Three Cheese Calzone With A Quick Tomato Sauce Recipes

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SPINACH AND THREE CHEESE CALZONE



Spinach and Three Cheese Calzone image

Provided by Tyler Florence

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 17

1 package rapid-rising dry yeast
3/4 cup warm water
1 tablespoon sugar
3 cups flour
1/4 cup olive oil
1 teaspoon salt
Egg wash
Cornmeal, for dusting
2 tablespoons olive oil
2 garlic cloves, minced
1 pound baby spinach, washed and dried
Salt and pepper
15 ounces ricotta
1 cup grated Parmesan
1/2 cup shredded fontina
1 egg
1/2 teaspoon red pepper flakes

Steps:

  • For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in 1/4 cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough pulls away from the sides of the bowl, about 10 minutes.
  • Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in 4 balls. Sprinkle the rounds lightly with flour, cover, and let rest for 15 minutes. This will relax the dough, making it easier to stretch. In the meantime prepare filling.
  • For Calzones: Place a pizza stone in the oven and preheat to 400 degrees F. If you don't have a stone, simply grease a baking pan. Roll or spread the dough discs into 10-inch circles, leave the dough slightly thick so that the filling will not ooze out. Spoon a quarter of the filling onto 1 side of the dough round and brush the outer edge with egg wash to help form a seal. Fold dough over to enclose the filling and form a large turnover. Roll up the edges with your fingers to close tightly and prevent leaking. Cut a few slashes in the top to allow steam to escape during baking and brush with egg wash. Repeat with remaining rounds. Sprinkle a pizza peel (or prepared baking pan) with cornmeal and carefully transfer the calzones. Bake directly on pizza stone for 25 to 30 minutes until golden brown. Let the calzones rest 10 minutes before cutting to allow the cheese to set. Serve with basic tomato sauce if desired.
  • For Filling: In a saute pan, heat oil over medium heat. Add garlic and cook 2 minutes until lightly browned. Add the spinach, season, and continue to cook until wilted, about 5 minutes. Transfer to a colander and squeeze out the excess liquid. If necessary, drain the ricotta in a sieve to remove excess moisture also. Calzone filling should be fairly dry, because it may leak out or make the dough mushy. Combine spinach, cheeses, egg, and pepper in a large bowl.

THREE CHEESE CAPRESE CALZONE



Three Cheese Caprese Calzone image

Make and share this Three Cheese Caprese Calzone recipe from Food.com.

Provided by Food.com

Categories     Cheese

Time 2h55m

Yield 4 calzones

Number Of Ingredients 26

1/2 cup balsamic vinegar
3 teaspoons Worcestershire sauce
olive oil, for brushing
simple pizza dough, recipe follows
1 cup ricotta cheese
1/2 cup grated parmesan cheese
8 ounces shredded mozzarella cheese
1 pint cherry heirloom tomato, halved
kosher salt and freshly cracked black pepper
1/4 cup fresh basil leaf, torn
tomato sauce, for serving, recipe follows
1 3/4 cups warm water (105 to 110 degrees F)
1 (1/4 ounce) envelope active dry yeast (2 1/4 teaspoons)
2 teaspoons sugar
3 tablespoons olive oil
4 cups bread flour, plus more for dusting
2 teaspoons salt
nonstick cooking spray
2 tablespoons olive oil
1/2 onion, minced
1 (28 ounce) can crushed tomatoes
2 garlic cloves, grated
1 pinch sugar
red pepper flakes, as needed
kosher salt and freshly cracked black pepper
fresh basil leaf, torn

Steps:

  • For the glaze:.
  • Add the balsamic vinegar and Worcestershire to a small saucepan and simmer over medium heat until thickened and coats the back of a spoon, 3 to 5 minutes.
  • For the dough:.
  • Preheat the oven to 500 degrees F. Grease 2 baking sheets with olive oil.
  • Prepare the pizza dough according to the recipe. Divide the dough into 4 equal portions.
  • On a floured work surface, using a rolling pin, roll each piece of dough into a circle. Place the circles onto the prepared baking sheets.
  • For the toppings:.
  • Place 1/4 of the ricotta, Parmesan, mozzarella and tomatoes on the bottom half of each of the rounds. Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes and drizzle with a spoonful of the balsamic glaze.
  • Fold the dough rounds in half to resemble a half-moon shape, covering the filling with the dough. Starting at one end of the half-moon, begin to fold the dough over on itself pressing down as you go. Continue to fold the dough until you reach the end and then tuck the final end under and pinch it shut.
  • Brush the calzones with some more olive oil and, with the tip of a knife, make 2 slits in each calzone so the steam can escape.
  • Bake the calzones until the crust is golden and crisp, about 15 minutes. (See Cook's Note*).
  • Simple Pizza Dough:.
  • In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
  • Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like! (See Cook's Note**).
  • Tomato Sauce:.
  • Heat a medium saucepan to medium-high. Add in the olive oil. Saute the onions until translucent, about 5 minutes. Add in the tomatoes, garlic, sugar, red pepper flakes and season with salt and pepper. Continue cooking for 10 to 15 minutes on medium low. Season with salt and pepper and fold in the basil.
  • Cook's Notes:.
  • * Cutting slits in the top of the calzone will prevent the calzone from leaking and let the steam escape. You can fill this calzone with whatever you like.
  • **This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water. Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.

