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.

EASY PEPPERONI CALZONE RECIPE

Steps:

• Allow the dough to thaw and rise, following the instructions on the package.
• Divide the dough into 6 pieces.
• Flatten each piece into a small circle on a silicone baking mat on a baking sheet.
• Spread a little pizza sauce over half of the circle, leaving the edges free of sauce.
• Layer 6 pepperoni slices on top of the sauce.
• Top with a two tablespoons of shredded cheese.
• Sprinkle with Italian seasoning and garlic powder.
• Fold the empty half of the dough up over the toppings. Pinch, tuck and press the edges to seal in the toppings.
• Brush with a beaten egg.
• Bake at 375 degrees for 20-25 minutes, until golden brown.
• Serve hot with pizza sauce for dipping.

PEPPERONI CALZONES

Steps:

• Mix together in a large bowl flour, sea salt and baking powder.
• Then add water and mix until everything is well combined and you start to see the dough forming. If using a Kitchenaid mixer, switch to the dough paddle. It will whip everything nicely and you'll be left with a ball of dough at the bottom of the bowl. Knead the dough for about 2-3 minutes.
• Sprinkle some flour on your station and some on your dough. Work the flour into the dough so it's no longer sticky. Separate the dough into two balls. Each ball makes one calzone.
• Using a rolling pin, thin out your dough. Start from left to right, then top to bottom until you have a circular or shape.
• Use a spoon to spread the sauce down in the center of the dough then sprinkle with the mozzarella.
• Next line up the pepperoni right on top of the cheese.
• Starting from the bottom, fold the dough about an inch over. Do the same from the top and then fold over the sides to seal the contents.
• In a small bowl, combine the 1 tsp of oil, garlic salt and basil leaves. Brush the top of the calzone. Bake in the oven on a pizza stone at 350 degrees for 15 minutes or until golden brown.
• Allow to cool for 2-3 minutes. Cut in half and serve!

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.

PEPPERONI CALZONES

Steps:

• Preheat the oven: Preheat the oven to 375°F
• Divide the dough: Using the prepared pizza dough, split the dough into 4 evenly sized balls for large calzones or 6 for smaller ones. Work with one dough ball at a time and keep the remaining dough balls covered so they don't dry out.
• Roll out the dough: Transfer dough ball to a lightly floured surface. Using a rolling pin roll it out until you have a circle that is 6-8 inches in diameter, again depending on size you are looking for. If you are making four larger calzones, I would shoot for around 8 inches in diameter. If making the smaller version go for 6-inches. Roll out all the dough balls, so you can have an assembly line when it comes to time to fill the calzones. In the end you should have what looks like 4 to 6 mini pizza crusts waiting to be filled.
• Brush with egg wash: Once your calzones are sealed, make the egg wash. Add the egg and 1 tablespoon of water in small bowl and beat with a fork until combined. Use a pastry brush to brush the egg wash over the top of the calzones.
• To Serve: Serve the calzones while warm with extra marinara for dipping.

PEPPERONI CALZONES

Steps:

• 1. Preheat oven to 375 degrees. Place foil or parchment paper on a large baking sheet and spray with nonstick spray. Unroll the loaf on the cookie sheet. Cut it into 4 rectangles. Spread 2 Tablespoons of marinara sauce on the bottom half of each rectangle. Leave a little border of dough on the bottom and sides so you'll have room to seal all the goodness inside. Place a heaping 1/4 cup of mozzarella cheese on top of the sauce. Layer 10 pepperoni slices on top of the cheese. Fold the top of the dough over the filling on the bottom half, pressing the edges to seal. Seal the edges again with a fork. If stuff is leaking out, it's OK. Cut three slits in each calzone, to let the steam escape. Brush the tops with the beaten egg white and sprinkle with sesame seeds or Parmesan cheese. Bake for 15 - 18 minutes, or until golden brown. Let cool at least 5 minutes before serving with the additional (warm) marinara sauce for dipping.

CHEESE AND PEPPERONI CALZONE

Steps:

• Preheat oven to 400 degrees F. Grease large cookie sheet. On cookie sheet, unroll pizza dough. Press dough into 14" by 8" rectangle.
• In large bowl, stir ricotta, mozzarella, pepperoni, and cornstarch.
• Spread cheese mixture on long side of dough to cover half of dough, leaving 1-inch border. Spoon half of marinara sauce over cheese mixture. Fold other half of dough over filling. Pinch edges together to seal.
• Cut 4 slits in top of calzone to allow steam to escape during baking. Bake on cookie sheet on bottom oven rack 16 to 20 minutes or until golden. Serve with remaining sauce.

MINI CALZONES WITH MARGHERITA® PEPPERONI

Steps:

• On a flat surface, place the flour, sugar, salt & butter to create a well.
• In a separate bowl place lukewarm water and yeast. Mix well together. Incorporate the water/yeast mixture into center of your well. Knead your dry and wet ingredients together until it takes the shape of a ball. Let the dough rest for approximately 2 hours.
• Divide your ball into 2 ounce sections. Roll out each 2 ounce section into a circular flat surface. Place Pepperoni, Mozzarella and Mushroom slices in the center.
• Fold over your dough, creating a half moon shape. Optional: brush with egg wash and sprinkle with sesame seeds and thyme.
• Bake for 8-10 minutes at 425 degrees. Cut into 3 strips and serve.

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.