Cool recipe alert: Jalapeno-pepperoni panino

Developed at Greeley-Evans County School District 6 in Colorado (the same place where they’re making their own hot sauce), this panino is a spicy take on a traditional calzone. The district’s signature red sauce is used as the dip here, and it’s also found in the lasagna recipe. It makes use of local ingredients, like zucchini and tomatoes, and making batches of this marinara is a great way for school lunches to hold onto summer flavors a little longer.

YIELD: 50 paninos

50 (6.5”) premade, frozen pizza dough
2 lb. 15 ¼ oz. turkey pepperoni
4 lbs. 11 oz. part-skim shredded mozzarella cheese
3 1/8 cups canned, drained jalapeno peppers
3 lbs. 2 oz. red sauce (recipe follows)

1. Lay out dough on sheet pan lined with parchment paper; let defrost a few minutes until pliable.
2. On one half of each dough round, place 10 slices of pepperoni, 1 Tbsp. jalapenos and 1.5 oz. of cheese. Fold dough and crimp edges to seal shut.
3. Make small slit at top of dough with paring knife or gently pierce with fork to vent.
4. Bake in 375°F oven until crust is golden brown, about 10-15 minutes. Serve with marinara sauce on the side to dip.

For red sauce:
Olive oil, as needed, for pan
5/8 oz. garlic, minced
2 ½ oz. raw onion, chopped
2 ½ oz. raw carrots, shredded
3 oz. summer squash or zucchini, sliced
5/8 tsp. salt
1/8 tsp. ground black pepper
5/8 Tbsps. dried rosemary (leaves)
5/8 Tbsps. dried basil
2 Tbsps. low-sodium tomato paste
1 lb. 10 oz. fresh tomatoes, diced
xanthan gum, as needed

1. Heat oil in steam kettle on medium-high. Add garlic and sweat 2 minutes. Add all vegetables. Cook for 5 minutes, stirring often.
2. Add seasonings and continue to cook to incorporate spice and herb flavors.
3. Add tomato paste and stir well. Simmer 10 minutes to blend flavors more.
4. Add diced fresh tomatoes, heat to 165°F and puree with stick blender until smooth. At this time, slowly add xanthan gum, as needed to thicken.

Recipe: Weld County School District 6