CUSTOMER FAVORITE (2 SERVINGS SHOWN)

Ingredients

• 1 fl. oz. Liquid Egg
• 4 oz Broccoli
• 6 oz Cremini Mushrooms
• 1 Red Bell Pepper
• 1 Shallot
• 3 Basil Sprigs
• ⅓ cup Ricotta Cheese
• 4 oz Shredded Mozzarella
• 8.8 oz Self Rising Flour
• 8 oz Plain Greek Yogurt
• 8 fl. oz. Marinara Sauce
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: Use reserved bench flour on hands, rolling pin, and work surface to keep dough from A calzone typically contains meat, vegetables, and cheese. Very similar to a stromboli, calzones usually have sauce served on the side for dipping, while stromboli usually have sauce inside. No rolling pin? No worries! Use a wine bottle or small can to roll out

2. 2

   Prepare the Ingredients: Cut broccoli florets into small pieces. Thinly slice mushrooms. Stem, seed, and cut red bell pepper into ¼” dice. Peel and mince shallot. Stem and basil, ricotta, liquid egg, mozzarella (reserve a pinch for topping calzones), ¾ tsp. salt, and a pinch of Dust a clean work surface with bench flour. Turn dough out of bowl onto floured surface and knead 5 minutes, folding dough over on itself and pressing down with the heel of your hand. Dough may be slightly sticky: this is okay. If it feels too wet, add flour. If too dry, add yogurt. Divide dough into two equal balls and, using a rolling pin, roll dough into two 10” circles, dusting with more bench flour as needed to prevent sticking. Transfer rolled dough circles to

3. 3

   Make the Filling: Line a plate with a paper towel. Heat 2 tsp. olive oil coli, mushrooms, red bell pepper, and shallot to hot pan and cook, stirring occasionally, until vegetables begin to brown, 6-8 minutes. Season with a pinch of salt and pepper and remove to towel-lined plate. ricotta-basil mixture. Build and Bake the Calzones Add filling off-center of each dough circle and fold dough over form a half-moon. Press edges together to seal. Use your thumb and forefinger to pinch and crimp dough into a decorative edge. Brush tops with 2 tsp. olive oil and bake until crust is lightly browned, 20 minutes. Remove from oven and sprinkle with reserved mozzarella cheese. Bake until cheese is bubbly and golden brown, 6-8 minutes.

4. 4

   Make the Dough: Measure out ½ cup of self-rising flour and reserve. This “bench flour” will be used to prevent dough from sticking in next step. Set aside 2 Tbsp. of yogurt. Place with 1 Tbsp. olive oil and ½ tsp. salt. Mix until a sticky dough ball forms.

5. 5

   Plate the Dish: Just before serving, place marinara sauce in a small pan over low heat to warm, 3-5 minutes. Place calzones on plates and halve to let cool. Transfer side. Calzones will be deliciously hot, so be careful when eating and handling! recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Most is added to filling, and a pinch tops calzone. the recipe before you start–we promise it will be time • Separation is natural when shipping liquid eggs. Shake well before using.

6. 6

   Cut broccoli florets into small pieces. Thinly slice