EASY CALZONE RECIPE
Easy calzones make for a fun lunch or dinner. These stuffed pizza pockets are filled with all the classic toppings - meat, cheese and your choice of sauce.
Provided by Natalya Drozhzhin
Categories Easy
Time 45m
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 °F. Line the baking sheet with parchment paper or spray it with oil.
- Divide the dough into 8 equally sized pieces. Roll each piece into a 1/4" thick circle.
- Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, salami and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges.
- Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone. Brush the tops with oil and sprinkle with parmesan cheese. Bake for 15 minutes or until golden brown.
Nutrition Facts : Calories 578 kcal, Carbohydrate 58 g, Protein 26 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 62 mg, Sodium 1690 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
CHEESY CALZONE RECIPE
Make this Cheesy Calzone Recipe to order with turkey, veggie or plain cheese options. Pull this Cheesy Calzone Recipe apart when they're warm and toasty.
Provided by My Food and Family
Categories Turkey
Time 34m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Open can of dough. (Do not unroll.) Cut dough crosswise in half.
- Unroll 1 half on baking sheet sprayed with cooking spray; spread with pizza sauce to within 1/2 inch of edges. Sprinkle with mozzarella. Top 1/3 of dough with turkey, then cover second third with broccoli and corn. Leave remaining third topped with just the mozzarella. Unroll remaining dough half over filling; crimp edge with fork. Cut dough crosswise into thirds, then cut each third diagonally in half. (Do not separate dough.) Brush with water; sprinkle with Parmesan.
- Bake 15 to 19 min. or until golden brown. Cool slightly.
Nutrition Facts : Calories 230, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 620 mg, Carbohydrate 34 g, Fiber 2 g, Sugar 5 g, Protein 12 g
ONE RECIPE, TWO MEALS: CREAMY, CHEESY POTATO SOUP
This soup is ridiculous as is! But for your kids, keep it super simple with lots of Cheddar cheese on top. Or nothing! And for the adult faces, we get a little crazy with the toppings. I'm talking crumbled bacon, jalapeno peppers, dollops of sour cream, cheese, some yummy chives. Yes.
Provided by Bev Weidner
Categories main-dish
Time 45m
Yield 4 servings (2 kids, 2 adults)
Number Of Ingredients 13
Steps:
- Heat the oil in a deep pot over medium-high heat. Add the celery and onions and saute until the veggies begin to soften, about 2 minutes. Add the potatoes and toss with a good pinch of salt. Add the chicken stock and simmer until the potatoes soften, about 20 minutes. Then add the milk and butter, and stir until the butter melts.
- At this point you have a few options. If you have an immersion blender, simply stick the wand in the pot and give it a few whizzes, blending some of the soup until it's nice and creamy. You'll still want a good amount of potato chunks in the soup, so don't go overboard, like I tend to do.
- You can also scoop out about 2 cups of the soup and transfer it to a blender or food processor. Blend until creamy and transfer it back to the soup pot.
- Or, you can simply mash a few of the potatoes with a potato masher, leaving it on the slightly chunkier side. It's up to you!
- After you've creamified it, give it another taste and add plenty of salt and pepper if needed.
- Scoop out a little for the kids and keep it simple for them with shredded Cheddar and a kiss of chives! (Chives are optional, of course.) As for you, adult faces, load up your bowls with plenty of chopped bacon, Cheddar, little dollops of sour cream, sliced jalapenos and chives!
ONE RECIPE, TWO MEALS: CHEESY BREAKFAST SANDWICH
I'm not exaggerating when I say I eat this exact breakfast sandwich nearly every. Single. Morning. I may switch out the spinach for kale, the red onions for sliced mushrooms, the sun-dried tomatoes for fresh garden Romas, but the principle is the same: runny yolks, melty cheese, all in my face. And I've made a painfully simple open-faced version for your kid, taking out the fancy-pants toppings, scrambling up some fluffy eggs, placing them on a toasted English muffin and topping them with a mountain of Cheddar.
