5 1/2 c. (one 3 lb. container) Grande Ricotta Tenera, Sopraffina or Dolce
5 1/2 c. (2.15 lb.) Grande Mozzarella cheese, shredded
1/3 c. (.67 oz.) Parsley, fresh, minced
1/3 c. (.67 oz.) Black pepper, freshly ground
36, 7-inch circles Pizza dough
5½ c. (2.15 lb) Italian sausage, crumbled, fully cooked
5½ c. (2.15 lb) Pizza vegetable toppings (green and red bell pepper, black olives, onion) fresh, sliced thin
4 eggs, large, beaten with ¼ c. water
Grande Romano cheese, grated, as needed
Parsley, fresh, minced as needed
3/4 c. (3.25 oz.)Grande Romano cheese, grated
Thoroughly mix all cheese, parsley and pepper in a bowl, cover, and chill below 40°F to hold. Place pizza dough circle on flat work surface. In its center, layer ¼ cup each of Ricotta filling, Italian sausage and fresh vegetables. Brush dough edges with egg wash and fold over one side of dough to encase filling. Crimp edges and cut three vent holes on top. Brush lightly with egg and water mixture. Bake on heated pizza stone in preheated 450°F conventional oven for 12 to 18 minutes or until crust is golden brown and filling reaches internal temperature of 165°F.
Try sprinkling each calzone with Romano cheese and fresh parsley, and serving it with 1/4 cup marinara sauce for dipping. For menu variation, substitute diced ham, sliced pepperoni or beef crumbles for the Italian sausage.