Calzone Recipes

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Baja Pizza Pouch (Calzones) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound bulk hot pork sausage 1/2 pound lean ground beef 1 can refried beans 1 teaspoon ground cumin 1/4 teaspoon garlic powder 1 package hot roll mix 1 can crushed italian tomatoes 2 cups monterey jack cheese -- shred 1 cup cheddar cheese -- shredded butter -- melted 1 cup guacamole Heat large skillet over medium heat until hot. Crumble pork sausage and ground beef into skillet. Cook, stirring to separate meat, until no pink remains. Drain off fat. Add beans, cumin, and garlic powder; heat through. Oil two baking sheets. Preheat oven to 400 F. Prepare hot roll mix. Divide dough into 8 pieces. Form each piece into a ball. On lightly floured surface roll each ball into 7 inch circle. Place on prepared baking sheets. Spread 1/2 c meat mix on 1/2 of each dough circle to within 1/2 inch form edge. Layer each calzone with 2 T crushed tomatoes, 1/4 c Monterey Jack cheese and 2 T cheddar. Moisten edges of dough with water and fold over to enclose filling. Press edges firmly together with fork. Brush with melted butter. Cut slit in each calzone to allow steam to escape. Bake 18 to 20 minutes or until golden brown. Serve with guacamole, if desired.

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Calzone Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/3 cups water 2 tablespoons olive oil 2/3 teaspoon salt 1/2 teaspoon oregano 4 cups bread flour 2 1/2 teaspoons yeast -----spinach filling----10 1/2 ounces frozen chopped spinach garlic powder Page 1

2 1 1

tablespoons cup cup

olive oil provolone cheese -- grated +mozzarella cheese -- grated +-

Remove dough from machine and roll it into circles of approximately 8 inches. Spread filling on one half of the circle leaving a border around it for closing. Close the >> calzone by folding the unfilled side on top of the filled side and crimping the edges closed with your fingers or a fork. Place on a lightly greased baking pan. Let rise approx. 30 minutes. Brush lightly with olive oil and bake at 500 degrees for 20-30 minutes or until puffed and golden. (I bake them at 485 degrees for 15 minutes in my oven.) The original recipe says to put 1 1/2 to 2 tablespoons each or ricotta and grated mozzarella cheese in each calzone. >> My favorite filling is the following...... SPINACH FILLING : Saute thawed spinach in olive oil and garlic powder until all water has evaporated. (I squeeze out excess liquid first) Mix cheeses into spinach. You may substitute frozen chopped broccoli for spinach.

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Calzone (Large) Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup warm water 1/2 teaspoon sugar 1 package active dry yeast 3 cups flour -- divided 2 tablespoons oil 1/2 teaspoon salt 12 ounces mozzarella cheese -- shredded 6 ounces creamy goat cheese 3 ounces proscuitto -- sliced cut 3 tablespoons chives -- chopped 1 tablespoon garlic -- minced 2 tablespoons parmesan cheese -- grated Combine water and sugar in large bowl; sprinkle with yeast. Let stand 5 minutes to soften. Add 1 1/2 cups flour; Beat with mixer until smooth. Stir in oil and salt. Gradually blend in enough of remaining flour with wooden spoon to make moderately stiff dough. Turn out onto lightly floured surface. Knead until smooth. Return to bowl; cover and let rise in warm place until doubled/ Punch down dough; divide into three equal portions. Roll one potion on lightly floured surface to a 9 inch circle. Place 1/3 of the mozzarella on one side of the dough; dot with 1/3 of the goat cheese and top with 1/3 of the proscuitto. Repeat with remaining dough, cheeses and proscuitto. Mix chives and garlic; sprinkle over filling. Moisten edges of dough with water and fold over to enclose filling. Press edges firmly together. Place on lightly greased baking sheets. Let rise for 30 to 45 minutes or until dough feels light to the touch. Cut slit in Page 2

each calzone to allow steam to escape. Preheat oven to 375 F. Bake 30 to 45 minutes or until browned. Remove from oven; brush tops with oil. Sprinkle each with grated parmesan cheese. Serve warm.

