EASY CALZONES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h40m
Yield 8 servings
Number Of Ingredients 24
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.
EASY CALZONE RECIPE
Easy calzones make for a fun lunch or dinner. These stuffed pizza pockets are filled with all the classic toppings - meat, cheese and your choice of sauce.
Provided by Natalya Drozhzhin
Categories Easy
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 578 kcal, Carbohydrate 58 g, Protein 26 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 62 mg, Sodium 1690 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
MY FAVORITE CALZONE
Bird's favorite calzone and filling (ok, Buddha loves it too). This is made using Recipe #265466. You can make one large calzone, or divide the dough into two or four and have small individual servings. You can add a side of warmed Recipe #255242, but we enjoy it 'as is'. You can bake the calzones, wrap them tightly in plastic wrap, and then freeze the calzones for up to one month, just defrost in microwave, then re-heat on your pizza stone for 10 minutes in a 350 degree Fahrenheit oven. You can add your own fillings of choice, and if you add marinera or pizza sauce inside a calzone, it becomes a wonderful stromboli!
Provided by 2Bleu
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place oven rack on bottom rack of the oven. (If you have a baking stone, place that on rack). Preheat oven to 500°F.
- Make Recipe #265466 according to instructions. Cut ball of dough to however many calzones you are making. DO NOT CUT if making one large calzone. You can cut it to a maximum of 4 calzones.
- Roll out balls of dough (one at a time) on a lightly floured surface to desired thickness. Carefully place on a peel that has been lightly dusted with flour (or with a sheet of parchment paper that can slide off onto the stone).
- Keeping a 1/2" rim, place the ingredients as follows; ricotta cheese, mozzarella, ham, and then sausage onto one half of the round dough.
- Brush egg wash over 1 half of the RIM ONLY (around the filling side). Fold dough over to form a half moon shape. Press edges firmly to seal and/or tuck underneath.
- Cut slits (3 for a large, 2 for medium, and 1 for small) in the top to allow steam to escape. Brush tops very lightly with remaining egg wash. Bake 10 to 20 minutes until golden brown and bubbly.
Nutrition Facts : Calories 528.1, Fat 35.3, SaturatedFat 16.8, Cholesterol 165.6, Sodium 1535.3, Carbohydrate 9.8, Fiber 0.4, Sugar 1.5, Protein 41.1
More about "my favorite calzone recipes"
EASY CALZONE PIZZA RECIPE (A FAMILY FAV!) - THRIFTY NIFTY ...
From thriftyniftymommy.com
Reviews 2Calories 777 per servingCategory Recipes
HAM AND RICOTTA PUFF PASTRY CALZONES • KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
Ratings 1Category Main CourseCuisine ItalianTotal Time 35 mins
- Place your ricotta into a sieve and place over a bowl for about 15 minutes to allow some of the moisture in the ricotta to drain out.
EASY HOMEMADE CALZONE RECIPE {A FAMILY FAVORITE!} - …
From spendwithpennies.com
5/5 (41)Calories 483 per servingCategory Dinner, Lunch, Main Course
- On half of each dough circle, add equal parts sauce, yellow onion, green bell pepper, and sliced pepperoni. Make sure to leave a little room around the edges so you can crimp the calzone shut.
- Sprinkle the toppings with equal parts shredded cheese. Then fold the other half of the dough over the toppings and crimp the edges.
BEST ITALIAN CALZONE RECIPE - TIPBUZZ
From tipbuzz.com
Cuisine ItalianTotal Time 1 hr 20 minsCategory Main CourseCalories 414 per serving
- To make the calzone dough, in a large bowl, combine yeast and sugar in lukewarm water. Wait a few seconds until the yeast dissolves. Then add salt and gradually stir in flour, mix with your hands until dough is smooth. Then transfer the dough to a large cutting board sprinkled with flour. Knead the dough for about 5 minutes or until elastic. Place the dough in a large bowl coated with oil, cover with plastic wrap and let rise for 45 minutes or until the size doubles.
- Preheat oven to 425°F and set aside a cooking sheet lined with parchment paper while you prepare the filling.
- In a large skillet, cook sausage pieces over medium-high heat. Crumble the sausage as you stir and cook until no longer pink. Add pepperoni and vegetables. When cooked, remove from the skillet and allow to cool. Add cheese and mix.