Nutrition Facts : Calories 1068.8, Fat 43.3, SaturatedFat 17.4, Cholesterol 87.2, Sodium 2084.9, Carbohydrate 127.9, Fiber 9, Sugar 11.5, Protein 42.5

THREE-CHEESE CALZONES



Three-Cheese Calzones image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 11h

Yield 4 servings (2 large calzones)

Number Of Ingredients 14

4 1/2 cups bread flour, plus more for dusting
1 1/2 tablespoon honey
1 tablespoon kosher salt
2 teaspoons dry yeast or 5 teaspoons fresh yeast
3 tablespoons olive oil, plus more for drizzling
Extra-virgin olive oil, for brushing
2 cups whole-milk ricotta cheese
1 cup fresh mozzarella, torn into small pieces
1/2 cup freshly grated pecorino
2 tablespoons finely sliced fresh basil
2 tablespoons finely sliced fresh chives
2 tablespoons finely chopped fresh parsley
Kosher salt and freshly ground black pepper
Halved cherry tomatoes, smashed green olives or any other fillings you'd like to add

Steps:

  • Prepare a grill for diffused indirect heat by building the hot coals evenly around the perimeter of the grill. Remove the center ring from the grill grate and insert a medium cast-iron skillet. Invert another larger cast-iron skillet over the top. This acts as a pizza oven for your outdoor grill. (If using a gas grill, heat to medium-high heat.)
  • For the calzone dough: Add the flour, honey, salt and yeast to a food processor and pulse a few times to combine. Then add 1 3/4 cups room temperature water and the olive oil and pulse again until the dough comes together into a rough ball and rides around the bowl. Transfer the dough to a lightly floured surface and knead a few times until a smooth elastic ball forms. Divide the dough into 3 equal pieces and place each in a quart-sized deli container or gallon-sized resealable plastic bag with a drizzle of olive oil. Allow to sit at room temperature for 1 hour, then refrigerate overnight and up to 5 days. This makes enough for 3 calzones. Save the extra dough in the freezer for another time. It will last up to 2 months.
  • When ready to use, remove the dough from the refrigerator and take it out of its storage vessel while still cold. Allow the dough to rest at room temperature for 1 hour before grilling.
  • For the cheese mixture: In the meantime, combine the ricotta, mozzarella, pecorino and herbs in a large bowl. Season with salt and pepper.
  • To make the calzones: On a lightly floured surface, roll out 2 balls of dough into 6-inch rounds. Spoon half of the cheese mixture onto each round, spreading it evenly but leaving a 1-inch border, then fold each round over in half. Crimp the edges with a fork or your fingers to seal it and place them onto the inverted cast-iron. Cover the grill and bake for 15 minutes. Use a pastry brush to brush the tops of the calzones with extra-virgin olive oil, cover the grill and bake until golden brown and the dough is cooked through, another 5 minutes.
  • Remove from the grill and let sit for a few minutes before digging in!
  • (Alternatively, you can place the calzones on a parchment-lined baking sheet and bake in a 375 degrees F oven until golden brown and the dough is cooked through, 20 to 25 minutes. Remove from the oven and let sit for a few minutes before eating.)

THREE CHEESE CAPRESE CALZONE



Three Cheese Caprese Calzone image

Provided by Kelsey Nixon

Time 2h55m

Yield 4 calzones

Number Of Ingredients 26

1/2 cup balsamic vinegar
3 teaspoons Worcestershire sauce
Olive oil, for brushing
Simple Pizza Dough, recipe follows
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
8 ounces shredded mozzarella
1 pint cherry heirloom tomatoes, halved
Kosher salt and freshly cracked black pepper
1/4 cup fresh basil leaves, torn
Tomato Sauce, for serving, recipe follows
1 3/4 cups warm water (105 to 110 degrees F)
1 envelope active dry yeast (2 1/4 teaspoons)
2 teaspoons sugar
3 tablespoons olive oil
4 cups bread flour, plus more for dusting
2 teaspoons salt
Nonstick spray
2 tablespoons olive oil
1/2 onion, minced
1 (28-ounce) can crushed tomato
2 cloves garlic, grated
Pinch sugar
Red pepper flakes, as needed
Kosher salt and freshly cracked black pepper
Fresh basil leaves, torn

