Calzone Italian Cassies Way Recipes

Steps:

• To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
• To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
• Preheat oven to 375 degrees F (190 degrees C).
• When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

Steps:

• 1. This recipe is for 2 large Calzones, can split to serve 4, or can serve 2 if eating a whole one..they are quite filling..I always split mine.
• 2. Assemble ingredients Preheat oven to 400 degree Cut up the meats and vegetables. t Mix 1 tsp italian seasoning or basil with olive oil, set aside
• 3. In a small skillet; slightly brown mushrooms in a small amount of olive oil; about 5 minutes, drain excess liquid; set aside. Now, saute the onion and peppers; about 5 minutes, just till translucent; set aside.
• 4. In a small mixing bowl, mix ricotta with the parsley, 1 tsp basil or italian seasoning, salt and pepper. Set aside.
• 5. Prepare baking sheet, spray with cooking spray; sprinkle with cornmeal lightly. Now, take the pizza dough, cut into 2 even pieces. I spread it out on the pan I am baking it on. Make sure you sprayed and sprinkle corn meal; it helps to crisp the bottom. Spread dough into a 10 inch circle; avoid any thin spots that might leak. I like to keep the thickness at about 1/4 inch thick.
• 6. Now, on one half of the dough; making sure not to get too close to the edge; spread half the ricotta cheese, half the mozzarella,half the parmesan. Next half the meats then half the veggies. If using sauce, spread that before the cheeses, only on half.
• 7. Next, salt and pepper if desire. Fold the top of the calzone crust over the bottom into the traditional half-moon shape. Seal the edges by crimping them with a fork.
• 8. Using a pastry brush, brush the dough with the olive oil/ seasoning.
• 9. Then, using a sharp knife, cut about an inch long slit in the top of the crust, to release steam. Now repeat the same steps for the other. If only making one, it is time to bake. Bake the Calzones for 20 to 25 minutes or until browned.
• 10. Remove from oven.
• 11. Cut in half and plate..ENJOY! I warm marinara sauce for dipping, and serve a small cup on the side. These are very versatile; my kids won't eat mushrooms or peppers and onion..so I made theirs with just the cheeses, pepperoni and ham. Use whatever veggies and might appeal to you. I have used many different variations over the years. Hint: I always saute my veggies, to remove the excess moisture. This helps with leakage during cooking, from excess water from the vegetables.

Steps:

• In a small bowl dissolve yeast in the warm (not hot!) water. Add 1 tablespoons of the oil, sugar and salt, and mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour until the dough is smooth and workable.
• Knead dough on a lightly floured surface for about 5 minutes or until it is elastic. Lay dough in a bowl containing the other teaspoon of olive oil, flipping to coat dough in the oil. Cover and let rise from 40 minutes or until almost doubled.
• While dough is rising combine all remaining ingredients except for the egg in a large bowl, cover and refrigerate to chill.
• Preheat the oven to 375°F.
• When the dough is ready, punch it down and separate it into two equal parts. Roll the halves individually out into thin circles on a lightly floured surface.
• Fill one half of each circle with half of the filling mixture and fold over. Seal the edges by pressing with a fork.
• Brush the top of each calzone with the egg wash and place on a greased cookie sheet.
• Bake at 375°F for 30 minutes or until golden brown and heated through.
• Serve with warmed tomato sauce if desired!

Steps:

• Unroll pizza dough onto an ungreased baking sheet; pat into a 14x11-in. rectangle. Spread pizza sauce over 1 long side of dough to within 1/2 in. of edges. , Layer the spinach, sausage, mushrooms and cheese over sauce. Fold dough over filling; pinch seams to seal. , Bake at 400° for 30-35 minutes or until golden brown. Let stand for 10-15 minutes before slicing. Freeze option: Freeze cooled unsliced calzone in a freezer container. To use, place calzone on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 10 minutes. Uncover; bake until heated through.