Homemade Italian Calzones Food

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 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:

• In a small bowl dissolve yeast in the warm (not hot!) water. Add 1 tablespoons of the oil, sugar and salt, and mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour until the 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 the other teaspoon of olive oil, flipping to coat dough in the oil. Cover and let rise from 40 minutes or until almost doubled.
• While dough is rising combine all remaining ingredients except for the egg in a large bowl, cover and refrigerate to chill.
• Preheat the oven to 375°F.
• When the dough is ready, punch it down and separate it into two equal parts. Roll the halves individually out into thin circles on a lightly floured surface.
• Fill one half of each circle with half of the filling mixture and fold over. Seal the edges by pressing with a fork.
• Brush the top of each calzone with the egg wash and place on a greased cookie sheet.
• Bake at 375°F for 30 minutes or until golden brown and heated through.
• Serve with warmed tomato sauce if desired!

HOMEMADE ITALIAN CALZONES RECIPE

Steps:

• To begin with the Homemade Italian Calzones first, let's start with making the dough.
• In a large bowl, sprinkle the yeast along with the sugar. Add the warm water and mix gently.
• Cover and let it proof for about 5 minutes. If the yeast is active and good, it will bubble and froth.
• Now add the Del Monte olive oil, salt and 3 or more cups of flour. Mix well to form a soft dough and knead for about 2 to 3 minutes.
• Place the dough in a greased or oiled bowl, roll it to coat with the oil. Cover the bowl and place in a warm place to rise until doubled, about 2 hours
• Now in a pressure cooker, place the tomatoes, onions, and green chillies and give one whistle.
• Remove and blend it to a smooth paste with the garlic.
• Pour this into a deep pan, add the tomato puree or paste, salt, oregano and Italian seasoning, mix well and bring to boil.
• Once it comes to a boil, lower the heat and simmer for about 20 minutes.
• Preheat the oven to 400 degrees Fahrenheit or 200 degrees Centigrade.
• Take 2 inch balls of the dough and roll into a medium thin circle. On one-half of the circle, layer the bell pepper, onions, mushrooms, green chillies, Del Monte olives and cheese.
• Divide the fillings among the calzones.
• Fold the other half of the dough over the filling and seal the edges.
• Place the uncooked calzones onto greased baking sheets and bake in the preheated oven for about 15 minutes till they are well baked and light golden brown.
• You can brush the top of the calzones with any Olive oil before baking; these give a brown crust to the calzone.
• Serve these warm calzones with the hot prepared sauce on the side.
• You can serve them with a sprinkling of grated Parmesan cheese for a more authentic Italian touch.
• Raw Mango And Spring Onion dip can be served along with the Calzones for your house parties.

CALZONES WITH SAUSAGE AND PEPPERS

Steps:

• In a large nonstick skillet over medium heat, add the olive oil and swirl to coat the pan.
• Add the sausage, oregano, and 1/2 teaspoon of the garlic powder. Cook for 1 minute, and then add the peppers, onions, and salt. Cook, stirring occasionally, until the sausage is no longer pink and the veggies are crisp-tender, about 3-5 minutes.
• Using a slotted spoon, remove the sausage mixture and set it aside in a bowl. Fold in the ricotta and mozzarella cheese, and season to taste with additional salt if necessary.
• Preheat the oven to 400°F.
• Dust a clean work surface with flour and lay the pizza dough on top. Cut the dough into quarters. Using additional flour if necessary, roll and stretch one piece of the dough into a circular shape about 1 1/2 times its original size. Repeat with the remaining dough.
• Spoon 1/4 of the sausage and cheese mixture onto one side of the dough and then fold the other half over the top, creating a half-moon shape. Using your fingers, press and tuck the edges to seal the dough.
• Repeat with the remaining dough and filling. Brush each one evenly with egg wash, and sprinkle with the remaining garlic powder and flaky salt. Using a sharp knife, make several small slits in the top of each calzone.
• Place the on a baking sheet lined with parchment paper, with a little space in between each. Bake until golden brown, about 18-20 minutes. Serve warm, with marinara sauce for dipping.

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

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.

ITALIAN HERO CALZONES

Steps:

• Preheat oven to 425°F.
• Lightly grease a very large baking sheet and sprinkle with cornmeal, set aside.
• Drain tomatoes well, reserving oil.
• In a medium bowl, combine the tomatoes, turkey and/or pepperoni, and olives.
• Stir in the mozzarella cheese.
• On a lightly floured surface, roll each package of pizza dough to a 12 x 9 rectangle.
• Using a 3 inch round cutter, cut each rectangle into ten 3 inch circles.
• Place about 1 tablespoon of the meat/cheese mix slightly off centre on each dough circle.
• Fold dough over mixture, forming a semicircle.
• Seal the edge of each semicircle with the tines of a fork.
• Place the calzones on a prepared baking sheet.
• Brush the tops with the reserved oil from tomatoes and sprinkle with parmesan cheese and, if desired, cayenne pepper.
• Bake for 12 to 15 minutes or until calzones are golden.
• Serve warm.
• MAKE AHEAD: Prepare and bake calzones as directed.
• Remove to a wire rack and cool completely.
• Place the calzones in a freezer container or freezer bag.
• Seal, label and freeze for up to 2 months.
• To reheat, preheat oven to 350°F.
• Place the frozen calzones on an ungreased baking sheet.
• Bake for 12 to 15 minutes or until heated through.
• If necessary, cover loosely with foil to prevent overbrowning.

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.