Homemade Italian Calzones 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:

• 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.

Steps:

• In a large bowl, combine 4 cups flour, sugar, parsley, yeast, salt, basil, rosemary, garlic powder, onion powder and pepper. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 30 minutes., Meanwhile, in a skillet, cook sausage until no longer pink; drain. Stir in the cheeses, eggs and parsley; set aside. Punch dough down. On a lightly floured surface, roll out two-thirds of dough into a 18x15-in. rectangle. Transfer to a greased 13x9-in. baking dish (edges will hang over sides). Press pastry onto bottom and up sides of dish., Spread filling over crust. Roll out remaining pastry to fit top of dish; place over filling. Trim edges; pinch to seal. Cut slits in top. beat egg and water; brush over top. Bake at 350° for 60-65 minutes or until a thermometer inserted into filling reads 160°. Let stand for 10 minutes; cut into squares.

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!