Filippo Berio Pesto - choose your favorite flavor(s)!
1 egg
flour for rolling dough
Instructions
Preheat oven to 400 degrees F.
On a floured surface, roll dough to about 1/4 inch thickness and cut 4 inch rounds using a large biscuit cutter or an overturned large jar or bowl that measures about 4 inches.
Place these rounds onto a parchment lined sheet tray and add about a teaspoon of pesto into the center, followed by about a teaspoon of ricotta, followed by a sprinkle of cheese. Repeat until all are filled.
Next, beat egg with a tablespoon of water and brush just one edge of dough with egg wash.
Fold each disc of dough to create the calzone/ half moon shape pressing down to seal the edges tightly.
Repeat until all calzones are formed.
Next, using the tines of a fork, press around all the edges to really seal them tightly. Use flour if the fork gets too sticky.
once all edges are crimped, brush tops of calzones with egg wash and bake in preheated oven for 15 minutes until golden brown.
Serve with a dusting of parmigiano, a sprinkle of fresh herbs, plenty of extra pesto and enjoy!
