EASY CHEESY CALZONE
Make and share this Easy Cheesy Calzone recipe from Food.com.
Provided by Charlotte J
Categories Lunch/Snacks
Time 28m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°.
- Line a 12 inch pizza pan with foil and spray with nonstick spray coating.
- Press dough onto foil in pan forming a 12-inch circle.
- In a large mixing bowl stir together cheeses then spoon 1/2 of mixture onto dough.
- Fold dough over filling to form a half-circle. Seal edges, then use the edge of a spoon to make decorative edge, if desired.
- Cut slits for escape of steam.
- Repeat for the other package of dough.
- Bake for 18 to 20 minutes or till filling is heated through and cheese is melted.
- Cover with foil after 10 minutes of baking to prevent over-browning.
- Cool on wire rack for 5 minutes before serving. Heat sauce and serve with calzone for dipping.
Nutrition Facts : Calories 306.1, Fat 22.3, SaturatedFat 13.5, Cholesterol 73.6, Sodium 603.6, Carbohydrate 6.6, Fiber 0.8, Sugar 3.4, Protein 19.7
EASY CALZONES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h40m
Yield 8 servings
Number Of Ingredients 24
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.
THREE-CHEESE CALZONES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
CHEESY PULL-APART CALZONE
Make and share this Cheesy Pull-Apart Calzone recipe from Food.com.
Provided by Northern_Reflectionz
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Cut dough roll in half crosswise.
- Unroll one dough half onto large baking sheet which has been sprayed with cooking spray.
- Spread pizza sauce down centre of dough leaving 1/2 inch around the edges.
- Top sauce with mozarella cheese.
- Top half with turkey slices, leaving the other half as cheese only.
- Unfold remaining dough half over filling.
- Crimp edges with fork.
- Cut rectangle in half crosswise.
- Cut each rectangle on diagonal into two pieces, but do NOT separate.
- Brush dough lightly with water, using pastry brush.
- Sprinkle evenly with parmesan cheese.
- Bake 15-19 mins til golden brown.
- Remove from oven and allow to cool on rack for 5 minutes.
Nutrition Facts : Calories 121.7, Fat 7.4, SaturatedFat 4, Cholesterol 35.4, Sodium 479, Carbohydrate 3.7, Fiber 0.4, Sugar 1.4, Protein 9.9
CHEESY CALZONE FROM OAMC EASY MIX YEAST BREAD DOUGH FOR 2
From Better Homes and Gardens. Of course you can double for larger families, or multiple days of bread. I will be making a cookbook of recipes that use this dough. For whole wheat version, substitute 1 cup whole wheat flour for 1 cup of the stirred in all-purpose flour. For cheese version, stir in 1 cup shredded cheddar or mozzarella cheese with the stirred-in flour.
Provided by Smirk
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
- In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
- Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
- To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
- Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.)
- To make Calzone use 1/2 of the above recipe,.
- In a mixing bowl stir together mozzarella or cheddar cheese, ricotta cheese, and if desired, sun-dried tomatoes. Set aside.
- On a lightly floured surface roll bread dough into a 10 inch circle. Transfer to a large baking sheet.
- Spread cheese mixture over half of the circle to within 1 inch of edge. Moisten edges of dough with water. Fold dough in half over cheese mixture. Seal edges by pressing together with fingers. Cut slits in top. Brush top with milk. Sprinkle with Parmesan cheese.
- Bake in a 375 over for 25 to 30 minutes or till crust is golden brown. Serves 2.
Nutrition Facts : Calories 805.5, Fat 29.5, SaturatedFat 12.1, Cholesterol 110.8, Sodium 787.7, Carbohydrate 104.3, Fiber 4, Sugar 8.4, Protein 29.5
CHEESY POTATO CALZONE
Basically cheesy mashed potato in an edible, portable container. These are rather large, and very filling.
Provided by Kitzy
Categories Potato
Time 1h5m
Yield 2 calzone
Number Of Ingredients 10
Steps:
- Place the flour, yeast and salt in a large bowl. Make a well in the centre and pour int he water. Using your hand to mix, bring the ingredients together to form a soft, pliable dough. Turn the dough out onto a lightly floured surface and knead vigorously for 5-10 minutes until the dough is smooth and stretchy.
- Rub a little oil over the surface of the dough, cover with a clean tea towel and leave in a warm place for about an hour or until doubled in size.
- Meanwhile, cook the potatoes in boiling water for 10-15 minutes until tender. Drainw well and mash with the milk. Stir in the cheese, onion, basil, salt and pepper.
- Preheat the oven to 220C/450F/gas 7. Divide the dough in half and roll out each half into very thin 30cm rounds. Spoon the potato mix onto one half of each of the rounds. Dampen the edges and fold over the dough, pressing with your fingers to seal.
- Place the calzone on a lightly oiled baking sheet. Bake for 15-20 minutes until crusty and golden.
Nutrition Facts : Calories 989.6, Fat 29.6, SaturatedFat 14.7, Cholesterol 67.8, Sodium 997.9, Carbohydrate 144.9, Fiber 9.8, Sugar 4.1, Protein 35.1
EASY CALZONES
Make and share this Easy Calzones recipe from Food.com.
Provided by Kimke
Categories Cheese
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Line large colander with coffee filters or cheesecloth and place in large bowl.
- Add ricotta cheese, drain 30 minutes.
- This step can be skipped although it may cause your calzone to be a bit moist and watery in the middle.
- Mix ricotta in bowl with other cheese (s), organo, garlic, and season with salt and pepper.
- Place dough onto lightly floured surface.
- Divide into 2 or 4 pieces depending on how big you want your calzones.
- Shape each into ball into a circle.
- Divide and spread cheese mixture on the dough.
- Divide other fillings and place on top of cheeses.
- Fold circles in half and press edges with tines of a fork.
- Arrange calzones on pizza stone or pan.
- Prick top with fork.
- Bake 18-20 minutes or until lightly browned.
- Serve with side of pizza sauce.
Nutrition Facts : Calories 579.1, Fat 42.6, SaturatedFat 27.1, Cholesterol 149.1, Sodium 732.5, Carbohydrate 12.9, Fiber 0.1, Sugar 0.6, Protein 36.3
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