Calzones

Calzones are so delicious! Have you thought about adding the calzone to your menu? What is a calzone you ask? According to Wikipedia.org, "A calzone (Italian "stocking" or "trouser" or "drooping sack" or "hanging fold"^[1]), sometimes referred to as an italian sac, is an Italian turnover made from pizza dough and stuffed with cheese (usually mozzarella cheese and Ricotta, but some varieties contain Parmesan, Provolone, or a locally substituted cheese), ham or salami, vegetables, or a variety of other stuffings. It is typically served with marinara sauce on the side for dipping, or topped with garlic and parsley infused olive oil. The dough is folded over, sealed on one edge, salted, then deep-fried. In Italy the stuffing is always tomato, cheese and ham, and the calzone is never served with a sauce." Here are a few suggestions for fillings, mix and match to taste, and they can be created using Doughpro equipment:
Alfalfa Sprouts
Artichoke hearts
Avocado
Baby leeks
Bacon
BBQ Chicken
Beef
Black Beans
Blue Cheese
Brie
Broccoli
Cajun Chicken
Camembert
Capers
Capicolla
Carrot
Chedar
Cherry tomatoes
Chicken Masala
Chicken Tikka
Chorizo
Colby
Dried tomatoes
Duck
Eggplant
Feta
Goat Cheese
Gorgonzola
Green peppers
Ham
Honey Cured Ham
Kalamata olives
Lettuce
Manchego
Meatballs
Monterey Jack
Mozzarella
Muenster
Mushrooms
Olives
Onions
Parmesan
Pepperoni
Porcini mushrooms
Portobello Mushrooms
Proscuitto
Provolone
Red beans
Red onions
Red peppers
Ricota
Roast cauliflower
Roasted eggplant
Roasted Garlic
Roasted peppers
Romano
Roquefort
Salami
Sausage
scallions
Serrano Ham
Shallots
Smoked Gouda
Spinach
Sun dried tomatoes
Sweet corn
Turkey
Venison
Watercress
Wild mushrooms
Yellow peppers
Yellow squash
Zucchini

To create a calzone, press or roll (using a dough press or dough roller) an 8-12 oz dough ball into a round. Add filling into the center and fold over into a half circle. Crimp the edges with your thumb or a fork, making sure that it is completely closed so that the filling doesn't spill out. Brush it with egg white wash or olive oil. Bake 15-20 minutes at 400 degrees f. You can bake one right on the stone! Check out www.doughpro.com for dough forming / baking equipment you can buy for your restaurant from a foodservice equipment dealer. Call 1-800-624-6717 for a dealer near you.

The Custom Stone Hearth Oven

We can help you to design a stone hearth oven in any size or shape. We think that you'll love the reaction of your customers when they see the oven as a center piece in your restaurant. Ask your local foodservice dealer about Doughpro Ovens today. Call us at 1-800-624-6717.

Common Myths About Dough Presses

Myth #1 - A dough press will kill my yeast / cook my pizza.

Fact: Our dough presses have a factory preset of 150°f, which actually activates the yeast, for a better / quicker bake. I have used the presses in many demos and baked off many pizzas afterward. Let me tell you, if the dough isn't docked it will actually rise / bubble similar to hand-tossed.

Myth #2 - My pizza crust will taste funny.

Fact: The only thing that would make your pizza taste different / have a different consistency than hand-tossed would be your recipe / the release spray that you use. There are many unflavored release sprays out there, so call your local foodservice distributor, or contact our factory, because we sell it too - 1-800-624-6717.

Myth #3 - Won't the crust come out looking weird?

Fact: The shape of the crust depends on the shape of your dough ball. If you've got a distorted dough ball, your going to have a distorted crust. It's the same way with dough rollers.

Myth #4 - These dough presses have to be difficult to use.

Fact: Dough presses are very easy to use! An employee can be trained to use one in a matter of minutes. No need for someone who has learned the ancient art of hand-tossing. Not to mention, they are quite safe as well. I've seen young adults using them at my local mall, and the pizza crusts come out even!

Doughpro Blog

Hi! Welcome to the Doughpro blog! On this blog we'll highlight our products (stone hearth ovens, dough presses, grills, and accessories) - current and new, talk about company events, and provide info that you won't see on our normal website - www.doughpro.com . It'd be great to hear from people who use our products, or people who are interested in purchasing them, or someone who is just interested in the restaurant industry in general.

Have a great day and thanks for stopping by!

Blake Holman

Sales

Doughpro