Calzone Stuffed With Chicory And Olives Recipes

THREE-CHEESE CALZONES

Steps:

• Prepare a grill for diffused indirect heat by building the hot coals evenly around the perimeter of the grill. Remove the center ring from the grill grate and insert a medium cast-iron skillet. Invert another larger cast-iron skillet over the top. This acts as a pizza oven for your outdoor grill. (If using a gas grill, heat to medium-high heat.)
• For the calzone dough: Add the flour, honey, salt and yeast to a food processor and pulse a few times to combine. Then add 1 3/4 cups room temperature water and the olive oil and pulse again until the dough comes together into a rough ball and rides around the bowl. Transfer the dough to a lightly floured surface and knead a few times until a smooth elastic ball forms. Divide the dough into 3 equal pieces and place each in a quart-sized deli container or gallon-sized resealable plastic bag with a drizzle of olive oil. Allow to sit at room temperature for 1 hour, then refrigerate overnight and up to 5 days. This makes enough for 3 calzones. Save the extra dough in the freezer for another time. It will last up to 2 months.
• When ready to use, remove the dough from the refrigerator and take it out of its storage vessel while still cold. Allow the dough to rest at room temperature for 1 hour before grilling.
• For the cheese mixture: In the meantime, combine the ricotta, mozzarella, pecorino and herbs in a large bowl. Season with salt and pepper.
• To make the calzones: On a lightly floured surface, roll out 2 balls of dough into 6-inch rounds. Spoon half of the cheese mixture onto each round, spreading it evenly but leaving a 1-inch border, then fold each round over in half. Crimp the edges with a fork or your fingers to seal it and place them onto the inverted cast-iron. Cover the grill and bake for 15 minutes. Use a pastry brush to brush the tops of the calzones with extra-virgin olive oil, cover the grill and bake until golden brown and the dough is cooked through, another 5 minutes.
• Remove from the grill and let sit for a few minutes before digging in!
• (Alternatively, you can place the calzones on a parchment-lined baking sheet and bake in a 375 degrees F oven until golden brown and the dough is cooked through, 20 to 25 minutes. Remove from the oven and let sit for a few minutes before eating.)

CLASSIC MEAT LOVER'S CALZONES RECIPE BY TASTY

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!

REAL ITALIAN CALZONES

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.

CALZONE STUFFED WITH CHICORY AND OLIVES

Steps:

• Combine the garlic, 1 tablespoon olive oil, anchovies, capers, vinegar and olives in a large saucepan. Cook over low heat until soft. Add the escarole, toss well, cover and braise, about 40 minutes.
• Pour the warm water into a large mixing bowl. Add the yeast and gently stir the water with a fork until the yeast dissolves.
• Combine 1 3/4 cups flour with the salt. Slowly add the flour mixture to the dissolved yeast. Add the yogurt and continue to mix the ingredients until the dough becomes soft and sticky. Sprinkle a small handful of flour onto a flat surface. Knead the dough until smooth, about 5 minutes, adding flour as needed to prevent sticking.
• Brush the inside of a large bowl with the remaining olive oil. Place the dough in the bowl and cover tightly with plastic wrap. Put the bowl in a warm place and let dough rise until double in volume, about 45 minutes to 1 hour. Punch the dough to release the air, re-form it into a ball, cover the bowl with the plastic wrap and let it rise for another hour.
• Divide the dough evenly into 12 balls. Preheat the oven to 425 degrees. Sprinkle a handful of flour onto a flat surface. Using a rolling pin, roll each ball into a thin disk, about 1/8 inch thick and 4 inches in diameter, adding more flour when necessary to prevent sticking.
• Lightly dust 2 baking sheets with cornmeal. Place 1 1/2 to 2 tablespoons of filling on the lower half of each circle, leaving a 1/2-inch border all around. Fold the top half of the circle over the mixture. Then fold the border over and crimp the edges with your fingers. Put the calzone on the baking sheets. Bake until golden, about 20 minutes.

MINI CHEESE AND OLIVE CALZONES

Steps:

• Preheat oven to 375 degrees F.
• In a medium bowl, combine cheeses, olives, and Italian seasoning. On a floured surface, unroll crescent dough in 1 piece. Roll out to a 16 by 8-inch rectangle. Using a pizza cutter, slice into 8 (4 by 4-inch) squares. Place 2 tablespoons of filling on half of each square. Lightly moisten the edges with water, fold dough over, and seal, pressing with fork tines. Using the points of the fork, pierce vents into top of each calzone. Place on a greased baking sheet and bake for 20 minutes or until golden. Serve hot.

STUFFED CALZONES

Steps:

• Heat oven to 425°F.
• Lightly grease 2 jellyroll pans.
• Place dough onto lightly floured surface.
• Divide into 4 equal pieces; shape each into ball into a 7-inch circle.
• Divide and spread pizza sauce evenly over each circle.
• Evenly disburse the cheese and ham between the circles leaving a 1/2" around the edge.
• Fold circles in half and press edges with tines of a fork.
• Arrange 2 calzones on each prepared pan; prick top with fork.
• Bake 18-20 minutes switching pans halfway through, until lightly browned.

CALZONE PIZZA STUFFED WITH RICOTTA AND SALAMI

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.