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Calzone Dough Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 yeast -- pkg. 4 cups flour -- white 1/8 teaspoon salt 2 tablespoons olive oil 1 1/2 cups water Fit metal blade into food processor; add all dry ingredients and olive oil. Slowly add water while processing on KNEAD, till dough forms a ball. Place dough in an oiled bowl and let rise 1 - 1 1/2 hours, covered. Fill with Calzone Filling and bake at 400F for 30 minutes.

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Calzone Filling Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 pound feta cheese -- chunks 1/4 pound mozzarella cheese -- cubes 1/4 cup ricotta cheese 1/2 cup pepperoni -- sliced 1/4 cup parmesan cheese -- grated 1/4 teaspoon rosemary -- chopped 2 teaspoons basil -- chopped 1/2 teaspoon oregano -- ground 2 tablespoons parsley -- chopped pepper 2 egg -- large 1/2 pound mushrooms -- sliced Page 3

1

1/2 1/2

cup cup

bell pepper -- chopped onion -- sliced calzone dough -- recipe

Prepare CALZONE DOUGH per recipe. Set aside 2 baking sheets. Mix cheeses, meats, vegetables, 1 egg and herbs. Set oven to 400F. Divide dough in half. Roll each into 6' circles. Spoon filling over 1/2 of each circle, leave edges free for sealing. Fold dough over filling and press edges. Place on sheets, slit tops and brush with egg beaten with 1 Tbl. water. Bake 30 minutes, or until golden brown.

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Calzone Recipes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------10 ounces refrigerated pizza dough 1 egg grated parmesan cheese(option 1 recipe filling unroll pizza dough. Roll or stretch dough into a 15x10" rectangle. Cut into 6 5" squares. Divide desired filling among squares. Brush edges with water. Lift one corner and stretch dough over to the opposite corner. Press edges of dough well w/fork to seal. Arrange on a greased baking sheet. Prick tops with a fork. Combine egg and 1t water. Brush onto calzones. Sprinkle w/Parmesan, if desired. Bake 425 for 8-10 mins. Let stand 5 mins. before serving. Makes 6 calzones. Sausage-Mushroom Filling: In a skillet cook 12oz bulk pork sausage or Italian sausage until brown. Drain. Stir in 1/2C pizza sauce, one 4oz pkg. shredded mozzarella cheese (1C), and 1 2-oz can mushroom stems and pieces, drained. Ham-spinach filling: cook 1 10oz pkg frozen chopped spinach according to pkg dirs; drain well. In a bowl combine spinach, 1C finely chopped fully cooked ham (5oz), 1C shredded Swiss cheese (4oz), and 2T thinly sliced green onion.

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Calzone With Sun-Dried Tomatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------deep-dish pizza dough 1 tablespoon oil from sun-dried tomatoes 1 medium onion -- finely chopped 1 clove garlic -- minced or pressed 1 cup (8 oz) ricotta cheese 1/4 cup chopped sun-dried tomatoes 2 tablespoons chopped fresh parsley 1/4 pound sliced prosciutto or dry salami -- cut into strips 2 cups (1/2 lb) shredded wholemilk mozzarella cheese cornmeal (for baking sheet) olive oil 1. Prepare Deep-Dish Pizza Dough and let it rise. 2. While dough rises, prepare filling. In a medium frying pan heat tomato oil over moderate heat; add onion and cook, stirring often, until soft but not browned. Mix in garlic, then remove from heat. 3. In a medium bowl mix ricotta cheese with dried tomatoes and parsley; stir in cooked onion mixture. 4. Divide dough into two equal portions. Roll each half out on a floured surface to a 12-inch circle. Spread half of the ricotta filling over half of each circle of dough, leaving about a 1/2-inch margin. 5. Sprinkle half of each circle with half of the prosciutto strips and 1 cup of the mozzarella cheese. Fold circles in halves over filling, moistening and pinching edges together (or pressing with tines of a fork) to seal. 6. Preheat oven to 450~ F. Sprinkle a large, greased baking sheet lightly with cornmeal. Place calzone well apart on prepared baking sheet. Let rise until puffy (12 to 15 minutes). Brush tops lightly with olive oil, then serve hot.

