup and service procedures as for Broccoli and Ricotta Calzone.
Ham and Swiss Florentine Calzone. Steam 2 lb fresh spinach for 1 minute. Drain well and reserve for later step. Blend together 6 lb 6 oz ricotta cheese, 10 oz freshly grated parmesan cheese, and 1 Tbsp black pepper. Portion 2 oz cheese mixture and 3/4 oz (No. 30 dipper) drained spinach on dough. Portion 3/4 oz of wafer-sliced ham over spinach. Follow makeup and service procedures as for Broccoli and Ricotta Calzone.
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