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.
PEPPERONI CALZONES
Pepperoni and ricotta calzones are jam-packed with filling. For this recipe I use our easy No Knead pizza dough! It bakes up golden brown and delicious. Don't forget extra sauce for dipping!
Provided by Nick Evans
Categories Dinner
Time 3h55m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 663 kcal, Carbohydrate 73 g, Cholesterol 91 mg, Fiber 3 g, Protein 27 g, SaturatedFat 11 g, Sodium 1197 mg, Sugar 4 g, Fat 28 g, ServingSize 4-6 calzones, UnsaturatedFat 0 g
BROCCOLI, PEPPERONI AND THREE CHEESE CALZONES
These Italian breads remind me of a folded-over pizza. They are filled with such yummy ingredients!
Provided by MARBALET
Categories Main Dish Recipes Savory Pie Recipes
Yield 6
Number Of Ingredients 18
Steps:
- In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
- In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
- Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
- Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
- Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
- In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
- Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
- Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.
Nutrition Facts : Calories 731.5 calories, Carbohydrate 73.3 g, Cholesterol 88.7 mg, Fat 36.2 g, Fiber 4.6 g, Protein 27.6 g, SaturatedFat 11.5 g, Sodium 1660.2 mg, Sugar 2.8 g
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.
Nutrition Facts : Calories 425 calories
PEPPERONI CHEESE BREAD / CALZONE
This recipe uses a scone/damper dough for the bread, so no major kneading or waiting around for dough to rise. What you use to fill it is limited only by your imagination - pepperoni, ham, chicken, whatever takes your fancy! Note: you can make self-raising flour by mixing 2 cups all-purpose flour with 2 1/2 teaspoons of baking powder and a pinch of salt.
Provided by Dottygumdrop
Categories Scones
Time 40m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour and oregano in a large bowl. Combine sour cream and milk and stir in to dry ingredients. Mix quickly to form a soft dough.
- Turn onto a lightly-floured surface. Knead gently, then press or roll dough into a rectangle shape, about 5mm (1/4 inch) thick.
- Beat cream cheese with milk until smooth. Spread evenly over dough, leaving a 1cm (1/2 inch) border. Top the cream cheese with pepperoni slices, mushrooms and cheddar cheese. Brush the beaten egg around the border, then fold the dough over and crimp the edges with a fork.
- Place the bread on a lightly-greased (or lined) baking tray. Cut a few slits across the top of the dough and brush with extra beaten egg. Sprinkle with parmesan cheese.
- Bake in a hot oven (200C/400F) for 20 to 25 minutes or until golden. Serve warm with a green salad or slice into finger food size snacks.
CALZONE ROLLS
Big pizza flavor comes through in these rolls, thanks to the peppers, mushrooms, olives and pepperoni. This recipe makes two pans of rolls, and you can make the dough in a bread machine. -Barb Downie, Peterborough, Ontario
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In bread machine pan, place the first 7 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed)., In a small skillet, saute the onion, mushrooms and peppers in oil until tender; cool. , When bread machine cycle is completed, turn dough onto a lightly floured surface; divide in half. Let rest for 5 minutes. Roll each portion into a 16x10-in. rectangle; spread with pizza sauce. Top with the onion mixture, pepperoni, pizza cheese and olives. Roll up each rectangle jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices (discard end pieces)., Place slices cut side down in 2 greased 10-in. cast-iron skillets or 9-in. round baking pans. Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 30 minutes. , Bake at 375° until golden brown, 20-30 minutes. Serve warm.
Nutrition Facts : Calories 144 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 244mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
EASY CHEESY PEPPERONI BREAD
I created this recipe when I was looking for a pepperoni bread recipe and couldn't find one. I wanted a pepperoni bread, not a roll. So with some basic bread ingredients, I added a couple of my own. It turned out great, and I wanted to share it. My family loves it, and I hope yours will, also!
Provided by MoonStar31
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Heat milk and butter to 120°F Combine half of flour, yeast, sugar, salt, garlic powder, and pepperoni into a large bowl. Add milk and butter mixture.
