Cheese Calzones




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These mini whaet pizza dough pockets are stuffed with a delicious combination of Ricotta, Mozzarella and Parmesan cheeses with a tomato sauce. 1lb. bag (approximately 10 calzonettes)



Ingredients: Water, Low Moisture Part Skim Mozzarella Cheese (Pasteurized Part Skim Milk, Cultures, Salt, Enzymes), Whole Wheat Flour, Enriched Unbleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate{Vitamin B1}, Riboflavin {Vitamin B2}, Folic Acid), Ricotta Cheese (Pasteurized Whole Milk, Vinegar, Salt), Tomato Paste (Water, Tomatoes), Wheat Protein Isolate (Wheat Gluten, Lactic Acid, and Sulfite), Sugar, Contains 2% or Less of Pecorino Romano Cheese [Imported Pecorino Romano Cheese (Pasteurized Sheep’s Milk, Cheese Cultures, Salt, Enzymes) Starch, Powdered Cellulose to prevent Caking], Modified Wheat Starch, Soy Protein Isolate, Oil (May Contain Soy, Olive, Canola or Cotton Seed Oils), Yeast, Parmesan Cheese [Imported Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes),Corn Starch, & Powdered Cellulose to prevent Caking], Salt, Garlic, Basil, Oregano, Marjoram, Parsley. Contains: Milk, Wheat, Soy.

Baking Instructions: • Thaw before baking.

Convection oven: • Preheat oven to 325 degrees. Place calzonettes on sheet tray. Bake for 6-8 minutes.

Conventional Oven: • Preheat oven to 375 degrees. • Place calzonettes on sheet tray. • Bake for 12-14 minutes.

Oven temperatures may vary – adapt directions to individual ovens.