RECIPE DETAILS
Item ID: FS011
Serving Description: 1 Calzone
Food Category: Vegetarian
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS011
Serving Description: 1 Calzone
Food Category: Vegetarian
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe source: Boulder Valley School District Food Services
1. Make sauce:
Sauce Ingredients:
TOMATOES DICED
TOMATO PASTE
OIL OLIVE CANOLA BLEND (First amount)
GARLIC WHOLE PEELED
SPICE PARSLEY FLAKE
SPICE THYME
SPICE BASIL (First amount)
SPICE OREGANO
SALT KOSHER
SPICE PEPPER BLK
a. Refrigerate all tomato products for at least 3 hours before making sauce.
b. Combine all ingredients in a large container, in batches if needed.
c. Blend thoroughly with a burr mixer.
d. Keep sauce refrigerated.
2. Thaw calzone dough: Spread calzone dough out on sheetpans and thaw for about 30 minutes.
3. Preheat oven to 325 degrees.
Preparation
1. Mix together sauce and cheese.
2. Put 1/3 cup of filling on dough.
3. Fold over dough to form a half moon. Crimp to seal.
4. Mix second basil amount and garlic powder into second oil amount. Brush calzones with oil.
5. Poke hole on top to vent.
6. Store in freezer and slack for 15-20 minutes.
7. Cook at 325 degrees for 20 minutes or until golden brown (145 degree internal temp).
Serving
Serving = 1 Calzone
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.25 | Meat/Meat Alternative: 2 | Calories: 356.39 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 20.79% | |
| Red Orange: 0.25 | Grains: 2 | Sodium: 730.18 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