- Knead for 3 minutes. Add the rest of the flour in 1/2 cup portions, kneading between each. If the dough seems too sticky, slowly add more flour until the stickiness is corrected.
- Place dough in a greased bowl, and spray the top of the dough with cooking spray. Cover and let rise for one hour.
- Punch the dough down and let rest for 10 minutes.
- Form dough into a greased 9x5 loaf pan. (I like to use real butter to grease the pan. It gives the crust a great flavor.) Cover the pan with plastic wrap and allow to rise for about 45 minutes.
- Preheat oven to 375°F Bake loaves for 10 minutes; then turn oven down to 350F and bake for 30-35 minutes longer, until the breads are browned. Optional: add a sprinkle of mozzarella cheese to the top of the loaf when it has about 10 minutes left baking.
- Allow bread to cool in pans for about 10 minutes, or until pans are cool enough to touch. Place loaf onto a wire rack and allow to cool for an additional 10-15 minutes so that the bread is cool enough to cut. Enjoy!
SHEET PAN CALZONE RECIPE BY TASTY
What if we told you that you could make amazing calzones at home with no mess required? This family-friendly sheet-pan calzone recipe starts with pre-made pizza dough and whatever toppings you like best. Roll the dough into the sheet pan, assemble the calzone, pop it in the oven, and 40 minutes later, dinner is served. No pizza stone or messy counter tops necessary.
Provided by Alix Traeger
Categories Dinner
Time 40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Grease a baking sheet with nonstick spray and lay out half of the pizza dough on the pan, stretching it to make sure the dough reaches the edges.
- Pour the marinara sauce over the dough and spread evenly with a spoon, leaving about an inch (2 cm) at the edges.
- Top evenly with the mozzarella.
- On the first vertical quarter of the pan, sprinkle the cheddar and Parmesan.
- On the second quarter, add the pepperoni and sausage.
- In the third quarter, add the bell peppers, mushrooms, and olives.
- On the last quarter, add the ham and pineapple.
- Preheat the oven to 350°F (180°C).
- Place the remaining dough over the topped pizza. Fold the bottom edge of dough over the top edge and pinch to seal the edges.
- Brush the top with olive oil and sprinkle with salt.
- Use a paring knife to cut 2 vents on top of the pizza.
- Bake for 40 minutes, or until golden brown.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 426 calories, Carbohydrate 54 grams, Fat 15 grams, Fiber 2 grams, Protein 15 grams, Sugar 3 grams
CALZONE
This recipe can be split in half for 2 regular calzones. We fill them with anything. They are delicious!
Provided by D Adams
Categories Main Dish Recipes Savory Pie Recipes
Time 3h5m
Yield 10
Number Of Ingredients 10
Steps:
- Place water, salt, bread flour, dry milk, sugar, and yeast in the pan of the bread machine in the order suggested by the manufacturer. Select Dough cycle.
- After cycle ends, roll out dough on a lightly floured surface; shape into a 16 x 10 inch rectangle. Transfer to a lightly greased cookie sheet. In a small bowl, mix together chopped pepperoni and mozzarella. Spoon pizza sauce in a stripe down the center of dough lengthwise; add sausage and cheese filling. Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling. Criss cross strips over filling, sealing with water. Brush top with melted butter.
- Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
Nutrition Facts : Calories 285.3 calories, Carbohydrate 34.2 g, Cholesterol 29 mg, Fat 11.1 g, Fiber 1.4 g, Protein 11.3 g, SaturatedFat 5.1 g, Sodium 623.5 mg, Sugar 2.9 g
SAUSAGE AND PEPPERONI CHEESE STUFFED CALZONE
This is a great, tasty big calzone! I used one can of Pillsbury pizza dough (about 13.5 ounces) which is a great way to make this calzone quickly. I made one large calzone which was divided to serve two people.
