Calzones In A Pinch Recipes

EASY CALZONE RECIPE

Steps:

• Heat the oven to 450 degrees.
• Divide pizza dough into two sections and roll into balls.
• Place dough balls on a large baking sheet with a light handful of the cornmeal or flour.
• Roll balls around, coating in the dry mixture, then press them into two flattened circles, making sure dough is the same thickness throughout.
• In a large mixing bowl, add the three kinds of cheese, toppings of your choice and tomato sauce. Gently mix with a wooden spoon.
• Spoon the filling into the two sections of dough, then spread the filling evenly over half of each circle of dough.
• Fold the other half of each flattened piece of dough over the filling, creating a half-moon shape.
• To seal, add a bit of water to the edges of the dough. Press together with your fingers, then, starting at one end, pinch two sides together and gently twist the dough diagonally.
• In a small bowl, combine olive oil and Parmesan cheese mix, then lightly brush olive oil and Parmesan mixture over the tops of the calzones.
• Slice steam vents horizontally into the tops of the calzones with a sharp knife.
• Place the two pastries in the oven for 10 to 12 minutes, then rotate the pan and cook for another 10 minutes. The crust should appear a light golden brown.
• Remove from oven and serve hot.

EASY CALZONES

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.

SPICY CALZONE

Steps:

• 1. Brown ground beef or sausage with onion and bell pepper. Stir in sliced Connecuh sausage. (Feel free to add any meat you like, Italian sausage is awesome). Drain meat.
• 2. Pour in 3/4 jar of Paul Newman's Garlic & Herb spaghetti sauce (or your choice I use PN's for ease and it has a lot of flavor).
• 3. Sprinkle with Parmesan cheese, salt and pepper, and Italian seasoning.
• 4. Spray your long jelly roll pan with Pam. Roll out the pizza dough in a square or round shape, your choice.
• 5. Line the dough with slices of mozzarella cheese and pepperoni slices.
• 6. In the center spoon the meat sauce.
• 7. For the square shaped: Fold over one end and then fold the other end to overlap. Fold the end pieces up to seal the calzone. Fold over so the seam is on the bottom. For the Round dough: Fold over like a crescent moon and pinch the ends to close the calzone.
• 8. I brush my calzone with melted butter and sprinkle the top with Parmesan cheese.
• 9. Bake in a preheated oven at 350 degrees for 30-35 minutes.
• 10. While this is baking I heat the remaining sauce in a saucepan on medium/low for dipping or drizzling over the calzone.

CLASSIC MEAT LOVER'S CALZONES RECIPE BY TASTY

Steps:

• Make the dough: In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
• Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
• Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool.
• After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.
• Spread ¼ of the sauce over one half of each dough round, leaving a ½-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, ¼ of the sausage and onion mixture, and ¼ cup (25 G) of mozzarella cheese.
• Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
• Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes.
• Serve the calzones with marinara sauce for dipping, if desired.
• Enjoy!

TOUCHDOWN CALZONES

Steps:

• 1. preheat oven to 375* brown sausage, until browned, drain and set aside.
• 2. mix hot roll mix according to pkg, for pizza dough, roll into 8 pieces. roll each piece into an oval shape. place about 1/3 cup sausage mixture on each, place about a tablspoon of pizza sauce on each. bring up dough edges and pich together to seal, place on pan seam side up, flatten slightly, to form football shape.
• 3. let rise about 25 min. bake in oven for 20 min. while still hot brush with melted butter and minced garlic, sprinkle with grated parmesan, and place mozzarella strips, on top to form lace design.. place back in oven just till slightly melted, let set about 5 min. and serve

CALZONE

Steps:

• 1. Thaw bread dough overnight. Preheat oven to 425°. After browning meat, add onion, garlic, tomato sauce and spices. Simmer 5 minutes. remove from heat and add the cheeses. Set aside to cool slightly while working with bread dough.
• 2. Cut bread dough into eight pieces. roll each into a circle (I used an 8 inch). place 1/3 cup filling into each circle. Brush edges with egg white. fold over and press edges with fork to seal. cut or prick top to allow steam to escape. brush top with beaten egg yolk. Bake 12 minutes or until brown.
• 3. To make this a southwestern recipe: Instead of Italian sausage use Mexican sausage or hamburger. Taco seasoning instead of oregano and basil. (Also you can add 1/2 tsp crushed red pepper if desired) 1 cup of Shredded Mexican cheese instead of mozzarella and cottage cheeses. Prepare as above

CALZONES IN A PINCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef and onion in a skillet over medium heat until the meat is crumbly and no longer pink, about 10 minutes. Drain grease.
• Combine ground beef mixture, chicken, tomato, mushrooms, and ripe olives in a bowl. Stir spaghetti sauce into ground beef mixture. Lightly mix mozzarella, sharp Cheddar, and Parmesan cheeses into the filling.
• Place a pie crust flat onto a work surface; spread with half the cream cheese, leaving an edge about 1/2-inch deep without cream cheese. Spoon half the filling over cream cheese. Fold the crust over the filling to make a large half moon-shaped calzone; press the edges together with a fork. Cut several slits in the top of the calzone to vent steam. Repeat with second crust and remaining filling. Place calzones onto a baking sheet. Brush tops with olive oil.
• Bake in the preheated oven until filling is hot, about 25 minutes. Sprinkle tops with Italian seasoning; return to oven and bake until crusts are lightly golden brown, about 5 more minutes. Let calzones stand for 5 minutes before cutting into servings.