My Favorite Calzone Recipes

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EASY CALZONES



Easy Calzones image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h40m

Yield 8 servings

Number Of Ingredients 24

16 whole frozen, un-risen dinner rolls (I use Rhodes, can also use frozen bread loaves)
1 tablespoon butter
1 whole medium onion, diced
1 pound breakfast or Italian sausage
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
15 ounces whole milk ricotta
1 1/2 cups grated mozzarella
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
Black pepper
2 whole eggs plus 1 whole egg, beaten
All-purpose flour, for dusting
Marinara Sauce, warmed, for serving, recipe follows
Olive oil
3 to 4 whole cloves garlic, minced
1 whole small to medium onion, chopped
1/2 cup white wine (or chicken broth)
Three 15-ounce cans crushed tomatoes
Salt and ground pepper
Pinch sugar
Fresh parsley leaves
Fresh basil leaves

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 Calzone Recipe image

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

2 lb pizza dough
1 cup pizza sauce
1 cup pepperoni
1/2 cup salami
2 cups shredded mozzarella
1 cup ricotta cheese
2 tbsp oil
1/2 cup parmesan cheese

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



My Favorite Calzone image

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

1 recipe pizza dough (Buddha's Pizza Pie Crust)
12 ounces part-skim ricotta cheese
8 ounces part-skim mozzarella cheese, shredded
4 ounces deli ham, shredded (or sliced super thin and chopped)
8 ounces mild Italian sausage, crumbled, cooked, and drained well on paper towels
1 egg (mixed with 1 tsp water)

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

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