Calzones For Later Recipes

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HOMEMADE CALZONES WITH FILLINGS BAR



Homemade Calzones with Fillings Bar image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon olive oil, plus more for the bowl
1 1/2 teaspoons instant dry yeast
1 teaspoon kosher salt
1/2 teaspoon sugar
2 1/4 to 2 1/2 cups bread flour, plus more for dusting
3/4 cup plus 2 tablespoons warm water
8 ounces shredded mozzarella
1 cup whole-milk ricotta
3 tablespoons grated Parmesan
1/2 cup Homemade Pizza Sauce, recipe follows, plus more for serving, optional
1/2 to 1 cup each of your favorite calzone/pizza toppings, such as pepperoni, cooked crumbled sausage, olives, sauteed onions, pickled jalapenos, chopped basil, roasted red peppers, etc.
Olive oil, for brushing
2 tablespoons olive oil
1/2 teaspoon dried oregano
3 cloves garlic, minced
1 pinch crushed red pepper flakes
One 32-ounce can crushed tomatoes
1 sprig fresh basil
Kosher salt

Steps:

  • For the dough: Lightly oil a large bowl. Combine the yeast, salt, sugar and 2 1/4 cups of the flour in the bowl of a stand mixer fitted with the paddle attachment and stir to combine. With the mixer running, add the water and oil. Beat until the dough comes together, about 2 minutes. If the dough is too wet, add more flour, 1 tablespoon at a time, until it is still soft and slightly sticky, but you can turn it out. Transfer the dough to the oiled bowl and cover with plastic wrap. Let stand until doubled in size, about 1 hour.
  • For the calzones: Preheat the oven to 500 degrees F. Line a large rimmed baking sheet with parchment paper.
  • Mix together the mozzarella, ricotta and Parmesan in a medium bowl. Set aside.
  • Lightly flour a work surface. Turn out the dough and divide it into 4 pieces. Gently pull and stretch each piece of dough into a 7- to 8-inch round, trying to keep the thickness of the dough fairly even. Lay out the rounds and spoon one-quarter of the cheese mixture onto one side of each round (about 1/2 cup per round). Spoon about 2 tablespoons of the Homemade Pizza Sauce onto the cheese. Add up to 1/3 cup of your preferred topping onto each of the calzones, then fold the side of the dough over the fillings. Fold and crimp the edges to seal them completely.
  • Transfer the calzones to the prepared baking sheet and brush them lightly with oil. Use a sharp paring knife to cut 1 or 2 vents into each, then bake until deep golden brown, about 18 minutes.
  • Serve with additional Homemade Pizza Sauce on the side, if desired.
  • Heat the oil in a medium saucepan over medium-high heat. Add the oregano, garlic and red pepper flakes and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the tomatoes, basil and 1/2 teaspoon salt and bring to a simmer. Reduce the heat to medium and simmer, with the saucepan loosely covered in foil to avoid splattering and stirring occasionally, until fairly thick, 5 to 10 minutes, depending on your tomatoes. Remove the basil.

REAL ITALIAN CALZONES



Real Italian Calzones image

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

1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 ½ cups all-purpose flour, divided
1 teaspoon olive oil
½ cup ricotta cheese
1 ½ cups shredded Cheddar cheese
½ cup diced pepperoni
½ cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 egg, beaten

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

QUICK CALZONES



Quick Calzones image

Leftover meat sauce makes a hearty calzone that tastes like it's made from scratch. Top the calzones with a sprinkling of Parmesan. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 loaf (1 pound) frozen bread dough, thawed
1 cup Three-Meat Sauce
1/4 cup shredded part-skim mozzarella cheese
1 to 2 tablespoons 2% milk
1/2 teaspoon Italian seasoning
1 tablespoon grated Parmesan cheese

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.

Nutrition Facts : Calories 430 calories, Fat 12g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1037mg sodium, Carbohydrate 63g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.

