BROCCOLI AND CHEESE CALZONE
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium bowl, combine ricotta, mozzarella and broccoli. Mix well. Season with salt and black pepper.
- Roll dough out to a 12-inch circle. Spread cheese filling over 1 side of circle, to within 1-inch of the edge. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal.
- Preheat oven to 400 degrees F.
- Transfer calzone to a large baking sheet sprinkle the top with cheese. Bake 15 minutes, until puffed up golden brown. Let stand 5 minutes before slicing.
QUICK CALZONES
Leftover meat sauce makes a hearty calzone that tastes like it's made from scratch. Top the calzones with a sprinkling of Parmesan. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle. Spread 1/4 cup sauce over half of each circle to within 1/2 in. of edge; top with 1 tablespoon mozzarella cheese. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet., Brush milk over tops; sprinkle with Italian seasoning and Parmesan cheese. Bake until golden brown, 20-25 minutes.
Nutrition Facts : Calories 430 calories, Fat 12g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1037mg sodium, Carbohydrate 63g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.
THREE-CHEESE CALZONES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
QUICK PEPPERONI CALZONES
This calzone recipe takes the Italian favorite to the next level with Parmesan and herbs sprinkled on top. -Shannon Roum, Waukesha, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small bowl, mix pepperoni, pasta sauce and mozzarella cheese., On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle; top each with a scant 1/3 cup pepperoni mixture. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet. , Brush milk over tops; sprinkle with Parmesan cheese and, if desired, Italian seasoning. Bake until golden brown, 20-25 minutes.
Nutrition Facts : Calories 540 calories, Fat 23g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 1573mg sodium, Carbohydrate 59g carbohydrate (7g sugars, Fiber 5g fiber), Protein 21g protein.
QUICK TO FIX CHEESE CALZONE
Variation on a Robin Miller recipe. She used steamed broccoli and no garlic in hers. You can use any vegetables (roasted or raw) you like or cooked meat (pepperoni, sausage, etc). When I made this, I actually used two cans of Pillsbury pizza dough (about 13.5 ounces each) and divided the filling to make one veggie calzone and one pepperoni calzone.
Provided by HeatherFeather
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- In a medium bowl, combine ricotta, mozzarella and garlic; Season to taste with salt and black pepper.
- Roll dough out to a 15" circle on a baking sheet that has been lightly dusted first with either flour or cornmeal.
- Spread cheese filling over 1 side of circle, to within 1-inch of the edge and then top with filling of your choice (veggies or cooked meat).
- Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together.
- Brush with olive oil and sprinkle some parmesan cheese over top, to taste.
- Cut a few slits in the top to allow steam to release.
- Bake 10-15 minutes, until puffed up golden brown.
- Let stand 5 minutes before slicing.
- Serve with some heated marinara sauce to dip, if desired.
Nutrition Facts : Calories 199.8, Fat 12.6, SaturatedFat 6.6, Cholesterol 38.8, Sodium 398.8, Carbohydrate 6.5, Fiber 0.6, Sugar 2.5, Protein 14.9
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- Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, salami and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges.
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