Calzone Food

CALZONE

Steps:

• Heat oven to 220C/200C fan/gas 7. Heat the oil in a saucepan, add the garlic, fry for 1 min until golden, then add the passata and half the basil leaves. Bring to the boil and cook until it is reduced to a thick sauce, so around 3 mins. Stir in the Parma ham and sundried tomatoes, season, then set aside to cool a little.
• Roll out the pizza dough to two 12-15cm circles, then split the mixture between them, piling it onto one side. Top with the mozzarella and remaining basil.
• Close the calzone, pulling the side without the filling over, then crimp around the edge, so it looks like a giant Cornish pasty. Transfer to a floured baking sheet and bake for 15 mins until golden and puffed up.

EASY CALZONES

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.

REAL ITALIAN CALZONES

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.

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.

CALZONES

Steps:

• Dough: Dissolve yeast in 1 Cup of warm water.
• Mix sugar, oil, salt, and flour and then add to yeast and water.
• Mix together until smooth.
• Knead and cover for 30 min.
• In a separate bowl, mix mushrooms, green pepper, onion, Ragu, Italian seasoning, oregano, basil, garlic salt, sausage, and pepperoni.
• Roll out dough in an approximate 10" circle.
• Place 1-2 cups of sauce mix in center of dough.
• Add cheese to sauce in the calzones.
• Fold over and crimp shut.
• Place on greased cookie sheet.
• After 15 minutes cooking brush with melted butter.
• Cook for a total of 25 minutes at 375 degrees or until golden brown Cover with remaining sauce and cheese.

SAUSAGE CALZONES

Steps:

• Preheat oven to 425 F.
• Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
• Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.
• For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.
• Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.
• Cook's Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.
• Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
• Yield: 4 servings

EASY PIZZA CALZONES

Steps:

• Preheat the oven to 425.
• Unroll the pizza dough onto a large cookie sheet.
• Press the dough out so that it is about the same thickness all around and so that it covers the cookie sheet.
• Cut into 4 equal size rectangles.
• In a bowl, mix sauce, cheese, and toppings.
• Spoon equal amounts of toppings into the middle the rectangles.
• Lightly spread out the sauce mixture.
• Fold one corner so that it meets with the opposite corner.
• Crimp the edges so that the calzones seal.
• Mix olive oil and parmesan cheese mix.
• Brush with olive oil and parmesan cheese mixture.
• Bake in oven for 10 minutes.
• Serve hot or freeze for later.

HOMEMADE CALZONES WITH FILLINGS BAR

Steps:

• For the dough: Lightly oil a large bowl. Combine the yeast, salt, sugar and 2 1/4 cups of the flour in the bowl of a stand mixer fitted with the paddle attachment and stir to combine. With the mixer running, add the water and oil. Beat until the dough comes together, about 2 minutes. If the dough is too wet, add more flour, 1 tablespoon at a time, until it is still soft and slightly sticky, but you can turn it out. Transfer the dough to the oiled bowl and cover with plastic wrap. Let stand until doubled in size, about 1 hour.
• For the calzones: Preheat the oven to 500 degrees F. Line a large rimmed baking sheet with parchment paper.
• Mix together the mozzarella, ricotta and Parmesan in a medium bowl. Set aside.
• Lightly flour a work surface. Turn out the dough and divide it into 4 pieces. Gently pull and stretch each piece of dough into a 7- to 8-inch round, trying to keep the thickness of the dough fairly even. Lay out the rounds and spoon one-quarter of the cheese mixture onto one side of each round (about 1/2 cup per round). Spoon about 2 tablespoons of the Homemade Pizza Sauce onto the cheese. Add up to 1/3 cup of your preferred topping onto each of the calzones, then fold the side of the dough over the fillings. Fold and crimp the edges to seal them completely.
• Transfer the calzones to the prepared baking sheet and brush them lightly with oil. Use a sharp paring knife to cut 1 or 2 vents into each, then bake until deep golden brown, about 18 minutes.
• Serve with additional Homemade Pizza Sauce on the side, if desired.
• Heat the oil in a medium saucepan over medium-high heat. Add the oregano, garlic and red pepper flakes and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the tomatoes, basil and 1/2 teaspoon salt and bring to a simmer. Reduce the heat to medium and simmer, with the saucepan loosely covered in foil to avoid splattering and stirring occasionally, until fairly thick, 5 to 10 minutes, depending on your tomatoes. Remove the basil.

