PERFECT EVERY TIME PIZZA OR CALZONE DOUGH
Ready in a snap and my kids love it! This can be used for pizza dough too. My dear chef friend Darrin Gleason shared this recipe with me over ten years ago while attending college. It has been a go-to recipe for my family for all these years and I thought I should share it with my cooking community.
Provided by Angela
Categories Bread Pizza Dough and Crust Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Mix 1/2 cup lukewarm water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine 1/2 cup water, olive oil, honey, and salt in a separate bowl; add 1 cup flour and mix well. Mix yeast mixture into flour mixture. Add remaining flour, 1 cup at a time, until dough is well combined.
- Knead dough on a floured work surface until dough is soft, smooth, and elastic, about 8 minutes. Roll dough into 4 calzone shapes.
Nutrition Facts : Calories 438 calories, Carbohydrate 80.9 g, Fat 7.7 g, Fiber 2.9 g, Protein 10.4 g, SaturatedFat 1.1 g, Sodium 295.8 mg, Sugar 8.9 g
QUICK CALZONES
Leftover meat sauce makes a hearty calzone that tastes like it's made from scratch. Top the calzones with a sprinkling of Parmesan. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle. Spread 1/4 cup sauce over half of each circle to within 1/2 in. of edge; top with 1 tablespoon mozzarella cheese. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet., Brush milk over tops; sprinkle with Italian seasoning and Parmesan cheese. Bake until golden brown, 20-25 minutes.
Nutrition Facts : Calories 430 calories, Fat 12g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1037mg sodium, Carbohydrate 63g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.
SUPER CALZONES
A friend gave me this simple recipe to me at my wedding shower. My husband loves these little handheld pizzas. -Laronda Warrick, Parker, Kansas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink, 5-7 minutes; crumble meat. Drain and set aside. , In a small saucepan, bring tomato sauce and Italian seasoning to a boil. Reduce heat; cover and simmer for 5 minutes. Stir 1/2 cup into the meat mixture; keep remaining sauce warm. , Unroll pizza crust onto a floured surface. Roll into a 12-in. square; cut into quarters. Spread cream cheese over each to within 1/2 in. of edges. Top with meat mixture. Sprinkle with mozzarella cheese, mushrooms and olives. , Fold dough over filling, forming a triangle; press edges with a fork to seal. Place on a greased baking sheet. , Bake at 400° for 20-25 minutes or until golden brown. Serve with the remaining sauce.
Nutrition Facts : Calories 541 calories, Fat 24g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 1552mg sodium, Carbohydrate 58g carbohydrate (10g sugars, Fiber 4g fiber), Protein 28g protein.
CALZONE WITH GREENS
This hearty and warming folded pizza is a great way to use up veg box kale
Provided by Lulu Grimes
Categories Dinner, Main course
Time 2h35m
Number Of Ingredients 9
Steps:
- Put the flour, yeast, 1 tbsp oil, 300ml lukewarm water and a big pinch of salt in a bowl and mix to a soft, wettish dough. Knead in a mixer or by hand, lifting the dough as you work it to keep it light, until the dough is smooth - about 10 mins. Try not to add any more flour; it will get less wet as you work it, but should still be very soft when you finish kneading. Put in a bowl, cover and leave to rise for 2 hrs.
- Heat oven to 200C/180C fan/gas 6. Put a pizza stone or heavy baking sheet in the oven. Cut any central tough veins out of the greens, then finely shred the leaves.
- Divide the dough into 2 pieces. Roll one piece out into the largest rectangle that you can, then layer half the chorizo onto one half of it leaving a border around the edge. Sizzle the garlic in a little oil in a pan, then add the greens and toss. Tip half onto the chorizo, then add half the mozzarella and grate over lots of Parmesan. Fold the dough over, fold in and pinch the sides together, and slide onto a baking sheet dusted with semolina. Repeat with the remaining dough and filling, then bake for 15-20 mins or until puffed up and browned.
Nutrition Facts : Calories 703 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 101 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 1.22 milligram of sodium
20 HOMEMADE CALZONES
Skip ordering pizza and make these tasty homemade calzone recipes! From buffalo chicken to lasagna to ricotta and spinach, calzones are where it's at.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a calzone in 30 minutes or less!
Nutrition Facts :
TURNIP GREEN AND SHIITAKE MUSHROOM CALZONE WITH SMOKED CHEDDAR
Make and share this Turnip Green and Shiitake Mushroom Calzone With Smoked Cheddar recipe from Food.com.
Provided by dicentra
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 450°.
- Combine boiling water and 1/3 cup cornmeal; let stand 20 minutes, stirring occasionally. Dissolve yeast in warm water; let stand 5 minutes.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine cornmeal mixture, flour, 1/2 teaspoon salt, and thyme in a food processor; pulse 4 times or until blended.
