EASY CALZONE RECIPE
If a mini pizza pocket that's super tasty and easy to make at home sounds like your dream dinner, this calzone recipe might become your signature dish. This recipe will give you step-by-step instructions for how to roll out your calzone dough, stuff it with toppings, fold it and bake it to perfection. After you've mastered this basic calzone recipe, you can jazz it up with different toppings and sauces - the opportunities are endless!
Provided by Giordano's
Categories entree
Time 50m
Yield 2
Number Of Ingredients 9
Steps:
- Heat the oven to 450 degrees.
- Divide pizza dough into two sections and roll into balls.
- Place dough balls on a large baking sheet with a light handful of the cornmeal or flour.
- Roll balls around, coating in the dry mixture, then press them into two flattened circles, making sure dough is the same thickness throughout.
- In a large mixing bowl, add the three kinds of cheese, toppings of your choice and tomato sauce. Gently mix with a wooden spoon.
- Spoon the filling into the two sections of dough, then spread the filling evenly over half of each circle of dough.
- Fold the other half of each flattened piece of dough over the filling, creating a half-moon shape.
- To seal, add a bit of water to the edges of the dough. Press together with your fingers, then, starting at one end, pinch two sides together and gently twist the dough diagonally.
- In a small bowl, combine olive oil and Parmesan cheese mix, then lightly brush olive oil and Parmesan mixture over the tops of the calzones.
- Slice steam vents horizontally into the tops of the calzones with a sharp knife.
- Place the two pastries in the oven for 10 to 12 minutes, then rotate the pan and cook for another 10 minutes. The crust should appear a light golden brown.
- Remove from oven and serve hot.
Nutrition Facts : ServingSize 1, Calories 490 cal, Fat 20 g
CALZONE D'ISERNIA
Make and share this Calzone D'isernia recipe from Food.com.
Provided by MsPia
Categories European
Time 30m
Yield 4 calzoni, 4 serving(s)
Number Of Ingredients 10
Steps:
- PREPARATION:.
- Make the dough first. Combine the flour, eggs, and salt, and knead well until the mixture is firm and elastic; it will be quite firm, and if you can't incorporate all the flour add a little water to the mixture.
- Then make the filling. Place the ricotta in a medium mixing bowl and add the scamorza cheese, egg yolks, mint, and prosciutto and mix well. Season the mixture to taste with salt and pepper.
- Roll the dough out into a 1/8th in thick sheet - and cut it into 4-inch squares.
- Divide the filling up among the squares, setting it in the middle of each, and fold them over the filling, crimping the edges to seal them. Place the oil in a deep fry pan and heat to 350 degrees. Fry the calzoni in hot oil until golden on both sides. Drain them well on absorbent paper, and serve.
Nutrition Facts : Calories 2423.7, Fat 229.8, SaturatedFat 36.6, Cholesterol 276.4, Sodium 133.4, Carbohydrate 73.9, Fiber 2.6, Sugar 0.7, Protein 21.1
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.
HOMEMADE CALZONES WITH FILLINGS BAR
Provided by Valerie Bertinelli
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 19
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.
SHEET PAN CALZONE RECIPE BY TASTY
What if we told you that you could make amazing calzones at home with no mess required? This family-friendly sheet-pan calzone recipe starts with pre-made pizza dough and whatever toppings you like best. Roll the dough into the sheet pan, assemble the calzone, pop it in the oven, and 40 minutes later, dinner is served. No pizza stone or messy counter tops necessary.
Provided by Alix Traeger
Categories Dinner
Time 40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Grease a baking sheet with nonstick spray and lay out half of the pizza dough on the pan, stretching it to make sure the dough reaches the edges.
- Pour the marinara sauce over the dough and spread evenly with a spoon, leaving about an inch (2 cm) at the edges.
- Top evenly with the mozzarella.
- On the first vertical quarter of the pan, sprinkle the cheddar and Parmesan.
- On the second quarter, add the pepperoni and sausage.
- In the third quarter, add the bell peppers, mushrooms, and olives.
- On the last quarter, add the ham and pineapple.
- Preheat the oven to 350°F (180°C).
- Place the remaining dough over the topped pizza. Fold the bottom edge of dough over the top edge and pinch to seal the edges.
- Brush the top with olive oil and sprinkle with salt.
- Use a paring knife to cut 2 vents on top of the pizza.
- Bake for 40 minutes, or until golden brown.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 426 calories, Carbohydrate 54 grams, Fat 15 grams, Fiber 2 grams, Protein 15 grams, Sugar 3 grams
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
VEGGIE CALZONES
Bread dough makes it a breeze to assemble these savory turnovers. If you have a favorite pizza dough, use it instead. These freeze well and once they are frozen, they can be heated in half an hour. -Lee Ann Lowe, Gray, Maine
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 503 calories, Fat 15g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 953mg sodium, Carbohydrate 67g carbohydrate (9g sugars, Fiber 6g fiber), Protein 23g protein.
QUICK PEPPERONI CALZONES
This calzone recipe takes the Italian favorite to the next level with Parmesan and herbs sprinkled on top. -Shannon Roum, Waukesha, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small bowl, mix pepperoni, pasta sauce and mozzarella cheese., On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle; top each with a scant 1/3 cup pepperoni mixture. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet. , Brush milk over tops; sprinkle with Parmesan cheese and, if desired, Italian seasoning. Bake until golden brown, 20-25 minutes.