- When the dough has risen, roll it out the dough into a large rectangular shape on a lightly floured surface. Divide into 4 pieces. Spoon the meat, cheese and vegetable mixture on one side of each rectangle. Fold the dough and pinch edges to seal completely. Place them on the baking sheet and brush the surface of each calzone with egg wash. Bake for 10-12 minutes until golden brown.
BEST CALZONES RECIPE - HOW TO MAKE CALZONES
From delish.com
5/5 (29)Total Time 50 mins
- Divide pizza dough into 4 pieces. On a lightly floured surface, roll one piece of dough out into an 8" circle, about ¼" thick.
INCREDIBLE HOMEMADE CALZONE | THE RECIPE CRITIC
From therecipecritic.com
5/5 (3)Calories 719 per servingCategory Dinner
- Place a pizza stone (if don't have one you'll use a pan later on) in the bottom third of the oven and preheat oven to 450 degrees F.
- In a medium skillet, cook the sausage over medium-high heat until brown, using a wooden spoon to break it into crumbles. Add the peppers and onions and continue to cook until tender. Season with salt and pepper and then remove from pan and onto a paper towel lined plate to drain.
- Section off 1/4 of the pizza dough. Flour work surface and roll it out into a 8-9 inch circle. Place on a piece of parchment paper. Spread about 3 tablespoons ricotta cheese onto half of the circle, leaving a 1 inch border.
- Spoon on 1/4 of the sausage filling over the ricotta, sprinkle with a little cheese, layer on the pepperoni, more cheese, and some sliced olives.
EASY SUMMER DESSERT: SWEET & SOUTHERN FRUIT CALZONE ...
From confettistyle.com
Estimated Reading Time 2 mins
CALZONES WITH PEPPERONI, MUSHROOMS AND ITALIAN SAUSAGE ...
From whiskedawaykitchen.com
5/5 (1)Category ItalyCuisine ItalianTotal Time 25 mins
THE BEST CALZONE - KEAT'S EATS - FAMILY FAVORITE RECIPES
From keatseats.com
Servings 1Total Time 44 minsCategory DinnerCalories 878 per serving
CHICKEN PESTO CALZONES | THE FAMILY FREEZER
From thefamilyfreezer.com
Estimated Reading Time 2 mins
FRESH-BAKED CALZONES: WHAT ARE YOUR BEST FILLINGS? | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
MEAT FEAST CALZONE RECIPE - MY FAVORITE RECIPE
From myrecipes.pro
5/5 (4)Fat 31 gCalories 390Protein 20 g
CHEESE CALZONE — COOKING WITH ROCCO
From cookingwithrocco.com
Servings 1Total Time 25 hrs
15 MOUTHWATERING CALZONE RECIPES | MYRECIPES
From myrecipes.com
Estimated Reading Time 2 mins
MY FAVORITE CALZONE RECIPES
From tfrecipes.com
CALZONE RECIPE FROM SCRATCH / BEST EVER DOUBLE CHOCOLATE ...
From fried-ribeye-steak.blogspot.com
MY FAVORITE CALZONE - TFRECIPES.COM
From tfrecipes.com
3-INGREDIENT PESTO CALZONE RECIPE - NEWSBREAK
From newsbreak.com
HOW TO MAKE THE PERFECT CALZONE | PIZZACRAFT
From pizzacraft.com
KETO CALZONE RECIPE (EASY INGREDIENTS!) | WHOLESOME YUM FOODS
From wholesomeyumfoods.com
MY FAVORITE CALZONE RECIPE
From recipenode.com
HIDDEN VALLEY CALZONE RECIPE - FOOD NEWS
From foodnewsnews.com
MY FAVORITE CALZONE RECIPE! SMALLWORLD: ON THE MENU ...
From pinterest.com
WORLD BEST LAMB RECIPES: MY FAVORITE CALZONE
From worldbestlambrecipes.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#ham #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #eggs-dairy #pork #easy #european #beginner-cook #kid-friendly #italian #cheese #dietary #one-dish-meal #comfort-food #inexpensive #meat #pork-sausage #taste-mood
You'll also love
Related Search