Calzone Recipes

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EASY CALZONES

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h40m

Yield 8 servings

Number Of Ingredients 24



Easy Calzones image

Steps:

  • Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
  • Preheat the oven to 400 degrees F.
  • Melt the butter in a large skillet over medium-high heat. Add the onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red pepper flakes. Remove from the skillet and allow to cool on a plate.
  • In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
  • When the sausage is cool, stir it into the cheese mixture and set aside.
  • When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal.
  • Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.
  • Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
  • Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
  • Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
  • Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.

16 whole frozen, un-risen dinner rolls (I use Rhodes, can also use frozen bread loaves)
1 tablespoon butter
1 whole medium onion, diced
1 pound breakfast or Italian sausage
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
15 ounces whole milk ricotta
1 1/2 cups grated mozzarella
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
Black pepper
2 whole eggs plus 1 whole egg, beaten
All-purpose flour, for dusting
Marinara Sauce, warmed, for serving, recipe follows
Olive oil
3 to 4 whole cloves garlic, minced
1 whole small to medium onion, chopped
1/2 cup white wine (or chicken broth)
Three 15-ounce cans crushed tomatoes
Salt and ground pepper
Pinch sugar
Fresh parsley leaves
Fresh basil leaves

CALZONE

Calzone is a folded Italian pizza which, by the sheer nature of its shape, is far more portable than a normal pizza and looks a bit like a Cornish pasty or turnover. Although the flavorings can be the same as for pizza, Italians often fill their calzone with leftover vegetables from the night before, or with various things that need using up, mixed with lovely tomatoes and some melting mozzarella. Great served hot or cold.

Provided by Jamie Oliver

Categories     main-dish

Time 45m

Yield 4 calzones

Number Of Ingredients 17



Calzone image

Steps:

  • First, make your Pizza Dough. Preheat the oven to 450 to 500 degrees F, then tear the punched-down dough into 4 pieces and roll each out on a floured surface. You want to get them roughly circular, about the thickness of a silver dollar, and 12 inches across. You can now either keep these in the refrigerator, stacked and separated with olive-oil-rubbed and flour-dusted aluminum foil, until you're ready to cook them, or you can put your topping on and cook them straightaway.
  • Pour a large glug of olive oil into a hot frying pan. Add the mushrooms and toss briefly in the hot oil before adding the sliced garlic and the thyme. Fry until the mushrooms are cooked and smell fantastic. Drop in the butter and toss the mushrooms in it to make them tasty and shiny. Season with a little salt and pepper.
  • Add the tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach (in batches if you need to) and stir again. Simmer away the liquid until you're left with a thick, tasty mixture that's not too moist (otherwise it will burst through the dough when you're cooking the calzone).
  • Divide the mushroom and spinach mixture evenly between the 4 pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To make your calzone, carefully lift the far edge of the Pizza Dough and pull it over the top toward you - you basically need to fold it in half (imagine it looking like a big Cornish pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking sheet, (use 2 if needed), pizza stone or granite slab.
  • Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.
  • Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
  • Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
  • Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.
  • Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.

1 Pizza Dough recipe, recipe follows
Flour, for dusting
Olive oil
1 pound mixed mushrooms (such as chanterelles, shiitake, enoki and cremini), cleaned and torn up
4 cloves garlic, peeled and finely sliced
4 sprigs fresh thyme, leaves picked
1/4 cup butter
Sea salt and freshly ground black pepper
1 cup tomato sauce
11 ounces spinach leaves, washed and spun dry
Two 4-ounce balls good-quality mozzarella, torn into pieces
7 cups strong white bread flour or Tipo "00" flour or 5 cups strong white bread flour or Tipo "00" flour, plus 2 cups finely ground semolina flour
1 level tablespoon fine sea salt
Two 1/4-ounce packets active dried yeast
1 tablespoon raw sugar
4 tablespoons extra-virgin olive oil
2 1/2 cups lukewarm water

CALZONE

This easy family dish is courtesy of Jamie Oliver and can be found in his cookbook, "Jamie at Home." Photograph by David Loftus

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 11



Calzone image

Steps:

