Calzones Recipes

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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

QUICK CALZONES



Quick Calzones image

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

1 loaf (1 pound) frozen bread dough, thawed
1 cup Three-Meat Sauce
1/4 cup shredded part-skim mozzarella cheese
1 to 2 tablespoons 2% milk
1/2 teaspoon Italian seasoning
1 tablespoon grated Parmesan cheese

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.

EASY CALZONES



Easy Calzones image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h40m

Yield 8 servings

Number Of Ingredients 24

16 whole frozen, un-risen dinner rolls (I use Rhodes, can also use frozen bread loaves)
1 tablespoon butter
1 whole medium onion, diced
1 pound breakfast or Italian sausage
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
15 ounces whole milk ricotta
1 1/2 cups grated mozzarella
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
Black pepper
2 whole eggs plus 1 whole egg, beaten
All-purpose flour, for dusting
Marinara Sauce, warmed, for serving, recipe follows
Olive oil
3 to 4 whole cloves garlic, minced
1 whole small to medium onion, chopped
1/2 cup white wine (or chicken broth)
Three 15-ounce cans crushed tomatoes
Salt and ground pepper
Pinch sugar
Fresh parsley leaves
Fresh basil leaves

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.

CALZONE



Calzone image

Calzone is a folded Italian pizza which, by the sheer nature of its shape, is far more portable than a normal pizza and looks a bit like a Cornish pasty or turnover. Although the flavorings can be the same as for pizza, Italians often fill their calzone with leftover vegetables from the night before, or with various things that need using up, mixed with lovely tomatoes and some melting mozzarella. Great served hot or cold.

Provided by Jamie Oliver

Categories     main-dish

Time 45m

Yield 4 calzones

Number Of Ingredients 17

1 Pizza Dough recipe, recipe follows
Flour, for dusting
Olive oil
1 pound mixed mushrooms (such as chanterelles, shiitake, enoki and cremini), cleaned and torn up
4 cloves garlic, peeled and finely sliced
4 sprigs fresh thyme, leaves picked
1/4 cup butter
Sea salt and freshly ground black pepper
1 cup tomato sauce
11 ounces spinach leaves, washed and spun dry
Two 4-ounce balls good-quality mozzarella, torn into pieces
7 cups strong white bread flour or Tipo "00" flour or 5 cups strong white bread flour or Tipo "00" flour, plus 2 cups finely ground semolina flour
1 level tablespoon fine sea salt
Two 1/4-ounce packets active dried yeast
1 tablespoon raw sugar
4 tablespoons extra-virgin olive oil
2 1/2 cups lukewarm water

Steps:

  • First, make your Pizza Dough. Preheat the oven to 450 to 500 degrees F, then tear the punched-down dough into 4 pieces and roll each out on a floured surface. You want to get them roughly circular, about the thickness of a silver dollar, and 12 inches across. You can now either keep these in the refrigerator, stacked and separated with olive-oil-rubbed and flour-dusted aluminum foil, until you're ready to cook them, or you can put your topping on and cook them straightaway.
  • Pour a large glug of olive oil into a hot frying pan. Add the mushrooms and toss briefly in the hot oil before adding the sliced garlic and the thyme. Fry until the mushrooms are cooked and smell fantastic. Drop in the butter and toss the mushrooms in it to make them tasty and shiny. Season with a little salt and pepper.
  • Add the tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach (in batches if you need to) and stir again. Simmer away the liquid until you're left with a thick, tasty mixture that's not too moist (otherwise it will burst through the dough when you're cooking the calzone).
  • Divide the mushroom and spinach mixture evenly between the 4 pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To make your calzone, carefully lift the far edge of the Pizza Dough and pull it over the top toward you - you basically need to fold it in half (imagine it looking like a big Cornish pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking sheet, (use 2 if needed), pizza stone or granite slab.
  • Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.
  • Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
  • Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
  • Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.
  • Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.

CALZONES



Calzones image

Impress everyone with these delicious Calzones. The filling is what I enjoy, but just like a pizza it can be adapted to any taste.

Provided by Kathleen Talbot

Categories     European

Time 1h15m

Yield 2 large calzones, 4 serving(s)

Number Of Ingredients 16

1 package yeast
1 tablespoon sugar
2 tablespoons oil
1 teaspoon salt
2 3/4 cups flour
1 can mushroom, drained
1/4 green pepper
2 slices onions
1 jar Ragu pizza sauce (any flavor you like)
1 teaspoon italian seasoning
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon garlic salt
Italian sausage
pepperoni
1/2 cup mozzarella cheese

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.

Nutrition Facts : Calories 445.4, Fat 11, SaturatedFat 2.9, Cholesterol 11.1, Sodium 674.1, Carbohydrate 72.1, Fiber 3.4, Sugar 4.6, Protein 13.8

QUICK AND EASY CALZONES RECIPE



Quick and Easy Calzones Recipe image

Our quick and easy calzones recipe is a kid-friendly dinner that you can make in no time at all.

