Calzones Provencal Recipes

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EASY CALZONES

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h40m

Yield 8 servings

Number Of Ingredients 24



Easy Calzones image

Steps:

  • Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
  • Preheat the oven to 400 degrees F.
  • Melt the butter in a large skillet over medium-high heat. Add the onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red pepper flakes. Remove from the skillet and allow to cool on a plate.
  • In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
  • When the sausage is cool, stir it into the cheese mixture and set aside.
  • When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal.
  • Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.
  • Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
  • Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
  • Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
  • Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.

16 whole frozen, un-risen dinner rolls (I use Rhodes, can also use frozen bread loaves)
1 tablespoon butter
1 whole medium onion, diced
1 pound breakfast or Italian sausage
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
15 ounces whole milk ricotta
1 1/2 cups grated mozzarella
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
Black pepper
2 whole eggs plus 1 whole egg, beaten
All-purpose flour, for dusting
Marinara Sauce, warmed, for serving, recipe follows
Olive oil
3 to 4 whole cloves garlic, minced
1 whole small to medium onion, chopped
1/2 cup white wine (or chicken broth)
Three 15-ounce cans crushed tomatoes
Salt and ground pepper
Pinch sugar
Fresh parsley leaves
Fresh basil leaves

QUICK CALZONES

Leftover meat sauce makes a hearty calzone that tastes like it's made from scratch. Top the calzones with a sprinkling of Parmesan. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 6



Quick Calzones image

Steps:

  • Preheat oven to 350°. On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle. Spread 1/4 cup sauce over half of each circle to within 1/2 in. of edge; top with 1 tablespoon mozzarella cheese. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet., Brush milk over tops; sprinkle with Italian seasoning and Parmesan cheese. Bake until golden brown, 20-25 minutes.

Nutrition Facts : Calories 430 calories, Fat 12g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1037mg sodium, Carbohydrate 63g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.

1 loaf (1 pound) frozen bread dough, thawed
1 cup Three-Meat Sauce
1/4 cup shredded part-skim mozzarella cheese
1 to 2 tablespoons 2% milk
1/2 teaspoon Italian seasoning
1 tablespoon grated Parmesan cheese

CALZONES

You may be used to the large, pizzeria-size version of calzones, but I'm offering you this more typical Neapolitan version. Once you have the knack of making and filling the dough, the rest is easy. You can put whatever you like inside. Just make sure the fillings are drained of most of their excess liquid-the way I drain the ricotta overnight or squeeze the excess moisture from the spinach.

Yield makes about fifteen 4-inch calzones

Number Of Ingredients 9



Calzones image

Steps:

  • Line a sieve with a double thickness of cheesecloth or a basket-type coffee filter. Dump the ricotta in and set the sieve over a bowl. Cover with plastic wrap and refrigerate overnight or up to 1 day. Discard the drained liquid.
  • Prepare the pizza dough. It isn't necessary to divide the dough before the second rising.
  • Slice the leeks crosswise, 1/2 inch thick. In a large, deep skillet or braising pan, heat 3 tablespoons olive oil over medium-high heat. Add the leeks, season lightly with salt and pepper, and cook until softened, about 4 minutes. Stir in the spinach a large handful at a time, waiting for each handful to wilt somewhat before adding the next. Continue cooking until the spinach is completely wilted and all the liquid is evaporated, about 4 minutes. Drain in a colander, pressing lightly to remove excess liquid. Stir the drained ricotta and mozzarella together in a bowl until blended. Season to taste with salt and pepper.
  • Place one oven rack in the lowest position and the second rack in the upper third of the oven. Center a baking stone, if using, over the lower rack. Preheat the oven to 450° F. If not using a baking stone, sprinkle two large baking sheets generously with coarse cornmeal.
  • Divide the dough in half. Working with one half at a time, roll the dough out on a lightly floured surface to about 1/4 inch thick. Cut the dough into 4-inch circles and reserve the unused dough. Spread 3 tablespoons of the cheese mixture in an even layer over half of each circle, leaving a 1/2-inch border around the edge. Top the cheese with about 1 tablespoon of the spinach and leeks. Brush the edges of the circles with water and fold the uncovered dough over the spinach-cheese filling. Seal the edges by pressing firmly with the tips of fork tines or by plaiting the edges. Poke holes into the top of each calzone several times with a fork. Brush the tops of the calzones with olive oil. Let stand until slightly puffed, about 15 minutes.
  • Sprinkle a pizza peel or perfectly flat baking sheet generously with cornmeal. Place three or four of the calzones on the prepared peel and slide them onto one side of the stone, leaving some space between them. Repeat with a second round of three or four calzones. Bake the calzones until lightly browned on the underside, about 8 minutes. Transfer the calzones directly to the upper rack and continue baking until deep golden brown, about 20 minutes. Start baking a second batch on the stone once you remove the first batch.
  • Transfer the calzones to lightly oiled baking sheets. Bake, rotating the pans side to side and shelf to shelf, halfway through cooking, until the calzones are golden brown, about 25 minutes.
  • Baked either way, let stand at least 10 minutes before serving. They are also delicious at room temperature.

1 pound fresh ricotta, or one 15-ounce container whole-milk ricotta
Pizza Dough (page 201)
2 medium leeks, white and light-green parts only, trimmed and cleaned (see page 80)
3 tablespoons extra-virgin olive oil, plus more for brushing the calzones
Salt
Freshly ground black pepper
1 pound fresh bunch spinach, stems removed, leaves washed and drained, or one 10-ounce bag spinach
12 ounces fresh mozzarella, cut into 1/2-inch cubes
Coarse cornmeal

CALZONES PROVENCAL

This is a good meatless calzone Cannellini beans and provolone cheese are the base for this meatless "sandwich," with spinach & olives baked inside folded pizza dough.

Provided by Boo Chef in West Te

Categories     Lunch/Snacks

Time 30m

Yield 8 calzones, 4 serving(s)

Number Of Ingredients 12



Calzones Provencal image

Steps:

  • Preheat oven to 375 degrees.
  • Place beans, garlic, lemon juice, salt, fennel seeds, rosemary, pepper and olive oil in a food processor and process until smooth. Transfer to a bowl.
  • Grease or spray 1 large or 2 small cookie sheets. Unroll pizza dough on a lightly floured work surface and press each into a 12 inch square.
  • Cut each into 4, 6-inch squares.
  • Combine spinach, provolone and olives.
  • Spread bean mixture over half of each dough square, dividing evenly, and then top with spinach mixture.
  • Fold other half of dough over filling, stretching slightly to fit. Press edges with fork to seal well. Cut a slit in top of each and place on cookie sheet.
  • Bake until golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 374.8, Fat 18.4, SaturatedFat 7.2, Cholesterol 22.8, Sodium 646.4, Carbohydrate 33.5, Fiber 10.1, Sugar 1.3, Protein 22.3

1 (15 ounce) can cannellini beans, rinsed and drained
4 garlic cloves, chopped
2 teaspoons lemon juice
1/4 teaspoon salt
1 teaspoon fennel seed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon black pepper
2 tablespoons extra virgin olive oil
2 (13 7/8 ounce) cans refrigerated pizza dough or 2 (13 7/8 ounce) cans favorite recipe pizza dough
1 (10 ounce) box frozen spinach, thawed and squeezed dry
1 cup shredded provolone cheese
1/2 cup chopped black olives

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