EASY CALZONE RECIPE
Easy calzones make for a fun lunch or dinner. These stuffed pizza pockets are filled with all the classic toppings - meat, cheese and your choice of sauce.
Provided by Natalya Drozhzhin
Categories Easy
Time 45m
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 °F. Line the baking sheet with parchment paper or spray it with oil.
- Divide the dough into 8 equally sized pieces. Roll each piece into a 1/4" thick circle.
- Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, salami and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges.
- Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone. Brush the tops with oil and sprinkle with parmesan cheese. Bake for 15 minutes or until golden brown.
Nutrition Facts : Calories 578 kcal, Carbohydrate 58 g, Protein 26 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 62 mg, Sodium 1690 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
STUFFED CALZONES
Forget about ordering in! These hearty stuffed "pizzas", filled with smoky ham and cheese are less expensive than take-out and a snap to bake. Just stock up on prepared pizza dough-readily available in the refrigerated or frozen food sections of the supermarkets.
Provided by Winnipeg Mel
Categories Ham
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 425°F.
- Lightly grease 2 jellyroll pans.
- Place dough onto lightly floured surface.
- Divide into 4 equal pieces; shape each into ball into a 7-inch circle.
- Divide and spread pizza sauce evenly over each circle.
- Evenly disburse the cheese and ham between the circles leaving a 1/2" around the edge.
- Fold circles in half and press edges with tines of a fork.
- Arrange 2 calzones on each prepared pan; prick top with fork.
- Bake 18-20 minutes switching pans halfway through, until lightly browned.
CALZONE
This recipe can be split in half for 2 regular calzones. We fill them with anything. They are delicious!
Provided by D Adams
Categories Main Dish Recipes Savory Pie Recipes
Time 3h5m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 285.3 calories, Carbohydrate 34.2 g, Cholesterol 29 mg, Fat 11.1 g, Fiber 1.4 g, Protein 11.3 g, SaturatedFat 5.1 g, Sodium 623.5 mg, Sugar 2.9 g
CALZONE STUFFED WITH CHICORY AND OLIVES
Provided by Molly O'Neill
Categories dinner, main course
Time 3h30m
Yield Four servings
Number Of Ingredients 13
Steps:
- Combine the garlic, 1 tablespoon olive oil, anchovies, capers, vinegar and olives in a large saucepan. Cook over low heat until soft. Add the escarole, toss well, cover and braise, about 40 minutes.
- Pour the warm water into a large mixing bowl. Add the yeast and gently stir the water with a fork until the yeast dissolves.
- Combine 1 3/4 cups flour with the salt. Slowly add the flour mixture to the dissolved yeast. Add the yogurt and continue to mix the ingredients until the dough becomes soft and sticky. Sprinkle a small handful of flour onto a flat surface. Knead the dough until smooth, about 5 minutes, adding flour as needed to prevent sticking.
- Brush the inside of a large bowl with the remaining olive oil. Place the dough in the bowl and cover tightly with plastic wrap. Put the bowl in a warm place and let dough rise until double in volume, about 45 minutes to 1 hour. Punch the dough to release the air, re-form it into a ball, cover the bowl with the plastic wrap and let it rise for another hour.
- Divide the dough evenly into 12 balls. Preheat the oven to 425 degrees. Sprinkle a handful of flour onto a flat surface. Using a rolling pin, roll each ball into a thin disk, about 1/8 inch thick and 4 inches in diameter, adding more flour when necessary to prevent sticking.
- Lightly dust 2 baking sheets with cornmeal. Place 1 1/2 to 2 tablespoons of filling on the lower half of each circle, leaving a 1/2-inch border all around. Fold the top half of the circle over the mixture. Then fold the border over and crimp the edges with your fingers. Put the calzone on the baking sheets. Bake until golden, about 20 minutes.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 8 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 10 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 924 milligrams, Sugar 3 grams
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