Provided by Steph Loaiza

Categories     Main Course

Time 20m

Number Of Ingredients 7

13.8 ounces refrigerated pizza dough
½ cup marinara sauce
1 cup shredded Mozzarella cheese
24 slices of pepperoni
1 Tablespoon butter (melted)
1 Tablespoon Italian seasoning
1½ Tablespoons grated parmesan cheese

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.

Nutrition Facts : Calories 285 kcal, Carbohydrate 33 g, Protein 12 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 29 mg, Sodium 872 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving

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

THE BEST CALZONES



The Best Calzones image

These will be the best calzones you will ever make. They are easy and very tasty. The dough is made in the bread machine. You can put any meat and cheese combination you want. The Sauce is good for the calzones meatballs and spaghetti. We make 2-3 batches at a time and freeze them for lunches. The sauce and the calzone both freeze well.

Provided by JJarmer

Categories     Savory Pies

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup water
2 tablespoons olive oil
1 teaspoon salt
3 cups flour
1 1/4 teaspoons active dry yeast
cornmeal, for sprinkling
1 cup ricotta cheese
1 egg
1/4 cup parmesan cheese
1 cup cubed mozzarella cheese
1 1/2 tablespoons parsley
1/8 teaspoon salt
20 -28 slices pepperoni
4 garlic cloves
2 (28 ounce) cans crushed tomatoes
3 tablespoons olive oil

Steps:

  • Dough:.
  • Place ingredients in bread machine in order given.
  • Set the machine to dough cycle (2 lb setting if you have that feature).
  • Start the machine.
  • Calzone Filling:.
  • Heat oven to 425°.
  • Mix all filling ingredients except pepperoni in a bowl.
  • When the dough is ready, punch it down.
  • Divide into 4 equal balls.
  • On a floured surface, roll each ball into a 6 to 6 1/2 inch circle.
  • Place 1/4 filling (about a half a cup) on each dough circle keeping a one inch border.
  • Place 5 to 7 slices pepperoni in each.
  • Dampen the dough edges with water.
  • Fold the dough into semi-circles and seal the edges by pinching together.
  • Place completed calzones on baking sheet sprinkled with corn meal.
  • Bake 12 to 15 minutes until golden.
  • Simple Tomato Sauce:.
  • Sauté the garlic over medium heat in olive oil for a minute. Add the tomatoes and salt and pepper.
  • Reduce heat and simmer 45 minutes.

Nutrition Facts : Calories 882.4, Fat 39.7, SaturatedFat 14.4, Cholesterol 123.3, Sodium 2023.1, Carbohydrate 101.1, Fiber 8.5, Sugar 15.6, Protein 32.6

CALZONE



Calzone image

Buy pizza dough to make this hearty dinner for two with Parma ham and melty mozzarella. You can make it in less time than your local takeaway delivers

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 8

½ tbsp olive oil
1 garlic clove , crushed
200ml passata
½ small bunch basil , leaves picked
2 slices Parma ham , torn into bite-sized pieces
30g sundried tomatoes , chopped
50g mozzarella , torn into chunks
2 x 220g packs pizza dough

Steps:

  • Heat oven to 220C/200C fan/gas 7. Heat the oil in a saucepan, add the garlic, fry for 1 min until golden, then add the passata and half the basil leaves. Bring to the boil and cook until it is reduced to a thick sauce, so around 3 mins. Stir in the Parma ham and sundried tomatoes, season, then set aside to cool a little.
  • Roll out the pizza dough to two 12-15cm circles, then split the mixture between them, piling it onto one side. Top with the mozzarella and remaining basil.
  • Close the calzone, pulling the side without the filling over, then crimp around the edge, so it looks like a giant Cornish pasty. Transfer to a floured baking sheet and bake for 15 mins until golden and puffed up.

Nutrition Facts : Calories 967 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 146 grams carbohydrates, Sugar 24 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 6 milligram of sodium

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From bbcgoodfood.com


EASY CALZONE RECIPE - NATASHASKITCHEN.COM
2020-09-15 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).
From natashaskitchen.com


CALZONE RECIPE - DINNER AT THE ZOO
2019-05-06 Fold the dough over and pinch to seal the edges. Use a sharp knife to cut 2-3 slits into the top of each calzone. Brush each calzone with the beaten egg. Place the calzones on the sheet pan. Bake for 15-17 minutes or until golden brown. Top with parsley, then serve immediately with remaining pizza sauce for dipping.
From dinneratthezoo.com


