Specifications

21
Three-Cheese Calzones with Sausage and Pesto
Makes 8 calzones
½ tsp olive oil
175g fresh Italian sausage (hot or sweet), skin removed
2 garlic cloves, peeled and crushed
165g ricotta
165g mozzarella, shredded
3 tbsp parmesan, grated
2 tsp pesto
3.2kg pizza dough
Marinara sauce to serve
n Place olive oil in a medium saucepan over a medium heat.
Add sausage meat and crushed garlic cloves and cook until meat is
completely cooked throughout.
n Whilst the sausage is cooking, stir together the three cheeses and
pesto in a separate bowl. Once the sausage is cooked, remove, reserve
and cool to room temperature.
n Stir in the three cheese and pesto mixture into the cooked sausage
meat whilst cooling.
n Roll pizza dough into four long rectangles that are 13 x 25cm.
n Spread approximately 110g of calzone filling evenly on the bottom half
of each rectangle. Fold the top part of the pizza dough down to cover
the filling, and seal the calzones by pressing the dough together with
fingers or a fork to create a sealed 13 x 13cm pocket.
n Pre-heat the sandwich maker to high.
n When green indicator lights, place two calzones into preheated
sandwich plates. Close unit and bake for approximately 8 to 10
minutes, until pizza dough is evenly golden. Bake the remaining two
calzones.
n Cut into individual calzones along the perforated edges. Serve with
warm marinara sauce.