Calzoni Filled Pizza Food

CALZONE PIZZA STUFFED WITH RICOTTA AND SALAMI

Steps:

• To make the pizza dough, mix the salt and the yeast in a bowl with the warm water.
• In another large bowl make a well in the centre of the flour and then add in the yeast mixture and the olive oil.
• Mix well with a wooden spoon until the mixture forms into a dough.
• Turn out the dough onto a clean, well-floured surface and knead it with your hands for around 3 minutes.
• Place the dough in a bowl, cover with a clean tea-towel, leave in a warm place and allow to rest for at least 20 minutes.
• Preheat the oven to 450°F
• Flatten the dough into a 12in pizza tray, using your hands to press it down.
• Place the ricotta, spinach, salami, Parmesan, olives and basil leaves over one half of the pizza dough and season with salt and freshly ground pepper.
• Carefully fold the other half of the pizza over the filling, sealing the edges together well.
• Spread the tomato sauce over the calzone and bake at once for 15 minutes until cooked through.
• Serve hot from the oven.

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.

CALZONI (FILLED PIZZA)

Steps:

• for the DOUGH: stir the yeast and sugar into 3 T warm water and let stand until foamy, 5 to 10 minutes.
• Whisk in the milk and egg.
• Mix flour and salt and make a mound of it in a large bowl (or if you're daring, on a well floured surface) and make a large well in the center.
• gradually pour the dissolved yeast mixture into the well, working the flour from the inside of the well into the liquid with your fingers.
• Continue until the flour is absorbed, adding 1 T of water if needed.
• Knead until soft, velvety, strong, and elastic 10 to 15 minutes.
• Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, about 2 hrs.
• Knead the dough briefly on a lightly floured surface.
• Cut into 6-8 pieces (about 4 oz, 110 g each).
• Shape each piece into a ball, flatten each ball with your hand, and roll it with a rolling pin to a 1/4-inch thick oval.
• for the TOPPING: Warm the garlic in the oil in a small, heavy skillet over low heat 4 to 5 minutes.
• Place 1 1/2 to 2 oz (1/3 c) of the mozzarella and about 1/3 c chopped tomato in the center of each dough oval.
• Sprinkle with a little parmesan, basil, and salt to taste.
• Mix the egg and water in a small bowl.
• Brush the egg wash on the edge of each oval and let rest 10 minutes covered by a towel.
• fold each oval in half and press the edges together w/your fingertips.
• brush the tops with the garlic infused olive oil place the calzoni on an oiled baking sheet.
• Preheat oven to 450F Bake 20 to 25 minutes.
• brush again with garlic infused oil and serve hot.

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.