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Pepperoni Calzone
2 oz. eq. meat/meat alternate, 2 oz. eq. whole grains, 1/8 cup red/orange vegetable
Number of Portions: 50 Size of Portion: 1 Calzone
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Red/Orange)
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Dough, Pizza Rounds, 6", WGR, #1201 | 50 crusts |
Cheese, Mozzarella, Shredded, USDA | 4 pounds + 11 ounces |
Sauce, Spaghetti, No Meat, #2824 | 1 quart + 2 1/4 cups |
Pizza Topping, Pepperoni, Sliced, #1056 | 1 pound + 12 ounces |
Pan Release Spray, Butter Flavored #2516 | 25 second spray |
DIRECTIONS
1. | Keep the pizza doughs frozen until ready to assemble the calzones. |
2. | Line the sheet pans with parchment paper. |
3. | Lay 8 pizza crusts on each pan. Allow the crusts to thaw for about 10-15 minutes. |
4. | Use a #12 scoop to portion 1½ ounces of mozzarella cheese on half of the crust and spread it around. Do not spread the cheese all the way to the edges of the crust. |
5. | Use a 1-ounce ladle to spoon the sauce over the cheese. |
6. | Top each calzone with 7 slices of pepperoni. |
7. | Fold the empty half of dough on top of the filled half of dough. Press the edges together with a fork, a pastry crimper, or your fingers to form a seal all the way around the open edge. |
8. | Make a 2-inch slit on the top with a sharp knife. This will allow steam to escape. |
9. | Bake at 425 degrees F in a oven for 6 -9 minutes, or until the crust is golden brown. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
10. | Portion one calzone per serving. Each serving equals 2 oz. eq. meat/meat alternative, 2 oz. eq. whole grain and 1/8 cup serving of red/orange vegetable. CCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |
Production Notes
- Keep the pizza doughs frozen until ready to bake them.
- Presentation idea: Garnish with chopped parsley leaves or parmesan cheese. These ingredients have not been included in the current nutrient analysis.
- Prepare Calzones for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
- Use USDA Foods products when available.
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.