Baked and Fried Calzone

• 1 pound soprafina ricotta
• 3 tablespoons dried basil
• 3 tablespoons dried oregano
• 1 tablespoon butter
• 1/3 pounds fresh basil
• 2 cups pine nuts
• 1 3/4 cups shredded Parmesan
• 1 1/2 cups extra-virgin olive oil
• 4 to 5 cloves garlic
• 2 balls store-bought dough
• Bench flour
• Marinara sauce, for dipping
• Italian Sausage, cooked
• Mushrooms, sliced
• Onions, sliced
• Baby spinach
• Roma Tomatoes, sliced
• Parmesan cheese, shredded
• Mozzarella cheese, shredded
• 2 eggs, beaten, for egg wash, if frying

1. For the ricotta:
2. Combine ingredients in a large mixing bowl and stir together.
3. For the pesto:
4. Combine garlic, basil, pine nuts and parmesan in a food processor.
5. Slowly add olive oil as dry ingredients are processing.
6. Preheat oven to 550 degrees F.
7. Sprinkle flour on a wooden cutting board or preparation surface.
8. Slap out the ball of dough into a circle about 1/4-inch thick.
9. Spread a layer of pesto on dough a few inches across, leaving about 1-inch around the edges uncovered.
10. Add ricotta and toppings and fold the dough over the toppings to create a "half moon."
11. Press down along the edges to create a seal so the melted cheese will not leak out.
12. Bake for 15 minutes on a pizza stone.
13. Rotate halfway through to ensure they cook evenly.
14. Serve with marinara sauce.
15. *Cook's Note: 1 pound of dough yields 2 calzones
16. To deep-fry:
17. Preheat peanut oil to 350 degrees F. Use an egg wash to seal the edges of the dough.
18. Place in the fryer basket and deep-fry for 6 to 8 minutes, until golden brown.

ricotta, basil, oregano, butter, fresh basil, nuts, parmesan, extravirgin olive oil, garlic, dough, flour, italian sausage, mushrooms, onions, spinach, tomatoes, parmesan cheese, mozzarella cheese, eggs

Taken from www.foodnetwork.com/recipes/baked-and-fried-calzone-recipe.html (may not work)