Lactalis Culinary

METHOD

For the Calzone

1. Preheat oven to 375 degrees F.

2. Spread a teaspoon of olive oil on baking sheet, using your hands. Spread one package of dough into a 15x12” rectangle (about the size of the baking sheet).

3. Draw the outline of a football shape in the dough. Remove scraps and reserve.

4. Remove meatballs from the marinara sauce and cut meatballs in half.

5. Spoon half of the meatballs inside the football outline on top of the dough, leaving a 1” border. Brush border with egg wash.

6. Sprinkle half the Mozzarella and half the Parmesan on top. Repeat with the remaining meatballs and remaining cheeses, creating a little more height in middle for football shape.

7. Dollop mascarpone on top, then sprinkle half the parsley.

8. On a lightly greased surface, spread the other package of dough into a rectangle big enough to cover the meatballs. Place dough on top of meatballs and press dough together around the meatballs. Cut out the football shape, leaving a 1” border around edges. Tuck edges underneath dough to prevent any ingredients from leaking out.

9. Using the dough scraps, roll out 2 ropes to make the football stripes near each end of the football. Then roll out one long rope (about 8”) and place lengthwise in between the end ropes. Lastly, roll out three 3” ropes and place them evenly apart on top of the center 8” rope.

10. Microwave garlic and butter for 60 seconds. Brush half of garlic butter mixture on top.

11. Place football calzone into oven and bake until golden brown, approximately 45–55 minutes. Check on calzone 15–20 minutes into cooking. If it’s too puffy, poke down a little with fork tines.

12. Brush with garlic butter mixture and garnish with parsley.

13. Let cool for 10–15 minutes. Cut and serve with marinara sauce or Calabrian chili, if desired.

For the Meatballs