Calzones Recipes

Steps:

• For the dough: Lightly oil a large bowl. Combine the yeast, salt, sugar and 2 1/4 cups of the flour in the bowl of a stand mixer fitted with the paddle attachment and stir to combine. With the mixer running, add the water and oil. Beat until the dough comes together, about 2 minutes. If the dough is too wet, add more flour, 1 tablespoon at a time, until it is still soft and slightly sticky, but you can turn it out. Transfer the dough to the oiled bowl and cover with plastic wrap. Let stand until doubled in size, about 1 hour.
• For the calzones: Preheat the oven to 500 degrees F. Line a large rimmed baking sheet with parchment paper.
• Mix together the mozzarella, ricotta and Parmesan in a medium bowl. Set aside.
• Lightly flour a work surface. Turn out the dough and divide it into 4 pieces. Gently pull and stretch each piece of dough into a 7- to 8-inch round, trying to keep the thickness of the dough fairly even. Lay out the rounds and spoon one-quarter of the cheese mixture onto one side of each round (about 1/2 cup per round). Spoon about 2 tablespoons of the Homemade Pizza Sauce onto the cheese. Add up to 1/3 cup of your preferred topping onto each of the calzones, then fold the side of the dough over the fillings. Fold and crimp the edges to seal them completely.
• Transfer the calzones to the prepared baking sheet and brush them lightly with oil. Use a sharp paring knife to cut 1 or 2 vents into each, then bake until deep golden brown, about 18 minutes.
• Serve with additional Homemade Pizza Sauce on the side, if desired.
• Heat the oil in a medium saucepan over medium-high heat. Add the oregano, garlic and red pepper flakes and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the tomatoes, basil and 1/2 teaspoon salt and bring to a simmer. Reduce the heat to medium and simmer, with the saucepan loosely covered in foil to avoid splattering and stirring occasionally, until fairly thick, 5 to 10 minutes, depending on your tomatoes. Remove the basil.

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.

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:

• 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.

Steps:

• In a large skillet, saute mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir 3 minutes. Stir in tomato paste; set aside. Combine cheeses and set aside. , On a lightly floured surface, divide dough into eight pieces. Roll each piece into a 7-in. circle. Spoon a scant 1/2 cup of vegetable mixture and 1/4 cup of cheese mixture over one side of each circle. Brush edges of dough with water; fold dough over filling and press edges with a fork to seal. Place calzones 3 in. apart on greased baking sheets. Cover and let rise in a warm place for 20 minutes., Preheat oven to 375°. Whisk egg and water; brush over calzones. Bake 33-37 minutes or until golden brown. Freeze option: Bake calzones 15 minutes and cool. Place in resealable freezer bags; seal and freeze up to 3 months. To use, preheat oven to 350°. Place frozen calzones 2 in. apart on a greased baking sheet. Bake 30-35 minutes or until golden brown.

Steps:

• Preheat oven to 425 degrees.
• Cook ground beef, mushrooms, and green pepper in a medium frypan till meat is no longer pink, drain.
• Stir in the mozzarella cheese and the 1/3 cup pizza sauce.
• Unroll pizza dough.
• Roll or stretch dough into a 10 x 15 inch rectangle.
• Cut dough into 6- 5 inch squares.
• Spoon some of the meat mixture onto one-half of each square.
• Brush dough edges with water.
• Lift a corner and stretch dough over meat mixture to opposite corner.
• Seal the edges by pressing with the tines of a fork.
• Place calzones on a greased baking sheet.
• Prick tops with a fork to allow steam to escape.
• Brush with the milk.
• If desired, sprinkle with parmesan cheese.
• Bake in the preheated oven for 8 to 10 minutes or till golden brown.
• Let stand for 5 minutes before serving.
• If desired, serve with warmed pizza sauce.

Steps:

• Preheat the oven to 425.
• Unroll the pizza dough onto a large cookie sheet.
• Press the dough out so that it is about the same thickness all around and so that it covers the cookie sheet.
• Cut into 4 equal size rectangles.
• In a bowl, mix sauce, cheese, and toppings.
• Spoon equal amounts of toppings into the middle the rectangles.
• Lightly spread out the sauce mixture.
• Fold one corner so that it meets with the opposite corner.
• Crimp the edges so that the calzones seal.
• Mix olive oil and parmesan cheese mix.
• Brush with olive oil and parmesan cheese mixture.
• Bake in oven for 10 minutes.
• Serve hot or freeze for later.

Steps:

• Make the dough: In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
• Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
• Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool.
• After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.
• Spread ¼ of the sauce over one half of each dough round, leaving a ½-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, ¼ of the sausage and onion mixture, and ¼ cup (25 G) of mozzarella cheese.
• Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
• Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes.
• Serve the calzones with marinara sauce for dipping, if desired.
• Enjoy!

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.

Steps:

• In a small bowl dissolve yeast in the warm (not hot!) water. Add 1 tablespoons of the oil, sugar and salt, and mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour until the 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 the other teaspoon of olive oil, flipping to coat dough in the oil. Cover and let rise from 40 minutes or until almost doubled.
• While dough is rising combine all remaining ingredients except for the egg in a large bowl, cover and refrigerate to chill.
• Preheat the oven to 375°F.
• When the dough is ready, punch it down and separate it into two equal parts. Roll the halves individually out into thin circles on a lightly floured surface.
• Fill one half of each circle with half of the filling mixture and fold over. Seal the edges by pressing with a fork.
• Brush the top of each calzone with the egg wash and place on a greased cookie sheet.
• Bake at 375°F for 30 minutes or until golden brown and heated through.
• Serve with warmed tomato sauce if desired!

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.

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.

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.