Calzone Pockets Make Ahead Food

CALZONE POCKETS MAKE AHEAD

Steps:

• Set oven to 375 degrees.
• Spray aluminum pan, or cookie sheet, or glass baking dish with cooking spray.
• chop pepperoni.
• shred cheeses.
• mix all ingredients (except crescent rolls, of course).
• Unroll crescent rolls, place two together to form a rectangle.
• Place 1 level melon baller scoop (about a rounded or generous tablespoon) in the middle of the pocket.
• Fold one corner of the dough over to the other corner of the dough, seal the edges with a fork, making a pocket.
• Place pockets side by side in pan. It is okay, the sides can touch, wiggle them in there.
• You will wind up having several pans of these. If you have to keep reusing the same pans, just fill the pockets as they are ready to go into the oven, and leave the mix in the fridge. Either way, only bake them on one shelf of the oven. I found baking them on two shelves resulted in the bottoms of one set being undercooked and taking longer.
• Cook about 15 minutes. Check them. If they require a bit longer or a turn for a hot spot in your oven, do so, but check them every 1-2 minutes at this point, as they should be nearly done at this point.
• They are ready to eat now. Each person usually eats about two.
• For storing, bag each in a freezer safe baggie. They both refrigerate and freeze well and heat well in the microwave, though if you are microwaving from completely frozen, I'd use medium heat to defrost/heat them.

THREE-CHEESE CALZONES

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.

CALZONE PINWHEELS

Steps:

• Preheat oven to 375°. In a small bowl, mix the first 9 ingredients., Unroll crescent dough and separate into 4 rectangles; press perforations to seal. Spread rectangles with cheese mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal., Using a serrated knife, cut each roll into 4 slices; place on a greased baking sheet, cut side down. Bake until golden brown, 12-15 minutes. Serve with pizza sauce.

SPINACH AND SAUSAGE CALZONES

Steps:

• CRUST: Blend flour, garlic, herbs and salt in medium bowl.
• Cut chilled shortening into 1/2-inch cubes. Cut chilled shortening cubes into flour mixture, using a pastry blender in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
• Sprinkle half the maximum recommended ice water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl, to the top distributing the moisture evenly into the flour. Press chunks down to the bottom of bowl with fork. Add more water by the tablespoons until the dough is moist enough to hold together when pressed together. Shape dough into ball. Flatten ball into 1/2-inch thick round. Wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
• Preheat oven to 400°F Grease or line a baking sheet with parchment paper.
• Heat oil over medium-high heat in a large skillet . Add the sausage and cook until crumbled and golden, about 5 minutes. Add the spinach, and cook until wilted. Let cool about 10 minutes. Add the cheeses. Reserve.
• Roll out dough on a lightly flour surface to 1/4-inch thickness. Cut out 4-inch circles. You should get 8 circles. You may have to gather up leftover dough and re-roll. Place 1 teaspoons tomato sauce on one side of the circle. Top with 1 tablespoons cooled sausage mixture. Brush edges with beaten egg and crimp and seal around edges wirh a fork.
• Place on prepared baking sheet. Brush tops with beaten egg and bake in preheated oven for 25 minutes.
• TIPS; Filling can be made a day ahead of time and refrigerated until ready to use.

CALZONES WITH CHORIZO AND KALE

Steps:

• Heat oil in a large pot over medium-high. Cook chorizo and mushrooms, stirring occasionally, until chorizo is beginning to brown and mushrooms release their juices and then evaporate, about 10 minutes. Stir in kale, sauce, and oregano; season with salt. Cover and cook until kale is wilted, about 2 minutes. Toss to combine, then remove from heat and let cool.
• Line 2 rimmed baking sheets with parchment. Cut dough into 8 equal portions (each should weigh 4 oz.) and roll into balls. Working one at a time, roll out on a lightly floured surface to a 7 1/2-8"-diameter circle. Transfer 1/2 cup filling and 1/2 cup cheese to center of circle. Using a pastry brush or your finger, brush water around edges of circle, then fold dough in half over filling to create a half moon. Using a fork, press edges to seal. Transfer to prepared sheet. Repeat with remaining dough, filling, and cheese.
• Whisk egg and milk in a small bowl. Brush tops of pizza pockets with egg wash.
• If baking immediately, preheat oven to 350°F. If freezing to bake later, freeze on baking sheets 1 hour, then transfer to resealable plastic bags and freeze up to 3 months.
• Bake pizza pockets on parchment-lined rimmed baking sheets until tops are golden brown, about 30 minutes for fresh and about 40 minutes for frozen.
• Do Ahead
• Filling can be made 1 day ahead; transfer to an airtight container and chill. Pockets can be assembled 3 months ahead; keep frozen.

ITALIAN SAUSAGE CALZONE

Steps:

• Unroll pizza dough onto an ungreased baking sheet; pat into a 14x11-in. rectangle. Spread pizza sauce over 1 long side of dough to within 1/2 in. of edges. , Layer the spinach, sausage, mushrooms and cheese over sauce. Fold dough over filling; pinch seams to seal. , Bake at 400° for 30-35 minutes or until golden brown. Let stand for 10-15 minutes before slicing. Freeze option: Freeze cooled unsliced calzone in a freezer container. To use, place calzone on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 10 minutes. Uncover; bake until heated through.