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Calzoni Di Ricotta Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 1/2 cups flour salt 1/2 cup shortening -- diced 2 eggs -- beaten lemon juice -- 1 1 cup ricotta 1/2 cup ham -- diced Page 5

1/2

cup

1/2

teaspoon

provolone -- diced egg yolks pepper -- freshly ground egg white -- whisked oil -- for frying

Dough-Add the salt to the flour and on a working surface make a well in the center. Add the eggs, shortening and lemon juice. Mix it all together to make a smooth dough. Filling-Mix the ricotta, egg yolks, ham and provolone. Add the salt and pepper to taste. Mix well until thoroughly combined. Assembly-Flatten the dough and roll out into fairly thin sheets. Cut 4 8" circles. Divide the filling between the four circles. Brush the edges with the egg whites and fold over. Close the edges securely. Cook-Deep fry until golden brown. Drain well on paper towels and serve hot. ***these may be made ahead of time and reheated in the oven. They may also be frozen to use at a later date.

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Deli Stuffed Calzone Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 3/4 cups recipe ready tomatoes -- drain 1 1/4 cups spinach; frozen -- chopped 3/4 cup pepperoni -- thin sliced 3/4 cup salami; sliced -- chopped 1 cup ricotta cheese 1 cup mozzarella cheese -- shredded 1/2 cup olives w pimento 1/3 cup parmesan cheese -- grated 1 1/2 teaspoons garlic powder 1 1/2 teaspoons basil leaves -- crushed 1 1/2 teaspoons oregano -- crushed 1 teaspoon seasoned pepper 2 loaves frozen bread dough 2 tablespoons olive oil In large bowl combine tomatoes, spinach, pepperoni, salami, mozzarella cheese, ricotta cheese. olives, parmesan cheese, garlic powder, basil, oregano and pepper; set aside filling. Cut each bread loaf in half. On lightly floured board, roll one bread dough half into a 12 inch circle. Place on pizza pan. Spread 1 1/3 c filling on 1/2 of dough circle to within 1/2 inch of edge. Fold dough over filling making half circle. Press edges with fork to seal. Cut 3 slits in dough to allow steam to escape. Repeat process making 3 more calzones. Bake in preheated 350 F oven for 20 minutes. Brush with olive oil. Bake an additional 5 to 10 minutes or until golden brown. Let stand 10 minutes before cutting. Page 6

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Emeril's Calzone Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------dough----1 teaspoon yeast 3/4 cup warm water 1/4 cup fresh basil -- minced 1 1/2 teaspoons salt 1 sun-dried tomato -- chopped 1 tablespoon garlic -- minced 1/4 cup olive oil -----fillling----2 tablespoons olive oil 1 small onion -- diced 1/2 pound lean ground pork 1 tablespoon fresh oregano -- chopped or 1 teaspoon dried 1 small bell pepper -- diced 1 teaspoon garlic -- minced 1/2 cup white wine salt and pepper DOUGH-Mix yeast, warm water. Stir. Add basil, salt, sun-dried tomatoes, garlic and olive oil. Stir well. Add flour and mix until a ball forms. Remove and put on a floured board. Let proof a few minutes. Flour rolling pin and roll out into a thin rectangle. Cut across in 3" widths. Take each piece and put a little filling. Roll up and bake 400~ 20 to 25 minutes. FILLING-Saute in oil, onions, pork, bell pepper and garlic until onions are translucent and pork is cooked. Add remaining ingredients.

