HOMEMADE CALZONES WITH FILLINGS BAR
Provided by Valerie Bertinelli
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the dough: Lightly oil a large bowl. Combine the yeast, salt, sugar and 2 1/4 cups of the flour in the bowl of a stand mixer fitted with the paddle attachment and stir to combine. With the mixer running, add the water and oil. Beat until the dough comes together, about 2 minutes. If the dough is too wet, add more flour, 1 tablespoon at a time, until it is still soft and slightly sticky, but you can turn it out. Transfer the dough to the oiled bowl and cover with plastic wrap. Let stand until doubled in size, about 1 hour.
- For the calzones: Preheat the oven to 500 degrees F. Line a large rimmed baking sheet with parchment paper.
- Mix together the mozzarella, ricotta and Parmesan in a medium bowl. Set aside.
- Lightly flour a work surface. Turn out the dough and divide it into 4 pieces. Gently pull and stretch each piece of dough into a 7- to 8-inch round, trying to keep the thickness of the dough fairly even. Lay out the rounds and spoon one-quarter of the cheese mixture onto one side of each round (about 1/2 cup per round). Spoon about 2 tablespoons of the Homemade Pizza Sauce onto the cheese. Add up to 1/3 cup of your preferred topping onto each of the calzones, then fold the side of the dough over the fillings. Fold and crimp the edges to seal them completely.
- Transfer the calzones to the prepared baking sheet and brush them lightly with oil. Use a sharp paring knife to cut 1 or 2 vents into each, then bake until deep golden brown, about 18 minutes.
- Serve with additional Homemade Pizza Sauce on the side, if desired.
- Heat the oil in a medium saucepan over medium-high heat. Add the oregano, garlic and red pepper flakes and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the tomatoes, basil and 1/2 teaspoon salt and bring to a simmer. Reduce the heat to medium and simmer, with the saucepan loosely covered in foil to avoid splattering and stirring occasionally, until fairly thick, 5 to 10 minutes, depending on your tomatoes. Remove the basil.
MAGIC PANCAKE MIX QUICHE
This crustless quiche has just enough eggs to be recognizably quiche-y, but most of the body comes from a surprising ingredient: pancake mix! One of the most popular brands we all know and love, Bisquick, actually started as a biscuit mix (hence the name) in the early 1930s. But as home cooks got creative with the product, the company started releasing cookbooks with dozens of recipes for cakes, breads and even donuts using the mix. This inventive hack for quiche was extremely popular in the '60s and '70s and, like all trends, has come back around as a quick, easy and reliable recipe. The filling here is a breakfast combo of bacon, onion and cheese, but feel free to customize it however you like.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Position an oven rack in the middle of the oven and preheat to 400 degrees F. Coat a 9 1/2-inch deep-dish pie plate with nonstick spray.
- Meanwhile, cook half of the bacon in a large nonstick skillet over medium heat, flipping occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate then carefully pour off the fat. Repeat with the remaining bacon. Let cool then chop into 1/2-inch pieces.
- Combine the eggs, salt and pepper in a large bowl and whisk thoroughly. Add the pancake mix and whisk until smooth (some small lumps are OK). Add the heavy cream and whisk once more until incorporated, then stir in the Cheddar, onion and chopped bacon.
- Transfer the mixture to the prepared pie plate. Bake until the top is golden brown and the center is set, about 40 minutes. The quiche will puff up in the oven but will deflate as it cools.
- Transfer to a wire rack to cool for at least 15 minutes then slice and serve.
VANILLA WACKY CAKE
The "wacky" in the title refers to breaking all the rules of baking. Born out of necessity during the Great Depression, this cake swaps out the expected milk, butter and eggs-which were expensive and hard to find at the time-for water, oil and vinegar. And, yet, through some smart kitchen science, the cake still comes out fluffy, light and not a bit dry. You can mix up the batter right in the baking pan (no bowl required!) with ingredients you probably already have in your pantry. This is a vintage hack that feels like a new classic.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Grease an 8-by-8-inch baking pan with vegetable oil.
- Sift the flour, sugar, baking soda and salt through a fine-mesh strainer directly into the prepared baking pan. Stir together with a fork (or a silicone whisk if using a nonstick baking pan). Add the oil, vinegar, vanilla and 1 cup water; stir with the fork until fully incorporated. Bake until a toothpick inserted into the center comes out clean, about 35 minutes.
