CALZONE PIZZA STUFFED WITH RICOTTA AND SALAMI
Enjoy a classic Italian meal with this flavourful recipe for a stuffed pizza filled with salami, ricotta and spinach.
Provided by English_Rose
Categories European
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- To make the pizza dough, mix the salt and the yeast in a bowl with the warm water.
- In another large bowl make a well in the centre of the flour and then add in the yeast mixture and the olive oil.
- Mix well with a wooden spoon until the mixture forms into a dough.
- Turn out the dough onto a clean, well-floured surface and knead it with your hands for around 3 minutes.
- Place the dough in a bowl, cover with a clean tea-towel, leave in a warm place and allow to rest for at least 20 minutes.
- Preheat the oven to 450°F
- Flatten the dough into a 12in pizza tray, using your hands to press it down.
- Place the ricotta, spinach, salami, Parmesan, olives and basil leaves over one half of the pizza dough and season with salt and freshly ground pepper.
- Carefully fold the other half of the pizza over the filling, sealing the edges together well.
- Spread the tomato sauce over the calzone and bake at once for 15 minutes until cooked through.
- Serve hot from the oven.
Nutrition Facts : Calories 1290.9, Fat 77, SaturatedFat 38.1, Cholesterol 233.3, Sodium 2616.3, Carbohydrate 84.2, Fiber 6.4, Sugar 4.8, Protein 66.1
SAUSAGE CALZONES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 calzones
Number Of Ingredients 20
Steps:
- Preheat oven to 425 F.
- Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
- Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.
- For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.
- Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.
- Cook's Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.
- Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
- Yield: 4 servings
SAUSAGE AND RICOTTA CALZONES
You won't want to call for takeout if you have a batch of these hearty Italian hand-held pastries in the freezer. Made with sausage, ricotta, Parmesan and lots of your favorite vegetables, they're a perfect anytime solution for a hungry crowd.
Provided by Bree Hester
Categories Appetizer
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Divide pizza dough into 8 pieces. Roll out each into 8-inch round disk.
- To make filling, in 10-inch skillet, heat oil over medium to medium-high heat. Add onion and mushrooms; cook 5 to 7 minutes or until vegetables begin to soften. Add spinach; continue to cook about 2 minutes or until spinach wilts. Remove from heat; set aside.
- In large bowl, mix cooked sausage, ricotta cheese, Parmesan cheese, salt, nutmeg, pepper and onion-spinach mixture.
- To make each calzone, place filling in center of dough round. (Resist the temptation to overfill the dough.) Fold dough over; press edge and twist to seal. Place on ungreased cookie sheet.
- Bake 15 to 20 minutes or until golden brown. Cut calzones in half to serve.
Nutrition Facts : ServingSize 1 Serving
SAUSAGE, SPINACH AND RICOTTA CALZONE
Italian sausage and spinach are a great combination!
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover and let rest on floured surface while preparing filling.
- Cook sausage in skillet over medium-high heat until cooked through; remove from skillet and drain excess fat. Add spinach and water to skillet; saute 1 to 2 minutes until spinach is wilted; drain. Return sausage to pan.
- Combine ricotta, mozzarella and egg in a mixing bowl. Stir in Italian herb seasoning, crushed red pepper and garlic salt; set aside.
- To make calzones divide dough into four portions. Roll 1 portion into an 8-inch circle on a floured surface. Spread approximately 1/3 cup ricotta mixture in center bottom half of dough. Top with heaping 1/3 cup sausage spinach mixture leaving outer 1/2-inch free of filling. Fold top half of dough over filling. Pull edge of lower crust over top; folding and pressing layers together to form a seal. Carefully transfer to greased baking sheet. Cut 3 to 4 vents in top. Repeat with remaining dough. Bake for 15 to 20 minutes until lightly browned. Transfer to cooling rack to keep bottom crust crisp while cooling slightly. Serve with pizza sauce or other sauce for dipping.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 43.4 g, Cholesterol 82 mg, Fat 19.2 g, Fiber 2.6 g, Protein 21 g, SaturatedFat 6.8 g, Sodium 1437.9 mg, Sugar 3 g
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- Divide pizza dough in to 4 equal pieces (about 5 oz. each). On a well-floured surface, roll each piece in to a 7-inch circle. Working on the bottom half of the circle only, spoon a dollop of pizza sauce in to the centre, avoiding the bottom outside edges of the circle. Place a good-sized mound of filling ingredients on top, again, avoiding the bottom outside edges. Lift the top of the circle up and gently fold over the filled bottom of the circle, lining up the edges. Wipe away any sauce that may have moved to the edges. Firmly seal the edges together, using floured fingers if sticky, being sure to seal all the way around well.
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- To make salami stuffed calzone, first mix the ricotta with 1 tbsp water until creamy, then season to taste with salt. Cut the salami into thin strips.
- Roll out the pizza dough fully to create a flat disc. Spread only one half of this disc with the ricotta, leaving about one inch free around the edge; top with the salami, a few pieces of mozzarella, and a grind of pepper. Fold over the calzone, line up the edges, and press carefully to create a good seal.
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