MINI ANTIPASTO CALZONES
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 12 mini calzones
Number Of Ingredients 10
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- On a lightly floured work surface, roll out the dough ball into a 14-inch circle, about 1/4-inch thick. Using a 4-inch round cutter, cut the dough into 12 circles. Transfer the circles onto two heavy baking sheets dusted with cornmeal.
- In a medium bowl, combine the fontina, provolone, salami, peppers and olives. In a separate small bowl, beat together the egg and 1 teaspoon water. Place 1 tablespoon of the cheese mixture onto 1 half of each dough circle, leaving a 1/4-inch border at the edge. With a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled half of the dough over the filling and, using the tines of a fork, press the edges together to seal. Repeat with the remaining circles of dough.
- Brush the calzones with the remaining egg mixture. Bake for 14 minutes, rotating the baking sheets halfway through, or until the calzones are golden brown. Serve the calzones on a platter with warm marinara sauce for dipping.
POTLUCK ANTIPASTO PASTA SALAD
I love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. -Bernadette Nelson, Arcadia, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 18 servings.
Number Of Ingredients 18
Steps:
- Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, cheeses, meats, olives and chives. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving.
Nutrition Facts : Calories 306 calories, Fat 19g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 426mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
HOMEMADE ANTIPASTO SALAD
This colorful antipasto salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. - Linda Harrington, Windham, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 50 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next 8 ingredients., For dressing, pulse vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight.
Nutrition Facts : Calories 214 calories, Fat 15g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 514mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
More about "antipasto calzone recipes"
ANTIPASTO ROLL | WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
Cuisine ItalianTotal Time 2 hrs 10 minsServings 4Calories 121 per serving
ITALIAN ANTIPASTO SQUARES RECIPE - PILLSBURY.COM
From pillsbury.com
MINI MOVIE NIGHT FOODS - FOOD NETWORK
From foodnetwork.com
ANTIPASTO PLATTER RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
32 EASY ITALIAN APPETIZERS TO KICK OFF ANY MEAL - INSANELY …
From insanelygoodrecipes.com
ANTIPASTO CALZONE - HANDLE THE HEAT
From handletheheat.com
Estimated Reading Time 3 mins
- Adjust an oven rack to the middle position and preheat the oven to 450°F. Sprinkle a heavy baking sheet with cornmeal.
- On a lightly floured work surface, roll the pizza dough into a 13-inch circle, about 1/4-inch in thickness. Transfer the dough to the prepared baking sheet.
- In a medium bowl, combine the cheeses, salami, peppers, olives, and olive oil, tossing to combine. Spoon the mixture onto one half of the dough, leaving a 1-inch border. Lightly brush the edges of the dough with the beaten egg. Fold the unfilled side of the dough over the filling and firmly press the edges of the dough together to seal. Drizzle the calzone with olive oil. Cut a 1/2-inch wide slid in the top layer of dough for venting.
- Bake for 20 to 25 minutes, until the calzone is golden brown. Cool for 5 minutes before cutting into slices and serving with the marinara sauce.
KETO CALZONE RECIPE (EASY!) | WHOLESOME YUM
From wholesomeyum.com
MINI ANTIPASTO CALZONES RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
RECIPE FOR ANTIPASTO CALZONE - CRABBIE RECIPES
From underspicycrab.com
ANTIPASTO CALZONE | NEW ZEALAND WOMAN'S WEEKLY FOOD
From nzwomansweeklyfood.co.nz
ANTIPASTO CALZONE | PUNCHFORK
From punchfork.com
BEST MINI ANTIPASTO CALZONES RECIPES | FOOD NETWORK …
From foodnetwork.ca
RECIPE FOR ANTIPASTO CALZONE BY DAWN’S RECIPES
From dawnsrecipes.com
ANTIPASTO CALZONE – RECIPES NETWORK
From recipenet.org
RECIPE FOR ANTIPASTO CALZONE - MARLI AVE RECIPES
10 BEST ANTIPASTO RECIPES + APPETIZER IDEAS - INSANELY GOOD
From insanelygoodrecipes.com
ANTIPASTO CALZONE | PUNCHFORK
From punchfork.com
HOW TO MAKE A SIMPLE ANTIPASTO BOARD | COMPASS & FORK
From compassandfork.com
ANTIPASTO CALZONE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
You'll also love