Specialty Calzone from Rotolo's Pizzeria - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Specialty Calzone from Rotolo's Pizzeria

INGREDIENTS

7 ounces fresh homemade dough
5 ounces shredded mozzarella and provolone cheeses
2 to 3 ounces freshly chopped spinach
2 to 3 ounces quartered artichoke hearts
2 to 3 ounces feta cheese crumbles
olive oil
parmesan cheese
Rotolo's marinara sauce

PROCEDURE

  • To make Rotolo's Specialty Calzone, roll dough out flat.
  • Leaving an inch edge for the crust, cover half the dough with shredded cheese blend. Top with spinach, artichokes, and feta cheese.
  • Fold the untopped half of the dough over the topped half to form a semi-circle, and roll and press the edges together to make the crust.
  • Baste the top of the dough with olive oil and cut three slits to vent.
  • Bake at 450 degrees for 8 to 10 minutes, sprinkle with parmesan cheese, and serve with a side of Rotolo's own marinara sauce for dipping. Makes one individual portion.
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