Skillet Calzone Recipes

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.

QUICK CALZONES

Steps:

• Preheat oven to 350°. On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle. Spread 1/4 cup sauce over half of each circle to within 1/2 in. of edge; top with 1 tablespoon mozzarella cheese. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet., Brush milk over tops; sprinkle with Italian seasoning and Parmesan cheese. Bake until golden brown, 20-25 minutes.

SAUSAGE CALZONE-ELECTRIC SKILLET

Steps:

• Prepare pizza dough per instructions-see description.
• In a large skillet cook hot italian sausage-break it up well.
• Remove from skillet, add remaining ingredients except spaghetti sauce and cheese's.
• Saute over medium heat until onions just begin to turn opaque.
• Remove from heat-drain well.
• In a medium bowl combine the cooked sausage, vegetables, spaghetti sauce, cheese's, pepper and salt.
• Mix well.
• Divide dough into 4 portions.
• On a well floured surface roll each piece into a thin round.
• Divide filling equally, placing each portion on one side of each dough round.
• Fold dough over filling, pressing down lightly to remove air pockets.
• Crimp and fold edges over to make a seal.
• Repeat with remaining rounds.
• Oil electric skillet with virgin olive oil.
• Heat to 325 degrees.
• Place two calzones in hot skillet, cover and cook 15 minutes.
• Remove cover and carefully flip calzones.
• Cook, uncovered for 15 minutes.
• Remove from heat.
• You may need to re-oil your skillet-repeat cooking procedure with remaining 2 calzones.
• We like extra sauce to dip calzones in so I heated up 1 extra cup.
• One Calzone with a salad filled the two of us up.
• Prep time does NOT reflect dough prep-that depends on your bread machine.
• Cooking time reflects 2 batches.