Toaster Oven Calzones Recipes

TOASTER OVEN CALZONES

Steps:

• Divide the Dough: Cut the dough into two equal pieces and shape into balls. Place them on a lightly floured surface, sprinkle tops of dough with flour and loosely cover with plastic wrap. Rest dough balls for at least 20 minutes.
• Roast the Vegetables: Adjust the cooking rack to the lowest position and heat your toaster oven to 425°F on the "Bake" setting. On a lightly oiled or silicone baking mat lined pan combine the bell pepper, shallot, and mushrooms. Spray veggies lightly with olive oil and season with salt and pepper. Roast vegetables until crisp-tender, about 10 minutes. Set the pan aside to cool but leave the toaster oven on.
• Prepare the Filling: In a large bowl, combine the ricotta, mozzarella and parmesan cheese, black olives, Italian seasoning, salt, and pepper. Stir in the cooled roasted vegetables.
• Assemble the Calzones: Press each piece of dough into a flat disk and roll into an 8-inch round. Divide filling between rounds, moisten edges with water, fold the dough over the filling and crimp or roll the edges to seal.
• Bake the Calzones: Transfer the calzones to a lightly oiled pan, poke the tops with a fork to vent, and brush with olive oil. Bake until the crusts are golden brown and the filling is bubbling about 20 minutes. Serve the calzones warm with marinara sauce for dipping.

TOASTER OVEN ROASTED BROCCOLI RECIPE

Steps:

• Adjust your toaster oven cooking rack to the lowest position and heat to 425°F on the "Bake" setting. Lightly oil a rimmed baking pan. Cut the broccoli florets from the stalks and slice large florets in half or quarter. Peel the stalks and slice into 1/4-inch rounds. Add all of the broccoli, garlic, oil, salt, pepper, and red pepper flakes to the pan. Toss well to combine and then spread in an even layer. Roast broccoli until the florets are lightly browned and fork tender, about 10 to 16 minutes depending on the size of your florets and personal preference. Squeeze lemon wedges over pan, add more salt and pepper to taste and toss broccoli before serving.

CALZONES FOR LATER

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.