Biscuit Dough Calzones Food

BISCUIT DOUGH CALZONES

Steps:

• Preheat oven to 375 degrees
• Open canned biscuits
• On a floured surface, using a floured rolling pin, roll out each biscuit to a thickness of around 1/4 inch.
• Place a spoonful of pizza sauce on the rolled out dough, staying away from all the edges.
• Fill center of the calzone with filling of choice.
• Using a little water dampen your finger.
• Take your dampened finger and wet all edges of the dough. This will help seal your dough together.
• Fold your dough over to form a half circle.
• Using a fork, crimp the edges to assure that the calzone is sealed. You could also use your fingers.
• Place on a ungreased cookie sheet or pizza stone in your over.
• Cook until the calzones are golden brown approximately 13-15 minutes.
• Serve with pizza sauce to dip.

CHEESEBURGER CALZONES

Steps:

• Heat oven to 375°F. In 10-inch skillet, cook beef over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ketchup, mustard and onion.
• In small bowl, stir Bisquick mix and boiling water with fork until dough forms. Divide dough into fourths. On surface sprinkled with Bisquick mix, roll dough pieces in Bisquick mix to coat. Press each piece into 6-inch round, 1/4 inch thick.
• Spoon 1/4 cup beef mixture onto one side of each dough round to within 1/2 inch of edges. Top beef on each round with 1/4 cup cheese and 3 pickle slices. Fold dough in half, covering filling. Press edges with tines of fork to seal.
• On ungreased cookie sheet, place calzones. Brush with egg; sprinkle with sesame seed. Bake 15 to 20 minutes or until golden brown.

ZONED-OUT CALZONES

Steps:

• Heat oven to 450°F. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in pizza sauce.
• Stir Bisquick mix, water and oil until dough forms (dough will be dry). Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 5 times.
• Divide dough in half. Roll or pat each half into 12-inch circle. Place each dough circle on ungreased cookie sheet. Top half of each circle with Cheddar cheese. Top cheese with beef mixture. Fold other half of each circle over filling. Press edges together with fork to seal. Sprinkle with Parmesan cheese.
• Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheets to wire rack. Cool 5 minutes. Cut each calzone into 5 wedges.

MINI CALZONES

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.

CLASSIC MEAT LOVER'S CALZONES RECIPE BY TASTY

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!

CALZONE

Steps:

• Place water, salt, bread flour, dry milk, sugar, and yeast in the pan of the bread machine in the order suggested by the manufacturer. Select Dough cycle.
• After cycle ends, roll out dough on a lightly floured surface; shape into a 16 x 10 inch rectangle. Transfer to a lightly greased cookie sheet. In a small bowl, mix together chopped pepperoni and mozzarella. Spoon pizza sauce in a stripe down the center of dough lengthwise; add sausage and cheese filling. Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling. Criss cross strips over filling, sealing with water. Brush top with melted butter.
• Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

EASY REFRIGERATOR BISCUIT CALZONES

Steps:

• Preheat oven to 375°F Heat olive oil in a large skillet over medium high heat. Add sausage and cook about 4-5 minutes, breaking up the sausage with a wooden spoon as you go along. Add mushrooms and continue cooking until sausage is done and no longer pink.
• Meanwhile, in a large bowl, mix well the ricotta, mozzarella, and basil. Season with salt and black pepper. Set aside.
• Roll out each biscuit onto a lightly floured work surface using a rolling pin. Roll/flatten until double in size (6"-7" in diameter).
• When sausage mixture is done, drain well on paper towels, patting down well to remove as much grease/oil as you can. Add to cheese mixture. Blending well.
• To the rolls, place about 2 heaping tablespoons of the mixture into the center, keeping away from the sides. Using a pastry brush, brush around HALF of the edges. DO NOT BRUSH ALL AROUND OR IT WILL NOT STICK TOGETHER.
• Fold rolls in half over the filling (fold the un-brushed side onto the brushed side). Seal the edges by gently pressing the tines of a fork around the folded edge.
• Place onto ungreased baking sheet (best to use parchment or a silpat underneath) Brush tops with remaining eggwash and sprinkle with parmesan cheese. Using the tip of a sharp knife, pierce hole in top of calzones to allow steam to escape.
• Bake for approximately 20 minutes until golden brown. Let sit a few minutes before serving with marinara sauce.