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Ham And Cheese Calzone Recipe By Serving Size

: : 1

Preparation Time :0:00 Page 7

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Categories : Amount Measure -------- ------------

1 1 1 1 1 1

1/2 1/2 1/4

cup cup cup clove 6" ounce ounce tablespoon tablespoon

Ingredient -- Preparation Method -------------------------------cooking spray red bell pepper -- chopped yellow and green pepper -- chp sliced mushrooms garlic -- minced pita ham -- cut in strips jarlsberg cheese -- shredded parsley -- chopped parmesan cheese -- grated ground black pepper

Preheat oven to 350 F. Coat small skillet with cooking spray. Heat over medium heat until hot. Add peppers, mushrooms and garlic; cook until soft. Make slit in pita, fill with pepper mixture, ham, jarlsberg and parsley. Sprinkle with parmesan cheese; season with black pepper to taste. Wrap in foil: Bake 15 minutes or until golden brown.

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Ham And Cheese Calzones Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups flour -- to 2 1/2 cups 1 package dry yeast 1 teaspoon salt 1 cup water 1/2 cup butter or margarine 1 egg -- beaten 4 ounces ham; fully cooked -- chopped 8 ounces ricotta cheese 6 ounces mozzarella cheese -- shredded 1/4 cup parmesan cheese -- grated 4 cups olive oil For dough, stir together 1 cup flour, yeast and salt. In a sauce pan heat water and butter just til warm (115 to 120) and butter is almost melted; stir constantly. Add to flour mixture. Stir vigorously till well combined. Stir in as much of the remaining flour as you can. Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl, turn once. Cover and let rise in a warm place till double (30 to 45 minutes). For filling, Stir together egg, ham, ricotta, mozzarella and Parmesan cheeses. Set aside. Punch dough down. Cover and let rest for 10 minutes. Divide dough into 8 portions and roll out each into a 7" circle. Spoon about 2 rounded tablespoons filling Page 8

onto half of each circle of dough. Fold dough over filling, fold under edges, and pinch to seal. Fry calzones, a few at a time, in hot oil for 3 to 4 minutes or till golden brown. Drain on paper towels.

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Italian Pizza Calzones Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 pound italian sausage 26 ounces beef pasta sauce 1 cup fresh mushrooms -- sliced 1/2 cup green pepper -- chopped 1/2 cup onion -- chopped 2 packages refrigerated crescent rolls 1 egg -- beaten 1 tablespoon water 1 cup mozzarella cheese -- shredded Preheat oven to 350 F. In large skillet, brown sausage, pour off fat. Add 3/4 cup pasta sauce, mushrooms, green pepper and onion. Simmer uncovered for 10 minutes. Meanwhile, unroll crescent dough and separate into 8 rectangles. Firmly press perforations together and flatten slightly. In a small bowl mix egg and water, brush on dough edges. Stir cheese into meat mixture. Spoon equal amounts of meat mixture onto half of each rectangle to within 1/2 inch of edges. Fold dough over filling. Press to seal edges. Arrange on baking sheet; brush with egg mixture. Bake 15 minutes or until golden brown. Heat remaining pasta sauce; serve with calzones. Refrigerate leftovers.

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Rolled Calzones Recipe By Serving Size Categories

: : 4 :

Preparation Time :0:00 Page 9

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Amount -------1/4 1 1/4 1/2 4 1 2

2 2

1/4 1/4 1/8

Measure -----------ounce cups cup cups teaspoon ounces pound pound pound ounces

1 1

Ingredient -- Preparation Method -------------------------------active dry yeast warm water olive oil bread flour salt chopped fresh rosemary -- tarragon and oregano for the filling pesto ham -- thinly sliced provolone cheese -- sliced coppacola (spicy italian -- ham) thinly sliced sweet red peppers, roasted -- peeled and sliced pepperoncinis -- drained and (6 - 8) egg egg white cornmeal