20 HOMEMADE CALZONES



20 Homemade Calzones image

Skip ordering pizza and make these tasty homemade calzone recipes! From buffalo chicken to lasagna to ricotta and spinach, calzones are where it's at.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Easy Calzone
Spinach and Artichoke Calzones
Green Calzones
Barbecue Chicken Calzones
Cheeseburger Calzones with Special Sauce
Bacon Mushroom Calzones
Healthy Calzone Recipe {Kale, Mushroom, and Ricotta}
Pinwheel Italian Calzones
Buffalo Chicken Calzones
Cheesy Lasagna Calzones
Muffuletta Calzone(s)
Low-Carb Cauliflower Calzone
Vegan Dessert Calzone
Campfire Grilled S'more Calzones
Summer Calzones with Corn, Tomatoes, u0026amp; Bacon
Philly Cheese Steak Calzones
Ricotta and Spinach Calzones
Ham and Cheese Calzone
Chicken Cordon Bleu Calzones
Calzones with Sausage and Peppers

Steps:

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

Nutrition Facts :

CALZONES FOR LATER



CALZONES FOR LATER image

Categories     Vegetable     Bake     Lunch     Pastry

Yield 6-8 Calzones

Number Of Ingredients 7

1 batch thin-crust pizza dough or 2 lbs store-bought pizza dough
2-3 cups filling: any favorite combination of cooked meat, cooked veggies, and cheese
Olive oil or melted butter (optional)
Equipment
Rolling pin
Baking Sheet
Parchment paper

Steps:

  • 1. Preheat the Oven to 450°F 2. Divide the Dough 4. Roll the Calzone -Cut a square of parchment and roll the calzone dough on top. The dough will stick to the parchment. If it starts to curl, let the dough rest for five minutes before continuing. Repeat with remaining pieces of dough. 5. Fill the Calzones: Spread a generous 1/3 cup of filling in the bottom third of the calzone (slightly less for smaller calzones), leaving a a clear border around the edge. pick the calzone up in both hands and press edges tightly to seal. Set the calzone back on the work surface and press lightly to distribute the filing evenly. Transfer calzones to a parchment-lined baking sheet. 6. Bake the Calzones: Brush calzones (the ones not wrapped in parchment) with olive oil or butter, if desired. Slice steam vents in the top of the calzones with a sharp knife. Bake for 15 minutes. Rotate the tray and bake for another 15-20 minutes until the calzones are golden, browned on the edges, and the filling is bubbly. The calzones in parchment will brown slightly less. 6. Eat or Freeze Calzones: Allow to cool a few minutes before eating so you don't burn your mouth. Slip the parchment off the parchment-wrapped calzones. Let leftover calzones cool completely, then wrap each individual calzone tightly in plastic wrap. Transfer to a plastic freezer bag and freeze. 7. Reheat Calzones: Thaw the calzone for a few hours in the fridge, or extend the cooking time to re-heat from frozen. If you put one in your lunchbag in the morning, it will be thawed enough by lunchtime. Unwrap from the plastic before reheating. Reheat them in the microwave in one-minute bursts on HIGH until heated through (2-3 minutes total), or in the oven or a toaster oven at 300° until heated through.

UNBELIEVABLE SPINACH CALZONES



Unbelievable Spinach Calzones image

Delicious, satisfying, and very easy to make. My kids will even eat spinach this way! We serve them with warmed spaghetti sauce to dip them in and a salad. Yum!

Provided by Tosha Fields

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 8

Number Of Ingredients 8

1 (15 ounce) container ricotta cheese
2 eggs
2 tablespoons dried Italian seasoning
3 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
salt and pepper to taste
1 (32 ounce) package frozen white bread dough, thawed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese, Parmesan cheese and spinach. Set aside.
  • Divide the bread dough into 8 pieces and roll each piece out to about an 8 inch circle. Spoon about 1/2 cup of the ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet.
  • Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms.

Nutrition Facts : Calories 584.4 calories, Carbohydrate 61.2 g, Cholesterol 101.1 mg, Fat 20.6 g, Fiber 6.1 g, Protein 35.5 g, SaturatedFat 9.5 g, Sodium 1199.5 mg, Sugar 5.7 g

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