CALZONES
These easy homemade Calzones include pizza dough stuffed with your favorite pizza toppings, making a fun customizable dinner that everyone loves.
Provided by Lauren Allen
Categories Main Course
Time 35m
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F. Set pizza stone in oven to get hot while oven preheats (or use a baking sheet turned upside down).
- Divide pizza dough into 8 portions. Roll a piece into a flat disk, about 1/4 inch thick. Add about ¼ cup of toppings to one side, including a generous sprinkle of cheese. Fold the other half of dough over the toppings and seal the edges together.
- Place calzones on a large piece of parchment paper.
- Use a sharp knife to make a slit on top of each calzone (for steam to escape while baking). Lightly brush tops of calzones with beaten egg, then sprinkle with a little parmesan cheese and Italian seasoning.
- Transfer calzones (on the parchment paper) to the hot pizza stone or baking sheet in the oven.
- Bake for 12-14 minutes or until golden brown. Allow to cool for at least 10 minutes before serving. Serve with warmed pizza sauce, for dipping.
Nutrition Facts : Calories 217 kcal, Carbohydrate 24 g, Protein 11 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 44 mg, Sodium 556 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving
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
THREE-CHEESE CALZONES
Provided by Michael Symon : Food Network
Categories main-dish
Time 11h
Yield 4 servings (2 large calzones)
Number Of Ingredients 14
Steps:
- Prepare a grill for diffused indirect heat by building the hot coals evenly around the perimeter of the grill. Remove the center ring from the grill grate and insert a medium cast-iron skillet. Invert another larger cast-iron skillet over the top. This acts as a pizza oven for your outdoor grill. (If using a gas grill, heat to medium-high heat.)
- For the calzone dough: Add the flour, honey, salt and yeast to a food processor and pulse a few times to combine. Then add 1 3/4 cups room temperature water and the olive oil and pulse again until the dough comes together into a rough ball and rides around the bowl. Transfer the dough to a lightly floured surface and knead a few times until a smooth elastic ball forms. Divide the dough into 3 equal pieces and place each in a quart-sized deli container or gallon-sized resealable plastic bag with a drizzle of olive oil. Allow to sit at room temperature for 1 hour, then refrigerate overnight and up to 5 days. This makes enough for 3 calzones. Save the extra dough in the freezer for another time. It will last up to 2 months.
- When ready to use, remove the dough from the refrigerator and take it out of its storage vessel while still cold. Allow the dough to rest at room temperature for 1 hour before grilling.
- For the cheese mixture: In the meantime, combine the ricotta, mozzarella, pecorino and herbs in a large bowl. Season with salt and pepper.
- To make the calzones: On a lightly floured surface, roll out 2 balls of dough into 6-inch rounds. Spoon half of the cheese mixture onto each round, spreading it evenly but leaving a 1-inch border, then fold each round over in half. Crimp the edges with a fork or your fingers to seal it and place them onto the inverted cast-iron. Cover the grill and bake for 15 minutes. Use a pastry brush to brush the tops of the calzones with extra-virgin olive oil, cover the grill and bake until golden brown and the dough is cooked through, another 5 minutes.
- Remove from the grill and let sit for a few minutes before digging in!
- (Alternatively, you can place the calzones on a parchment-lined baking sheet and bake in a 375 degrees F oven until golden brown and the dough is cooked through, 20 to 25 minutes. Remove from the oven and let sit for a few minutes before eating.)
WHITE CALZONES
Found this in Paula Deen Magazine and is a take on the classic white pizza filled with chicken, spinach, mushrooms, garlic, pesto and lots of cheese. She recommends serving with a salad and a Marinara sauce for dipping.
Provided by Bonnie G 2
Categories Lunch/Snacks
Time 50m
Yield 2 Calzones, 2 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Line a baking sheet with parchment paper.
- On clean flat surface, unroll pizza dough; cut dough in half horizontally.
- Spread prepared pesto evenly over half of each dough piece, leaving a 1 inch border around sides of dough.
- Place on prepared baking sheet.
- Place 3 slices of mozzarella over pesto in each dough piece; set aside.
- In a large skillet, heat butter and olive oil over medium heat.
- Add onion and garlic and cook for 2 minutes.
- Add chicken, salt and pepper and cook, stirring frequently for 4 minutes.
- Add mushrooms and cook, stirring frequently, for 4 minutes.
- Add spinach and cook, stirring frequently, for 2 minutes.
- Remove from heat; stir in ricotta and Parmesan.
- Spoon chicken mixture evenly over mozzarella.
- Place remaining mozzarella over chicken mixture.
- Fold dough over filling, crimping edges to seal.
- Bake for 20 to 25 minutes, or until lightly browned. Cool for 5 minutes before serving. Serve with marinara sauce if desired.