Provided by Super San Mateo Che
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1207.8, Fat 93.5, SaturatedFat 38.8, Cholesterol 231.5, Sodium 3236.9, Carbohydrate 26.4, Fiber 3.4, Sugar 12.9, Protein 62.9
CALZONE (BREAD MACHINE)
You can create your own fillings for this very easy calzone. I don't use the pepperoni, but substitute cooked, chopped spinach. You can also add sauteed onions and peppers, olives, ricotta cheese...etc. I have also made small individual calzones to dip in Marinara Sauce...heaven! Kids love these.
Provided by Geema
Categories Savory Pies
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place water, salt, basil, oregano, garlic powder, bread flour, dry milk, sugar, and yeast in the pan of the bread machine in the order suggested by the manufacturer.
- Select Dough cycle.
- After cycle ends, roll out dough on a lightly floured surface, shaping into a 16 x 10 inch rectangle.
- Transfer to a lightly greased cookie sheet.
- In a small bowl, mix together chopped pepperoni and mozzarella.
- Spoon pizza sauce in a stripe down the center of dough lengthwise; add sausage and cheese filling.
- Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling.
- Criss cross strips over filling, sealing with water.
- Brush top with melted butter.
- You can just fold over the sides without cutting the strips to make this process easier.
- It will taste just as good, but not look as nice.
- Be sure to seal the edges well.
- Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
Nutrition Facts : Calories 345.2, Fat 13.8, SaturatedFat 6.5, Cholesterol 37.2, Sodium 704.8, Carbohydrate 41.3, Fiber 2, Sugar 3.2, Protein 13
THREE MEAT CALZONE
I created this filling just for Ed, since he loves pepperoni and hot Italian sausage on his pizza. I've added lots of oregano and a little garlic as well, and wrapped it up in a crust with more oregano. I don't think the tomato juice in the crust gives it any additional flavor, but it gives it an appealing color.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 2h5m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the crust: Combine tomato juice, yeast and 3/4 cup of the flour in a large bowl.
- Mix well then add oil, salt, and oregano, then gradually add the remaining 3/4 cup or so of flour.
- Work into a soft dough, then knead for 5 minutes on a lightly floured surface until smooth and elastic.
- Transfer dough to a lightly oiled bowl and cover with a clean towel in a warm place until doubled in size (about an hour).
- Begin preparing filling while you wait for dough to rise, see below.
- When dough has risen, divide it into 2 even balls and let rest another 15 minutes.
- Pat out dough balls into 2 crusts, each about 1/8 inch thick.
- To prepare filling: Brown the pepperoni a little in an ungreased non-stick skillet; add onion, garlic, pre-cooked and crumbled Italian sausage and ground beef.
- Cook together until ground beef is thoroughly cooked; pour off excess grease, then add oregano and tomato paste; stir to combine thoroughly and cook another 10 minutes.
- Add salt or pepper to taste and set aside to let cool for filling the calzone.
- To assemble the calzone: Spread filling on one half of the prepared crust; sprinkle evenly with mozzarella cheese and top with the other prepared crust and press down firmly along the edges with the tines of a fork to seal.
- Slash top crust with a knife as you would a pie, then bake on a lightly oiled pizza pan in a 450 degree oven 12 to 15 minutes, until lightly browned.
- Alternatively, you could make two separate calzones instead of one large one.
Nutrition Facts : Calories 761.8, Fat 33.9, SaturatedFat 13.1, Cholesterol 119.8, Sodium 1352.7, Carbohydrate 67.5, Fiber 3.8, Sugar 4.3, Protein 44.7
CALZONES WITH CHEESE, SAUSAGE AND ROASTED RED PEPPER
Steps:
- Pour 1 1/2 cups warm water into large bowl. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Mix in oil and salt. Add 3 3/4 cups flour, about 1/2 cup at a time, stirring until blended. Turn dough out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if sticky, about 10 minutes.
- Place dough in oiled large bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.
- Meanwhile, char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice pepper. Heat olive oil in heavy large skillet over medium-high heat. Add red onions; sauté until brown, about 25 minutes. Set aside. Sauté sausage in heavy medium skillet over medium heat until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Dust 2 baking sheets with flour.
