Bite Size Calzones Recipes

BITE-SIZE CALZONES

Steps:

• Cook sausage and pepper in a large skillet over medium heat, stirring to break up sausage, until cooked through, about 6-8 minutes.
• Remove from heat; stir in parsley and marinara sauce; cool to room temperature.
• Preheat oven to 400°.
• On a lightly floured surface, roll out 1 puff pastry sheet into a 14 inch square.
• Cut into sixteen 3 ½-inch squares.
• Place1 tablespoon filling and 1 teaspoon cheese in center of each square.
• Lightly brush edges of square with water.
• Fold opposite corners of squares together to form triangles; crimp with fork to seal.
• Place on ungreased cookie sheet; repeat with remaining pastry sheet and filling.
• Lightly brush each calzone with olive oil.
• Bake for 10-12 minutes or until puffed and lightly browned.
• Serve immediately with warmed marinara sauce.

20 HOMEMADE CALZONES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a calzone in 30 minutes or less!

SCRUMPTIOUS SAUSAGE CALZONES

Steps:

• In large bowl, dissolve yeast in water& milk.
• Add oil, salt, sugar and 2 cups of flour; beat until smooth.
• Add enough remaining flour to form a soft dough.
• Turn onto a floured surface& knead until smooth& elastic- approx.
• 6-8 minutes.
• Place in greased bowl, turning once to grease the top.
• Cover& let rise in a warm place until doubled, about 1 hour.
• Meanwhile, in a skillet, cook sausage until no longer pink; drain.
• Add spinach, cheeses, parsley& pepper; mix well.
• (mushrooms, onions, etc. can be added at this point) Punch down dough; divide into six pieces.
• On floured surface, roll each piece into 8" circle.
• Top each w/ 2/3 c.
• filling.
• Fold dough over filling; pinch to seal.
• Place on greased baking sheets that have been sprinkled with cornmeal.
• Brush tops lightly with oil; sprinkle with garlic salt.
• Bake at 400 for 20-25 minutes or until golden brown.
• Serve with pizza sauce.

TURKEY, PESTO AND VEGGIE CALZONES

Steps:

• Preheat the oven to 450 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Remove and finely chop the mushroom stems. Cut the mushroom caps into 1/3-inch-thick slices.
• Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and swirl to coat the pan. When the oil is shimmering, add the mushroom stems and caps, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring frequently, until the mushrooms have released some of their liquid and start to brown, about 3 minutes.
• Stir in the broccoli and an additional 1/4 teaspoon of salt and pinch of black pepper. Cook until the broccoli is bright green and starts to soften, about 2 minutes. Turn off the heat, transfer the mixture to a large bowl and cool to room temperature.
• When the mixture has cooled, add the mozzarella, turkey, ricotta and pesto. Use a rubber spatula to fold everything together until well combined. Season with salt and pepper to taste. Set aside.
• Divide the dough into two equal portions and form each into a ball. Working with one ball at a time, roll and stretch the dough into a 13-inch round; dust with flour as needed to prevent sticking. Transfer the round to a prepared baking sheet. Spoon half of the filling onto one half of the dough round, leaving a 1-inch border. Use the parchment paper to help fold the other half up and over to enclose the filling, gently pressing out as much air as possible. Seal the edges by stretching the bottom edge of dough up and over the top edge and crimping the edges with your thumb to seal. Repeat with the remaining dough, filling and second prepared baking sheet.
• Cut 2 small slits on the top of each calzone with a sharp knife so steam can escape. Brush each calzone with a little bit of olive oil. Bake until the crust is golden brown and you can see the filling bubbling through the vent slits, 20 to 25 minutes.
• Cut the calzones into pieces and serve immediately.