Three Cheese Calzones Recipes

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THREE-CHEESE CALZONES

Provided by Michael Symon : Food Network

Categories     main-dish

Time 11h

Yield 4 servings (2 large calzones)

Number Of Ingredients 14



Three-Cheese Calzones image

Steps:

  • Prepare a grill for diffused indirect heat by building the hot coals evenly around the perimeter of the grill. Remove the center ring from the grill grate and insert a medium cast-iron skillet. Invert another larger cast-iron skillet over the top. This acts as a pizza oven for your outdoor grill. (If using a gas grill, heat to medium-high heat.)
  • For the calzone dough: Add the flour, honey, salt and yeast to a food processor and pulse a few times to combine. Then add 1 3/4 cups room temperature water and the olive oil and pulse again until the dough comes together into a rough ball and rides around the bowl. Transfer the dough to a lightly floured surface and knead a few times until a smooth elastic ball forms. Divide the dough into 3 equal pieces and place each in a quart-sized deli container or gallon-sized resealable plastic bag with a drizzle of olive oil. Allow to sit at room temperature for 1 hour, then refrigerate overnight and up to 5 days. This makes enough for 3 calzones. Save the extra dough in the freezer for another time. It will last up to 2 months.
  • When ready to use, remove the dough from the refrigerator and take it out of its storage vessel while still cold. Allow the dough to rest at room temperature for 1 hour before grilling.
  • For the cheese mixture: In the meantime, combine the ricotta, mozzarella, pecorino and herbs in a large bowl. Season with salt and pepper.
  • To make the calzones: On a lightly floured surface, roll out 2 balls of dough into 6-inch rounds. Spoon half of the cheese mixture onto each round, spreading it evenly but leaving a 1-inch border, then fold each round over in half. Crimp the edges with a fork or your fingers to seal it and place them onto the inverted cast-iron. Cover the grill and bake for 15 minutes. Use a pastry brush to brush the tops of the calzones with extra-virgin olive oil, cover the grill and bake until golden brown and the dough is cooked through, another 5 minutes.
  • Remove from the grill and let sit for a few minutes before digging in!
  • (Alternatively, you can place the calzones on a parchment-lined baking sheet and bake in a 375 degrees F oven until golden brown and the dough is cooked through, 20 to 25 minutes. Remove from the oven and let sit for a few minutes before eating.)

4 1/2 cups bread flour, plus more for dusting
1 1/2 tablespoon honey
1 tablespoon kosher salt
2 teaspoons dry yeast or 5 teaspoons fresh yeast
3 tablespoons olive oil, plus more for drizzling
Extra-virgin olive oil, for brushing
2 cups whole-milk ricotta cheese
1 cup fresh mozzarella, torn into small pieces
1/2 cup freshly grated pecorino
2 tablespoons finely sliced fresh basil
2 tablespoons finely sliced fresh chives
2 tablespoons finely chopped fresh parsley
Kosher salt and freshly ground black pepper
Halved cherry tomatoes, smashed green olives or any other fillings you'd like to add

BROCCOLI, PEPPERONI AND THREE CHEESE CALZONES

These Italian breads remind me of a folded-over pizza. They are filled with such yummy ingredients!

Provided by MARBALET

Categories     Main Dish Recipes     Savory Pie Recipes

Yield 6

Number Of Ingredients 18



Broccoli, Pepperoni and Three Cheese Calzones image

Steps:

  • In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
  • In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
  • Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
  • Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
  • Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
  • In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
  • Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
  • Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.

Nutrition Facts : Calories 731.5 calories, Carbohydrate 73.3 g, Cholesterol 88.7 mg, Fat 36.2 g, Fiber 4.6 g, Protein 27.6 g, SaturatedFat 11.5 g, Sodium 1660.2 mg, Sugar 2.8 g

2 ¼ teaspoons active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
4 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons white sugar
1 tablespoon olive oil
1 teaspoon salt
1 ½ heads fresh broccoli
⅔ cup shredded provolone cheese
⅓ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 clove garlic, minced
1 cup diced pepperoni
¼ cup olive oil
salt and pepper to taste
1 egg, beaten
1 tablespoon water
2 tablespoons cornmeal

THREE CHEESE AND ARTICHOKE CALZONES

Provided by Giada De Laurentiis

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 16



Three Cheese and Artichoke Calzones image

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.

