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Schwan's Food Service
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Greek Calzone
Recipe Yield: 

6  each  Freschetta 12x16 Sheeted Dough
6  cups  Black Olives, pitted & chopped
2  cups  Kalamatta Olives, pitted & chopped
6  cups  Red onions, diced
3  cups  Garlic, chopped
6  tsps.  Rosemary, fresh chopped
1  cup  Sun dried tomatoes, in oil, chopped
3  cups  Parmesan cheese, grated
6  tsps.  Salt, Kosher
  • Store frozen pre-proofed dough sheets below 0 degree F until ready to use. Remove parchment paper and place dough directly on oiled pan. Thaw to room temperature (approx. 1 hour). To prevent drying, cover with plastic wrap. Docking is recommended to prevent the possibility of bubbling.
  • Cut each sheet of dough into 4 pieces, pressing the edges to be thinner than the center. Place both olives, asparagus, red onions, garlic, rosemary and sundried tomatoes on one side of the dough.
  • Evenly top with parmesan cheese and salt.
  • Fold other side over ingredients and pinch edges making sure to seal calzone well. Place into a preheated 350 degrees F convection oven and bake for 10-12 minutes or until golden brown and fully cooked.
  • Cut each calzone in half and serve.
  • NOTES:
  • Can substitute tomatoes for sundried tomatoes.
  • Proteins could include grilled chicken, steak, shrimp or tuna.
  • Due to variances in oven regulators, cooking times and temperatures may require adjustments. Oven times stated above are based on full ovens.
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