Preheat oven to 375F.
Spread some of the pasta sauce on one side of the circular press. Place spoonfuls of Rico-notta Cheez on top of the pasta sauce, and top with favorite pizza toppings. Don’t use too many toppings, or the calzone may become too full to seal!
Using your hand, take the bare portion of the dough and gently lay it over the toppings. (This strains the dough less than folding it with the press.) Close the press to seal the edges and make it pretty! Take a sharp knife and cut the excess dough outside the crimping edges.
Open press and carefully peel the calzone off, being careful not to handle the pretty, crimped edges. Place on baking sheet that has been sprayed with nonstick cooking spray.
Brush with dairy free pesto OR spray with nonstick cooking spray and bake for 20 to 25 minutes or until golden brown. Serve with additional pasta sauce on the side for dipping or drizzled on the Calzone.
Combine ingredients in food processor until texture resembles ricotta cheese.
For an attractive Calzone tower, gently cut the Calzone in half and fold the Calzone backwards on itself so that the open sides are on the same side. Looks like a sandwich or lasagna.
Recipe courtesy of Book of Yum