Steps:

  • For the glaze: Add the balsamic vinegar and Worcestershire to a small saucepan and simmer over medium heat until thickened and coats the back of a spoon, 3 to 5 minutes.
  • For the dough: Preheat the oven to 500 degrees F. Grease 2 baking sheets with olive oil.
  • Prepare the pizza dough according to the recipe. Divide the dough into 4 equal portions.
  • On a floured work surface, using a rolling pin, roll each piece of dough into a circle. Place the circles onto the prepared baking sheets.
  • For the toppings: Place 1/4 of the ricotta, Parmesan, mozzarella and tomatoes on the bottom half of each of the rounds. Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes and drizzle with a spoonful of the balsamic glaze.
  • Fold the dough rounds in half to resemble a half-moon shape, covering the filling with the dough. Starting at one end of the half-moon, begin to fold the dough over on itself pressing down as you go. Continue to fold the dough until you reach the end and then tuck the final end under and pinch it shut.
  • Brush the calzones with some more olive oil and, with the tip of a knife, make 2 slits in each calzone so the steam can escape.
  • Bake the calzones until the crust is golden and crisp, about 15 minutes.
  • Cook's Note: Cutting slits in the top of the calzone will prevent the calzone from leaking and let the steam escape. You can fill this calzone with whatever you like.
  • In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
  • Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
  • Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
  • Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.
  • Heat a medium saucepan to medium-high. Add in the olive oil. Saute the onions until translucent, about 5 minutes. Add in the tomatoes, garlic, sugar, red pepper flakes and season with salt and pepper. Continue cooking for 10 to 15 minutes on medium low. Season with salt and pepper and fold in the basil.;

THREE-CHEESE CALZONES



Three-Cheese Calzones image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 cups shredded part-skim mozzarella cheese (about 8 ounces)
1/2 cup ricotta cheese
1/2 cup fresh basil, chopped
2 scallions, sliced
1/4 cup plus 2 teaspoons grated parmesan cheese (about 1 1/2 ounces)
1 tablespoon breadcrumbs
1 pound prepared pizza dough, at room temperature
All-purpose flour, for dusting
1 large egg, lightly beaten
Marinara sauce, warmed, for dipping
4 ounces sliced salami
Giardiniera (Italian pickled vegetables), for serving (optional)

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
  • Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined. Divide the pizza dough into 4 equal pieces. Roll out each piece on a lightly floured surface into a 7-to-8-inch round.
  • Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border. Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal. Transfer the calzones to the prepared baking sheet.
  • Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape. Sprinkle the calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes. Serve with marinara sauce, the salami and giardiniera.

THREE CHEESE AND ARTICHOKE CALZONES



Three Cheese and Artichoke Calzones image

Provided by Giada De Laurentiis

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 16

Yellow cornmeal
4 ounces frozen artichoke hearts, thawed
1/2 cup finely shredded Pecorino Romano
1/2 cup whole milk ricotta
1/3 cup shredded fontina
1/4 cup sun-dried tomatoes, thinly sliced
2 teaspoons lemon juice
1/4 teaspoon salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
Zest of 1 lemon
All-purpose flour
One 1-pound ball purchased pizza dough
All-purpose flour, for dusting
1 large egg white, beaten
Extra-virgin olive oil, for drizzling
Serving suggestion: warmed tomato-basil sauce

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F. Lightly sprinkle a heavy nonstick baking sheet with cornmeal. Set aside.
  • In the bowl of the food processor, add the artichoke hearts, Pecorino Romano, ricotta, fontina, sun-dried tomatoes, lemon juice, salt, pepper and lemon zest. Pulse until combined and chunky.
  • Using a knife, cut the pizza dough into quarters. On a lightly floured surface, roll out the dough into four 6-inch circles, each about 1/4-inch thick. Using a pastry brush, brush the dough with the egg white. Place a quarter of the filling on one side of each circle of dough. Fold the dough over the filling, forming a half circle. Pinch the edges of dough firmly together and crimp to seal. Place the prepared individual calzone on the prepared baking sheet.
  • Drizzle the calzones with extra-virgin olive oil. Sprinkle lightly with salt and pepper. Using a sharp knife, cut a slit on the top of each calzone. Bake until golden brown and the filling is bubbling, 30 to 35 minutes. Serve alongside warmed tomato-basil sauce.

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