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
SAUSAGE CALZONES
My husband, Tom, and I both enjoy cooking Italian food. We took the filling we usually use for ravioli and wrapped it in a dough to make these excellent calzones. The Italian sausage blends so beautifully with the cheeses and spinach. -Janine Colasurdo, Chesapeake, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in water. Add the milk, 2 tablespoons oil, salt, sugar and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Add the spinach, cheeses, parsley and pepper; mix well. , Punch dough down; divide into six pieces. On a floured surface, roll each piece into an 8-in. circle. Top each with 2/3 cup filling. Fold dough over filling; pinch to seal. , Place on greased baking sheets sprinkled with cornmeal. Brush tops lightly with remaining oil; sprinkle with garlic salt. Bake at 400° for 20-25 minutes or until golden brown. Serve with pizza sauce. Freeze option: Freeze cooled baked calzones in resealable plastic freezer bags. To use, reheat calzones on a greased baking sheet in a preheted 350° oven until heated through.
Nutrition Facts : Calories 616 calories, Fat 28g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 1619mg sodium, Carbohydrate 63g carbohydrate (10g sugars, Fiber 5g fiber), Protein 29g protein.
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.
SCRUMPTIOUS SAUSAGE CALZONES
This recipe is adapted from one published in Taste of Home magazine. It's delightful in that you can substitute, add or remove the filling ingredients to suit your particular tastes. Enjoy! Prep time doesn't include 1 hour dough rising time. My children (ages 5 & 4) LOVE this recipe - no complaints about the spinach! HOORAY!
Provided by WJKing
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In large bowl, dissolve yeast in water& milk.
- Add oil, salt, sugar and 2 cups of flour; beat until smooth.
- Add enough remaining flour to form a soft dough.
- Turn onto a floured surface& knead until smooth& elastic- approx.
- 6-8 minutes.
- Place in greased bowl, turning once to grease the top.
- Cover& let rise in a warm place until doubled, about 1 hour.
- Meanwhile, in a skillet, cook sausage until no longer pink; drain.
- Add spinach, cheeses, parsley& pepper; mix well.
- (mushrooms, onions, etc. can be added at this point) Punch down dough; divide into six pieces.
- On floured surface, roll each piece into 8" circle.
- Top each w/ 2/3 c.
- filling.
- Fold dough over filling; pinch to seal.
- Place on greased baking sheets that have been sprinkled with cornmeal.
- Brush tops lightly with oil; sprinkle with garlic salt.
- Bake at 400 for 20-25 minutes or until golden brown.
- Serve with pizza sauce.
Nutrition Facts : Calories 710.6, Fat 35.2, SaturatedFat 12.4, Cholesterol 78.1, Sodium 1668.1, Carbohydrate 63.4, Fiber 4.9, Sugar 5, Protein 33.7
SAUSAGE CALZONE
Wrap up dinner with a homemade sandwich that tastes just like sausage and cheese pizza!
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in mushrooms and 1/2 cup of the pizza sauce; cook until thoroughly heated.
- In medium bowl, stir Bisquick mix, boiling water and oil until dough forms (add additional tablespoon of water if needed). Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape dough into a ball; knead about 10 times or until smooth. Roll dough into 12-inch round.
- On ungreased cookie sheet, place dough round. Top half of dough with sausage mixture to within 1 inch of edge. Sprinkle mozzarella cheese over sausage mixture. Fold dough over filling; press edge with fork to seal. Sprinkle with Parmesan cheese.
- Bake 14 to 18 minutes or until golden brown. Remove from cookie sheet to cutting board. Cool 5 minutes before cutting into 6 wedges. Heat remaining pizza sauce; spoon over each serving.
Nutrition Facts : Calories 470, Carbohydrate 46 g, Cholesterol 35 mg, Fat 2, Fiber 3 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1670 mg, Sugar 10 g, TransFat 1 1/2 g
SAUSAGE, SPINACH AND RICOTTA CALZONE
Italian sausage and spinach are a great combination!
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let rest on floured surface while preparing filling.
- Cook sausage in skillet over medium-high heat until cooked through; remove from skillet and drain excess fat. Add spinach and water to skillet; saute 1 to 2 minutes until spinach is wilted; drain. Return sausage to pan.
- Combine ricotta, mozzarella and egg in a mixing bowl. Stir in Italian herb seasoning, crushed red pepper and garlic salt; set aside.
- To make calzones divide dough into four portions. Roll 1 portion into an 8-inch circle on a floured surface. Spread approximately 1/3 cup ricotta mixture in center bottom half of dough. Top with heaping 1/3 cup sausage spinach mixture leaving outer 1/2-inch free of filling. Fold top half of dough over filling. Pull edge of lower crust over top; folding and pressing layers together to form a seal. Carefully transfer to greased baking sheet. Cut 3 to 4 vents in top. Repeat with remaining dough. Bake for 15 to 20 minutes until lightly browned. Transfer to cooling rack to keep bottom crust crisp while cooling slightly. Serve with pizza sauce or other sauce for dipping.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 43.4 g, Cholesterol 82 mg, Fat 19.2 g, Fiber 2.6 g, Protein 21 g, SaturatedFat 6.8 g, Sodium 1437.9 mg, Sugar 3 g
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- Place a pizza stone (if don't have one you'll use a pan later on) in the bottom third of the oven and preheat oven to 450 degrees F.
- In a medium skillet, cook the sausage over medium-high heat until brown, using a wooden spoon to break it into crumbles. Add the peppers and onions and continue to cook until tender. Season with salt and pepper and then remove from pan and onto a paper towel lined plate to drain.
- Section off 1/4 of the pizza dough. Flour work surface and roll it out into a 8-9 inch circle. Place on a piece of parchment paper. Spread about 3 tablespoons ricotta cheese onto half of the circle, leaving a 1 inch border.
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4.6/5 (19)Total Time 1 hr 40 minsCategory Main DishCalories 358 per serving
- In the bowl of a stand mixer, combine yeast, brown sugar, salt, water, olive oil, and flour. Knead on low until dough starts to come together. Continue kneading until the dough forms a nice, soft dough ball and the sides of the bowl are clean.
- Meanwhile, make the filling. Heat a large heavy skillet over medium-high heat. Add in sausage and cook 5 minutes. Use a spatula to break up the sausage into crumbles. After 5 minutes, add in the bell peppers and mushrooms. Continue to saute until vegetables are tender crisp and sausage is cooked through, about 5 minutes.
- Divide the dough into 4 equal pieces. Roll into circles with a 12-inch diameter. Spoon the sausage mixture onto one half of the dough, leaving a 1 inch edge. Top with 1/2 cup cheese per calzone. Fold the dough over the filling and seal the edges.
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