Calzones Provencal Recipes

EASY CALZONES

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.

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.

QUICK PEPPERONI CALZONES

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.

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!

PIZZA CALZONE

Steps:

• Heat the oven to 500 degrees. Line a rimmed baking sheet with foil and lightly oil.
• In a bowl, stir together ricotta, Parmesan, basil and pepper.
• Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread ricotta mixture on half the dough, leaving a half-inch border all around. Brush the edges of the dough with water and fold dough in half, over filling; pinch the edges of the dough together to seal.
• Transfer calzone to baking sheet. Brush the top with olive oil. Spoon tomato sauce over the calzone and sprinkle with mozzarella. Bake until crust is firm and cheese is golden, about 15 to 20 minutes. Let cool 5 minutes before serving.

CALZONES

Steps:

• Dough: Dissolve yeast in 1 Cup of warm water.
• Mix sugar, oil, salt, and flour and then add to yeast and water.
• Mix together until smooth.
• Knead and cover for 30 min.
• In a separate bowl, mix mushrooms, green pepper, onion, Ragu, Italian seasoning, oregano, basil, garlic salt, sausage, and pepperoni.
• Roll out dough in an approximate 10" circle.
• Place 1-2 cups of sauce mix in center of dough.
• Add cheese to sauce in the calzones.
• Fold over and crimp shut.
• Place on greased cookie sheet.
• After 15 minutes cooking brush with melted butter.
• Cook for a total of 25 minutes at 375 degrees or until golden brown Cover with remaining sauce and cheese.

EASY CALZONE RECIPE

Steps:

• Preheat the oven to 475 °F. Line the baking sheet with parchment paper or spray it with oil.
• Divide the dough into 8 equally sized pieces. Roll each piece into a 1/4" thick circle.
• Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, salami and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges.
• Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone. Brush the tops with oil and sprinkle with parmesan cheese. Bake for 15 minutes or until golden brown.

QUICK AND EASY CALZONES RECIPE

Steps:

• Preheat the oven to 400 degrees F.
• Spray baking sheet with nonstick cooking spray.
• Roll out the pizza crust, and cut it into 6 equal-sized squares.
• In the middle of each square, place a portion of the marinara sauce, shredded cheese, and 4 pepperoni slices.
• Fold the dough over into a triangle, and use a fork to press along the edges of the triangle to seal it closed.
• Place Calzones onto the prepared baking sheet.
• Brush the top of each Calzone with butter, then sprinkle with Italian seasoning and grated Parmesan cheese.
• Place in the oven and bake for 10-12 minutes, or until tops are golden brown.
• Serve warm with extra pizza sauce for dipping.

MINI CALZONES

Steps:

• Position a rack in the middle of the oven and preheat to 450 degrees F. Sprinkle a baking sheet with the semolina and set aside.
• Lightly flour a work surface and roll the dough into a round that is about 12 inches wide and 1/2 inch thick. Cut out 8 rounds with a 3 1/2- to 4-inch biscuit cutter or drinking glass. Dust with flour and cover with a clean kitchen towel or plastic wrap.
• Beat the egg with 1 tablespoon water in a small bowl. Set aside.
• Combine the cheese blend, ricotta, 1/4 cup Parmesan, scallions and garlic powder in a medium bowl. Season with salt and pepper to taste.
• Place 3 slices of the pepperoni on one half of each round of dough, leaving a 1/4-inch border around the edges. Top each round with 2 tablespoons of the cheese mixture.
• Brush the egg wash around the edges of one dough round using your finger or a pastry brush. Gently fold the dough over the filling to enclose and crimp the edges with a fork to seal. Repeat with the remaining dough rounds.
• Brush the tops of the calzones with the egg wash and sprinkle with the remaining 1/4 cup Parmesan.
• Place the calzones on the prepared baking sheet and bake on the middle rack until golden, 14 to 16 minutes, rotating the sheet halfway through for even baking.
• While the calzones bake, heat the tomato sauce in a medium saucepan over medium heat until bubbling, 1 to 2 minutes. Transfer to a small bowl. Place the calzones on a platter with the sauce and serve immediately.

SUPER CALZONES

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.

CALZONES PROVENCAL

Steps:

• Preheat oven to 375 degrees.
• Place beans, garlic, lemon juice, salt, fennel seeds, rosemary, pepper and olive oil in a food processor and process until smooth. Transfer to a bowl.
• Grease or spray 1 large or 2 small cookie sheets. Unroll pizza dough on a lightly floured work surface and press each into a 12 inch square.
• Cut each into 4, 6-inch squares.
• Combine spinach, provolone and olives.
• Spread bean mixture over half of each dough square, dividing evenly, and then top with spinach mixture.
• Fold other half of dough over filling, stretching slightly to fit. Press edges with fork to seal well. Cut a slit in top of each and place on cookie sheet.
• Bake until golden brown, 10 to 15 minutes.