EASY CALZONES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h40m
Yield 8 servings
Number Of Ingredients 24
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.
CLASSIC MEAT LOVER'S CALZONES RECIPE BY TASTY
Making a calzone from scratch might seem intimidating but this meat lover's calzone recipe makes it easy. Have fun kneading the dough, rolling it out, and stuffing it with a delicious sausage filling. If you aren't sharing these, freeze them and reheat later for a quick lunch or dinner.
Provided by Katie Aubin
Categories Dinner
Time 1h40m
Yield 4 serving
Number Of Ingredients 14
Steps:
- Make the dough: In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
- Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
- Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
- While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool.
- After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.
- Spread ¼ of the sauce over one half of each dough round, leaving a ½-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, ¼ of the sausage and onion mixture, and ¼ cup (25 G) of mozzarella cheese.
- Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
- Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes.
- Serve the calzones with marinara sauce for dipping, if desired.
- Enjoy!
Nutrition Facts : Calories 619 calories, Carbohydrate 61 grams, Fat 28 grams, Fiber 2 grams, Protein 27 grams, Sugar 3 grams
OAMC CALZONES
Make and share this OAMC Calzones recipe from Food.com.
Provided by Loves2Teach
Categories Lunch/Snacks
Time 25m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Thaw two loaves of bread dough.
- Divide each loaf into five parts each.
- One at a time, roll each dough piece on a floured board or stretch with your hands, making 10 7 inch squares.
- Fold each dough square over half a cheese slice to form a turnover, and pinch edges to seal.
- (You can also ladle 1/3 cup to 1/2 cup sauce into center of each square before making the turnover, but the sauce tends to seep out). Place each turnover in a small sandwich bag.
- Put 5 turnovers in a 1 gallon freezer bag.
- Divide sauce in half, and store in 2 1-quart freezer bags; enclose each bag of sauce in a bag of calzones.
- Do the same with the remaining 5 turnovers.
- To prepare for serving, thaw sauce; heat in a medium pan 10-15 minutes until bubbly.
- At the same time, take frozen turnovers out of bags, and place them about 2 inches apart on a baking sheet sprayed with a nonstick spray.
- Preheat oven to 350°F.
- Bake for 15 minutes.
- Turnovers will be golden brown when done.
- Ladle sauce on top of turnovers, and serve.
MINI CALZONES
Sponsored by Classico® Pasta Sauce. These little pockets of pizza are perfect finger food. Enjoy them as an appetizer before an Italian feast, or as an easy weeknight meal the whole family will love--just add a hearty salad. A few shortcut ingredients in the recipe, including store-bought garlicky tomato sauce, save you time without skimping on flavor.
Provided by Elena Besser
Categories main-dish
Time 40m
Yield 8 mini calzones
Number Of Ingredients 12
Steps:
- Position a rack in the middle of the oven and preheat to 450 degrees F. Sprinkle a baking sheet with the semolina and set aside.
- Lightly flour a work surface and roll the dough into a round that is about 12 inches wide and 1/2 inch thick. Cut out 8 rounds with a 3 1/2- to 4-inch biscuit cutter or drinking glass. Dust with flour and cover with a clean kitchen towel or plastic wrap.
- Beat the egg with 1 tablespoon water in a small bowl. Set aside.
- Combine the cheese blend, ricotta, 1/4 cup Parmesan, scallions and garlic powder in a medium bowl. Season with salt and pepper to taste.
- Place 3 slices of the pepperoni on one half of each round of dough, leaving a 1/4-inch border around the edges. Top each round with 2 tablespoons of the cheese mixture.
- Brush the egg wash around the edges of one dough round using your finger or a pastry brush. Gently fold the dough over the filling to enclose and crimp the edges with a fork to seal. Repeat with the remaining dough rounds.
- Brush the tops of the calzones with the egg wash and sprinkle with the remaining 1/4 cup Parmesan.
- Place the calzones on the prepared baking sheet and bake on the middle rack until golden, 14 to 16 minutes, rotating the sheet halfway through for even baking.
- While the calzones bake, heat the tomato sauce in a medium saucepan over medium heat until bubbling, 1 to 2 minutes. Transfer to a small bowl. Place the calzones on a platter with the sauce and serve immediately.
QUICK AND EASY CALZONES RECIPE
Our quick and easy calzones recipe is a kid-friendly dinner that you can make in no time at all.
Provided by Steph Loaiza
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Spray baking sheet with nonstick cooking spray.
- Roll out the pizza crust, and cut it into 6 equal-sized squares.
- In the middle of each square, place a portion of the marinara sauce, shredded cheese, and 4 pepperoni slices.
- Fold the dough over into a triangle, and use a fork to press along the edges of the triangle to seal it closed.
- Place Calzones onto the prepared baking sheet.
- Brush the top of each Calzone with butter, then sprinkle with Italian seasoning and grated Parmesan cheese.
- Place in the oven and bake for 10-12 minutes, or until tops are golden brown.
- Serve warm with extra pizza sauce for dipping.
Nutrition Facts : Calories 285 kcal, Carbohydrate 33 g, Protein 12 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 29 mg, Sodium 872 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
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