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Grilled Pepperoni Olive Calzones Recipes

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Yield: 24 (8 oz.) Servings


Prepared pizza dough 6 lbs.
Sliced California Ripe Olives 1 1⁄2 qts.
Part skim ricotta cheese 4 1⁄2 cups
Frozen chopped spinach, 18 oz. 3 cups
thawed and drained
Grated Italian cheese blend 3 cups
Sliced pepperoni, chopped 6 oz.


1. Knead 2 cups of California Ripe Olives into pizza dough.
Cut into 24 (4 ounce) pieces and form into balls. Cover
loosely with a towel and allow to rest for 30 minutes.
2. While dough is resting, combine remaining California Ripe
Olives, ricotta cheese, spinach, Italian cheese blend and
pepperoni in a small mixing bowl. Set aside.
3. Roll each piece of dough into a 7-8 inch disc on a lightly
floured surface. Scoop one heaping 1⁄2 cup of filling
mixture onto one half of each disc. Brush edges of crust
with water, then fold empty half of dough over filling.
Pinch edges of crust together to enclose in the shape of
a half moon.
4. Place on a pre-heated grill over medium-high heat (450°F),
cover and cook for 5 minutes. Flip and cook on remaining
side for an additional 3-5 minutes until browned and
cooked through.

Nutritional Analysis Per Serving: Calories 434, Fat 15g, Cholesterol 29mg, Sodium 1081mg, Carbohydrate 54g,
Protein 20g, Calories from fat 31%

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