Split the thawed dough ball into two pieces and work each to make round again, place in lightly oiled bowl, cover and let sit in warm spot for 30 minutes.
In small bowl, combine chopped garlic and a little salt and pepper, mix well. Set aside.
When dough has proofed, roll or stretch to a roughly 8” round on well-floured table.
Brush off excess flour, lay two pieces of prosciutto over each dough sheet leaving a ¾” rim on the outside, mix the sausage and beef toppings with the pizza sauce, spoon half the mixture onto one half of each dough sheet.
Mix the ricotta and shredded cheese, place a generous spoonful on top of sauce, meat mixture.
Brush dough rim with water, carefully fold over the half that only has prosciutto on it, crimp and or roll the edges to seal.
Spray the panini press with pan coating, place Calzonini in press and cook for 4 minutes on first side.
Lift press, brush the top with oil mixture, turn over, brush the first side with the remaining oil mixture, press down cover and cook for an additional 4-5 minutes.
Remove from press, slice each into two, serve with heated chunky marinara sauce.
Ingredients
1 8 oz Ultimo!® dough ball
4 slices Roma® Prosciutto, sliced thin
6 oz Ultimo® Italian Sausage Topping
6 oz Ultimo!® Hand Pinched Beef Topping
8 oz Ultimo® Three Cheese Blend
4 oz Assoluti® WM Ricotta Cheese
1 cup Ultimo!® Pizza Sauce, Fully Prepared, with cheese
2 tbsp Assoluti® Olive Oil Extra Virgin
1 tsp Roma Garlic, chopped
8 oz Ultimo® Supreme Marinara Sauce, Chunky
salt and pepper, to taste
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
