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CHEESE CALZONE

RECIPE DETAILS

Item ID: FS011

Batch Quantity: 100

Serving Size: 1

Serving Measure: EACH

Serving Description: 1 serving = 1 calzone

Nutrition Link: 80143

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: SameDay

Recipe Source: BVSD

RECIPE DETAILS

Item ID: FS011

Batch Quantity: 100

Serving Size: 1

Serving Measure: EACH

Serving Description: 1 serving = 1 calzone

Nutrition Link: 80143

Food Category: Vegetarian

HACCP: VEGA

HACCP Process Category: SameDay

Recipe Source: BVSD

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Recipe source: Boulder Valley School District Food Services

Calzone dough from FSA. 6.5″ 80 in a case. #578479

Preparation

Sauce Ingredients:
TOMATOES DICED
TOMATO PASTE
OIL VEGETABLE
GARLIC WHOLE PEELED
SPICE PARSLEY FLAKE
SPICE THYME
SPICE BASIL
SPICE OREGANO
SALT KOSHER
SPICE PEPPER BLK

Preparation:
Refrigerate all tomato products for at least 3 hours before making sauce.
Combine all ingredients in a large container, in batches if needed.
Blend thoroughly with a burr mixer. Keep sauce refrigerated.

Spread calzone out on sheetpans to thaw. Will take about 30 minutes.
Mix together sauce and cheese.
Using a #12 disher (1/3 cup), put filling on dough.
Fold over dough to form a half moon. Crimp to seal.
Mix basil and garlic into oil. Brush calzones with oil.
Poke hole on top to vent.
Store in freezer.
Slack 15-20 min. Cook at 325 degrees for 20 minutes or until golden brown (145 degree internal temp).
1 calzone = 1 serving

Serving

To serve to-go style:
Serve warm or frozen. Cook calzone, then wrap in pop up foil or flash freeze calzone on a sheet pan and wrap frozen calzone in pop-up foil sheet to serve as a future meal.


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: 357.27
Dark Green: 0 Milk: 0 Sat. Fat: 20.84%
Red Orange: 0.25 Grains: 2 Sodium: 730.28
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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