Lunch Calzone Food

CLASSIC MEAT LOVER'S CALZONES RECIPE BY TASTY

Steps:

• Make the dough: In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
• Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
• Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool.
• After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.
• Spread ¼ of the sauce over one half of each dough round, leaving a ½-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, ¼ of the sausage and onion mixture, and ¼ cup (25 G) of mozzarella cheese.
• Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
• Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes.
• Serve the calzones with marinara sauce for dipping, if desired.
• Enjoy!

LUNCH CALZONE

Steps:

• Preheat oven to 425.
• Use one package of puff pastry for each calzone. (two come in a box).
• Let puff pastry thaw according to package directions.
• Use one package, unfold, and lightly roll out the dough a little bit.
• Spray a baking sheet with cooking oil and place the rolled dough on the sheet.
• Squeeze all the liquid out of the thawed box of spinach -- squeeze good -- you don't want any watery liquid in your spinach -- dry off.
• Spread a layer of the spinach on one half of the dough.
• Layer the 4 slices of ham over the spinach.
• Layer the 3 slices of swiss cheese over the ham.
• Layer the 4 slices of turkey over the swiss cheese.
• Layer the 3 slices of provolone over the turkey.
• Layer the 4 slices of pepperoni over the provolone.
• Layer the 3 slices of mozzarella over the pepperoni.
• Now fold the half that you didn't layer anything on over and seal all the edges really well.
• Cook in a preheated oven for 20 minutes until pastry is golden brown.
• Let cool for 5 minutes before slicing.

QUICK PEPPERONI CALZONES

Steps:

• Preheat oven to 350°. In a small bowl, mix pepperoni, pasta sauce and mozzarella cheese., On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle; top each with a scant 1/3 cup pepperoni mixture. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet. , Brush milk over tops; sprinkle with Parmesan cheese and, if desired, Italian seasoning. Bake until golden brown, 20-25 minutes.