Provided by Bev Weidner
Categories main-dish
Time 25m
Yield 2 servings (1 kid, 1 adult)
Number Of Ingredients 11
Steps:
- To make the kids' sandwich: Crack two eggs into a small bowl. Add the milk and Parmesan, and lightly beat until combined.
- Heat a teaspoon of oil in a small saute pan over medium-low heat, and add the egg mix. Slowly scramble the eggs until just set and fluffy.
- Place the scrambled eggs on 1 toasted English muffin half, and top with 1/2 cup Cheddar. You can let the cheese melt naturally or place it under the broiler to get it browned and bubbly (which is the right decision in life). It's done!
- Now to make your sandwich: Heat another teaspoon of oil in your saute pan. Add the spinach and wilt, about 20 seconds. Remove from the pan and add the red onion and sun-dried tomatoes. Let them sear and blister for about a minute. Remove and place them with the spinach.
- If you need to add a little more oil at this time, go for it. Crack the remaining egg into the saute pan and let fry until the white is set but the yolk is still runny, about 2 minutes. Sprinkle with salt and pepper.
- In the meantime, place the remaining 1/4 cup cheese on the top half of the English muffin, and toast in the broiler until the cheese melts.
- Place the spinach, red onion and sun-dried tomatoes on the bottom half of the toasted muffin. Then layer with the fried egg and cheesy top half.
CHEESY POTATO CALZONE
Basically cheesy mashed potato in an edible, portable container. These are rather large, and very filling.
Provided by Kitzy
Categories Potato
Time 1h5m
Yield 2 calzone
Number Of Ingredients 10
Steps:
- Place the flour, yeast and salt in a large bowl. Make a well in the centre and pour int he water. Using your hand to mix, bring the ingredients together to form a soft, pliable dough. Turn the dough out onto a lightly floured surface and knead vigorously for 5-10 minutes until the dough is smooth and stretchy.
- Rub a little oil over the surface of the dough, cover with a clean tea towel and leave in a warm place for about an hour or until doubled in size.
- Meanwhile, cook the potatoes in boiling water for 10-15 minutes until tender. Drainw well and mash with the milk. Stir in the cheese, onion, basil, salt and pepper.
- Preheat the oven to 220C/450F/gas 7. Divide the dough in half and roll out each half into very thin 30cm rounds. Spoon the potato mix onto one half of each of the rounds. Dampen the edges and fold over the dough, pressing with your fingers to seal.
- Place the calzone on a lightly oiled baking sheet. Bake for 15-20 minutes until crusty and golden.
Nutrition Facts : Calories 989.6, Fat 29.6, SaturatedFat 14.7, Cholesterol 67.8, Sodium 997.9, Carbohydrate 144.9, Fiber 9.8, Sugar 4.1, Protein 35.1
EASY CHEESY CALZONE
Make and share this Easy Cheesy Calzone recipe from Food.com.
Provided by Charlotte J
Categories Lunch/Snacks
Time 28m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°.
- Line a 12 inch pizza pan with foil and spray with nonstick spray coating.
- Press dough onto foil in pan forming a 12-inch circle.
- In a large mixing bowl stir together cheeses then spoon 1/2 of mixture onto dough.
- Fold dough over filling to form a half-circle. Seal edges, then use the edge of a spoon to make decorative edge, if desired.
- Cut slits for escape of steam.
- Repeat for the other package of dough.
- Bake for 18 to 20 minutes or till filling is heated through and cheese is melted.
- Cover with foil after 10 minutes of baking to prevent over-browning.
- Cool on wire rack for 5 minutes before serving. Heat sauce and serve with calzone for dipping.
Nutrition Facts : Calories 306.1, Fat 22.3, SaturatedFat 13.5, Cholesterol 73.6, Sodium 603.6, Carbohydrate 6.6, Fiber 0.8, Sugar 3.4, Protein 19.7
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