Our Calzone Shells can be held frozen for up to one year and refrigerated for up to 2 days. Individual shells can be thawed in a matter of a few minutes. Rizzuto Calzone shells are 11" in diameter and designed to bake into a crisper shell as opposed to an overly bready shell. Oftentimes a common pizza or bread dough is used in making calzones and cannot compare to the traditional calzone formulation that we use in producing this shell.

• Place one shell with the parchment paper on you work surface.
• Spread sauce on leaving an approximate 1" border. It should be noted that some regional varieties call for no sauce inside the calzone and a side of sauce for dipping.
• Spread 1/2 (3 oz.) of your cheese on 1/2 of the sauced shell.
• Place topping on top of the cheese and then add the remainder of the cheese
• Using the parchment paper, pull the portion of the shell with no toppings over the topped portion.
• With the edges lined up, lightly seal the edge using your fingers and then roll the edges one time and crimp.
• Product may be baked on the parchment paper.
• Remove parchment paper after baking, plate and serve.

Type of Oven	Temperature	Bake Time
Residential	425°F	12-14 Minutes
Commercial Deck	425-500°F	10-12 Minutes
Conveyor (Impingement)	425-500°F	6-8 Minutes
Convection	425°F	6-8 Minutes