  • Heat the oven to 500 degrees, with a pizza stone placed on lowest shelf position, for at least 30 minutes.
  • Heat olive oil in a large skillet over medium-high heat. Add mushrooms and stir to coat. Add garlic and thyme; cook until mushrooms are softened and fragrant. Add butter and stir until melted and mushrooms are coated; season with salt and pepper.
  • Add tomato sauce and stir to combine. Working in batches, add spinach and cook until wilted. Continue cooking until mixture is thickened and most of the liquid has been absorbed, about 3 minutes.
  • Sprinkle 2 baking sheets with flour and set aside. Divide dough evenly into 4 pieces. On a lightly floured work surface, roll out each piece of dough into a 1/8-inch-thick circle, about 12 inches in diameter. Set aside.
  • Divide spinach and mushroom mixture evenly between rolled out pieces of dough. Top each with one-quarter of the mozzarella and season with salt and pepper. Fold dough in half over filling and crimp as desired to seal. Place on prepared baking sheet to transfer to oven, then transfer to pizza stone. Cook until dough is puffed up and golden and filling is hot, 10 to 15 minutes. Serve immediately.

Jamie Oliver's Pizza Dough
"00" or strong white bread flour, for dusting
3 tablespoons olive oil
1 pound assorted mushrooms, such as chanterelle, shittake, enoki, and cremini, cleaned and chopped
4 cloves garlic, thinly sliced
4 sprigs fresh thyme, leaves only
1/4 cup unsalted butter
Sea salt and freshly ground black pepper
1 cup Quickest Tomato Sauce
11 ounces spinach leaves, washed and dried
8 ounces fresh mozzarella, torn

THE BEST CALZONES

These will be the best calzones you will ever make. They are easy and very tasty. The dough is made in the bread machine. You can put any meat and cheese combination you want. The Sauce is good for the calzones meatballs and spaghetti. We make 2-3 batches at a time and freeze them for lunches. The sauce and the calzone both freeze well.

Provided by JJarmer

Categories     Savory Pies

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 16



The Best Calzones image

Steps:

  • Dough:.
  • Place ingredients in bread machine in order given.
  • Set the machine to dough cycle (2 lb setting if you have that feature).
  • Start the machine.
  • Calzone Filling:.
  • Heat oven to 425°.
  • Mix all filling ingredients except pepperoni in a bowl.
  • When the dough is ready, punch it down.
  • Divide into 4 equal balls.
  • On a floured surface, roll each ball into a 6 to 6 1/2 inch circle.
  • Place 1/4 filling (about a half a cup) on each dough circle keeping a one inch border.
  • Place 5 to 7 slices pepperoni in each.
  • Dampen the dough edges with water.
  • Fold the dough into semi-circles and seal the edges by pinching together.
  • Place completed calzones on baking sheet sprinkled with corn meal.
  • Bake 12 to 15 minutes until golden.
  • Simple Tomato Sauce:.
  • Sauté the garlic over medium heat in olive oil for a minute. Add the tomatoes and salt and pepper.
  • Reduce heat and simmer 45 minutes.

Nutrition Facts : Calories 882.4, Fat 39.7, SaturatedFat 14.4, Cholesterol 123.3, Sodium 2023.1, Carbohydrate 101.1, Fiber 8.5, Sugar 15.6, Protein 32.6

1 cup water
2 tablespoons olive oil
1 teaspoon salt
3 cups flour
1 1/4 teaspoons active dry yeast
cornmeal, for sprinkling
1 cup ricotta cheese
1 egg
1/4 cup parmesan cheese
1 cup cubed mozzarella cheese
1 1/2 tablespoons parsley
1/8 teaspoon salt
20 -28 slices pepperoni
4 garlic cloves
2 (28 ounce) cans crushed tomatoes
3 tablespoons olive oil

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



Calzones image

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

1 package yeast
1 tablespoon sugar
2 tablespoons oil
1 teaspoon salt
2 3/4 cups flour
1 can mushroom, drained
1/4 green pepper
2 slices onions
1 jar Ragu pizza sauce (any flavor you like)
1 teaspoon italian seasoning
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon garlic salt
Italian sausage
pepperoni
1/2 cup mozzarella cheese

QUICK CALZONES

Leftover meat sauce makes a hearty calzone that tastes like it's made from scratch. Top the calzones with a sprinkling of Parmesan. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 6



Quick Calzones image

Steps:

  • Preheat oven to 350°. On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle. Spread 1/4 cup sauce over half of each circle to within 1/2 in. of edge; top with 1 tablespoon mozzarella cheese. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet., Brush milk over tops; sprinkle with Italian seasoning and Parmesan cheese. Bake until golden brown, 20-25 minutes.