BIG-BATCH HEALTHY BEEF, MUSHROOM AND SPINACH CALZONES

Steps:

• Set a pizza stone or baking sheet on an oven rack in the bottom third of the oven, and preheat to 425 degrees F.
• Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the ground beef, 3/4 teaspoon salt and half the pepper flakes, and cook, breaking the beef up into large chunks with a wooden spoon, until the beef is browned all over, about 3 minutes. Add the mushrooms, 2/3 of the garlic and 3/4 teaspoon salt, and cook for 3 minutes more. Fold in the spinach, and cook until wilted, about 1 minute (the mixture should be relatively dry). Transfer the mixture to a large bowl, and let cool completely.
• Reduce the heat to medium. Add the remaining oil, garlic and pepper flakes to the skillet, and cook, stirring, to lightly brown the garlic, about 1 minute. Add the tomatoes and 3/4 teaspoon salt, and simmer the sauce until thick, about 6 minutes; set aside.
• Divide the pizza dough into 12 balls. Spray 2 baking sheets with cooking spray. On a well-floured surface, roll out each ball into a 6- or 7-inch circle 1/8 inch thick. On the bottom half of each circle, mound 1/4 cup of the cooled beef mixture and top with 3 tablespoons of the mozzarella. Fold over the top half of the dough to form a semicircle, and pinch the edges to seal. Carefully transfer the calzones with a spatula to the prepared baking sheets. Lightly brush with the beaten egg. Cut 2 small slits on top of each to vent steam.
• Refrigerate half the calzones. With a spatula, transfer the rest of the calzones to the hot pizza stone or baking sheet and bake until golden brown, about 22 minutes. Repeat with the remaining calzones. Reheat the tomato sauce, and serve on the side.
• To freeze: Let the baked calzones cool completely, then wrap each one tightly in plastic wrap and then aluminum foil. Place them in freezer bags, and freeze for up to a month. The sauce can be frozen in 12 small freezer bags for up to a month.
• To reheat: Thaw the frozen calzones in the fridge for 1 to 2 hours. Unwrap the calzones, then microwave them on a microwave-safe plate in 1-minute increments, rotating them after each, until heated through, 2 to 4 minutes. To reheat the sauce, microwave it in a microwave-safe bowl in 30-second increments, stirring after each, until the sauce is hot.

GRAND OVERSTUFFED ITALIAN BREAKFAST CALZONES

Steps:

• Preheat oven to 375°F You will need one small skillet, one small saucepan, and one or two cookie sheets.
• First prepare the ingredients:.
• Scrub potato and place in microwave on high approximately 6 minutes until tender but still firm.
• Meanwhile, lightly brown Italian sausage in small skillet. Pour off any fat, then remove sausage to a bowl.
• In saucepan, scramble eggs with milk, salt & pepper. Cook gently in 1 T butter over medium heat, remove from heat while soft-set.
• Now cube the microwaved potato to 1" pieces, removing excess skin at this time. Stir into first skillet over medium-low heat with 1 tablespoon of the butter, salt, and pepper.
• For each calzone, remove two biscuits together from tube, place on cookie sheet and press into 8" round.
• Now, assemble:.
• Place 1/4 of the mozzarella onto half of each round. Top with 1/4 each of the potato, sausage, scrambled egg, and bleu cheese. Sprinkle with about 1 T each of the snipped parsley and green onion.
• Fold dough gently over filling to form 1/2 circle, press edges well with fingertips, then seal all along edges with fork tines.
• Slash top diagonally 3 times with sharp knife. Brush lightly with remaining 1 T butter, melted.
• No need to oil cookie sheet. Bake 12-15 minutes, until golden brown on top.