OAMC CALZONES
Make and share this OAMC Calzones recipe from Food.com.
Provided by Loves2Teach
Categories Lunch/Snacks
Time 25m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Thaw two loaves of bread dough.
- Divide each loaf into five parts each.
- One at a time, roll each dough piece on a floured board or stretch with your hands, making 10 7 inch squares.
- Fold each dough square over half a cheese slice to form a turnover, and pinch edges to seal.
- (You can also ladle 1/3 cup to 1/2 cup sauce into center of each square before making the turnover, but the sauce tends to seep out). Place each turnover in a small sandwich bag.
- Put 5 turnovers in a 1 gallon freezer bag.
- Divide sauce in half, and store in 2 1-quart freezer bags; enclose each bag of sauce in a bag of calzones.
- Do the same with the remaining 5 turnovers.
- To prepare for serving, thaw sauce; heat in a medium pan 10-15 minutes until bubbly.
- At the same time, take frozen turnovers out of bags, and place them about 2 inches apart on a baking sheet sprayed with a nonstick spray.
- Preheat oven to 350°F.
- Bake for 15 minutes.
- Turnovers will be golden brown when done.
- Ladle sauce on top of turnovers, and serve.
EASY CALZONES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h40m
Yield 8 servings
Number Of Ingredients 24
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.
BARBECUE CHICKEN BASIL CALZONES (OAMC)
This recipe can be easily doubled. This freezes wonderfully and makes a great meal/snack to have on hand. You can also make these and eat them hot out of the oven. This recipe was created for Ready, Set, Cook! #6
Provided by Pamela
Categories Lunch/Snacks
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- For the dough: Combine flour, baking powder, sugar and basil.
- Add milk powder to water and stir until dissolved, add to dry mixture.
- Add eggs and melted butter and mix well.
- Set aside while making the filling.
- For the filling: Cook onions in butter over medium heat until onions are tender.
- Add chicken and mushroom pieces and cook 2 minutes.
- Remove from heat and stir in barbecue sauce and cheese.
- Divide dough into 4 pieces and roll out into 8 inch circles.
- Place 3/4 cup - 1 cup of filling in each circle.
- Fold dough in half and seal edges tightly.
- Bake at 350°F for 15-20 minutes or until top begins to brown slightly.
- For OAMC: Cool and freeze at this point.
- Defrost in the oven or microwave before serving.
- Serve warm with extra barbecue sauce to dip if desired.
CALZONES WITH SUN-DRIED TOMATOES AND GARLIC
Make and share this Calzones With Sun-Dried Tomatoes and Garlic recipe from Food.com.
Provided by Nourished Homestead
Categories Savory Pies
Time 3h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle yeast over 1 cup of warm water. Add sugar and stir gently. Let sit 10 minutes.
- Combine flour and salt in mixing bowl. Sir in yeast mixture and oil. Turn out onto a lightly floured surface and knead until smooth and elastic for about 5 minutes.
- Place dough in lightly oiled bowl and turn to coat. Cover with a towel and let rise until doubled, about 45 minutes.
- Punch down dough and divide into 6 portions. Cover and let sit for 30 minutes.
- Preheat oven to 350F.
- Remove tops of garlic heads. Place garlic in small oven safe bowl, drizzle with oil, and bake until soft, about 1 hour. Remove garlic and when cool enough to handle, remove cloves.
- Put tomatoes in a bowl of warm water for 15 minutes then train. Thinly slice and put into a mixing bowl.
- Combine parsley, scallion, and oil in a small bowl.
- Working with the dough one portion at a time, place on lightly floured surface and roll out until 1/8 inch thick. Keeping a 1 inch border around the edge spread out 1/6 of the following ingredients: scallion mixture, garlic, basil, fontina cheese, mozzarella cheese, and tomatoes.
- Moisten the edge of the dough with water and fold dough in half to enclose the fillings. Fold half of the border back and crimp with fork.
- Refridgerate for 1 hour. Calzones can be wrapped in plastic and frozen for OAMC.
- Place oven rack in lowest position and pre-heat to 450°F Sprinkle cornmeal over large baking sheet and place calzones on top. Spray with fine mist of water. Bake, spraying with water again about halfway through. Cook for 30 minutes until golden brown.
