Calzonedisernia Recipes

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CALZONE



Calzone image

My London "father," Gennaro Contaldo, makes these to use up all his leftover antipasti. They're great -- a complete snack.

Provided by Jamie Oliver

Categories     main-dish

Time 1h25m

Yield 8 calzones

Number Of Ingredients 21

Just over 2 pounds (1 kilogram) strong bread flour
Just over 1 pint (625 milliliters) tepid water
1 ounce (30 grams) fresh yeast or 3 (1/4 ounce/7 gram) sachets dried yeast
2 tablespoons sugar
Sea salt
Extra flour, for dusting
2 courgettes (zucchini), sliced and char-grilled
2 artichoke hearts, char-grilled and sliced
A handful black olives
A handful sun-dried tomatoes
A couple slices Parma ham
A bunch basil, leaves ripped
A drizzle olive oil
A drizzle herb vinegar
1 ball mozzarella, ripped
A handful Parmesan shavings
A couple fresh plum tomatoes
2 ounces Montgomery cheddar
A good drizzle extra-virgin olive oil
Freshly ground black pepper
Maldon sea salt

Steps:

  • For the bread:
  • Stage 1: Making a Well Pile the flour on to a clean surface and make a large well in the center. Pour half the water into the well, then add your yeast, sugar and salt and stir with a fork.
  • Stage 2: Getting It Together Slowly, but confidently, bring in the flour from the inside of the well. (You do not want to break the walls of the well, or the water will go everywhere). Continue to bring the flour into the center until you get a stodgy, porridge-y consistency, then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust).
  • Stage 3: Kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap, and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
  • Stage 4: First Proof Flour the top of your dough. Put it in a bowl, cover with plastic wrap, and allow it to proof in a warm, moist, draught-free place until doubled in size, about half an hour. This proof will improve the flavor and texture of your dough, and it's always exciting to know that the old yeast has kicked into action.
  • Preheat the oven to 350 degrees F (180 degrees C/gas 4).
  • Chop and mix all the ingredients for the filling and season well.
  • Divide the dough into 8 pieces. Roll into balls, using flour for dusting. Then roll into little frisbee shapes just over 1/4-inch (0.5 centimeter) thick. Place a good spoonful of your filling into the middle of each, brush the edges with a little water, then fold the rounds in half, pushing their edges to seal. Some people prefer to use a fork to do this but I just pinch them with my fingers. Dust with flour, do the same with all the others and move to a flour-dusted baking tray. Allow to sit for 5 minutes, then score the top of the bread to allow your filling to bubble over when cooking. Bake in your preheated oven for 20 minutes, until golden and scrumptious-looking, and allow to cool. Always good for picnics or as portable food.

HOMEMADE CALZONES WITH FILLINGS BAR



Homemade Calzones with Fillings Bar image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon olive oil, plus more for the bowl
1 1/2 teaspoons instant dry yeast
1 teaspoon kosher salt
1/2 teaspoon sugar
2 1/4 to 2 1/2 cups bread flour, plus more for dusting
3/4 cup plus 2 tablespoons warm water
8 ounces shredded mozzarella
1 cup whole-milk ricotta
3 tablespoons grated Parmesan
1/2 cup Homemade Pizza Sauce, recipe follows, plus more for serving, optional
1/2 to 1 cup each of your favorite calzone/pizza toppings, such as pepperoni, cooked crumbled sausage, olives, sauteed onions, pickled jalapenos, chopped basil, roasted red peppers, etc.
Olive oil, for brushing
2 tablespoons olive oil
1/2 teaspoon dried oregano
3 cloves garlic, minced
1 pinch crushed red pepper flakes
One 32-ounce can crushed tomatoes
1 sprig fresh basil
Kosher salt

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.

CLASSIC MEAT LOVER'S CALZONES RECIPE BY TASTY



Classic Meat Lover's Calzones Recipe by Tasty image

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

¾ cup warm water
1 ½ teaspoons instant yeast, (1/2 packet)
2 cups all-purpose flour, plus more for dusting
1 ½ teaspoons kosher salt
1 tablespoon olive oil
3 links Italian sausage, casings removed and sausage crumbled
½ yellow onion, diced
½ teaspoon kosher salt, plus a pinch
½ teaspoon black pepper
½ cup marinara sauce, plus more for dipping
8 slices deli ham
20 slices pepperoni
1 cup shredded mozzarella cheese
1 large egg

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

REAL ITALIAN CALZONES



Real Italian Calzones image

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

1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 ½ cups all-purpose flour, divided
1 teaspoon olive oil
½ cup ricotta cheese
1 ½ cups shredded Cheddar cheese
½ cup diced pepperoni
½ cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 egg, beaten

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

TRADITIONAL CALZONE



Traditional Calzone image

Serving this calzone at Easter has been a custom in my Italian family for over four generations. The filling is a delectable blend of Italian sausage and three types of cheese.-Joanne DiGirolamo, Des Plaines, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 15-20 servings.

