Mini Sausage And Pepperoni Calzones Food

SAUSAGE AND PEPPERONI CHEESE STUFFED CALZONE

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.

MINI SAUSAGE AND PEPPERONI CALZONES

Steps:

• Preheat your oven to 425 degrees F. Line a baking sheet with a silicone mat or parchment paper.
• Roll out the pizza dough on a lightly floured surface until about 1/4-inch thick. Flour your rolling pin and rolling surface as needed.
• Use a 5-inch diameter (open side) bowl (or round cookie cutter) to cut the dough into rounds. set aside the excess dough to re-roll later.
• In a small bowl, combine the mozzarella, parmesan, and Italian seasoning.
• On each round add 1/2 tablespoon pizza sauce to one side of the dough and spread a little. (You want to leave one-half of the dough plain since it'll be folded over the top.) Top the sauce with sausage, pepperoni, and cheese mixture. Repeat with the other dough rounds.
• Fold the plain half of the dough over the filled half of the calzone. Tuck the bottom edge over the top and pinch to seal the edge of the calzone. Repeat with all the calzones.
• Use a sharp knife to cut two slits in the tops of the calzones for steam vents.
• Reapte dough rolling, filling, and finish steps for the remaining ingredients until all the dough and fillings have been used.
• Place the calzones on a baking sheet. Bake for 15 to 18 minutes or until golden.
• Carefully remove from the oven. Let cool for a couple minutes and then transfer to a serving plate. Serve with extra pizza sauce for dipping.

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

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.

MINI PEPPERONI CALZONES

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.

MINI SAUSAGE CALZONES (OAMC)

Steps:

• Divide dough into 16 portions.
• Preheat oven to 425°F.
• Grease a baking sheet.
• Heat a large skillet over medium heat, add sausage.
• Cook until brown and crumbly, drain fat.
• Stir onion, garlic, basil, oregano, and pizza sauce into skillet, simmer for 10 minutes.
• Roll each dough piece into a 5in circle.
• Spoon sausage mixture onto each circle, sprinkle with cheeses.
• Moisten edges of dough with water.
• Fold dough over to enclose filling, press to seal.
• Place on prepared baking sheet.
• Beat eggs with milk.
• Brush over calzones.
• Bake for about 15 minutes or until golden brown.