- Punch dough down. Knead on lightly floured surface until smooth, about 1 minute. Divide into 4 equal portions; shape each into ball. Roll out dough balls on lightly floured surface to 9-inch rounds. Spread 1/3 cup cheese mixture over half of each round, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.
- Using spatula, transfer 2 calzones to each prepared sheet. Pierce tops in several places with small knife. Bake calzones 15 minutes. Reverse baking sheets and bake until tops of calzones are golden brown, about 15 minutes longer.
More about "pepperoni cheese bread calzone food"
EASY RECIPE FOR A DELICIOUS PEPPERONI & CHEESE CALZONE
From ourcraftymom.com
Reviews 8Estimated Reading Time 5 mins
QUICK AND EASY PEPPERONI CALZONE RECIPE - LANA'S COOKING
From lanascooking.com
HOMEMADE PEPPERONI CALZONES - JULIA'S CUISINE
From juliascuisine.com
GIADA'S PEPPERONI AND CHEESE CALZONE ALLA CHECCA - TODAY
From today.com
PEPPERONI CHEESE CALZONES - RECIPES - PAGE 3 | COOKS.COM
From cooks.com
CALZONES WITH PEPPERONI, MUSHROOMS AND ITALIAN SAUSAGE
From whiskedawaykitchen.com
EASY PEPPERONI CALZONES RECIPE - THE GUNNY SACK
From thegunnysack.com
PEPPERONI CHEESE CALZONES - RECIPES - PAGE 4 | COOKS.COM
From cooks.com
MINI PEPPERONI CALZONES - 365 DAYS OF BAKING
From 365daysofbakingandmore.com
PEPPERONI CHEESE CALZONES - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
PEPPERONI CALZONES {HOMEMADE PIZZA DOUGH STUFFED WITH CHEESE}
From tastesoflizzyt.com
BEST ITALIAN CALZONE RECIPE - TIPBUZZ
From tipbuzz.com
PEPPERONI CHEESE BREAD / CALZONE RECIPE - FOOD.COM
From pinterest.com
GIADA'S PEPPERONI AND CHEESE CALZONE ALLA CHECCA – GIADZY
From giadzy.com
PEPPERONI CALZONES RECIPE - COOKIST.COM
From cookist.com
BROCCOLI, PEPPERONI AND THREE CHEESE CALZONES RECIPE - FOOD NEWS
From foodnewsnews.com
EASY CALZONES - THE PIONEER WOMAN
From thepioneerwoman.com
PEPPERONI CALZONES | LOVE FOOD HATE WASTE
From lovefoodhatewaste.com
PEPPERONI CHEESE CALZONES - RECIPES | COOKS.COM
From cooks.com
EASY PEPPERONI CALZONE - FAMILY DINNERS
From familydinners.com
PEPPERONI CHEESE BREAD / CALZONE RECIPE - FOOD.COM
From pinterest.ca
CALZONE RECIPE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
BEEF-AND-PEPPERONI CALZONES RECIPE | MYRECIPES
From myrecipes.com
CALZONE RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
21 PEPPERONI CALZONE ALLRECIPES - SELECTED RECIPES
From selectedrecipe.com
PEPPERONI AND MUSHROOM CALZONE - FLY-LOCAL
From fleischmannsyeast.com
ROBINHOOD | CALZONES
From robinhood.ca
PEPPERONI CHEESE CALZONE - COOKEATSHARE
From cookeatshare.com
CHEESY ROASTED RED PEPPER AND PEPPERONI CALZONE – QUICK, EASY …
From myyellowfarmhouse.com
CHEESE AND PEPPERONI CALZONE | RICHS CANADA
From richproducts.ca
PEPPERONI CALZONE - CTV
From more.ctv.ca
PEPPERONI CHEESE CALZONE - RECIPES - PAGE 3 | COOKS.COM
From cooks.com
SPINACH, PROVOLONE, AND PEPPERONI CALZONE RECIPE - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love