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.
WHITE CALZONES
Found this in Paula Deen Magazine and is a take on the classic white pizza filled with chicken, spinach, mushrooms, garlic, pesto and lots of cheese. She recommends serving with a salad and a Marinara sauce for dipping.
Provided by Bonnie G 2
Categories Lunch/Snacks
Time 50m
Yield 2 Calzones, 2 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Line a baking sheet with parchment paper.
- On clean flat surface, unroll pizza dough; cut dough in half horizontally.
- Spread prepared pesto evenly over half of each dough piece, leaving a 1 inch border around sides of dough.
- Place on prepared baking sheet.
- Place 3 slices of mozzarella over pesto in each dough piece; set aside.
- In a large skillet, heat butter and olive oil over medium heat.
- Add onion and garlic and cook for 2 minutes.
- Add chicken, salt and pepper and cook, stirring frequently for 4 minutes.
- Add mushrooms and cook, stirring frequently, for 4 minutes.
- Add spinach and cook, stirring frequently, for 2 minutes.
- Remove from heat; stir in ricotta and Parmesan.
- Spoon chicken mixture evenly over mozzarella.
- Place remaining mozzarella over chicken mixture.
- Fold dough over filling, crimping edges to seal.
- Bake for 20 to 25 minutes, or until lightly browned. Cool for 5 minutes before serving. Serve with marinara sauce if desired.
Nutrition Facts : Calories 967.9, Fat 67, SaturatedFat 33, Cholesterol 251.2, Sodium 1913, Carbohydrate 15.3, Fiber 3.7, Sugar 4.9, Protein 76.8
CALZONE
Calzone is a folded Italian pizza which, by the sheer nature of its shape, is far more portable than a normal pizza and looks a bit like a Cornish pasty or turnover. Although the flavorings can be the same as for pizza, Italians often fill their calzone with leftover vegetables from the night before, or with various things that need using up, mixed with lovely tomatoes and some melting mozzarella. Great served hot or cold.
Provided by Jamie Oliver
Categories main-dish
Time 45m
Yield 4 calzones
Number Of Ingredients 17
Steps:
- First, make your Pizza Dough. Preheat the oven to 450 to 500 degrees F, then tear the punched-down dough into 4 pieces and roll each out on a floured surface. You want to get them roughly circular, about the thickness of a silver dollar, and 12 inches across. You can now either keep these in the refrigerator, stacked and separated with olive-oil-rubbed and flour-dusted aluminum foil, until you're ready to cook them, or you can put your topping on and cook them straightaway.
- Pour a large glug of olive oil into a hot frying pan. Add the mushrooms and toss briefly in the hot oil before adding the sliced garlic and the thyme. Fry until the mushrooms are cooked and smell fantastic. Drop in the butter and toss the mushrooms in it to make them tasty and shiny. Season with a little salt and pepper.
- Add the tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach (in batches if you need to) and stir again. Simmer away the liquid until you're left with a thick, tasty mixture that's not too moist (otherwise it will burst through the dough when you're cooking the calzone).
- Divide the mushroom and spinach mixture evenly between the 4 pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To make your calzone, carefully lift the far edge of the Pizza Dough and pull it over the top toward you - you basically need to fold it in half (imagine it looking like a big Cornish pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking sheet, (use 2 if needed), pizza stone or granite slab.
- Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.
- Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
- Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
- Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.
- Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.
WHITE BEAN AND CARAMELIZED ONION CALZONE
The calzone, like the pizza, is a crowd-pleaser, and a excellent vehicle for using up odds and ends in the fridge. This version, which is filled with lemony mashed white beans, caramelized fennel and onions, happens to be vegan. Full-flavored and soft-centered, it's not a traditional calzone but a delicious tart-like creation unto itself.
Provided by Melissa Clark
Categories dinner, pizza and calzones, main course
Time 1h
Yield 2 servings
Number Of Ingredients 12
Steps:
- Remove the stems from the fennel bulb. Chop 2 tablespoons of fronds and save the remaining fronds for another use. Halve the bulb lengthwise, remove the core, and thinly slice each half.
- Heat a large skillet over medium-high heat. Add 3 tablespoons oil, fennel bulb, onion and fennel seed. Cook, stirring occasionally, until vegetables are very tender and caramelized, about 25 minutes. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper.
- In a small bowl, mash the beans with 2 tablespoons oil, lemon zest, 1/2 teaspoon salt and 1/8 teaspoon pepper until they form a chunky puree.
- Heat the oven to 500 degrees. Lightly oil a baking sheet.
- Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread the bean mixture on half of the dough, leaving a half-inch border. Top with the fennel-onion mixture and sprinkle with fennel fronds. Brush the edges of the dough with water, and fold dough in half, over filling; pinch the edges of the dough together to seal.
- Transfer calzone to baking sheet. Brush the top with olive oil, and sprinkle with flaky salt. Bake until crust is golden brown and firm, 15 to 20 minutes. Let cool 5 minutes before serving with lemon wedges.
