calzone shells

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

  1. Baking Instructions

  2. Oven Type
    Bake Time
  3. Residential
    12-14 Minutes
  4. Commercial Deck
    10-12 Minutes
  5. Conveyor (Impingement)
    6-8 Minutes
  6. Convection
    6-8 Minutes
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Baking INstructions

  1. Place one shell with the parchment paper on you work surface.
  2. 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.
  3. Spread 1/2 (3 oz.) of your cheese on 1/2 of the sauced shell.
  4. Place topping on top of the cheese and then add the remainder of the cheese
  5. Using the parchment paper, pull the portion of the shell with no toppings over the topped portion.
  6. With the edges lined up, lightly seal the edge using your fingers and then roll the edges one time and crimp.
  7. Product may be baked on the parchment paper.
  8. Remove parchment paper after baking, plate and serve.

Testimonials From Our Clients

Rizzuto Foods has been solid partner with Eastern Washington University Dining & Catering Services for many years. They produce very high quality products with sound ingredients that are consistent from case to case.
- Ken Ripley - EWU Dining & Catering Services

As the only locally owned broadline food service distributor, we are proud partners of the only locally owned pizza dough company. We have enjoyed quality products and the first class service from Rizzuto since 1992.
- Rick Jensen - URM Stores, Inc