Calzone Pizza Stuffed With Ricotta And Salami Recipes

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CALZONE PIZZA STUFFED WITH RICOTTA AND SALAMI



Calzone Pizza Stuffed With Ricotta and Salami image

Enjoy a classic Italian meal with this flavourful recipe for a stuffed pizza filled with salami, ricotta and spinach.

Provided by English_Rose

Categories     European

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 13

1 lb ricotta cheese
7 ounces spinach, cooked
10 slices salami
2 ounces parmesan cheese, shavings
10 black olives, halved
4 tablespoons tomato sauce
6 basil leaves
salt & freshly ground black pepper
1 pinch salt
1 teaspoon dried yeast
9 tablespoons warm water
6 ounces strong white flour
1 tablespoon extra virgin olive oil

Steps:

  • To make the pizza dough, mix the salt and the yeast in a bowl with the warm water.
  • In another large bowl make a well in the centre of the flour and then add in the yeast mixture and the olive oil.
  • Mix well with a wooden spoon until the mixture forms into a dough.
  • Turn out the dough onto a clean, well-floured surface and knead it with your hands for around 3 minutes.
  • Place the dough in a bowl, cover with a clean tea-towel, leave in a warm place and allow to rest for at least 20 minutes.
  • Preheat the oven to 450°F
  • Flatten the dough into a 12in pizza tray, using your hands to press it down.
  • Place the ricotta, spinach, salami, Parmesan, olives and basil leaves over one half of the pizza dough and season with salt and freshly ground pepper.
  • Carefully fold the other half of the pizza over the filling, sealing the edges together well.
  • Spread the tomato sauce over the calzone and bake at once for 15 minutes until cooked through.
  • Serve hot from the oven.

Nutrition Facts : Calories 1290.9, Fat 77, SaturatedFat 38.1, Cholesterol 233.3, Sodium 2616.3, Carbohydrate 84.2, Fiber 6.4, Sugar 4.8, Protein 66.1

SAUSAGE CALZONES



Sausage Calzones image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 calzones

Number Of Ingredients 20

1 1/3 pounds raw Italian sweet sausage, casing removed
A drizzle olive oil
2 cups ricotta
A handful flat leaf parsley, chopped
2 cloves garlic, chopped
A handful grated Parmigiano, plus extra, for knots
1/4 teaspoon nutmeg, freshly grated or a couple pinches of ground
A few grinds black pepper
2 tablespoons chopped pimento
2 (10-ounce) tubes prepared pizza dough
2 cups shredded mozzarella
Garlic oil (1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil)
2 cups tomato, marinara or pizza sauce for dipping or Five Minute Spicy Marinara, recipe follows
2 tablespoons (two turns around the pan) extra-virgin olive oil
3 cloves garlic crushed
1/2 teaspoon crushed red pepper flakes
1 (32 ounce) can chunky style crushed tomatoes
Salt and pepper
1 teaspoon Italian dried seasoning
1 handful Italian parsley leaves, chopped

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

SAUSAGE AND PEPPERONI CHEESE STUFFED CALZONE



Sausage and Pepperoni Cheese Stuffed Calzone image

This is a great, tasty big calzone! I used one can of Pillsbury pizza dough (about 13.5 ounces) which is a great way to make this calzone quickly. I made one large calzone which was divided to serve two people.

Provided by Super San Mateo Che

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 cups sausage, ground
1 lb pizza dough, thawed
1 cup part-skim ricotta cheese, drained well
4 cups mozzarella cheese, shredded
1/2 cup parmesan cheese
1 cup pepperoni slice, cooked
2 tablespoons italian seasoning
1 teaspoon crushed red pepper flakes
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons parmesan cheese, grated, to taste
2 cups marinara sauce, to dip, heated
salt and pepper

Steps:

  • Preheat oven and pizza stone (if available) to 450 degrees Fahrenheit.
  • In a large grill plan, cook sausage until browned. Drain.
  • In a medium bowl, combine ricotta, mozzarella, garlic, seasonings, pepperoni and cooked sausage. Season to taste with salt and black pepper.
  • Roll dough out to a 15" circle on a pizza paddle or baking sheet that has been lightly dusted with cornmeal. It doesn't have to be a perfect circle.
  • Spread meat and cheese filling over 1 side of the dough. Leave at least 1-inch of the edge without filling to ensure a tight seal.
  • Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together. Remove any excess dough which isn't needed for the seal.
  • Brush with olive oil and sprinkle some parmesan cheese over top.
  • Cut a few slits in the top to allow steam to release.
  • Transfer calzone from pizza pad to pizza stone in oven.
  • Bake 10-15 minutes, until puffed up golden brown.
  • Let stand 5 minutes before serving.
  • Heat the marinara sauce in the microwave for dipping.

Nutrition Facts : Calories 1207.8, Fat 93.5, SaturatedFat 38.8, Cholesterol 231.5, Sodium 3236.9, Carbohydrate 26.4, Fiber 3.4, Sugar 12.9, Protein 62.9

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