- Let the cake cool completely in the pan on a wire rack, about 1 hour. Frost the top of the cake with the frosting, if using. Cut into 9 squares and serve each with a dollop of whipped cream, if using.
ZESTY CALZONE
This family-friendly calzone is great when you need a quick weekend lunch, but it's also perfect when you're watching the big game on TV. -Mary Ann Saam, Cridersville, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. In a greased 15x10x1-in. baking pan, pat dough into a 13x8-in. rectangle. Sprinkle Parmesan cheese to within 1/2 in. of edges. , On half of the dough, layer the ham, salami, onion, green pepper and tomato to within 1 in. of edges. Sprinkle with mozzarella cheese. Fold dough over filling; pinch edges to seal. Cut slits in top. , Bake 20-22 minutes or golden brown. Let stand 10 minutes. Cut into four pieces.
Nutrition Facts : Calories 474 calories, Fat 16g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 1659mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 2g fiber), Protein 31g protein.
PIZZA DOUGH CALZONES
Basic Calzones the kids love. Use your imagination, change filling to your liking, easy for frige cleanout, use whatever you have around. From B H & G
Provided by Derf2440
Categories Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Cook ground beef, mushrooms, and green pepper in a medium frypan till meat is no longer pink, drain.
- Stir in the mozzarella cheese and the 1/3 cup pizza sauce.
- Unroll pizza dough.
- Roll or stretch dough into a 10 x 15 inch rectangle.
- Cut dough into 6- 5 inch squares.
- Spoon some of the meat mixture onto one-half of each square.
- Brush dough edges with water.
- Lift a corner and stretch dough over meat mixture to opposite corner.
- Seal the edges by pressing with the tines of a fork.
- Place calzones on a greased baking sheet.
- Prick tops with a fork to allow steam to escape.
- Brush with the milk.
- If desired, sprinkle with parmesan cheese.
- Bake in the preheated oven for 8 to 10 minutes or till golden brown.
- Let stand for 5 minutes before serving.
- If desired, serve with warmed pizza sauce.
Nutrition Facts : Calories 106.2, Fat 6.2, SaturatedFat 2.9, Cholesterol 32.7, Sodium 111.1, Carbohydrate 2, Fiber 0.4, Sugar 0.6, Protein 10.2
QUICK AND EASY CALZONES RECIPE
Our quick and easy calzones recipe is a kid-friendly dinner that you can make in no time at all.
Provided by Steph Loaiza
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Spray baking sheet with nonstick cooking spray.
- Roll out the pizza crust, and cut it into 6 equal-sized squares.
- In the middle of each square, place a portion of the marinara sauce, shredded cheese, and 4 pepperoni slices.
- Fold the dough over into a triangle, and use a fork to press along the edges of the triangle to seal it closed.
- Place Calzones onto the prepared baking sheet.
- Brush the top of each Calzone with butter, then sprinkle with Italian seasoning and grated Parmesan cheese.
- Place in the oven and bake for 10-12 minutes, or until tops are golden brown.
- Serve warm with extra pizza sauce for dipping.
Nutrition Facts : Calories 285 kcal, Carbohydrate 33 g, Protein 12 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 29 mg, Sodium 872 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
CALZONES
Impress everyone with these delicious Calzones. The filling is what I enjoy, but just like a pizza it can be adapted to any taste.
Provided by Kathleen Talbot
Categories European
Time 1h15m
Yield 2 large calzones, 4 serving(s)
Number Of Ingredients 16
Steps:
- Dough: Dissolve yeast in 1 Cup of warm water.
- Mix sugar, oil, salt, and flour and then add to yeast and water.
- Mix together until smooth.
- Knead and cover for 30 min.
- In a separate bowl, mix mushrooms, green pepper, onion, Ragu, Italian seasoning, oregano, basil, garlic salt, sausage, and pepperoni.
- Roll out dough in an approximate 10" circle.
- Place 1-2 cups of sauce mix in center of dough.
- Add cheese to sauce in the calzones.
- Fold over and crimp shut.
- Place on greased cookie sheet.
- After 15 minutes cooking brush with melted butter.
- Cook for a total of 25 minutes at 375 degrees or until golden brown Cover with remaining sauce and cheese.
Nutrition Facts : Calories 445.4, Fat 11, SaturatedFat 2.9, Cholesterol 11.1, Sodium 674.1, Carbohydrate 72.1, Fiber 3.4, Sugar 4.6, Protein 13.8
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