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
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
EGG CALZONE
Make and share this Egg Calzone recipe from Food.com.
Provided by Sara 76
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 210C/190C fan-forced. Line 2 baking trays with baking paper. Combine yeast, sugar and 1 cup LUKEWARM water, in a large jug. Using a fork, stir. Cover, then let stand in a warm place for 5 minutes or until bubbles appear on the surface. Sift flour and salt into large bowl. Add yeast mixture and oil. Mix to combine. Turn out dough onto a lightly floured surface. Knead for 5 minutes. Divide dough into 4 portions.
- Meanwhile, heat a large frying pan over moderate heat. Crack eggs into pan; cook for 1 minute or until just cooked underneath.
- For each calzone, roll a portion of dough into a 20cm round. Spread with paste; top with ham, egg, cheese, onion and parsley. Lightly brush edges with water, fold rounds in half to enclose filling. using a fork, press edges together to seal. Place on prepared trays. Bake for 15-18 minutes or until golden.
VEGETARIAN CALZONES
Our Test Kitchen home economists created this recipe for a flavorful sandwich that blends fresh herbs and three kinds of cheese.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a skillet, saute the onion, red pepper and mushrooms in oil until tender. Remove from the heat and stir in the spinach, cheeses, seasonings and egg white; set aside. On a lightly floured surface, roll each ball of dough into a 5-in. circle. Spoon a fourth of vegetable mixture onto the center of each circle to within 1 in. of edge. Fold dough over filling; pinch edged to seal., Place on a greased baking sheet. Place a fresh dill sprig on each if desired. Beat egg yolk and brush over tops. Bake at 375° for 18-20 minutes or until golden brown.
Nutrition Facts :
REHEAT-AND-EAT BREAKFAST CALZONES
Meal prepping for breakfast tends not to include eggs, besides hard-boiled ones, because scrambled or fried eggs don't hold very well in the fridge or freezer. I started thinking about how to solve this problem, and it turns out calzones do the trick. Wrapping a chorizo hash, eggs and cheese filling in my yogurt flatbread dough or store-bought pizza dough creates steam inside, so the filling is gently reheated and feels like you made it fresh, even though these can be made up to 2 to 3 months in advance! Plus, the calzones are great for grab-and-go, whether for adults heading out the door to work or kids heading to school.
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 8 calzones, plus additional chorizo hash
Number Of Ingredients 11
Steps:
- Heat a medium skillet over medium heat and add the chorizo. Cook until seared on the first side, about 2 minutes; the chorizo will release its own fat to cook in, but if your skillet is dry, add a splash of oil. Use a wooden spoon to break up the chorizo into smaller pieces and continue to cook until browned all over and cooked through, 3 to 4 minutes. Remove to a paper towel-lined baking sheet.
- Add 1 tablespoon oil to the skillet and reduce the heat to medium-low. When the oil is hot, add the potatoes, bell peppers, onions and 3/4 teaspoon salt. Cook, stirring often, until the potatoes are almost cooked through and the peppers and onions are soft, about 10 minutes. Add 1/2 cup water to deglaze the skillet and continue to cook until the water evaporates and the potatoes are tender but still hold their shape, 3 to 4 minutes.
- Remove from the heat and stir in the parsley and reserved chorizo. Season the hash with more salt to taste. Reserve half of the mixture for breakfast with fried or scrambled eggs and use the remaining mixture to make the calzones. The extra hash can be refrigerated in an airtight container for up to 4 days and reheated in a skillet over medium heat.
- Heat the remaining 1 teaspoon oil in an 8-inch skillet over medium-high heat, swirling the oil to coat the bottom and sides of the skillet. Meanwhile, whisk the eggs and 1/4 teaspoon salt in a medium bowl. When the skillet is hot, pour in the eggs; you should hear a loud sizzle as the eggs hit the hot oil. Cook the eggs for 1 minute, then use a rubber spatula to push the cooked eggs towards the center. You want to cook the eggs more like an omelet rather than breaking them into pieces like scrambled eggs. Continue to gently push the cooked eggs towards the center and allow the liquid eggs to flow underneath to cook through, 1 to 2 minutes. Transfer the eggs to a plate and let cool. Once cool, divide into 8 pieces.
- Lightly flour a clean work surface. Divide the dough into eight 2-ounce pieces. Roll each with a rolling pin into a round measuring about 5 inches. To the center of each round, add 2 tablespoons of the chorizo hash, 1 piece of the egg and 1 tablespoon of the Cheddar. Lift the top of each dough round up and over the filling to create a half-moon shape. It's OK if the top of the dough doesn't meet the bottom edge completely; simply press them together where they meet and then roll the bottom dough over the top to create a seal. Continue to roll the edges together until they are tightly sealed so it looks almost like a rope around the outer edge of each calzone.
- Transfer the calzones to a parchment paper-lined baking sheet. Place in the freezer until frozen, about 2 hours. Store the frozen calzones in a resealable freezer bag for up to 2 to 3 months.
- When ready to bake, preheat the oven to 425 degrees F. Line a second baking sheet with parchment.
- Remove the calzones from the freezer, place directly on the lined baking sheet and lightly brush with oil. Bake from frozen until the dough is cooked through and golden brown (the Yogurt Flatbread Dough will brown all over whereas pizza dough will brown more in spots, like a pizza crust), 23 to 25 minutes. Let cool slightly before serving.
SCRAMBLED EGGS & BACON CALZONE
A refrigerated pizza crust is baked around a mixture of scrambled eggs and bacon in this fun and easy Sunday-morning egg bake.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Whisk eggs, milk and pepper in medium bowl until blended; stir in onions. Pour into skillet sprayed with cooking spray. Cook on medium heat 5 min. or until set but top is still moist, stirring occasionally; set aside.
- Unroll pizza crust onto baking sheet sprayed with cooking spray; pat into 14x10-inch rectangle. Sprinkle bacon down center of dough; top with egg mixture and cheese. Fold long sides of dough over filling, slightly overlapping edges in center; pinch seams and ends together to seal.
- Bake 12 to 15 min. or until lightly browned. Let stand 5 min. before serving.
Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g
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