Cheesy Potato Calzone Recipes

Steps:

• Place the flour, yeast and salt in a large bowl. Make a well in the centre and pour int he water. Using your hand to mix, bring the ingredients together to form a soft, pliable dough. Turn the dough out onto a lightly floured surface and knead vigorously for 5-10 minutes until the dough is smooth and stretchy.
• Rub a little oil over the surface of the dough, cover with a clean tea towel and leave in a warm place for about an hour or until doubled in size.
• Meanwhile, cook the potatoes in boiling water for 10-15 minutes until tender. Drainw well and mash with the milk. Stir in the cheese, onion, basil, salt and pepper.
• Preheat the oven to 220C/450F/gas 7. Divide the dough in half and roll out each half into very thin 30cm rounds. Spoon the potato mix onto one half of each of the rounds. Dampen the edges and fold over the dough, pressing with your fingers to seal.
• Place the calzone on a lightly oiled baking sheet. Bake for 15-20 minutes until crusty and golden.

Steps:

• Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
• In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
• In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
• Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
• Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined. Divide the pizza dough into 4 equal pieces. Roll out each piece on a lightly floured surface into a 7-to-8-inch round.
• Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border. Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal. Transfer the calzones to the prepared baking sheet.
• Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape. Sprinkle the calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes. Serve with marinara sauce, the salami and giardiniera.

Steps:

• Preheat oven to 400°F.
• Cut dough roll in half crosswise.
• Unroll one dough half onto large baking sheet which has been sprayed with cooking spray.
• Spread pizza sauce down centre of dough leaving 1/2 inch around the edges.
• Top sauce with mozarella cheese.
• Top half with turkey slices, leaving the other half as cheese only.
• Unfold remaining dough half over filling.
• Crimp edges with fork.
• Cut rectangle in half crosswise.
• Cut each rectangle on diagonal into two pieces, but do NOT separate.
• Brush dough lightly with water, using pastry brush.
• Sprinkle evenly with parmesan cheese.
• Bake 15-19 mins til golden brown.
• Remove from oven and allow to cool on rack for 5 minutes.

Steps:

• Preheat oven to 400°.
• Line a 12 inch pizza pan with foil and spray with nonstick spray coating.
• Press dough onto foil in pan forming a 12-inch circle.
• In a large mixing bowl stir together cheeses then spoon 1/2 of mixture onto dough.
• Fold dough over filling to form a half-circle. Seal edges, then use the edge of a spoon to make decorative edge, if desired.
• Cut slits for escape of steam.
• Repeat for the other package of dough.
• Bake for 18 to 20 minutes or till filling is heated through and cheese is melted.
• Cover with foil after 10 minutes of baking to prevent over-browning.
• Cool on wire rack for 5 minutes before serving. Heat sauce and serve with calzone for dipping.

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.

Steps:

• Load ingredients for pizza dough into ABM per your manufacturer's instructions.
• Set on dough cycle.
• Remove when dough has completed second kneading.
• While dough is being processed, make calzone filling: Place peeled and diced potatoes in saucepan with desired amount of Kosher salt and steam just until tender (can be pierced easily with a fork).
• As soon as potatoes are tender, drain thoroughly and return to saucepan to "dry out" for a couple of minutes.
• Then, while still HOT, add lemon juice, basil, oregano, and garlic.
• While potatoes are steaming, place broccoli pieces in a wide saucepan.
• Sprinkle with Kosher salt to taste.
• Use a measuring cup to drizzle HOT water over top of broccoli, just enough to cover the bottom of the pan.
• Cover TIGHTLY.
• When water begins to boil, immediately turn off heat, without raising lid, and broccoli will finish cooking.
• Allow broccoli to steam for about 10 minutes.
• When bread machine completes second kneading, remove dough and divide into 2 pieces, one slightly larger than the other.
• Roll the larger piece to fit the shape of your pizza peel/pan.
• Preheat oven to 450 deg F.
• Lightly spray the peel/pan with the cooking spray and place the lower crust on it.
• Gently add the broccoli to the potato/herb mixture, taking care not to "mush" broccoli.
• Spread vegetables over rolled crust on peel/pan, leaving about 1"-2" around the outer edge to fold over for seal.
• Sprinkle cheese over veggies (if using).
• Roll the smaller piece of dough into the same shape and place over potato/broccoli filling.
• Bring outer edges of lower crust up and fold over top crust to form a seal on the top, all the way around.
• Bake in preheated 450 deg oven, preferably on a pizza stone, for 15 minutes , or until lightly browned.
• Allow to cool about 5 minutes before serving.
• Serve warmed pasta sauce as a topping or side, if desired.