GIANT CALZONE
"While the filling ingredients for this impressive calzone are our favorites, you could substitute some of your own. We use the extra sauce for dipping or freeze for another time." If desired, you can make two smaller calzones instead of one large one.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain and cool. , Preheat oven to 350°. When bread machine cycle is completed, turn dough onto a lightly floured surface. Roll out to a 15-in. circle. Transfer to a lightly greased baking sheet., Spread 1/2 cup spaghetti sauce over half of circle to within 1/4 in. of edges. Layer with Parmesan cheese, sausage, mushrooms, green pepper, onion and mozzarella cheese. Fold dough over filling and pinch edges to seal., With a sharp knife, make two slashes in dough; brush with egg. Bake 40-45 minutes or until golden brown. Let stand 5 minutes before cutting into six wedges. Warm remaining spaghetti sauce; serve with calzone. Freeze option: Freeze individual wedges of cooled in a resealable plastic freezer bag. To use, microwave calzone on high on a microwave-safe plate until heated through.
Nutrition Facts : Calories 719 calories, Fat 26g fat (9g saturated fat), Cholesterol 87mg cholesterol, Sodium 2032mg sodium, Carbohydrate 89g carbohydrate (13g sugars, Fiber 6g fiber), Protein 30g protein.
GO GREEN GIANT CALZONE
From Rachael Ray site, Dec. 2009. Recipe by Tracey Seaman, Family Matters. Spinach is at the heart of this pizza-parlor special.
Provided by HisPixie
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, bring 1/4 cup water to a boil over medium-high heat. Add half of the spinach and cook, turning, until wilted, 1 to 2 minutes; drain. Repeat with the remaining spinach. Let cool slightly, then squeeze to remove as much moisture as possible. Coarsely chop, then transfer to a large bowl.
- In the same skillet, cook the sausage over medium-high heat, breaking it up, until browned, about 5 minutes. Add 1 tablespoon olive oil and the onion and cook, scraping up any browned bits, until the onion is softened, about 5 minutes. Transfer to the spinach mixture. Stir in the mozzarella and parmesan; season with salt and pepper.
- Preheat the oven to 425°. Grease a baking sheet with 1 1/2 teaspoons olive oil. On the baking sheet, stretch out the dough to form a 10-by-15-inch rectangle. Mound the filling lengthwise down the center of the dough, leaving a 1-inch border on the short edges. Fold the 1-inch edges toward the center, then fold each long side over the filling. Flip the calzone seam side down and re-tuck any open ends. Rub the remaining 1 1/2 teaspoons olive oil over the calzone, then cut 2 small vents in the top. Bake until golden, 30 to 35 minutes. Serve with the marinara sauce.
Nutrition Facts : Calories 372.9, Fat 23.6, SaturatedFat 10.3, Cholesterol 59.8, Sodium 1055.5, Carbohydrate 16.6, Fiber 3.8, Sugar 7.6, Protein 26
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