Nutrition Facts : Calories 430 calories, Fat 12g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1037mg sodium, Carbohydrate 63g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.

1 loaf (1 pound) frozen bread dough, thawed
1 cup Three-Meat Sauce
1/4 cup shredded part-skim mozzarella cheese
1 to 2 tablespoons 2% milk
1/2 teaspoon Italian seasoning
1 tablespoon grated Parmesan cheese

REAL ITALIAN CALZONES

This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.

Provided by Jenny

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 8

Number Of Ingredients 13



Real Italian Calzones image

Steps:

  • To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
  • To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
  • Preheat oven to 375 degrees F (190 degrees C).
  • When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
  • Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

Nutrition Facts : Calories 334.6 calories, Carbohydrate 31.6 g, Cholesterol 63.6 mg, Fat 16.7 g, Fiber 1.6 g, Protein 13.8 g, SaturatedFat 7.2 g, Sodium 667 mg, Sugar 0.9 g

1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 ½ cups all-purpose flour, divided
1 teaspoon olive oil
½ cup ricotta cheese
1 ½ cups shredded Cheddar cheese
½ cup diced pepperoni
½ cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 egg, beaten

CALZONE

Buy pizza dough to make this hearty dinner for two with Parma ham and melty mozzarella. You can make it in less time than your local takeaway delivers

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 8



Calzone image

Steps:

  • Heat oven to 220C/200C fan/gas 7. Heat the oil in a saucepan, add the garlic, fry for 1 min until golden, then add the passata and half the basil leaves. Bring to the boil and cook until it is reduced to a thick sauce, so around 3 mins. Stir in the Parma ham and sundried tomatoes, season, then set aside to cool a little.
  • Roll out the pizza dough to two 12-15cm circles, then split the mixture between them, piling it onto one side. Top with the mozzarella and remaining basil.
  • Close the calzone, pulling the side without the filling over, then crimp around the edge, so it looks like a giant Cornish pasty. Transfer to a floured baking sheet and bake for 15 mins until golden and puffed up.

Nutrition Facts : Calories 967 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 146 grams carbohydrates, Sugar 24 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 6 milligram of sodium

½ tbsp olive oil
1 garlic clove , crushed
200ml passata
½ small bunch basil , leaves picked
2 slices Parma ham , torn into bite-sized pieces
30g sundried tomatoes , chopped
50g mozzarella , torn into chunks
2 x 220g packs pizza dough

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Slide the calzones onto the pizza stone and bake until browned and risen, about 12 minutes. Alternatively, pan-fry the calzones at 325° until golden and puffed, turning once, about 5 minutes.
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CALZONE DOUGH - CHATELAINE
Use for making calzone or roll out into pizza crust or focaccia. If not using dough right away, wrap well and refrigerate for up to 2 days or freeze for up to 1 month. Defrost in the refrigerator.
From chatelaine.com


10 BEST CALZONE RECIPES - HOW TO MAKE A CALZONE
In the world of the best Italian food recipes, calzones rank up towards the top. Cheesy, warm, stuffed little pockets of goodness that could be likened to an empanada, or dumpling in other ...
From parade.com


EASY CALZONE RECIPE - NATASHASKITCHEN.COM
Easy Calzones make for a fun lunch or dinner. A calzone is like a stuffed pizza pocket, filled with all the classic toppings – meat, cheese, and your choice of sauce wrapped in Pizza Dough.. Prep a handful of these to have on hand throughout the week.
From natashaskitchen.com


CALZONE DEFINITION & MEANING - MERRIAM-WEBSTER
calzone: [noun] a baked or fried turnover of pizza dough stuffed with various fillings usually including cheese.
From merriam-webster.com


BEST CALZONES NEAR ME - APRIL 2022: FIND NEARBY CALZONES …
Find the best Calzones near you on Yelp - see all Calzones open now.Explore other popular food spots near you from over 7 million businesses …
From yelp.com


CALZONE PIZZA | TRADITIONAL PIZZA FROM NAPLES, ITALY
WHERE TO EAT The best Calzone Pizza in the world (according to food experts) Near me; In the world; In Naples; Search location. Recommend a restaurant with good Calzone Pizza. 1. Antica Pizzeria e Friggitoria Di Matteo. Naples, Italy. Via dei Tribunali. Recommended by Time Out and 8 other food critics. "Di Matteo, one of the few places where ripieno fritto (fried …
From tasteatlas.com


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