MINI CALZONES
Sponsored by Classico® Pasta Sauce. These little pockets of pizza are perfect finger food. Enjoy them as an appetizer before an Italian feast, or as an easy weeknight meal the whole family will love--just add a hearty salad. A few shortcut ingredients in the recipe, including store-bought garlicky tomato sauce, save you time without skimping on flavor.
Provided by Elena Besser
Categories main-dish
Time 40m
Yield 8 mini calzones
Number Of Ingredients 12
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.
EASY CALZONES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h40m
Yield 8 servings
Number Of Ingredients 24
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 PEPPERONI CALZONES
Great and tasty calzones not only for kids but for adults too. Makes great little lunch treats and quick munchies. Have used it as an appetizer as well.
Provided by ForeverMama
Categories Lunch/Snacks
Time 22m
Yield 20-24 mini calzones
Number Of Ingredients 9
Steps:
- Unroll pizza dough. On a lightly floured surface roll dough into a 15" square. Cut into 20 - 24 3" squares.
- Spoon a slightly rounded teaspoon of Pepperoni Pizza Filling atop each dough square.
- Brush edges of each dough square with water.
- Lift one corner of each square and stretch dough over the filling to the opposite corner, making a triangle. Press edges together and seal well with fingers or a fork.
- Arrange calzones on a greased baking sheet. Prick tops with a fork. Combine the egg and water. Brush calzones with egg mixture.
- Bake ina 425-degree F -- oven for 10 - 12 minutes or till golden. During te last 3 minutes of baking time, sprinkle with shredded Parmesan cheese. Let stand for 5 minutes before serving.
- Pepperoni Pizza Filling:.
- In a bowl stir together all ingredients. Use immediately or cover and chill for up to 24 hours.
CANNOLI DESSERT CALZONE
An Emeril Lagasse recipe. Can be fried or baked. Recipe makes one calzone but the dough recipe makes 2x more than you need. (nutritionals won't be right when servings are divided out)
Provided by Demandy
Categories Dessert
Time 45m
Yield 1 calzone, 5 serving(s)
Number Of Ingredients 12
Steps:
- Dough Directions: In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
- Yield: dough for 2 (12-inch) pizzas. Use half of the recipe for this calzone.
- Preheat a deep fryer to 350°F.
- Roll dough into a 12-inch circle, about 1/2-inch thick. In a bowl, combine mascarpone, ricotta, confectioners' sugar, chocolate chips, and toasted walnuts. Place cheese filling over half of the dough. Fold the other half of the dough over the filling. Seal the edges well by pinching the dough together.
- Carefully drop into deep fryer and fry until golden, about 3 to 4 minutes. Remove to a paper towel lined plate. Let cool slightly before serving.
- Alternately, preheat oven to 500°F If you have one, place a pizza stone on the bottom rack of the oven.
- Dust pizza peel or baking sheet with cornmeal. Place rolled out dough on peel. Top with filling and seal, as directed above.
- Bake for about 8 to 10 minutes, or until dough is golden brown. Let cool slightly before serving.
Nutrition Facts : Calories 544.6, Fat 20.6, SaturatedFat 8, Cholesterol 22.3, Sodium 955.8, Carbohydrate 78.4, Fiber 3.3, Sugar 18.4, Protein 12.3
QUICK PEPPERONI CALZONES
This calzone recipe takes the Italian favorite to the next level with Parmesan and herbs sprinkled on top. -Shannon Roum, Waukesha, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 540 calories, Fat 23g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 1573mg sodium, Carbohydrate 59g carbohydrate (7g sugars, Fiber 5g fiber), Protein 21g protein.
MINI-CALZONE
Make and share this Mini-Calzone recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees F.
- In medium-size bowl combine ricotta and Asiago cheeses, spinach, and salt and pepper, to taste; set aside.
- On lightly floured surface, unroll pizza crust.
- Roll out to 14-inch square.
- Using 3 1/2-inch round cookie cutter, cut out 12 circles; brush edges with some of egg yolk mixture.
- Place 1 teaspoon filling on lower half of each circle; fold pastry over to enclose, pressing edges of fork to seal.
- Brush with remaining egg yolk mixture; prick top of each with point of sharp knife and sprinkle with additional grated Asiago cheese.
- Place calzone on large, greased cookie sheet.
- Bake 5 to 7 minutes, until puffed and golden; cool slightly before serving.
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5/5 (1)Category Main CourseCuisine ItalianCalories 192 per serving
- Gradually add 1/2 cup of flour at a time until a soft, but somewhat sticky dough ball is formed. Add more flour if necessary.
- On a lightly floured surface, knead the dough until smooth and elastic for about 4 minutes, adding additional if necessary.
MINI PEPPERONI CALZONES - THE BAKERMAMA
From thebakermama.com
Servings 10Estimated Reading Time 3 minsCategory MainTotal Time 1 hr 5 mins
- In the bowl of an electric mixer, combine 1 cup flour with sugar, salt and yeast. Add olive oil and warm water. Beat on medium speed 2-3 minutes, scraping bowl frequently.
- Stir in remaining flour until just combined. Switch to a dough hook and knead dough for 5-8 minutes or until dough is smooth and springy. If you don’t have a dough hook, place dough on a lightly floured surface and knead with your hands 8-10 minutes.
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