Homemade Calzones With Fillings Bar Food

CALZONES

Steps:

• Preheat oven to 450 degrees F. Set pizza stone in oven to get hot while oven preheats (or use a baking sheet turned upside down).
• Divide pizza dough into 8 portions. Roll a piece into a flat disk, about 1/4 inch thick. Add about ¼ cup of toppings to one side, including a generous sprinkle of cheese. Fold the other half of dough over the toppings and seal the edges together.
• Place calzones on a large piece of parchment paper.
• Use a sharp knife to make a slit on top of each calzone (for steam to escape while baking). Lightly brush tops of calzones with beaten egg, then sprinkle with a little parmesan cheese and Italian seasoning.
• Transfer calzones (on the parchment paper) to the hot pizza stone or baking sheet in the oven.
• Bake for 12-14 minutes or until golden brown. Allow to cool for at least 10 minutes before serving. Serve with warmed pizza sauce, for dipping.

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.

THREE-CHEESE CALZONES

Steps:

• Prepare a grill for diffused indirect heat by building the hot coals evenly around the perimeter of the grill. Remove the center ring from the grill grate and insert a medium cast-iron skillet. Invert another larger cast-iron skillet over the top. This acts as a pizza oven for your outdoor grill. (If using a gas grill, heat to medium-high heat.)
• For the calzone dough: Add the flour, honey, salt and yeast to a food processor and pulse a few times to combine. Then add 1 3/4 cups room temperature water and the olive oil and pulse again until the dough comes together into a rough ball and rides around the bowl. Transfer the dough to a lightly floured surface and knead a few times until a smooth elastic ball forms. Divide the dough into 3 equal pieces and place each in a quart-sized deli container or gallon-sized resealable plastic bag with a drizzle of olive oil. Allow to sit at room temperature for 1 hour, then refrigerate overnight and up to 5 days. This makes enough for 3 calzones. Save the extra dough in the freezer for another time. It will last up to 2 months.
• When ready to use, remove the dough from the refrigerator and take it out of its storage vessel while still cold. Allow the dough to rest at room temperature for 1 hour before grilling.
• For the cheese mixture: In the meantime, combine the ricotta, mozzarella, pecorino and herbs in a large bowl. Season with salt and pepper.
• To make the calzones: On a lightly floured surface, roll out 2 balls of dough into 6-inch rounds. Spoon half of the cheese mixture onto each round, spreading it evenly but leaving a 1-inch border, then fold each round over in half. Crimp the edges with a fork or your fingers to seal it and place them onto the inverted cast-iron. Cover the grill and bake for 15 minutes. Use a pastry brush to brush the tops of the calzones with extra-virgin olive oil, cover the grill and bake until golden brown and the dough is cooked through, another 5 minutes.
• Remove from the grill and let sit for a few minutes before digging in!
• (Alternatively, you can place the calzones on a parchment-lined baking sheet and bake in a 375 degrees F oven until golden brown and the dough is cooked through, 20 to 25 minutes. Remove from the oven and let sit for a few minutes before eating.)

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 ' BAR'

Steps:

• Preheat oven to 400°F
• On a lightly floured surface, roll out each ball of dough into rounds with 1/6 inch thickness (much like a pizza).
• On one side, add the fillings of your choice.
• Fold over the other side and pinch to close the edges.
• After pinching, roll the edges back to further seal the crust.
• Transfer calzone (careful, don't tear it) to a lightly greased cookie sheet or jelly roll pan.
• Lightly brush the calzones with olive oil or butter (this will help it brown).
• Bake calzones for 15 minutes or until crust is brown all over.
• Serve with a side (for dipping) your favorite canned or homemade red sauce.

20 HOMEMADE CALZONES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a calzone in 30 minutes or less!

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.