Nutrition Facts : Calories 967.9, Fat 67, SaturatedFat 33, Cholesterol 251.2, Sodium 1913, Carbohydrate 15.3, Fiber 3.7, Sugar 4.9, Protein 76.8
HOMEMADE CALZONES WITH FILLINGS BAR
Provided by Valerie Bertinelli
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the dough: Lightly oil a large bowl. Combine the yeast, salt, sugar and 2 1/4 cups of the flour in the bowl of a stand mixer fitted with the paddle attachment and stir to combine. With the mixer running, add the water and oil. Beat until the dough comes together, about 2 minutes. If the dough is too wet, add more flour, 1 tablespoon at a time, until it is still soft and slightly sticky, but you can turn it out. Transfer the dough to the oiled bowl and cover with plastic wrap. Let stand until doubled in size, about 1 hour.
- For the calzones: Preheat the oven to 500 degrees F. Line a large rimmed baking sheet with parchment paper.
- Mix together the mozzarella, ricotta and Parmesan in a medium bowl. Set aside.
- Lightly flour a work surface. Turn out the dough and divide it into 4 pieces. Gently pull and stretch each piece of dough into a 7- to 8-inch round, trying to keep the thickness of the dough fairly even. Lay out the rounds and spoon one-quarter of the cheese mixture onto one side of each round (about 1/2 cup per round). Spoon about 2 tablespoons of the Homemade Pizza Sauce onto the cheese. Add up to 1/3 cup of your preferred topping onto each of the calzones, then fold the side of the dough over the fillings. Fold and crimp the edges to seal them completely.
- Transfer the calzones to the prepared baking sheet and brush them lightly with oil. Use a sharp paring knife to cut 1 or 2 vents into each, then bake until deep golden brown, about 18 minutes.
- Serve with additional Homemade Pizza Sauce on the side, if desired.
- Heat the oil in a medium saucepan over medium-high heat. Add the oregano, garlic and red pepper flakes and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the tomatoes, basil and 1/2 teaspoon salt and bring to a simmer. Reduce the heat to medium and simmer, with the saucepan loosely covered in foil to avoid splattering and stirring occasionally, until fairly thick, 5 to 10 minutes, depending on your tomatoes. Remove the basil.
CALZONE
Calzone is a folded Italian pizza which, by the sheer nature of its shape, is far more portable than a normal pizza and looks a bit like a Cornish pasty or turnover. Although the flavorings can be the same as for pizza, Italians often fill their calzone with leftover vegetables from the night before, or with various things that need using up, mixed with lovely tomatoes and some melting mozzarella. Great served hot or cold.
Provided by Jamie Oliver
Categories main-dish
Time 45m
Yield 4 calzones
Number Of Ingredients 17
Steps:
- First, make your Pizza Dough. Preheat the oven to 450 to 500 degrees F, then tear the punched-down dough into 4 pieces and roll each out on a floured surface. You want to get them roughly circular, about the thickness of a silver dollar, and 12 inches across. You can now either keep these in the refrigerator, stacked and separated with olive-oil-rubbed and flour-dusted aluminum foil, until you're ready to cook them, or you can put your topping on and cook them straightaway.
- Pour a large glug of olive oil into a hot frying pan. Add the mushrooms and toss briefly in the hot oil before adding the sliced garlic and the thyme. Fry until the mushrooms are cooked and smell fantastic. Drop in the butter and toss the mushrooms in it to make them tasty and shiny. Season with a little salt and pepper.
- Add the tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach (in batches if you need to) and stir again. Simmer away the liquid until you're left with a thick, tasty mixture that's not too moist (otherwise it will burst through the dough when you're cooking the calzone).
- Divide the mushroom and spinach mixture evenly between the 4 pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To make your calzone, carefully lift the far edge of the Pizza Dough and pull it over the top toward you - you basically need to fold it in half (imagine it looking like a big Cornish pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking sheet, (use 2 if needed), pizza stone or granite slab.
- Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.
- Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
- Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
- Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.
- Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.
THREE-CHEESE CALZONES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
- Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined. Divide the pizza dough into 4 equal pieces. Roll out each piece on a lightly floured surface into a 7-to-8-inch round.
- Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border. Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal. Transfer the calzones to the prepared baking sheet.
- Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape. Sprinkle the calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes. Serve with marinara sauce, the salami and giardiniera.
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.
More about "white calzones food"
WHITE CALZONES WITH MARINARA SAUCE - SOUTHERN LIVING
From southernliving.com
Total Time 55 mins
- Preheat oven to 450°F. Divide pizza dough into 4 equal pieces; form into small balls. Wrap each dough ball with plastic wrap; let rest 20 minutes.
- Unwrap and roll on a lightly floured surface into flat disks, about 7 inches wide. Place disks on a baking sheet lined with parchment paper.
- While dough balls rest, stir together mozzarella cheese, ricotta cheese, egg yolk, lemon zest, grated garlic cloves, kosher salt, and black pepper in a medium bowl with a fork until well incorporated. Divide mixture among dough disks, adding mixture to 1 side of the disk and leaving a 1⁄2-inch border.
- Lightly beat egg in a small bowl. Brush outside edge of the dough with half of egg; fold into half-moons, and crimp edges with fork. Brush tops of calzones with remaining egg; sprinkle with grated Parmesan and dried Italian seasoning.
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