THREE CHEESE AND ARTICHOKE CALZONES
Provided by Giada De Laurentiis
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Lightly sprinkle a heavy nonstick baking sheet with cornmeal. Set aside.
- In the bowl of the food processor, add the artichoke hearts, Pecorino Romano, ricotta, fontina, sun-dried tomatoes, lemon juice, salt, pepper and lemon zest. Pulse until combined and chunky.
- Using a knife, cut the pizza dough into quarters. On a lightly floured surface, roll out the dough into four 6-inch circles, each about 1/4-inch thick. Using a pastry brush, brush the dough with the egg white. Place a quarter of the filling on one side of each circle of dough. Fold the dough over the filling, forming a half circle. Pinch the edges of dough firmly together and crimp to seal. Place the prepared individual calzone on the prepared baking sheet.
- Drizzle the calzones with extra-virgin olive oil. Sprinkle lightly with salt and pepper. Using a sharp knife, cut a slit on the top of each calzone. Bake until golden brown and the filling is bubbling, 30 to 35 minutes. Serve alongside warmed tomato-basil sauce.
CALZONE WITH ARTICHOKES AND PORCINI MUSHROOMS
Steps:
- Divide the pizza dough into 4 equal pieces.
- Preheat the oven with a pizza stone to 500 degrees F for 30 minutes.
- Place a large saute pan over high heat. Add the olive oil and when it is hot, saute the artichoke hearts and mushrooms. Season, to taste, with salt and pepper. Pour off any excess oil and let the vegetables cool.
- Roll or stretch the dough, 1/4 at a time, into a 9-inch circle. Place the dough, one at a time, on a lightly floured wooden peel. Brush the circles to within 1-inch of the edge with chili oil. For each calzone, put 1/4 of both cheeses on half of the dough, still leaving the 1-inch border. Top with 1/4 of the artichokes and mushrooms, the garlic and the thyme. Assemble the remaining calzones in the same way.
- Moisten the edges of the circles with water. Fold the un-topped half of the dough, trapping as much air inside as possible, over the filling and press the edges together firmly to seal. With the backside of a fork, press the edges of the dough to crimp them.
- Slide the calzones onto the pizza stone and bake about 12 minutes, or until the crust is golden brown. Brush the calzones with melted butter and sprinkle them with Parmesan.
- In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
- In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. Yield: 4 (8-inch) pizzas
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
SPINACH MUSHROOM & ARTICHOKE CASSEROLE
Make and share this spinach mushroom & artichoke casserole recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- preheat oven to 350.
- grease 13x 9 x 2 pan.
- in skillet heat butter, onions, garlic, saute, add mushrooms, cook til soft, remove from heat put in bowl, add spinach, artichokes, cheeses, mushrooms, mix.
- mix eggs w/nutmeg in small bowl, add to mix.
- Place in casserole dish, sprinkle w/breadcrumbs.
- sprinkle w/parm cheese, bake 45-50 minutes.
MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE
If it's a stuffed artichoke, it must be Christmas! I remember the traditional holiday menu called for stuffed artichokes. Preparation was an ordeal so, as Momma grew in years and wisdom, she came up with this alternative. (it's easier to eat too) Between you and me, it tastes even better when it rests, so don't be afraid to assemble it ahead of time. It's a great vegetable casserole on its own; a vegetarian's delight. Easy to do and a real crowd pleaser ... enjoy!
Provided by Gingerbee
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain artichoke liquid and slice hearts in quarters.
- Clean and slice mushrooms.
- Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
- Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
- Sprinkle with salt & pepper.
- Top with 1/4 of the breadcrumbs.
- Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
- Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
- Cover and bake in a 350 degree oven for 30 minutes.
- Remove the cover and brown the top until golden in color and serve.
CLASSIC 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 this classic version, or these delicious variations: Mushroom-Artichoke, Broccoli-Ham, Spinach-Cheese, Chicken-Pear, Chocolate-Walnut.
Provided by Martha Stewart
Categories 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 marinara on bottom half of dough, leaving a 1-inch border. Top marinara with salami and mozzarella. 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 429 g, Fat 14 g, Fiber 3 g, Protein 29 g, SaturatedFat 3 g
CALZONE
This easy family dish is courtesy of Jamie Oliver and can be found in his cookbook, "Jamie at Home." Photograph by David Loftus
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- Heat the oven to 500 degrees, with a pizza stone placed on lowest shelf position, for at least 30 minutes.
- Heat olive oil in a large skillet over medium-high heat. Add mushrooms and stir to coat. Add garlic and thyme; cook until mushrooms are softened and fragrant. Add butter and stir until melted and mushrooms are coated; season with salt and pepper.
- Add tomato sauce and stir to combine. Working in batches, add spinach and cook until wilted. Continue cooking until mixture is thickened and most of the liquid has been absorbed, about 3 minutes.
- Sprinkle 2 baking sheets with flour and set aside. Divide dough evenly into 4 pieces. On a lightly floured work surface, roll out each piece of dough into a 1/8-inch-thick circle, about 12 inches in diameter. Set aside.
- Divide spinach and mushroom mixture evenly between rolled out pieces of dough. Top each with one-quarter of the mozzarella and season with salt and pepper. Fold dough in half over filling and crimp as desired to seal. Place on prepared baking sheet to transfer to oven, then transfer to pizza stone. Cook until dough is puffed up and golden and filling is hot, 10 to 15 minutes. Serve immediately.
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MINI MUSHROOM, ARTICHOKE AND OLIVE CALZONES RECIPE
From deliciousmagazine.co.uk
5/5 (3)Total Time 1 hr 52 minsCategory Italian Vegetarian RecipesCalories 485 per serving
- Put the flour, sugar, yeast and salt in a large mixing bowl and make a well in the centre. Add the 1½ tbsp olive oil and the tepid water, then mix to form a rough dough. Tip the dough onto a lightly floured surface and knead for 10 minutes, adding a little more flour if needed. When the dough is smooth and elastic (the surface shouldn’t look bumpy), shape it into a rough ball and put it in a large oiled bowl. Cover with oiled cling film, then leave the dough to rise in a warm place for 45-60 minutes until doubled in size (or see tip).
- While the dough is rising, prepare the filling. Heat a frying pan until very hot, then add the 2 tbsp oil and the mushrooms with a generous amount of seasoning. Fry on the highest heat for 3-4 minutes until the mushrooms are dark golden and all the moisture has evaporated. Turn the heat down to medium, then add the garlic and rosemary and fry for another couple of minutes until fragrant. Tip the mushroom mixture onto a plate lined with kitchen roll, then put another piece of kitchen roll on top and press down gently to squeeze out any excess moisture. Set aside to cool completely.
- When the dough has doubled in size, remove from the bowl and knead on a lightly floured surface for another couple of minutes to knock out the air. Weigh the dough and divide it into 12 small balls (around 65g each), then cover with foil or a clean cloth. Heat the oven to 220°C/fan200°C/gas 7.
- On a lightly floured surface, roll and/or stretch each dough ball into thin circles, about 18cm diameter. Keep the remaining dough balls covered as you work, and make sure the work surface stays floury or the dough will stick. Don’t worry about getting perfectly round bases – the misshapen ones are just as beautiful! Spread each base with a generous tablespoon of passata, leaving a 1cm border, then arrange the toppings over half of each base, within the border. Wet the edges with a little water, then gently fold the topping-free half of each over to enclose the fillings. Squeeze the edges together to seal, pushing out any air bubbles, then gently fold them over on themselves to create a Cornish pasty-style edge. Brush each calzone lightly with the extra olive oil.
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