Cheese & Pesto Calzones



    4 lb (full box) Krusteaz Professional® Focaccia Bread Mix 734-0705

    2, 7 gram packets yeast (included in box)

    36 fl oz (4 1/2 cups) water (105˚-115˚F)

    1 fl oz (2 Tbsp) olive oil


    8 oz (1 cup) basil pesto or sundried tomato pesto sauce

    69 oz (8 cups) ricotta cheese

    32 oz (8 cups) shredded mozzarella cheese

    12 oz (4 cups) shredded Romano cheese

    2 1/2 fl oz (1/3 cup) olive oil



16 calzones


    1. For crust, Krusteaz Focaccia Bread Mix and yeast in mixer bowl. Using a dough hook, mix on low speed until blended.

    2. Add water and continue to mix on low speed 4 minutes. Scrape bowl and hook.

    3. Continue to mix on low speed 4 minutes. During last 15 seconds of mixing, pour oil down side of bowl to coat dough. Scrape bowl and hook; remove hook. Turn dough to lightly coat entire surface with oil.

    4. Cover and allow to stand in warm, draft-free place 1 hour or until double in size.

    5. Scale into 16, 6 oz pieces. Shape each piece into ball and flatten into 7-inch circle.

    6. For filling, spread 1/2 oz sauce over dough in each pan. Place 4 1/4 oz ricotta cheese, 2 oz mozzarella cheese and 3/4 oz Romano cheese over half of each dough round, leaving a 3/4-inch edge.

    7. Fold dough over filling forming half circle. Pinch edges to seal.

    8. Brush with olive oil and place on prepared baking sheets.

    9. For convection oven, bake at 400°F 12-15 minutes; for standard oven, bake at 450°F 15-18 minutes, or until golden brown.