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Ingredients

Herb Ricotta:

• 1 pound soprafina ricotta
• 3 tablespoons dried basil
• 3 tablespoons dried oregano
• 1 tablespoon butter

Pesto:

• 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

Optional Fillings:

• 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

Description

Food Network Invites You To Try This Baked And Fried Calzone Recipe From Paula's Best Dishes.

Food Network