RECIPE DETAILS
Item ID: 1806187
Serving Description: 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 Description: 1 Calzone
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Vegetarian, Pizza, Sandwich, Wraps
Allergens: Milk, Wheat
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Ingredients
Ingredients list for this recipe is unavailable.
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.
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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
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 |
