Artichoke Olive Calzones Recipes

SPINACH ARTICHOKE CALZONES

Steps:

• Preheat oven to 425 degrees F.
• Combine first 7 ingredients in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. For a half-moon "pizza parlor" look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges.
• Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese. Bake knots with calzones.
• If your dough tears, remove a little of the filling and repair. Repeat the process, spacing the calzones evenly on baking sheet. Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.
• Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.
• 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

THREE CHEESE AND ARTICHOKE CALZONES

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Lightly sprinkle a heavy nonstick baking sheet with cornmeal. Set aside.
• In the bowl of the food processor, add the artichoke hearts, Pecorino Romano, ricotta, fontina, sun-dried tomatoes, lemon juice, salt, pepper and lemon zest. Pulse until combined and chunky.
• Using a knife, cut the pizza dough into quarters. On a lightly floured surface, roll out the dough into four 6-inch circles, each about 1/4-inch thick. Using a pastry brush, brush the dough with the egg white. Place a quarter of the filling on one side of each circle of dough. Fold the dough over the filling, forming a half circle. Pinch the edges of dough firmly together and crimp to seal. Place the prepared individual calzone on the prepared baking sheet.
• Drizzle the calzones with extra-virgin olive oil. Sprinkle lightly with salt and pepper. Using a sharp knife, cut a slit on the top of each calzone. Bake until golden brown and the filling is bubbling, 30 to 35 minutes. Serve alongside warmed tomato-basil sauce.

ARTICHOKE & OLIVE CALZONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Heat the oil in a frying pan and cook the artichokes and rosemary for a few mins until the artichokes are a little golden. Stir together the ricotta and garlic, and season.
• Empty the bread mix into a bowl and make up following pack instructions. Divide into 4 balls and roll each one out to a 20cm circle. Spread one side of each with the ricotta, scatter with the olives, the artichokes and rosemary, then top with the mozzarella. Brush the edges of the dough with water and fold the uncovered half over the filling. Press the edges together to seal. Place on a baking sheet and bake for 12-15 mins until puffed and golden, then serve with mixed leaves.

MUSHROOM-ARTICHOKE CALZONE

Steps:

• Preheat oven to 425 degrees. Brush a rimmed baking sheet with oil. On a lightly floured work surface, roll dough into a 16-inch round. Spread mushrooms on bottom half of dough, leaving a 1-inch border. Top mushrooms with artichoke hearts and fontina. Fold top half over and roll and pinch edges to seal. Brush off excess flour.
• Carefully transfer calzone to baking sheet. Lightly brush with oil, season with salt, and bake until golden brown, 22 to 25 minutes.

CALZONE WITH ARTICHOKES AND PORCINI MUSHROOMS

Steps:

• Divide the pizza dough into 4 equal pieces.
• Preheat the oven with a pizza stone to 500 degrees F for 30 minutes.
• Place a large saute pan over high heat. Add the olive oil and when it is hot, saute the artichoke hearts and mushrooms. Season, to taste, with salt and pepper. Pour off any excess oil and let the vegetables cool.
• Roll or stretch the dough, 1/4 at a time, into a 9-inch circle. Place the dough, one at a time, on a lightly floured wooden peel. Brush the circles to within 1-inch of the edge with chili oil. For each calzone, put 1/4 of both cheeses on half of the dough, still leaving the 1-inch border. Top with 1/4 of the artichokes and mushrooms, the garlic and the thyme. Assemble the remaining calzones in the same way.
• Moisten the edges of the circles with water. Fold the un-topped half of the dough, trapping as much air inside as possible, over the filling and press the edges together firmly to seal. With the backside of a fork, press the edges of the dough to crimp them.
• Slide the calzones onto the pizza stone and bake about 12 minutes, or until the crust is golden brown. Brush the calzones with melted butter and sprinkle them with Parmesan.
• In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
• In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. Yield: 4 (8-inch) pizzas

ARTICHOKE CHICKEN CALZONES

Steps:

• Preheat oven to 425 degrees.
• Pat chopped and drained artichokes dry with papertowels.
• In large bowl, combine artichokes, pepper, salt and garlic.
• Add spinach, chicken & shredded provolone- Gently toss.
• Line your largest cookie sheet with foil.
• Pour olive oil over foil and brush or spread with back of spoon evenly over foil.
• Sprinkle cornmeal over oil.
• Unroll pizza dough onto prepared cookie sheet, use a roller pizza cutter and cut the dough into 6 even sections.
• Cover and let sit 5 minutes.
• Pat each section into 5 by 6 inch sheets.
• Spoon mixture onto half of rectangle sheet making sure not to cross the diagonal.
• Fold across the diagonal to make triangle calzones and squeeze edges of dough to create a seal.
• Bake on center rack for 12 minutes or until golden.