Calzones With Dipping Sauce Recipes

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

Steps:

• Preheat oven to 450 degrees F.
• Coat a large baking sheet with cooking spray.
• In a large bowl, combine chicken, cheese, tomato sauce, liquid smoke, and hot sauce. Mix well and set aside.
• Roll dough out, using a rolling pin, to a 12-inch circle. Spread chicken mixture over half of circle, to within 1-inch of the edge. Fold over untopped side so that it meets the other side, forming a half moon. Pinch the edges together to seal.
• Transfer calzone to prepared baking sheet and brush the top with olive oil. Sprinkle the top with Parmesan. Using a sharp knife, make a few slits in the top to allow steam to escape during cooking. Bake 15 minutes, until puffed up and golden brown. Let stand 5 minutes before serving.
• While the calzone is baking, in a small bowl, combine sour cream, blue cheese and chives.
• Serve calzone sliced with sour cream dip on the side.

Steps:

• 1- Dough- Dissolve yeast in warm water in a small bowl. Add 1 tablesp olive oil, sugar and salt. Add flour gradually until dough is smooth and pliable. Knead dough on a lightly floured surface working dry ingredients totally into the dough. Pour 1 teas of olive oil in a container. Put dough in container, evenly coating dough with the oil on both sides. Cover and let rise in a warm area for 40 minutes or until dough doubles in size. 2- Filling- Cut camembert into smaller more manageable pieces: 1/2" chunks. Combine the ricotta, camembert cheese, pepperoni, ham and basil in a large bowl. Mix well. Cover and chill. 3- Preheat oven to 375 degrees 5 minutes before dough is finished rising. 4- Remove dough and punch dough down. Separate into either 2 pieces (for 2 bigger calzones) or 4 pieces (for smaller calzones). Roll dough flat and in a circle shape on a floured surface. Fill calzones with either 2 parts or 4 parts (depending on whether you are making 2 or 4 calzones). Fill with filling and fold dough over the filling. Pinch edges and secure with fork marks along open edge of calzone. Brush beaten egg over top of calzone. Place on a oven stone or greased cookie sheet. 5- Bake at 375 degrees for 35 minutes. 1/2 way through cooking, Turn calzones in 180 degree angle to ensure even brownness. Calzones are done when dough turns a golden brown color and dough is cooked and not doughy. 6-Heat dipping sauce and add spices to taste. 7- Take calzones out and dip into sauce.