Easy Calzones Recipes

SAUSAGE CALZONES

Steps:

• Preheat oven to 425 F.
• Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
• Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.
• For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.
• Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.
• Cook's Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.
• Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
• Yield: 4 servings

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.

QUICK PEPPERONI CALZONES

Steps:

• Preheat oven to 350°. In a small bowl, mix pepperoni, pasta sauce and mozzarella cheese., On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle; top each with a scant 1/3 cup pepperoni mixture. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet. , Brush milk over tops; sprinkle with Parmesan cheese and, if desired, Italian seasoning. Bake until golden brown, 20-25 minutes.

EASY CALZONE RECIPE

Steps:

• Preheat the oven to 475 °F. Line the baking sheet with parchment paper or spray it with oil.
• Divide the dough into 8 equally sized pieces. Roll each piece into a 1/4" thick circle.
• Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, salami and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges.
• Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone. Brush the tops with oil and sprinkle with parmesan cheese. Bake for 15 minutes or until golden brown.

EASY PIZZA CALZONES

Steps:

• Preheat the oven to 425.
• Unroll the pizza dough onto a large cookie sheet.
• Press the dough out so that it is about the same thickness all around and so that it covers the cookie sheet.
• Cut into 4 equal size rectangles.
• In a bowl, mix sauce, cheese, and toppings.
• Spoon equal amounts of toppings into the middle the rectangles.
• Lightly spread out the sauce mixture.
• Fold one corner so that it meets with the opposite corner.
• Crimp the edges so that the calzones seal.
• Mix olive oil and parmesan cheese mix.
• Brush with olive oil and parmesan cheese mixture.
• Bake in oven for 10 minutes.
• Serve hot or freeze for later.

PERFECT EVERY TIME PIZZA OR CALZONE DOUGH

Steps:

• Mix 1/2 cup lukewarm water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine 1/2 cup water, olive oil, honey, and salt in a separate bowl; add 1 cup flour and mix well. Mix yeast mixture into flour mixture. Add remaining flour, 1 cup at a time, until dough is well combined.
• Knead dough on a floured work surface until dough is soft, smooth, and elastic, about 8 minutes. Roll dough into 4 calzone shapes.

CALZONES

Steps:

• Preheat oven to 450 degrees F. Set pizza stone in oven to get hot while oven preheats (or use a baking sheet turned upside down).
• Divide pizza dough into 8 portions. Roll a piece into a flat disk, about 1/4 inch thick. Add about ¼ cup of toppings to one side, including a generous sprinkle of cheese. Fold the other half of dough over the toppings and seal the edges together.
• Place calzones on a large piece of parchment paper.
• Use a sharp knife to make a slit on top of each calzone (for steam to escape while baking). Lightly brush tops of calzones with beaten egg, then sprinkle with a little parmesan cheese and Italian seasoning.
• Transfer calzones (on the parchment paper) to the hot pizza stone or baking sheet in the oven.
• Bake for 12-14 minutes or until golden brown. Allow to cool for at least 10 minutes before serving. Serve with warmed pizza sauce, for dipping.

EMPANADAS DE PIZZA

Steps:

• Prepare empanada dough according to the recipe . Cover with plastic wrap and let rest for 10 minutes.
• Grate the mozzarella and cheddar cheeses and place them in a medium bowl. Add half of the Parmesan cheese and 1/2 cup of the marinara sauce and mix well.
• Preheat the oven to 400 F. Divide the empanada dough into about 20 small pieces (approximately 50 grams each) and gently roll each piece into a ball.
• On a lightly floured surface, take 1 ball of dough and roll it out into about a 4- to 5-inch diameter circle. Place 1 tablespoon of the cheese filling and one pepperoni (or another filling of choice) on the middle of the dough circle. Gently fold the circle in half to form a half-moon shape, sealing the edges firmly together with your fingers. Fold the edge over itself decoratively (see how to fill and shape empanadas ).
• Place the empanada on a cookie sheet. Repeat with remaining balls of dough.
• Mix egg yolk with 1 tablespoons water. Lightly brush egg mixture over tops and sides of the empanadas. Sprinkle empanadas with remaining grated Parmesan cheese.
• Place empanadas in the oven and bake until puffed, shiny, and golden brown-about 20 to 25 minutes.
• Serve warm with marinara sauce for dipping.

QUICK AND EASY CALZONES

Steps:

• Preheat oven to 400 degrees.
• Brown sausage. Once fully cooked, pour in one cup of marinara sauce and stir to combine. Set aside.
• Mix container of ricotta cheese with 1/2 of the mozzarella cheese.
• Roll out pizza dough and slice into eight rectangles (four per each can of pizza dough). Transfer to a cookie sheet lined with a silicone baking mat or parchment paper.
• Scoop a spoonful of ricotta and mozzarella cheese mixture onto each piece of pizza dough. Top with a spoonful of the sausage and marinara mixture. Sprinkle remaining mozzarella cheese on top of sausage mixture. Fold over pizza dough to enclose filling and crimp closed with a fork.
• Bake for approximately 15 minutes, or until golden brown. Serve with marinara sauce on the side for dipping.

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.