Incogmeato® Ground Marinara Calzone
A traditionally-prepared calzone, filled with marinara sauce, fresh garlic and onion, Incogmeato® Plant-Based Ground and mozzarella and parmesan cheeses.
Servings: 1
Ingredients
- ½ cup Incogmeato® Plant-Based Ground
- ⅛ cup Onion, diced
- ½ Tbs. Garlic, fresh
- ⅛ tsp. Kosher salt
- ⅛ tsp. Black pepper
- 1 ea. Pizza dough
- 2 Tbs. Marinara sauce
- ¼ cup Mozzarella cheese, shredded
- 1 Tbs. Parmesan, grated
- 1 ea. Egg, large
Recipe Directions
1. To make the filling: Heat 2 Tbs. of neutral oil in a skillet on medium heat. Cook plant-based ground for 2-3 minutes. Add the onion, garlic, salt, and pepper and continue to cook until the ground reaches an internal temperature of 165˚ F. Remove from the heat and let cool.2. Roll out dough to desired size.
3. Spread marinara sauce over one half of dough, leaving a ½ inch border along the edge. Top with sausage mixture, mozzarella, and parmesan cheeses.
4. Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath.
5. Transfer calzone to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
6. Bake at 425˚ F for 15-17 minutes, until golden brown.
7. Serve with marinara sauce for dipping.