Nutrition Facts : Calories 540 calories, Fat 23g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 1573mg sodium, Carbohydrate 59g carbohydrate (7g sugars, Fiber 5g fiber), Protein 21g protein.
CLASSIC MEAT LOVER'S CALZONES RECIPE BY TASTY
Making a calzone from scratch might seem intimidating but this meat lover's calzone recipe makes it easy. Have fun kneading the dough, rolling it out, and stuffing it with a delicious sausage filling. If you aren't sharing these, freeze them and reheat later for a quick lunch or dinner.
Provided by Katie Aubin
Categories Dinner
Time 1h40m
Yield 4 serving
Number Of Ingredients 14
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!
Nutrition Facts : Calories 619 calories, Carbohydrate 61 grams, Fat 28 grams, Fiber 2 grams, Protein 27 grams, Sugar 3 grams
More about "calzone disernia recipes"
CALZONE RECIPE {QUICK AND EASY!} | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (5)Calories 562 per servingCategory Main Course, Dinner
- Divide bread dough into 5 equally-sized dough balls (they should each be a little smaller than a softball). Spread each dough ball out on a lightly floured surface with a rolling pin as if you were making a pizza (spread it out as much as you can without tearing it). Roll into a 6-7 inch circle.
- Spread 2 tablespoons of sauce on the center of each pizza leaving about 1 inch uncovered around the edge for sealing.
- Remove plastic wrap from each cheese stick and place a cheese stick in the center of each pizza. Put as many toppings as you would like in the middle then sprinkle on a couple of tablespoons of shredded mozzarella cheese.
- Carefully fold the dough over the toppings and pinch the edges together well so they seal. I like to use a fork and push down on the edges all the way around. This helps the edges stay together better.
CALZONE RECIPES | ALLRECIPES
From allrecipes.com
15 MOUTHWATERING CALZONE RECIPES | MYRECIPES
From myrecipes.com
Estimated Reading Time 4 mins
EASY CALZONE RECIPE (HOW TO FOLD - DONE IN 30!) - DINNER, THEN …
From dinnerthendessert.com
QUICK + EASY CALZONE RECIPES AND MEAL IDEAS - PILLSBURY.COM
From pillsbury.com
SWISS CHARD AND PINE NUT CALZONE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
THE BEST HOMEMADE CALZONE RECIPE - WHITNEYBOND.COM
From whitneybond.com
EASY CALZONES - THE PIONEER WOMAN
From thepioneerwoman.com
CALZONE - TRADITIONAL AND AUTHENTIC ITALIAN RECIPE - 196 …
From 196flavors.com
PEPPERONI CALZONE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEST THE PIONEER WOMAN'S CALZONES RECIPES | THE PIONEER WOMAN …
From foodnetwork.ca
BEST CALZONES RECIPE - HOW TO MAKE CALZONES - DELISH
From delish.com
EASY HOMEMADE CALZONE RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
CALZONES - LIDIA
From lidiasitaly.com
BEST GIADA'S CALZONES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HOMEMADE FRESH VEGGIE CALZONE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
INCREDIBLE HOMEMADE CALZONE | THE RECIPE CRITIC
From therecipecritic.com
EASY CALZONES RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CALZONE RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
THE BEST CALZONE RECIPES AND HOW TO MAKE CALZONES YOU'LL LOVE
From nutritionrealm.com
EASY CALZONES: TWO WAYS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
CALZONE | KING ARTHUR BAKING
From kingarthurbaking.com
EASY CALZONE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
10 BEST VEGETARIAN CALZONE RECIPES - FOOD NEWS
From foodnewsnews.com
CALZONE RUSTICA RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
THE RIGHT WAY TO MAKE AND FOLD A CALZONE - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE CALZONES - SHE LOVES BISCOTTI
From shelovesbiscotti.com
70 CALZONE RECIPES IDEAS | CALZONE, RECIPES, CALZONE RECIPE
From pinterest.ca
TRADITIONAL EASTER PIE: MOM’S CLASSIC CALZONE — MARY DISOMMA
From marydisomma.com
BEST CALZONES RECIPE | HOW TO MAKE CALZONES | INGREDIENTS | TUTORIAL
From godofsmallthing.com
EASY VEGETARIAN CALZONES RECIPE | BON APPéTIT
From bonappetit.com
HOW TO MAKE CALZONE DOUGH | HUNGRY HOWIES
From hungryhowies.com
HOW TO MAKE CALZONES (AND FREEZE THEM FOR LATER) - KITCHN
From thekitchn.com
HOMEMADE CALZONES AND MARINARA SAUCE - DADS THAT COOK
From dadsthatcook.com
10 BEST CALZONE RECIPES - PARADE: ENTERTAINMENT, RECIPES, HEALTH, …
From parade.com
HEALTHY(ISH) VEGETARIAN CALZONE RECIPE WITH BROCCOLI, BELL PEPPER ...
From thursdaynightpizza.com
CALZONE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CLASSIC CALZONE RECIPE - AL DENTE DIVA
From aldentediva.com
VENISON CALZONES | MEATEATER COOK
From themeateater.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #cuisine #preparation #main-dish #european #pizza #italian
You'll also love