For the Pizza Dough Soften the yeast in the water. Stir in the oil, then the flour and salt. Knead dough on a floured board until smooth and elastic (about 20 minutes). Shape into a round ball, cover with plastic and refrigerate 1 hour. Preheat oven to 400 degrees. Shape the pizza dough into a ball and then roll out into a large oval shape (about 24 inches long). About 2 inches behind the front edge, spread the pesto in a long stripe, stopping just short of the ends. Just behind and overlapping the pesto, place a layer of the ham slices, then a layer of cheese then the coppacolla, peppers and pepperoncini. You should still have about 2 inches of dough showing at the back edge. Beat the egg and brush on the back edge and ends of the dough. Roll up Calzone as firmly as possible (so no air gets inside). Tuck the ends in and finish with the back edge on the bottom, not on the side. Place on a baking sheet pan sprinkled with corn meal, brush with egg white and bake in a 400 degree oven for 20 minutes. Cool to room temperature and slice. Can be sliced thin for appetizers NOTE: To roast peppers, preheat broiler. Slice the peppers in half lengthwise. Core them and remove the seeds and ribs. Lay the pieces skin side up on a flat broiling pan and place the pan 3 - 4 inches below the heat. Broil the peppers until the skins are charred (they should be black). Then place the peppers in a plastic bag, seal it with a twist tie and set aside. Let peppers steam in the bag for 15 minutes. Remove the peppers from the bag and slip off the charred skins.

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Sausage And Roasted Pepper Calzone Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------crust----Page 10

1

15 ounces pk

1 1

pound

2 8

1

1/4

teaspoon

1/4 1/2 1/4 1/4 1/3

ounces cup cup teaspoon teaspoon cup 7 ounces jar

pillsbury pie crusts -----filling----sweet italian sausage garlic clove minced italian seasoning eggs mozzarella cheese -- cubes pine nuts sliced green onions basil leaves pepper ricotta cheese roasted red peppers chp

Heat oven to 400 F. Allow both crust pouches to stand at room temp 15-20 min. Meanwhile, in large skillet brown sausage with onions and garlic; drain. Stir in basil, Italian seasoning and pepper. In small bowl, beat eggs with fork; reserve 1.5 tbs; set aside. Add ricotta cheese to remaining eggs; mix well. Stir into sausage mixture. Add mozzarella cheese, peppers and 3 tbs of the pine nuts. Remove crusts from pouches; unfold. Press out fold lines. Place one prepared crust on end of large ungreased cookie sheet with about 1/3 of crust hanging over edge. Spoon half of sausage mixture over half of crust on cookie sheet, leaving about 1" border and mounding filling towards center. Fold pie crust half over filling' press edges with fork to seal. Cut four 1" slits in top of crust. Repeat with second crust and remaining filling at opposite end of cookie sheet. Brush with reserved 1.5 tbs egg. Sprinkle with remaining pine nuts. Bake at 400 F for 20-25 min or until crust is golden brown. To serve cut each calzone in half or into 3 wedges.

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Tomato-Cheese Calzones Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 pound mozzarella cheese -- grated skim 5 1/2 ounces goat cheese -- crumbled 1/4 pound hard salami -- diced 1/2 cup sun-dried tomatoes in oil -- drained will, chopped 2 pounds pizza dough -- thawed if frozen. Preheat oven to 450F. In medium bowl, combine cheese, salmi and tomatoes; toss. Divide dough into 6 pieces. On floured surface, with floured rolling pin, roll each piece of dough into 7 inch round. Top left half of each round with cheese mixture, dividing evenly. Moisten edges with water; fold right side of dough over so edges meet. Press edges to seal; crimp. Place on large baking sheet; with scissors, make three 1/2 inch slits in top of Page 11

each. Bake 20-25 minutes or until well-browned. Cool briefly before serving. 590 cal, 29g pro, 72g carbo, 20g fat, 60mg chol, 648mg sodium

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