ITALIAN SAUSAGE CALZONE
My teenage daughter and I have been experimenting in the kitchen to re-create some old-time family dishes. This calzone with spinach and sausage is definitely a favorite. Using a refrigerated pizza crust, it's a cinch to prepare one for us or several for a crowd. -Terri Gallagher, King George, Virginia
Provided by Taste of Home
Categories Appetizers Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Unroll pizza dough onto an ungreased baking sheet; pat into a 14x11-in. rectangle. Spread pizza sauce over 1 long side of dough to within 1/2 in. of edges. , Layer the spinach, sausage, mushrooms and cheese over sauce. Fold dough over filling; pinch seams to seal. , Bake at 400° for 30-35 minutes or until golden brown. Let stand for 10-15 minutes before slicing. Freeze option: Freeze cooled unsliced calzone in a freezer container. To use, place calzone on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 10 minutes. Uncover; bake until heated through.
Nutrition Facts : Calories 322 calories, Fat 15g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 870mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein.
SAUSAGE CALZONES
My husband, Tom, and I both enjoy cooking Italian food. We took the filling we usually use for ravioli and wrapped it in a dough to make these excellent calzones. The Italian sausage blends so beautifully with the cheeses and spinach. -Janine Colasurdo, Chesapeake, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in water. Add the milk, 2 tablespoons oil, salt, sugar and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Add the spinach, cheeses, parsley and pepper; mix well. , Punch dough down; divide into six pieces. On a floured surface, roll each piece into an 8-in. circle. Top each with 2/3 cup filling. Fold dough over filling; pinch to seal. , Place on greased baking sheets sprinkled with cornmeal. Brush tops lightly with remaining oil; sprinkle with garlic salt. Bake at 400° for 20-25 minutes or until golden brown. Serve with pizza sauce. Freeze option: Freeze cooled baked calzones in resealable plastic freezer bags. To use, reheat calzones on a greased baking sheet in a preheted 350° oven until heated through.
Nutrition Facts : Calories 616 calories, Fat 28g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 1619mg sodium, Carbohydrate 63g carbohydrate (10g sugars, Fiber 5g fiber), Protein 29g protein.
ITALIAN SAUSAGE CALZONE
Turn your kitchen into a classic pizzeria tonight with this Italian Sausage Calzone recipe. Combine Italian sausage, a five cheese blend, pasta sauce and more for a dreamy, cheesy combination. Your family will fall in love with these Italian Sausage Calzones.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Crumble sausage into large deep skillet; cook on medium heat until evenly browned, stirring occasionally. Remove from heat. Stir in mushrooms and jalapeño slices.
- Unroll pizza dough onto baking sheet sprayed with cooking spray; pat into 12-inch round.
- Spread meat mixture onto half the dough to within 1 inch of edge; top with cheese and pasta sauce. Fold dough in half; seal edges with fork. Cut 2 to 3 slits in top of dough to vent steam. Brush crust with milk; sprinkle with cheese.
- Bake 20 to 25 min. or until golden brown.
Nutrition Facts : Calories 320, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
ITALIAN SAUSAGE CALZONE RECIPE
Bring a little bit of Naples into your kitchen tonight with this Italian Sausage Calzone recipe. Made with Parmesan and ricotta cheese, a tomato and basil pasta sauce, Italian sausage and more, this Italian Sausage Calzone is a guaranteed family-favorite.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Crumble sausage into large skillet sprayed with cooking spray; cook until evenly browned, stirring frequently. Drain.
- Unroll pizza dough onto 12-inch pizza pan sprayed with cooking spray; press dough to evenly cover bottom of pan.
- Spread ricotta onto half the dough to within 1 inch of edge; top ricotta with pasta sauce, shredded cheese and sausage. Fold dough in half to enclose filling. Press edges together to seal. Brush dough with milk; sprinkle with Parmesan. Cut slits in top to vent steam.
- Bake 20 min. or until crust is golden brown. Cool slightly. Meanwhile, heat remaining pasta sauce as directed on label.
- Cut calzone into slices.
Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 60 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
SAUSAGE CALZONES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 calzones
Number Of Ingredients 20
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
SAUSAGE AND PEPPERONI CHEESE STUFFED CALZONE
This is a great, tasty big calzone! I used one can of Pillsbury pizza dough (about 13.5 ounces) which is a great way to make this calzone quickly. I made one large calzone which was divided to serve two people.
Provided by Super San Mateo Che
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven and pizza stone (if available) to 450 degrees Fahrenheit.
- In a large grill plan, cook sausage until browned. Drain.
- In a medium bowl, combine ricotta, mozzarella, garlic, seasonings, pepperoni and cooked sausage. Season to taste with salt and black pepper.
- Roll dough out to a 15" circle on a pizza paddle or baking sheet that has been lightly dusted with cornmeal. It doesn't have to be a perfect circle.
- Spread meat and cheese filling over 1 side of the dough. Leave at least 1-inch of the edge without filling to ensure a tight seal.
- Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together. Remove any excess dough which isn't needed for the seal.
- Brush with olive oil and sprinkle some parmesan cheese over top.
- Cut a few slits in the top to allow steam to release.
- Transfer calzone from pizza pad to pizza stone in oven.
- Bake 10-15 minutes, until puffed up golden brown.
- Let stand 5 minutes before serving.
- Heat the marinara sauce in the microwave for dipping.
Nutrition Facts : Calories 1207.8, Fat 93.5, SaturatedFat 38.8, Cholesterol 231.5, Sodium 3236.9, Carbohydrate 26.4, Fiber 3.4, Sugar 12.9, Protein 62.9
REAL ITALIAN CALZONES
I absolutely love this recipe! I got it from another on-line site long ago and have adapted it to my tastes. It is a "real Italian" calzone because there is no tomato sauce inside of it. I serve it with warmed tomato/marinara sauce to dip or pour over top! Feel free to change the filling to suit your own tastes! This makes a massive amount of calzone but it freezes well. I usually bake only 1 calzone (which will serve about 4 people) and freeze the other.
Provided by anonymous
Categories Cheese
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
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!
ITALIAN SAUSAGE CALZONES
You can freeze unbaked calzones by placing them in a single layer on a baking sheet lined with freezer paper. When they are completely frozen, transfer to a zip-lock bag. You can keep frozen for up to 3 months. To cook calzones from frozen, preheat oven to 400° and bake for 30 minutes.
Provided by Amy H.
Categories Pizza
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. Dissolve yeast in warm water; let stand 5 minutes. Combine yeast mixture, salt, oil and 1 cup flour in a large bowl. Gradually stir in enough remaining flour to make a stiff dough.
- 2. Turn dough out onto a floured surface and knead until fmooth and elastic. Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place free from drafts, 1 hour or until doubled in bulk.
- 3. Punch dough down; Separate into 4 pieces. Roll each piece into balls and roll flat.
- 4. Preheat oven to 450°F. Spray a baking sheet with nonstick cooking spray; set aside.
- 5. Combine sausage, cheese, tomato paste, and Italian seasoning; mix well. Spread mixture in center of each piece of dough. Fold over filling, overlapping edges. Pinch ends together
- 6. Mix the egg whites with water and brush the top of each calzone with egg white mixture and sprinkle sesame seeds.
- 7. Place lightly on Prepared baking sheet. Bake until 15 to 20 minutes or until the calzones are golden brown. Let the calzones cool for a few minutes before serving.
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