Family Size Italian Club Calzone Recipes

Steps:

• Heat oven to 425ºF.
• Unroll pizza dough on baking sheet sprayed with cooking spray; press into 15x10-inch rectangle. Sprinkle evenly with Parmesan. Sprinkle mozzarella lengthwise down center of dough; top with peppers and turkey.
• Fold both long sides of dough over filling; pinch edges of dough together to seal. Cut small slits in top to allow steam to vent.
• Bake 12 min. or until golden brown. Transfer to wire rack. Cool slightly before cutting into slices to serve.

Steps:

• Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 10x16-inch rectangle. Cover with plastic wrap and let rest. Combine 1 tablespoon salad dressing mix with 1 tablespoon of the olive oil and set aside. Heat 1/2 tablespoon olive oil in a skillet. Add onions to skillet and saute until onions are translucent. Drain onions on paper towels and set aside. Heat another 1/2 tablespoon oil in the same skillet and add mushrooms and garlic. Saute until mushrooms are fully cooked. Drain on paper towel and set aside. Slice artichoke hearts and drain on paper towel. Remove plastic wrap from dough and brush with salad dressing and oil mixture avoiding the edges of the dough. If the ham and turkey are moist, pat dry with a paper towel. Layer half of the lengthwise dough with turkey, ham, bacon, onions, mushrooms, artichoke hearts, cheese and basil. Wet the edge of the dough with the fillings on it. Fold the other half of the dough over the filled half and pinch the edges to seal. Cut some vent holes on the top and brush with the remaining olive oil. Cover with sprayed plastic wrap and let rise 20-30 minutes. Bake at 375°F 20-25 minutes.

Steps:

• Preheat oven to 375°F. Unroll 1 of the pizza crusts onto baking sheet. Gently pat out crust to 12x10-inch rectangle; spread evenly with the pizza sauce to within 1 inch of edges of crust.
• Sprinkle with half of the mozzarella cheese, the vegetables and remaining mozzarella cheese. Reserve 1 Tbsp. of the Parmesan cheese; sprinkle remaining Parmesan cheese over mozzarella cheese. Top with second pizza crust; crimp edges with fork to seal. Sprinkle with the reserved Parmesan cheese.
• Bake 25 to 30 min. or until golden brown. Let stand 5 min. before cutting into 8 pieces to serve.

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.