INCREDIBLE HOMEMADE CALZONE | THE RECIPE CRITIC
2020-02-24 In a medium skillet, cook the sausage over medium-high heat until brown, using a wooden spoon to break it into crumbles. Add the peppers and onions and continue to cook until tender. Season with salt and pepper and then remove from pan and onto a paper towel lined plate to drain. Section off ¼ of the pizza dough.
From therecipecritic.com


EASY CALZONES - THE PIONEER WOMAN
2012-06-25 Directions. Place 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 oven to 400 degrees. Melt butter in a large skillet over medium-high heat. Add onion and allow to cook for a couple of minutes. Add sausage and cook until brown, crumbling the sausage as you stir.
From thepioneerwoman.com


HOW TO MAKE CALZONES - BETTYCROCKER.COM
1. Heat oven to 375°F. Grease 2 cookie sheets with cooking spray. Divide dough into 6 equal parts. On lightly floured surface, roll each part into 7-inch round with floured rolling pin. On half of each dough round, place mozzarella cheese, salami, ricotta, basil and tomatoes to within 1 inch of edge. Sprinkle with pepper.
From bettycrocker.com


THE RIGHT WAY TO MAKE AND FOLD A CALZONE
2020-03-25 Fold and Seal the Calzone. Leah Maroney. For each calzone, lift the side of the dough without filling and gently pull it across to the other side, creating a half-moon shape over the filling. With wet hands, press the edges shut, or use a fork to crimp. Place calzones onto a cornmeal-sprinkled baking sheet.
From thespruceeats.com


EASY RECIPES & EASY COOKING IDEAS - PILLSBURY.COM
Easy Recipes & Easy Cooking Ideas - Pillsbury.com
From pillsbury.com


HOMEMADE ITALIAN CALZONE RECIPE | HARDCORE ITALIANS
2018-01-05 A calzone is an Italian oven baked sandwich that resembles a folded pizza. The recipe originated in Naples, Italy. However there are different variations depending on the Italian region. For example, calzones in Sicily contain onions whereas calzones in Apulia contain tomatoes and mozzarella. In Italy, calzones are the most commonly delivered type of pizza. …
From hardcoreitalians.blog


BROCCOLI RABE AND NEAPOLITAN CALZONES | RACHAEL RAY
2022-04-27 Combine yeast, hot water, salt and sugar to dissolve and let stand 10 minutes. Add to well and combine and knead until soft dough forms. Cut into 6 pieces and let rise until double in size. Preheat oven to 550°F. For the broccoli rabe calzones, cook trimmed rabe in boiling salted water 3 minutes, then shock in cold water, drain and dry.
From rachaelrayshow.com


THIS IS THE BEST WAY TO MAKE A CALZONE | REAL SIMPLE
2020-02-24 At first glance, calzones seem similar to their more famous relative, pizza. After all, a calzone uses pizza dough and begins as a flat, pliable circle, only diverging when toppings are added to just half. The untopped dough half is then folded over the half sporting cheese, vegetables, and often meat, creating a dough half-moon, crimped along ...
From realsimple.com


EASY CHICKEN CALZONE RECIPE - POWERED BY MOM
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. We didn’t line our baking sheet as it’s a super non-stick one. In a medium-sized bowl, combine the ricotta, shredded parmesan cheese, basil, rosemary and 2 tsps of the Italian seasoning. Lightly season with salt and pepper.
From powered-by-mom.com


CALZONE | KING ARTHUR BAKING
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. To serve, allow the calzone to cool and "set" for 10 or 15 minutes. Then cut it in slices. For traveling, allow it to cool completely, slice, and wrap in an airtight bag. Store in the refrigerator for up ...
From kingarthurbaking.com


EASY CALZONES: TWO WAYS - SEASONS AND SUPPERS
2017-06-02 Preheat oven to 425 F. Divide pizza dough in to 4 equal pieces (about 5 oz. each). On a well-floured surface, roll each piece in to a 7-inch circle. Working on the bottom half of the circle only, spoon a dollop of pizza sauce in to the centre, avoiding the bottom outside edges of …
From seasonsandsuppers.ca


TRADITIONAL EASTER PIE: MOM’S CLASSIC CALZONE — MARY DISOMMA
2021-04-05 The preparation of this Italian Easter pie, also referred to as calzone, is a traditional part of the holiday in my family. I grew up making this recipe with Tuma cheese. Known as “the lost cheese of Sicily,” this unique creamy cheese is made with cow’s milk from an age-old recipe. I also love to use Scamorza cheese in this recipe ...
From marydisomma.com


CALZONE RECIPES | ALLRECIPES
30. See how to make homemade calzones stuffed with prosciutto, smoked ham, ricotta, and mozzarella. Serve with marinara sauce for dipping. Mushroom Cheeseburger Calzones. Mushroom Cheeseburger Calzones. Rating: Unrated. 15. Ham and Cheese Stromboli. Ham and Cheese Stromboli.
From allrecipes.com


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