Number Of Ingredients 23

5-1/2 to 6 cups all-purpose flour
4-1/2 teaspoons sugar
1 tablespoon dried parsley flakes
1 package (1/4 ounce) quick-rise yeast
1-1/2 teaspoons salt
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1-1/4 cups water
10 tablespoons butter
2 large eggs
FILLING:
3 pounds bulk Italian sausage
3 cartons (15 ounces each) ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Romano cheese
3 large eggs, lightly beaten
1/4 cup dried parsley flakes
EGG WASH:
1 large egg
2 tablespoons water

Steps:

  • In a large bowl, combine 4 cups flour, sugar, parsley, yeast, salt, basil, rosemary, garlic powder, onion powder and pepper. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 30 minutes., Meanwhile, in a skillet, cook sausage until no longer pink; drain. Stir in the cheeses, eggs and parsley; set aside. Punch dough down. On a lightly floured surface, roll out two-thirds of dough into a 18x15-in. rectangle. Transfer to a greased 13x9-in. baking dish (edges will hang over sides). Press pastry onto bottom and up sides of dish., Spread filling over crust. Roll out remaining pastry to fit top of dish; place over filling. Trim edges; pinch to seal. Cut slits in top. beat egg and water; brush over top. Bake at 350° for 60-65 minutes or until a thermometer inserted into filling reads 160°. Let stand for 10 minutes; cut into squares.

Nutrition Facts :

QUICK PEPPERONI CALZONES



Quick Pepperoni Calzones image

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

1 cup chopped pepperoni
1/2 cup pasta sauce with meat
1/4 cup shredded part-skim mozzarella cheese
1 loaf (1 pound) frozen bread dough, thawed
1 to 2 tablespoons 2% milk
1 tablespoon grated Parmesan cheese
1/2 teaspoon Italian seasoning, optional

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.

SHEET PAN CALZONE RECIPE BY TASTY



Sheet Pan Calzone Recipe by Tasty image

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

nonstick cooking spray
2 lb pizza dough, rolled out, divided
1 cup marinara sauce
2 cups shredded mozzarella cheese
shredded cheddar cheese
shredded parmesan cheese
pepperoni
sausage, cooked
bell pepper, sliced
mushroom, sliced
black olive, sliced
ham, chopped
pineapple, sliced
olive oil, for brushing
1 teaspoon salt

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

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From pipandebby.com


PEPPERONI CALZONE RECIPE - SIMPLY RECIPES
2022-02-09 Fill the calzones: Leave a 1/2-inch boarder around the edge the dough so you can seal it later. Add about a tablespoon of marinara sauce on one half of the dough circle. Top the sauce with about two tablespoons of ricotta and spread it out over half of the dough, remembering to leave the boarder.
From simplyrecipes.com


VEGETABLE AND CALABRESE SALAMI CALZONE - RICARDO
Preheat the oven to 200 °C (400 °F). Sprinkle a little cornmeal on the hot pizza stone and on the pizza peel. Roll out the dough into two 25 cm (10-inch) crusts. In a skillet, sauté the mushrooms, onions, sundried tomatoes and garlic in the oil until the moisture from the mushrooms has evaporated. Add the spinach and sauté until wilted.
From ricardocuisine.com


CALZONE | KING ARTHUR BAKING
Slash the tops of the loaves,then brush with the egg wash and sprinkle with sesame or poppy seeds. Just before you put the calzone in the oven, pour 3 to 4 cups of water into the roasting pan. Bake for 15 minutes at 450°F. Turn the heat down to 400°F and continue baking for a further 15 minutes, or until the crust is golden brown.
From kingarthurbaking.com


WWW.SPECIALRECIPETODAY.COM
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From specialrecipetoday.com


HOMEMADE CALZONES - SHE LOVES BISCOTTI
2016-01-09 How to Make the Best Calzone Recipe: As you can see, making calzones is just a simple 3-step process: Step 1: Combine the ingredients for the dough and let it rest until double in size. Step 2: While the dough is resting, combine and cook the ingredients for the filling. Step 3: Make the calzone by rolling out and stuffing the dough.
From shelovesbiscotti.com


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