Nutrition Facts : Calories 395.1, Fat 11.3, SaturatedFat 3.9, Cholesterol 18.4, Sodium 421.1, Carbohydrate 59.9, Fiber 3.3, Sugar 2.3, Protein 13.7
CHEESY CALZONE FROM OAMC EASY MIX YEAST BREAD DOUGH FOR 2
From Better Homes and Gardens. Of course you can double for larger families, or multiple days of bread. I will be making a cookbook of recipes that use this dough. For whole wheat version, substitute 1 cup whole wheat flour for 1 cup of the stirred in all-purpose flour. For cheese version, stir in 1 cup shredded cheddar or mozzarella cheese with the stirred-in flour.
Provided by Smirk
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
- In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
- Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. Divide dough into halves or quarters.
- To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
- Or, to freeze, wrap the portions in plastic wrap and place in freezer bags. Seal, label, and freeze for up to 3 months. To use let dough stand at room temperature about 2 1/2 hours or till thawed. (Or, thaw overnight in the refrigerator.)
- To make Calzone use 1/2 of the above recipe,.
- In a mixing bowl stir together mozzarella or cheddar cheese, ricotta cheese, and if desired, sun-dried tomatoes. Set aside.
- On a lightly floured surface roll bread dough into a 10 inch circle. Transfer to a large baking sheet.
- Spread cheese mixture over half of the circle to within 1 inch of edge. Moisten edges of dough with water. Fold dough in half over cheese mixture. Seal edges by pressing together with fingers. Cut slits in top. Brush top with milk. Sprinkle with Parmesan cheese.
- Bake in a 375 over for 25 to 30 minutes or till crust is golden brown. Serves 2.
Nutrition Facts : Calories 805.5, Fat 29.5, SaturatedFat 12.1, Cholesterol 110.8, Sodium 787.7, Carbohydrate 104.3, Fiber 4, Sugar 8.4, Protein 29.5
CALZONES
Impress everyone with these delicious Calzones. The filling is what I enjoy, but just like a pizza it can be adapted to any taste.
Provided by Kathleen Talbot
Categories European
Time 1h15m
Yield 2 large calzones, 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 445.4, Fat 11, SaturatedFat 2.9, Cholesterol 11.1, Sodium 674.1, Carbohydrate 72.1, Fiber 3.4, Sugar 4.6, Protein 13.8
MINI SAUSAGE CALZONES (OAMC)
These are great for a quick lunch. You could even send them to school for something other than a sandwich. From Easy Everyday Cooking. Freeze these wrapped individually in foil for upto a month - thaw and reheat for 10 minutes or until heated through.
Provided by Sam 3
Categories Lunch/Snacks
Time 35m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Divide dough into 16 portions.
- Preheat oven to 425°F.
- Grease a baking sheet.
- Heat a large skillet over medium heat, add sausage.
- Cook until brown and crumbly, drain fat.
- Stir onion, garlic, basil, oregano, and pizza sauce into skillet, simmer for 10 minutes.
- Roll each dough piece into a 5in circle.
- Spoon sausage mixture onto each circle, sprinkle with cheeses.
- Moisten edges of dough with water.
- Fold dough over to enclose filling, press to seal.
- Place on prepared baking sheet.
- Beat eggs with milk.
- Brush over calzones.
- Bake for about 15 minutes or until golden brown.
Nutrition Facts : Calories 48, Fat 2.2, SaturatedFat 0.9, Cholesterol 28.9, Sodium 127.6, Carbohydrate 3.1, Fiber 0.5, Sugar 0.7, Protein 3.9
SWISS CHEESE CALZONE (PIZZA POCKET) OAMC
picks a pizza pocket or two. preparation 30 minutes ( plus rising time) Calzone may be frozen raw, then baked when required. They can be frozen for three months
Provided by rainbowbrush
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first five ingredients in a large bowl and mix to form a soft dough. Turn dough on to a floured board and ,knead until 'springy' ( about five minutes).
- Place dough into oiled bowl, cover with a tea towel and put in a warm place for 40 minutes, or until doubled in size. turn on to floured board and knead for minutes.
- Dived dough into four and roll each into a circle. Spread with tomato paste and top each with cheese slices.
- Lightly fry leek and bacon. Add pumpkin and cook for three or four minutes. cool slightly then spoon filling into dough circles and sprinkle with oregano.
- Moisten edges of dough then fold over filling to form half circles. Pinch to seal. Place calzone on greased trays, Brush with milk and bake at 190 deg for 20 minutes or until golden.
Nutrition Facts : Calories 441, Fat 31.2, SaturatedFat 11.2, Cholesterol 49, Sodium 645.3, Carbohydrate 26.4, Fiber 2.8, Sugar 6.4, Protein 15.4
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