Nutrition Facts : @context http, Calories 927, UnsaturatedFat 32 grams, Carbohydrate 120 grams, Fat 39 grams, Fiber 26 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 1238 milligrams, Sugar 10 grams
REAL ITALIAN CALZONES
This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.
Provided by Jenny
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
- To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
- Preheat oven to 375 degrees F (190 degrees C).
- When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
- Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.
Nutrition Facts : Calories 334.6 calories, Carbohydrate 31.6 g, Cholesterol 63.6 mg, Fat 16.7 g, Fiber 1.6 g, Protein 13.8 g, SaturatedFat 7.2 g, Sodium 667 mg, Sugar 0.9 g
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.
More about "white calzones recipes"
EASY HOMEMADE CALZONE RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (98)Calories 483 per servingCategory Dinner, Lunch, Main Course
- On half of each dough circle, add equal parts sauce, yellow onion, green bell pepper, and sliced pepperoni. Make sure to leave a little room around the edges so you can crimp the calzone shut.
- Sprinkle the toppings with equal parts shredded cheese. Then fold the other half of the dough over the toppings and crimp the edges.
EASY CALZONES RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
4.8/5 (14)Calories 217 per servingCategory Main Course
- Preheat oven to 450 degrees F. Set pizza stone in oven to get hot while oven preheats (or use a baking sheet turned upside down).
- Divide pizza dough into 8 portions. Roll a piece into a flat disk, about 1/4 inch thick. Add about ¼ cup of toppings to one side, including a generous sprinkle of cheese. Fold the other half of dough over the toppings and seal the edges together.
- Use a sharp knife to make a slit on top of each calzone (for steam to escape while baking). Lightly brush tops of calzones with beaten egg, then sprinkle with a little parmesan cheese and Italian seasoning.
WHITE CALZONES WITH MARINARA SAUCE - SOUTHERN LIVING
From southernliving.com
- Preheat oven to 450°F. Divide pizza dough into 4 equal pieces; form into small balls. Wrap each dough ball with plastic wrap; let rest 20 minutes.
- Unwrap and roll on a lightly floured surface into flat disks, about 7 inches wide. Place disks on a baking sheet lined with parchment paper.
- While dough balls rest, stir together mozzarella cheese, ricotta cheese, egg yolk, lemon zest, grated garlic cloves, kosher salt, and black pepper in a medium bowl with a fork until well incorporated. Divide mixture among dough disks, adding mixture to 1 side of the disk and leaving a 1⁄2-inch border.
- Lightly beat egg in a small bowl. Brush outside edge of the dough with half of egg; fold into half-moons, and crimp edges with fork. Brush tops of calzones with remaining egg; sprinkle with grated Parmesan and dried Italian seasoning.
THIS IS THE BEST WAY TO MAKE A CALZONE - REAL SIMPLE
From realsimple.com
CALZONE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
EASY VEGAN CALZONES - THE SIMPLE VEGANISTA
From simple-veganista.com
BEST CALZONES RECIPE - HOW TO MAKE CALZONES - DELISH
From delish.com
3.4/5 (29)Total Time 50 mins
12 CALZONE RECIPES FOR WHEN YOU’RE CRAVING PIZZA FOR ONE
From bhg.com
15+ NO-ADDED-SUGAR MEDITERRANEAN DIET LUNCH RECIPES
From eatingwell.com
12 PASTA SALAD AND COLD NOODLE RECIPES FOR HOT SUMMER DAYS
From washingtonpost.com
CARAMELIZED ZUCCHINI AND WHITE BEAN SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
BLUEBERRY COOKIES RECIPE (NATURALLY BLUE!) | THE KITCHN
From thekitchn.com
BLUEBERRY DUMP CAKE RECIPE (JUST 4 INGREDIENTS) | THE KITCHN
From thekitchn.com
BEST MINI CALZONE RECIPE - HOW TO MAKE MINI CALZONES - THE …
From thepioneerwoman.com
SPINACH-RICOTTA CALZONE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CALZONE - TRADITIONAL AND AUTHENTIC ITALIAN RECIPE | 196 FLAVORS
From 196flavors.com
CALZONE RECIPE | THE PERFECT LOAF
From theperfectloaf.com
MAKE THESE DELICIOUS JULY 4TH RED, WHITE, AND BLUE RECIPES TODAY
From bostonglobe.com
SIMPLE BBQ SAUCE RECIPES - THE NEW YORK TIMES
From nytimes.com
CALZONE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
DISH UP RED, WHITE AND BLUE WITH THIS SAVORY FRUIT SALAD
From washingtonpost.com
VEGGIE AND CHICKEN LOADED CALZONE RECIPE - EAT THIS NOT THAT
From eatthis.com
SIX LONG, COLD DRINKS FOR HOT SUMMER DAYS – RECIPES
From theguardian.com
20 HOMEMADE CALZONE RECIPES THAT COULDN’T BE EASIER
From insanelygoodrecipes.com
#60-minutes-or-less #time-to-make #course #cuisine #preparation #for-1-or-2 #lunch #european #sandwiches #number-of-servings
You'll also love