Yellow cornmeal
4 ounces frozen artichoke hearts, thawed
1/2 cup finely shredded Pecorino Romano
1/2 cup whole milk ricotta
1/3 cup shredded fontina
1/4 cup sun-dried tomatoes, thinly sliced
2 teaspoons lemon juice
1/4 teaspoon salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
Zest of 1 lemon
All-purpose flour
One 1-pound ball purchased pizza dough
All-purpose flour, for dusting
1 large egg white, beaten
Extra-virgin olive oil, for drizzling
Serving suggestion: warmed tomato-basil sauce

THREE CHEESE CAPRESE CALZONE

Provided by Kelsey Nixon

Time 2h55m

Yield 4 calzones

Number Of Ingredients 26



Three Cheese Caprese Calzone image

Steps:

  • For the glaze: Add the balsamic vinegar and Worcestershire to a small saucepan and simmer over medium heat until thickened and coats the back of a spoon, 3 to 5 minutes.
  • For the dough: Preheat the oven to 500 degrees F. Grease 2 baking sheets with olive oil.
  • Prepare the pizza dough according to the recipe. Divide the dough into 4 equal portions.
  • On a floured work surface, using a rolling pin, roll each piece of dough into a circle. Place the circles onto the prepared baking sheets.
  • For the toppings: Place 1/4 of the ricotta, Parmesan, mozzarella and tomatoes on the bottom half of each of the rounds. Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes and drizzle with a spoonful of the balsamic glaze.
  • Fold the dough rounds in half to resemble a half-moon shape, covering the filling with the dough. Starting at one end of the half-moon, begin to fold the dough over on itself pressing down as you go. Continue to fold the dough until you reach the end and then tuck the final end under and pinch it shut.
  • Brush the calzones with some more olive oil and, with the tip of a knife, make 2 slits in each calzone so the steam can escape.
  • Bake the calzones until the crust is golden and crisp, about 15 minutes.
  • Cook's Note: Cutting slits in the top of the calzone will prevent the calzone from leaking and let the steam escape. You can fill this calzone with whatever you like.
  • In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
  • Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
  • Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
  • Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.
  • Heat a medium saucepan to medium-high. Add in the olive oil. Saute the onions until translucent, about 5 minutes. Add in the tomatoes, garlic, sugar, red pepper flakes and season with salt and pepper. Continue cooking for 10 to 15 minutes on medium low. Season with salt and pepper and fold in the basil.;

1/2 cup balsamic vinegar
3 teaspoons Worcestershire sauce
Olive oil, for brushing
Simple Pizza Dough, recipe follows
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
8 ounces shredded mozzarella
1 pint cherry heirloom tomatoes, halved
Kosher salt and freshly cracked black pepper
1/4 cup fresh basil leaves, torn
Tomato Sauce, for serving, recipe follows
1 3/4 cups warm water (105 to 110 degrees F)
1 envelope active dry yeast (2 1/4 teaspoons)
2 teaspoons sugar
3 tablespoons olive oil
4 cups bread flour, plus more for dusting
2 teaspoons salt
Nonstick spray
2 tablespoons olive oil
1/2 onion, minced
1 (28-ounce) can crushed tomato
2 cloves garlic, grated
Pinch sugar
Red pepper flakes, as needed
Kosher salt and freshly cracked black pepper
Fresh basil leaves, torn

THREE CHEESE CALZONE WITH A QUICK TOMATO SAUCE

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 13



Three Cheese Calzone with a Quick Tomato Sauce image

Steps:

  • Preheat the oven to 400 degrees F.
  • On a large floured surface take your pizza dough and cut it into fourths. Roll out the quartered dough until it forms a circle (think mini pizzas).
  • Place 3 slices of the pepperoni, 1/4 cup provolone, 1/4 cup mozzarella and 1/4 cup Parmesan on the bottom of a dough circle. Repeat with the remaining circles.
  • Brush the edges of the dough with some egg wash; this will act as the glue and seal the calzones. Fold the top of the dough over the filling and press to seal.
  • Once all the calzones are stuffed and sealed, brush the remaining egg wash on top of the calzones, sprinkle with salt and bake until the dough is golden brown and the cheese is melted inside, 12 to 15 minutes.
  • For the quick tomato sauce, heat a pan over medium-high heat with a drizzle of oil. Add the onions and garlic and cook for 3 to 4 minutes. Add your tomatoes, season with salt and pepper and cook until the sauce beings to simmer. Remove from heat and add the basil.
  • Serve the calzone with a side of the tomato sauce and enjoy!

