Calzones Ii Food

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.

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.

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.

CALZONES II

Steps:

• Preheat oven to 400F and spray baking sheet with cooking spray.
• In bowl combine first four ingredients; set aside.
• Roll each biscuit between 2 sheets of floured wax paper, forming four 6-inch circles.
• Spoon 1/4 of cheese mixture onto center of each.
• Moisten edges of dough slightly, then fold each circle in half over the cheese filling (the edges can be attractively crimped with the times of a fork).
• Bake ten minutes or until golden brown.