EASY CALZONE RECIPE
If a mini pizza pocket that's super tasty and easy to make at home sounds like your dream dinner, this calzone recipe might become your signature dish. This recipe will give you step-by-step instructions for how to roll out your calzone dough, stuff it with toppings, fold it and bake it to perfection. After you've mastered this basic calzone recipe, you can jazz it up with different toppings and sauces - the opportunities are endless!
Provided by Giordano's
Categories entree
Time 50m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1, Calories 490 cal, Fat 20 g
LOADED CHICKEN & GOUDA CALZONES
When I had my daughter, I tried to have a lot of meals in the freezer to make those first few weeks easier. These calzones were one of our favorites! We loved being able to pull them out and have dinner in minutes. I've dipped these in spaghetti sauce, pesto and ranch dressing, and they were all delicious! -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. Stir in spinach, chicken, red peppers, bacon, salt and pepper. , On a lightly floured surface, divide each loaf of dough into four portions; press or roll each into an 8-in. circle. Place 1/2 cup filling over half of each circle to within 1/2 in. of edge. Top each with 1/4 cup cheese. Fold dough over filling; pinch edge to seal., Place on greased baking sheets. Brush tops with egg white. Bake 14-17 minutes or until golden brown and heated through. Serve warm. Freeze option: Freeze cooled baked calzones in resealable plastic freezer bags. To use, place calzones on greased baking sheets. Cover with foil and reheat in a preheated 350° oven 25 minutes. Uncover; bake 5-10 minutes longer or until heated through.
Nutrition Facts : Calories 528 calories, Fat 17g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 1156mg sodium, Carbohydrate 60g carbohydrate (12g sugars, Fiber 8g fiber), Protein 33g protein.
CLASSIC MEAT LOVER'S CALZONES RECIPE BY TASTY
Making a calzone from scratch might seem intimidating but this meat lover's calzone recipe makes it easy. Have fun kneading the dough, rolling it out, and stuffing it with a delicious sausage filling. If you aren't sharing these, freeze them and reheat later for a quick lunch or dinner.
Provided by Katie Aubin
Categories Dinner
Time 1h40m
Yield 4 serving
Number Of Ingredients 14
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!
Nutrition Facts : Calories 619 calories, Carbohydrate 61 grams, Fat 28 grams, Fiber 2 grams, Protein 27 grams, Sugar 3 grams
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