All-purpose flour, for dusting
1 ball pizza dough
12 slices pepperoni
1 cup cubed provolone
1 cup cubed mozzarella
1 cup grated Parmesan
1 egg beaten with 1/2 teaspoon water
Kosher salt and ground black pepper
Extra-virgin olive oil, for drizzling
1/2 onion, chopped
1 clove garlic, crushed
One 15-ounce can San Marzano crushed tomatoes
1/4 cup chopped basil

SPINACH AND THREE CHEESE CALZONE

Provided by Tyler Florence

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 17



Spinach and Three Cheese Calzone image

Steps:

  • For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in 1/4 cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough pulls away from the sides of the bowl, about 10 minutes.
  • Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in 4 balls. Sprinkle the rounds lightly with flour, cover, and let rest for 15 minutes. This will relax the dough, making it easier to stretch. In the meantime prepare filling.
  • For Calzones: Place a pizza stone in the oven and preheat to 400 degrees F. If you don't have a stone, simply grease a baking pan. Roll or spread the dough discs into 10-inch circles, leave the dough slightly thick so that the filling will not ooze out. Spoon a quarter of the filling onto 1 side of the dough round and brush the outer edge with egg wash to help form a seal. Fold dough over to enclose the filling and form a large turnover. Roll up the edges with your fingers to close tightly and prevent leaking. Cut a few slashes in the top to allow steam to escape during baking and brush with egg wash. Repeat with remaining rounds. Sprinkle a pizza peel (or prepared baking pan) with cornmeal and carefully transfer the calzones. Bake directly on pizza stone for 25 to 30 minutes until golden brown. Let the calzones rest 10 minutes before cutting to allow the cheese to set. Serve with basic tomato sauce if desired.
  • For Filling: In a saute pan, heat oil over medium heat. Add garlic and cook 2 minutes until lightly browned. Add the spinach, season, and continue to cook until wilted, about 5 minutes. Transfer to a colander and squeeze out the excess liquid. If necessary, drain the ricotta in a sieve to remove excess moisture also. Calzone filling should be fairly dry, because it may leak out or make the dough mushy. Combine spinach, cheeses, egg, and pepper in a large bowl.

1 package rapid-rising dry yeast
3/4 cup warm water
1 tablespoon sugar
3 cups flour
1/4 cup olive oil
1 teaspoon salt
Egg wash
Cornmeal, for dusting
2 tablespoons olive oil
2 garlic cloves, minced
1 pound baby spinach, washed and dried
Salt and pepper
15 ounces ricotta
1 cup grated Parmesan
1/2 cup shredded fontina
1 egg
1/2 teaspoon red pepper flakes

THREE-CHEESE SPINACH CALZONES

Our Italian mother used to whip up these yummy dough pockets when we came home from school for lunch. They're easy to pick up and dip in sauce.-Marie Rizzio, Interlochen, MI

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 11



Three-Cheese Spinach Calzones image

Steps:

  • Preheat oven to 375°. In a large bowl, combine first seven ingredients. On a lightly floured surface, unroll pizza crust into an 11-in. square. Cut into four squares. Transfer to a greased baking sheet. Spoon spinach mixture diagonally over half of each square to within 1/2 in. of edges., For each calzone, fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Cut slits in top. Combine egg and water; brush over calzones. , Bake 12-15 minutes or until golden brown. Serve with spaghetti sauce.

Nutrition Facts : Calories 549 calories, Fat 22g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 1637mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 5g fiber), Protein 28g protein.

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded fontina cheese
1/2 cup part-skim ricotta cheese
1/2 cup crumbled Gorgonzola cheese
3 green onions, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 tube (13.8 ounces) refrigerated pizza crust
1 large egg, lightly beaten
1 teaspoon water
1 cup spaghetti sauce, warmed

THREE-CHEESE SPINACH CALZONES

Categories     Cheese     Bake     Super Bowl     Vegetarian     Quick & Easy     Spinach     Bon Appétit

Yield Makes 2 Servings

Number Of Ingredients 7



Three-Cheese Spinach Calzones image

Steps:

  • Preheat oven to 425°F. Mix spinach, onions, ricotta, Gorgonzola and then Fontina in medium bowl to blend. Season with salt and pepper.
  • Sprinkle heavy large baking sheet with flour. Unfold dough on prepared sheet. Gently stretch and/or roll dough to 11-inch square; cut in half diagonally, forming 2 triangles. Place half of filling in center of each triangle. Fold 1 side of each triangle over filling, forming 2 triangular calzones. Press edges of dough to seal. Cut 3 slits in top of each to allow steam to escape.
  • Bake calzones until golden brown, about 15 minutes; serve hot.

1 10-ounce package frozen chopped spinach, thawed, squeezed dry
3 green onions, chopped
1/2 cup part-skim ricotta cheese
1/2 cup crumbled Gorgonzola or blue cheese (about 2 ounces)
1 cup (packed) grated Fontina cheese (about 4 ounces)
All purpose flour
1 10-ounce tube refrigerated pizza dough

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