Mini Cheeseburger Calzones Food

CHEESEBURGER CALZONES

Steps:

• Preheat oven to 375 degrees.
• In a 12-inch skillet, brown ground beef with onion and salt over medium-high heat; drain.
• Stir in 1-cup pasta sauce and cheese.
• Roll or press out each biscuit to a 6-inch circle.
• Place 1/2 cup beef mixture on each dough circle; fold over and press edges to close. Seal completely by pressing firmly along edges with the tines of a fork.
• With a large spatula, gently arrange on cookie sheets.
• Bake 13 minutes ot until golden.
• Serve with remaining pasta sauce, heated.

CHEESEBURGER CALZONES

Steps:

• Heat oven to 375°F. In 10-inch skillet, cook beef over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ketchup, mustard and onion.
• In small bowl, stir Bisquick mix and boiling water with fork until dough forms. Divide dough into fourths. On surface sprinkled with Bisquick mix, roll dough pieces in Bisquick mix to coat. Press each piece into 6-inch round, 1/4 inch thick.
• Spoon 1/4 cup beef mixture onto one side of each dough round to within 1/2 inch of edges. Top beef on each round with 1/4 cup cheese and 3 pickle slices. Fold dough in half, covering filling. Press edges with tines of fork to seal.
• On ungreased cookie sheet, place calzones. Brush with egg; sprinkle with sesame seed. Bake 15 to 20 minutes or until golden brown.

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.

MINI BACON CHEESEBURGER CALZONES

Steps:

• Cook your Ground Beef, in a bowl, add the rest of the ingredients and stir. Set aside until dough is ready.
• Roll out your dough to about 1/8 of an inch thick and cut small circles
• Put about 1/2 Tbsp. meat mixture in the middle..
• Then add a little Cheddar Cheese on top if you would like it more cheesy.
• Fold over and Crimp edges together with a fork so that everything stays inside or you can use a Cut and Seal
• Dip or Brush with an Egg Wash...(that is just an egg with about a Tbsp. of water mixed together well) This will help the Shake and Bake and Shredded Parmesan to stick to it.
• Dip the Calzones into the Fresh Take
• After coating, put onto a cookie sheet and put into a preheated oven at 350 for 10-15 min
• Let cool on a cooling rack...
• Enjoy!

MINI CHEESEBURGER CALZONES

Steps:

• Heat oven to 400ºF.
• Brown meat in large nonstick skillet; drain. Return meat to skillet. Add all remaining ingredients except pizza dough; mix well.
• Unroll dough onto lightly floured surface; press into 18x12-inch rectangle. Cut into 6 (6-inch) squares. Spoon meat mixture onto center of each square, adding about 1/3 cup meat mixture to each; fold in half. Seal edges with fork.
• Place on baking sheet sprayed with cooking spray.
• Bake 15 to 17 min. or until golden brown.

BACON-CHEESEBURGER CALZONES

Steps:

• Heat oven to 375°F In 10-inch nonstick skillet, cook bacon over medium heat 2 minutes. Add ground beef and onion; cook, stirring occasionally, until beef is thoroughly cooked; drain if necessary. Stir in pickles and ranch dressing.
• Unroll dough and separate each can into 4 rectangles; place on ungreased cookie sheet. Press each into 7 x 4-inch rectangle, firmly pressing perforations to seal.
• Spoon about 1/3 cup ground beef mixture onto one end of each rectangle. Top each with tomato slices and 1 piece of cheese. Fold dough over filling; press edges with fork to seal (sandwiches will be full). Brush tops with egg.
• Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.

CHEESEBURGER CALZONE (BEEF AND CHEESE FOLDOVER)

Steps:

• In a skillet, brown meat and onions over medium heat; drain.
• Stir in sauce, then set aside.
• Pre-heat oven to 375°F.
• On an ungreased cookie sheet, unroll crescent rolls into 4 triangles, overlapping on the long sides.
• Firmly press perforations and edges to seal, and pat to form 15x13" rectangle.
• Spread meat mixture lengthwise in a 4" wide strip down the center of dough to within 1" of ends.
• Top meat with cheese.
• Fold sides and ends of dough 1" over filling.
• Bring long ends over, crimping the edges.
• Pinch edges to seal.
• Sprinkle with sesame seeds if desired.
• Bake for 20-25 minutes or until golden brown.
• Let stand for 5 minutes before serving.

MINI CALZONES

Steps:

• Position a rack in the middle of the oven and preheat to 450 degrees F. Sprinkle a baking sheet with the semolina and set aside.
• Lightly flour a work surface and roll the dough into a round that is about 12 inches wide and 1/2 inch thick. Cut out 8 rounds with a 3 1/2- to 4-inch biscuit cutter or drinking glass. Dust with flour and cover with a clean kitchen towel or plastic wrap.
• Beat the egg with 1 tablespoon water in a small bowl. Set aside.
• Combine the cheese blend, ricotta, 1/4 cup Parmesan, scallions and garlic powder in a medium bowl. Season with salt and pepper to taste.
• Place 3 slices of the pepperoni on one half of each round of dough, leaving a 1/4-inch border around the edges. Top each round with 2 tablespoons of the cheese mixture.
• Brush the egg wash around the edges of one dough round using your finger or a pastry brush. Gently fold the dough over the filling to enclose and crimp the edges with a fork to seal. Repeat with the remaining dough rounds.
• Brush the tops of the calzones with the egg wash and sprinkle with the remaining 1/4 cup Parmesan.
• Place the calzones on the prepared baking sheet and bake on the middle rack until golden, 14 to 16 minutes, rotating the sheet halfway through for even baking.
• While the calzones bake, heat the tomato sauce in a medium saucepan over medium heat until bubbling, 1 to 2 minutes. Transfer to a small bowl. Place the calzones on a platter with the sauce and serve immediately.