MUSHROOM-ARTICHOKE CALZONE
When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try all these delicious variations: Classic, Broccoli-Ham, Spinach-Cheese, Chicken-Pear, Chocolate-Walnut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Brush a rimmed baking sheet with oil. On a lightly floured work surface, roll dough into a 16-inch round. Spread mushrooms on bottom half of dough, leaving a 1-inch border. Top mushrooms with artichoke hearts and fontina. Fold top half over and roll and pinch edges to seal. Brush off excess flour.
- Carefully transfer calzone to baking sheet. Lightly brush with oil, season with salt, and bake until golden brown, 22 to 25 minutes.
Nutrition Facts : Calories 474 g, Fat 23 g, Fiber 3 g, Protein 20 g, SaturatedFat 9 g
SPINACH ARTICHOKE CALZONES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 31m
Yield 4 calzones
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F.
- Combine first 7 ingredients in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. For a half-moon "pizza parlor" look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges.
- Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese. Bake knots with calzones.
- If your dough tears, remove a little of the filling and repair. Repeat the process, spacing the calzones evenly on baking sheet. Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.
- Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.
- Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
- Yield: 4 servings
ARTICHOKE AND MUSHROOM PASTA
I got this on a card from the grocery store. I have not tried it yet, but am posting it here for safe keeping. Let me know how it turns out!
Provided by Bippie
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta in pot of salted boiling water until al dente.
- Drain. Toss pasts with 1 Tbs oil.
- Heat 2 Tbs oil in heavy large skillet over medium-high heat.
- Add mushrooms, garlic and oregano; saute until golden, about 4 minutes.
- Add artichokes; saute 3 minutes.
- Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes.
- Add butter; whisk until just melted.
- Add pasta and parsley; toss until pasta is coated and heated through.
- Add 3/4 cup cheese and toss to coat.
- Season with Salt and Pepper.
- Transfer to a large bowl to serve and top with remaining cheese.
CALZONE
This recipe can be split in half for 2 regular calzones. We fill them with anything. They are delicious!
Provided by D Adams
Categories Main Dish Recipes Savory Pie Recipes
Time 3h5m
Yield 10
Number Of Ingredients 10
Steps:
- Place water, salt, bread flour, dry milk, sugar, and yeast in the pan of the bread machine in the order suggested by the manufacturer. Select Dough cycle.
- After cycle ends, roll out dough on a lightly floured surface; shape into a 16 x 10 inch rectangle. Transfer to a lightly greased cookie sheet. In a small bowl, mix together chopped pepperoni and mozzarella. Spoon pizza sauce in a stripe down the center of dough lengthwise; add sausage and cheese filling. Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling. Criss cross strips over filling, sealing with water. Brush top with melted butter.
- Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
Nutrition Facts : Calories 285.3 calories, Carbohydrate 34.2 g, Cholesterol 29 mg, Fat 11.1 g, Fiber 1.4 g, Protein 11.3 g, SaturatedFat 5.1 g, Sodium 623.5 mg, Sugar 2.9 g
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