Oamc Calzones Recipe Foodcom Recipes

MINI SAUSAGE CALZONES (OAMC)

Steps:

• Divide dough into 16 portions.
• Preheat oven to 425°F.
• Grease a baking sheet.
• Heat a large skillet over medium heat, add sausage.
• Cook until brown and crumbly, drain fat.
• Stir onion, garlic, basil, oregano, and pizza sauce into skillet, simmer for 10 minutes.
• Roll each dough piece into a 5in circle.
• Spoon sausage mixture onto each circle, sprinkle with cheeses.
• Moisten edges of dough with water.
• Fold dough over to enclose filling, press to seal.
• Place on prepared baking sheet.
• Beat eggs with milk.
• Brush over calzones.
• Bake for about 15 minutes or until golden brown.

BARBECUE CHICKEN BASIL CALZONES (OAMC)

Steps:

• For the dough: Combine flour, baking powder, sugar and basil.
• Add milk powder to water and stir until dissolved, add to dry mixture.
• Add eggs and melted butter and mix well.
• Set aside while making the filling.
• For the filling: Cook onions in butter over medium heat until onions are tender.
• Add chicken and mushroom pieces and cook 2 minutes.
• Remove from heat and stir in barbecue sauce and cheese.
• Divide dough into 4 pieces and roll out into 8 inch circles.
• Place 3/4 cup - 1 cup of filling in each circle.
• Fold dough in half and seal edges tightly.
• Bake at 350°F for 15-20 minutes or until top begins to brown slightly.
• For OAMC: Cool and freeze at this point.
• Defrost in the oven or microwave before serving.
• Serve warm with extra barbecue sauce to dip if desired.

SWISS CHEESE CALZONE (PIZZA POCKET) OAMC

Steps:

• Combine first five ingredients in a large bowl and mix to form a soft dough. Turn dough on to a floured board and ,knead until 'springy' ( about five minutes).
• Place dough into oiled bowl, cover with a tea towel and put in a warm place for 40 minutes, or until doubled in size. turn on to floured board and knead for minutes.
• Dived dough into four and roll each into a circle. Spread with tomato paste and top each with cheese slices.
• Lightly fry leek and bacon. Add pumpkin and cook for three or four minutes. cool slightly then spoon filling into dough circles and sprinkle with oregano.
• Moisten edges of dough then fold over filling to form half circles. Pinch to seal. Place calzone on greased trays, Brush with milk and bake at 190 deg for 20 minutes or until golden.

CHEESY CALZONE FROM OAMC EASY MIX YEAST BREAD DOUGH FOR 2

Steps:

• In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
• In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
• Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
• To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
• Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.)
• To make Calzone use 1/2 of the above recipe,.
• In a mixing bowl stir together mozzarella or cheddar cheese, ricotta cheese, and if desired, sun-dried tomatoes. Set aside.
• On a lightly floured surface roll bread dough into a 10 inch circle. Transfer to a large baking sheet.
• Spread cheese mixture over half of the circle to within 1 inch of edge. Moisten edges of dough with water. Fold dough in half over cheese mixture. Seal edges by pressing together with fingers. Cut slits in top. Brush top with milk. Sprinkle with Parmesan cheese.
• Bake in a 375 over for 25 to 30 minutes or till crust is golden brown. Serves 2.