ZIPPY CALZONES
My husband loves pizza and this is a fast alternative to the real thing. They're a great football game party snack, too, and always a hit." Get the kids involved and let them pick out their own ingredients, such as, cooked ground beef, ham or black olives. Mary Addy - West Point, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Unroll pizza crust; roll into a 12-in. square. Cut into four 6-in. squares. Sprinkle 2 tablespoons mozzarella cheese over half of each square to within 1/2 in. of edges. Top with eight slices pepperoni and 3 tablespoons cottage cheese., Combine pepper and onion; place 1/4 cup mixture on each square; top with 2 tablespoons mozzarella cheese. Fold dough over filling; press edges with a fork to seal., Transfer to a lightly greased baking sheet. Bake 13-18 minutes or until golden brown.
Nutrition Facts : Calories 443 calories, Fat 16g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 1252mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein.
CALZONE POCKETS MAKE AHEAD
I took inspiration from two places. A local Pizzeria that makes a mean Calzone, and a great recipe for a make ahead pocket here on recipezaar that has been a hit with my family again & again. I use generic ingredients when possible, though the nutritional info sometimes only works here when name brands are used. Also, the units used are whole packages, so you shouldn't be left with extra, or you can reduce it accordingly. All in all, this is an inexpensive, portable, easy meal to make for the family. It has been a real hit. Credit to the other Recipezaar inspiration, recipe # 231311.
Provided by Tinks599
Categories One Dish Meal
Time 45m
Yield 48 pockets, 24 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 375 degrees.
- Spray aluminum pan, or cookie sheet, or glass baking dish with cooking spray.
- chop pepperoni.
- shred cheeses.
- mix all ingredients (except crescent rolls, of course).
- Unroll crescent rolls, place two together to form a rectangle.
- Place 1 level melon baller scoop (about a rounded or generous tablespoon) in the middle of the pocket.
- Fold one corner of the dough over to the other corner of the dough, seal the edges with a fork, making a pocket.
- Place pockets side by side in pan. It is okay, the sides can touch, wiggle them in there.
- You will wind up having several pans of these. If you have to keep reusing the same pans, just fill the pockets as they are ready to go into the oven, and leave the mix in the fridge. Either way, only bake them on one shelf of the oven. I found baking them on two shelves resulted in the bottoms of one set being undercooked and taking longer.
- Cook about 15 minutes. Check them. If they require a bit longer or a turn for a hot spot in your oven, do so, but check them every 1-2 minutes at this point, as they should be nearly done at this point.
- They are ready to eat now. Each person usually eats about two.
- For storing, bag each in a freezer safe baggie. They both refrigerate and freeze well and heat well in the microwave, though if you are microwaving from completely frozen, I'd use medium heat to defrost/heat them.
Nutrition Facts : Calories 1393.6, Fat 39, SaturatedFat 13.3, Cholesterol 242.9, Sodium 2559.8, Carbohydrate 209.5, Fiber 15.1, Sugar 17.5, Protein 47.6
CALZONES WITH CHORIZO AND KALE
Bake a few of these grown-up pizza pockets for dinner tonight and freeze the rest to bake later. After a long day in the office or a long night out with friends, you'll be happy to have them ready to go in your freezer.
Provided by Anna Stockwell
Categories Freezer Food Bake Dinner Kid-Friendly Pizza Mushroom Sausage Kale Small Plates
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium-high. Cook chorizo and mushrooms, stirring occasionally, until chorizo is beginning to brown and mushrooms release their juices and then evaporate, about 10 minutes. Stir in kale, sauce, and oregano; season with salt. Cover and cook until kale is wilted, about 2 minutes. Toss to combine, then remove from heat and let cool.
- Line 2 rimmed baking sheets with parchment. Cut dough into 8 equal portions (each should weigh 4 oz.) and roll into balls. Working one at a time, roll out on a lightly floured surface to a 7 1/2-8"-diameter circle. Transfer 1/2 cup filling and 1/2 cup cheese to center of circle. Using a pastry brush or your finger, brush water around edges of circle, then fold dough in half over filling to create a half moon. Using a fork, press edges to seal. Transfer to prepared sheet. Repeat with remaining dough, filling, and cheese.
- Whisk egg and milk in a small bowl. Brush tops of pizza pockets with egg wash.
- If baking immediately, preheat oven to 350°F. If freezing to bake later, freeze on baking sheets 1 hour, then transfer to resealable plastic bags and freeze up to 3 months.
- Bake pizza pockets on parchment-lined rimmed baking sheets until tops are golden brown, about 30 minutes for fresh and about 40 minutes for frozen.
- Do Ahead
- Filling can be made 1 day ahead; transfer to an airtight container and chill. Pockets can be assembled 3 months ahead; keep frozen.
CALZONE PINWHEELS
Once you try these mini-sized calzones, you may never go back to the large ones. Not only do these pretty bites take advantage of convenient refrigerator crescent rolls, but they can be made ahead and popped in the oven right before company arrives. No one can eat just one and people love the cheesy, fresh taste! -Lisa Smith, Bryan, Ohio
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a small bowl, mix the first 9 ingredients., Unroll crescent dough and separate into 4 rectangles; press perforations to seal. Spread rectangles with cheese mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal., Using a serrated knife, cut each roll into 4 slices; place on a greased baking sheet, cut side down. Bake until golden brown, 12-15 minutes. Serve with pizza sauce.
Nutrition Facts : Calories 118 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 383mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 4g protein.
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