RECIPE DETAILS
Item ID: 1806187
Serving Size: 1 Calzone
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Pizza, Sandwich, Wraps
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1806187
Serving Size: 1 Calzone
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Pizza, Sandwich, Wraps
Allergens: Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Pre-Preparation
- Make Sauce:
a. Refrigerate all tomato products for at least 3 hours before making the sauce.
b. Combine diced tomatoes, tomato paste, oil (first amount), garlic, parsley, thyme, basil (first amount), oregano, salt, and pepper in a large container, in batches if necessary.
c. Blend thoroughly with an immersion blender.
d. Keep the sauce refrigerated until use. - Place calzone dough portions on sheet pans and thaw for about 30 minutes at room temperature.
- Preheat oven to 325°F.
Preparation
- Mix prepared sauce with shredded cheese.
- Portion 1/3 cup of filling onto each dough piece.
- Fold over to form a half-moon shape and crimp edges to seal.
- Mix second amount of basil and garlic powder into the second amount of oil. Brush calzones with the seasoned oil.
- Poke a small vent hole in the top of each calzone.
- Store in freezer and slack (partially thaw) for 15–20 minutes before baking.
- Bake at 325°F for 20 minutes or until golden brown and the internal temperature reaches 145°F.
Serving
Serving size: 1 Calzone
Recipe Source: Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ¼ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 318.23 kcal |
| Total Fat | 11.39 gm |
| Saturated Fat | 5.86 gm |
| Trans Fat | 0.00* gm |
| Sodium | 574.16 mg |
| Carbohydrates | 33.19 gm |
| Fiber | 3.63 gm |
| Sugars | 5.67 gm |
| Added Sugars | 3.00* gm |
