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.
REAL ITALIAN CALZONES
This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.
Provided by Jenny
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
- To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
- Preheat oven to 375 degrees F (190 degrees C).
- When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
- Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.
Nutrition Facts : Calories 334.6 calories, Carbohydrate 31.6 g, Cholesterol 63.6 mg, Fat 16.7 g, Fiber 1.6 g, Protein 13.8 g, SaturatedFat 7.2 g, Sodium 667 mg, Sugar 0.9 g
ITALIAN CALZONE ROLLUPS
Super quick and easy. Using a refrigerated pizza dough really cuts down on prep time. All the flavor, none of the fuss!
Provided by ScrappieDoo
Categories Breads
Time 30m
Yield 12-14 slices
Number Of Ingredients 6
Steps:
- Open tube of pizza dough, unroll, and roll out until approximately 8"x12".
- Layer ham and salami, then top with mozzarella cheese. Lightly drizzle with Italian dressing.
- Carefully roll from the long side and pinch well to seal the entire loaf. You should have 1 long roll. Place on lightly oiled cookie sheet, seam side down.
- Bake at 375 for 25 minutes or until lightly brown.
- Slice and serve with marinara sauce for dipping.
Nutrition Facts : Calories 72.9, Fat 4.7, SaturatedFat 1.9, Cholesterol 16.9, Sodium 400.2, Carbohydrate 1.8, Sugar 1.2, Protein 5.8
REAL ITALIAN CALZONES
I absolutely love this recipe! I got it from another on-line site long ago and have adapted it to my tastes. It is a "real Italian" calzone because there is no tomato sauce inside of it. I serve it with warmed tomato/marinara sauce to dip or pour over top! Feel free to change the filling to suit your own tastes! This makes a massive amount of calzone but it freezes well. I usually bake only 1 calzone (which will serve about 4 people) and freeze the other.
Provided by anonymous
Categories Cheese
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl dissolve yeast in the warm (not hot!) water. Add 1 tablespoons of the oil, sugar and salt, and mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour until the dough is smooth and workable.
- Knead dough on a lightly floured surface for about 5 minutes or until it is elastic. Lay dough in a bowl containing the other teaspoon of olive oil, flipping to coat dough in the oil. Cover and let rise from 40 minutes or until almost doubled.
- While dough is rising combine all remaining ingredients except for the egg in a large bowl, cover and refrigerate to chill.
- Preheat the oven to 375°F.
- When the dough is ready, punch it down and separate it into two equal parts. Roll the halves individually out into thin circles on a lightly floured surface.
- Fill one half of each circle with half of the filling mixture and fold over. Seal the edges by pressing with a fork.
- Brush the top of each calzone with the egg wash and place on a greased cookie sheet.
- Bake at 375°F for 30 minutes or until golden brown and heated through.
- Serve with warmed tomato sauce if desired!
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