- With processor on, slowly add yeast mixture, honey, and oil through food chute; process until dough forms a ball. Process 1 additional minute.
- Turn dough out onto a floured surface; knead lightly 4 or 5 times (dough will feel tacky).
- Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.).
- While dough is rising, remove stems from greens. Wash and coarsely chop. Bring 4 cups water to a boil in a Dutch oven.
- Add greens, and cook 1 minute, stirring constantly. Remove greens from water with a slotted spoon.
- Plunge into ice water, and drain. Squeeze out any remaining liquid.
- Heat pan coated with cooking spray over medium-high heat. Add mushrooms and garlic; sauté 5 minutes or until just tender.
- Add greens, 1/2 teaspoon salt, vinegar, black pepper, and red pepper; cook 1 minute.
- Preheat oven to 450°.
- Punch dough down. Cover and let rest 5 minutes. Divide dough into 4 equal portions.
- Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into a ball.
- Roll out into a 7-inch circle. Place on a baking sheet lightly dusted with 2 teaspoons cornmeal.
- Place 1/2 cup greens mixture on half of each circle leaving a 1-inch border; sprinkle each circle with 1/4 cup cheese. Fold dough over filling until edges almost meet.
- Bring bottom edge over top edge, and crimp the edges with fingers to form a rim. Place calzones on a baking sheet coated with cooking spray.
- Combine 1 1/2 teaspoons water and egg white, stirring with a whisk. Brush the calzone tops with egg mixture.
- Bake the calzones at 450º for 12 minutes or until golden brown.
Nutrition Facts : Calories 515.8, Fat 12.7, SaturatedFat 6.5, Cholesterol 29.7, Sodium 822.2, Carbohydrate 84.5, Fiber 8.2, Sugar 9.9, Protein 19.3
SOURDOUGH CALZONES
These sourdough calzones are vegetable-packed pockets of flavor for dipping into tangy marinara sauce. The cheese, egg, and small amount of meat make the calzones extra filling and delicious, but these ingredients can easily be skipped for wonderful vegetarian or vegan options.
Provided by Melissa Johnson
Categories Recipes
Time 1h40m
Yield 6 servings
Number Of Ingredients 30
Steps:
- Filling
- Prepare this at least an hour before the end of the dough's bulk fermentation, so it has time to cool down. You can also prepare the filling a few days ahead and keep it in the refrigerator.
- In a large frying pan, saute the minced garlic, salt, and spices in the olive oil, then add the spinach and broccoli (chop the broccoli into small pieces if the florets are large). If you're not planning to use a salty cheese and meat (pecorino romano/parmesan and proscuitto), then use more salt in the veggie saute.
- Let cool, then add the cheeses, egg, and chopped prosciutto.
- Mix well, cover, and set aside or refrigerate.
- Marinara
- In a saucepan, saute the garlic, oregano, red pepper flakes, and salt in olive oil until soft.
- Open the can of whole tomatoes and pour of some of the liquid into the saucepan. Gently place an immersion blender into the can and puree the tomatoes. You can also use a blender or break the tomatoes apart with your hands.
- Add the can of pureed tomatoes to the saucepan and let simmer for at least 30 minutes.
- Dough
- In a medium bowl, mix all the dough ingredients together until incorporated. Turn out onto a floured counter and knead just long enough to develop a smooth ball, adding enough flour so that hand-kneading is possible.
- Lightly oil your bowl, return the dough to the bowl, and cover.
- Let ferment 6-10 hours at room temperature, or longer if you put the dough in the refrigerator. The dough should be more than doubled by the end of the bulk fermentation.
- Calzone Assembly (see photo gallery after the recipe)
- Remove the dough from the bowl and place it on a lightly floured countertop. Divide it into 6 pieces weighing approximately 185g each (or 5 pieces of 220g).
- Pre-shape the dough into balls and cover them with a damp tea towel.
- Let the dough rest for 10-20 minutes while you line a large baking sheet with parchment paper and preheat your oven to 450F.
- Roll a dough ball into a 1/4-inch thick circle.
- Cover half of the circle with filling, leaving an uncovered border for sealing the calzone.
- Fold the dough over the filling to create a half circle and crimp the edges of the calzone shut. Here's a video that shows this same technique on empanadas.
- Transfer the calzone to the parchment lined baking sheet using your bench knife and hands.
- Repeat with the rest of the dough balls and filling.
- Wash the tops of the calzones with a beaten egg, make cuts in the top of the calzones, and sprinkle sesame seeds or grated cheese on top if desired.
- Baking
- Place your baking sheet in the oven and bake for 18-20 minutes until the calzones are lightly browned and liquid is bubbling through the vents in the dough.
- Remove from the oven and let cool on a rack about 10 minutes before serving.
- Storage and Reheating
- When cool, wrap and refrigerate. You can reheat the calzones in the oven at 350F for 10-15 minutes.
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