EASY CALZONE RECIPE

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.

CALZONE

Steps:

• In the bowl of a stand mixer, dissolve the yeast in ½ cup (100 ml) of lukewarm water (taken from the 3 cups / 700 ml).
• Leave to rest for 15 minutes.
• Add the olive oil and the flour, and mix, gradually adding the water, until you obtain a smooth and elastic dough.
• Finally, add the salt, and knead for 3 minutes.
• Cover the dough, and let it rise at room temperature for 2 hours, when it should double in size.
• Knock back the dough on a floured work surface, and divide it into 8 equal pieces, about 4 oz (125 g) each, and roll out.
• In a bowl, mix the ricotta, salami or ham, and a little pepper. Add the egg yolks and the Pecorino Romano, then the mozzarella and the Scamorza.
• Mix to obtain a somewhat firm, homogeneous cream. Set aside.
• On a floured work surface, thinly roll out a piece of dough into a disc like a pizza.
• Spread 2 tablespoons of passata in the center, and then spread ⅛ of the filling, leaving about ½ inch (1 cm) around the edges.
• Fold the disc into a half-moon shape, then starting from the center and working toward the ends, seal it well by firmly pressing the edges together.
• Fold the edges inward, and press down again.
• Repeat with the rest of the dough, the passata, and the filling.
• Place the calzoni onto 4 baking sheets lined with parchment paper (2 calzoni per sheet).
• Brush the surface of each calzone with passata.
• Place in a warm place for another 20 minutes to rise again.
• Meanwhile, preheat the oven to 440 F (225˚C).
• Drizzle olive oil on each calzone, and place one baking sheet of calzoni toward the bottom of the oven.
• Bake for 15 to 20 minutes.
• The calzoni should swell a little, turn a little brown, and their surface should dry a little.
• To check if the calzone is fully baked, check the underside: the dough must be golden and not white.
• Remove the calzoni from the oven, and bake the rest, two at a time.
• Eat hot or warm.

CALZONE

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.

HOMEMADE VEGAN CALZONES

Steps:

• Pre-heat your oven to 450°F (230ºC).
• Remove the fresh pizza dough from the bag and place the ball of dough on a lightly floured surface.
• Cut the ball in half and each half into thirds, for a total of six smaller balls of dough.
• Lightly flour a rolling pin and continue to lightly flour your rolling surface as you go to prevent the dough from sticking. Roll out one small ball of dough until it is approximately 7-8 inches wide. It doesn't have to be a perfect circle or oval.
• Place 1 to 2 Tablespoons of pizza sauce on the surface of the dough with a spoon and leave about a 1/2 inch of space from the edge of the dough.
• Place your toppings on one half of the sauced part of the dough. Try to have a bit of cheese on the bottom and the top. If you're using the Daiya jack-style wedge, cut the whole wedge into 6 even strips or chunks and use one piece per calzone.
• Fold the dough over the toppings. Then fold both edges upward and pinch together simultaneously around the circumference of the calzone. Then take a fork and press the prongs of the fork into the folded and pinched edge for extra reinforcement.
• Lightly oil a baking sheet with about 1 Tablespoon of olive oil. Place finished calzones on the baking skeet and brush each with another tablespoon of oil on the surface and the edges of the calzone.
• Bake for 15-18 minutes until crispy and golden brown on the edges.
• Once baked, let the calzones sit for a few minutes before serving or cutting in half.