TRADITIONAL CALZONE
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
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 :
EASY CHEESY CALZONE
Make and share this Easy Cheesy Calzone recipe from Food.com.
Provided by Charlotte J
Categories Lunch/Snacks
Time 28m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°.
- Line a 12 inch pizza pan with foil and spray with nonstick spray coating.
- Press dough onto foil in pan forming a 12-inch circle.
- In a large mixing bowl stir together cheeses then spoon 1/2 of mixture onto dough.
- Fold dough over filling to form a half-circle. Seal edges, then use the edge of a spoon to make decorative edge, if desired.
- Cut slits for escape of steam.
- Repeat for the other package of dough.
- Bake for 18 to 20 minutes or till filling is heated through and cheese is melted.
- Cover with foil after 10 minutes of baking to prevent over-browning.
- Cool on wire rack for 5 minutes before serving. Heat sauce and serve with calzone for dipping.
Nutrition Facts : Calories 306.1, Fat 22.3, SaturatedFat 13.5, Cholesterol 73.6, Sodium 603.6, Carbohydrate 6.6, Fiber 0.8, Sugar 3.4, Protein 19.7
THREE-CHEESE CALZONES
Provided by Michael Symon : Food Network
Categories main-dish
Time 11h
Yield 4 servings (2 large calzones)
Number Of Ingredients 14
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.)
HOMEMADE CALZONES WITH FILLINGS BAR
Provided by Valerie Bertinelli
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 19
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.
REAL ITALIAN CALZONES
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
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
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
CALZONE
Calzone, a traditional Italian recipe, is a type of pizza that is folded in half and stuffed with various fillings. It may be baked or fried.
Provided by Hands Doing Things
Categories Main Course
Time 1h20m
Number Of Ingredients 17
Steps:
- In the bowl of a stand mixer, dissolve the yeast in ½ cup (100 ml) of lukewarm water (taken from the 3 cups / 700 ml).
- Leave to rest for 15 minutes.
- Add the olive oil and the flour, and mix, gradually adding the water, until you obtain a smooth and elastic dough.
- Finally, add the salt, and knead for 3 minutes.
- Cover the dough, and let it rise at room temperature for 2 hours, when it should double in size.
- Knock back the dough on a floured work surface, and divide it into 8 equal pieces, about 4 oz (125 g) each, and roll out.
- In a bowl, mix the ricotta, salami or ham, and a little pepper. Add the egg yolks and the Pecorino Romano, then the mozzarella and the Scamorza.
- Mix to obtain a somewhat firm, homogeneous cream. Set aside.
- On a floured work surface, thinly roll out a piece of dough into a disc like a pizza.
- Spread 2 tablespoons of passata in the center, and then spread ⅛ of the filling, leaving about ½ inch (1 cm) around the edges.
- Fold the disc into a half-moon shape, then starting from the center and working toward the ends, seal it well by firmly pressing the edges together.
- Fold the edges inward, and press down again.
- Repeat with the rest of the dough, the passata, and the filling.
- Place the calzoni onto 4 baking sheets lined with parchment paper (2 calzoni per sheet).
- Brush the surface of each calzone with passata.
- Place in a warm place for another 20 minutes to rise again.
- Meanwhile, preheat the oven to 440 F (225˚C).
- Drizzle olive oil on each calzone, and place one baking sheet of calzoni toward the bottom of the oven.
- Bake for 15 to 20 minutes.
- The calzoni should swell a little, turn a little brown, and their surface should dry a little.
- To check if the calzone is fully baked, check the underside: the dough must be golden and not white.
- Remove the calzoni from the oven, and bake the rest, two at a time.
- Eat hot or warm.
Nutrition Facts : Calories 862 kcal, Carbohydrate 100 g, Protein 33 g, Fat 36 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 160 mg, Sodium 2100 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
CALZONI (A CHEESE-FILLED YEAST PASTRY)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, weekday, pizza and calzones, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare the pizza dough and divide it into four portions. Shape into balls. Keep covered with a cloth.
- Preheat oven to 400 degrees.
- Combine the goat cheese, mozzarella, ricotta, prosciutto, Parmesan, rosemary, basil, parsley, pepper and one egg in a mixing bowl. Blend well.
- Roll out each ball of dough on a lightly floured surface into a circle about 8 1/2 to 9 inches in diameter.
- Spoon an equal portion of the filling onto one-half of each circle, leaving a margin for sealing. Beat the remaining egg with the water. Rub a small amount of the egg mixture around the margin. Fold over the unfilled half and press around the margin with the fingers or a fork to seal.
- As the calzoni are filled and sealed, arrange them on a baking sheet. Cut a one-inch slit in the top of each to allow steam to escape. Brush the calzoni all over with the egg mixture.
- Place in the oven and bake 30 minutes.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 16 grams, Sodium 1075 milligrams, Sugar 0 grams, TransFat 0 grams
FOUR-CHEESE VEGETABLE CALZONI
Yield Makes 6 calzoni
Number Of Ingredients 18
Steps:
- In a large bowl proof the yeast with the sugar in 1 cup warm water for 5 minutes, or until it is foamy. In a food processor blend the flour and the salt, with the motor running add the yeast mixture and the oil, and blend the mixture until it forms a ball. Knead the dough on a lightly floured surface 8 to 10 times and transfer it to a lightly oiled bowl. Turn the dough to coat it with the oil and let it rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk.
- In a large heavy skillet cook the garlic, the onion, and the red pepper flakes in the oil over moderately low heat, stirring, until the onion is softened. Add the fennel, the bell peppers, and salt and pepper to taste and cook the mixture, covered, stirring occasionally, for 10 minutes, or until the vegetables are tender. Add the tomatoes and cook the mixture, covered, for 5 minutes. Remove the lid, cook the mixture, stirring, until most of the liquid is evaporated, and stir in the parsley. In a bowl stir together the cheeses.
- Punch down the dough, turn it out onto a lightly floured surface and divide it into 6 equal pieces. Roll 1 piece of the dough into a 7- to 8-inch round, spoon about 1/2 cup of the vegetable mixture onto one half of round, and top it with about 2/3 cup of the cheeses. Fold the other half of the dough over the filling, stretching the dough to enclose the filling, pinch the edges of the dough together, and fold the bottom edge the dough up over the top edge. Crimp the edge to seal the calzone, transfer the calzone with a lightly floured spatula to a lightly oiled baking sheet, and make 5 more calzoni in the same manner. Bake the calzoni on the bottom rack of a preheated 450°F. oven for 20 to 25 minutes, or until they are golden, transfer them to a rack, and let them stand for 5 minutes.
CALZONI (FILLED PIZZA)
you can use drained canned italian plum tomatoes. get creative with the filling. use bell pepper, mushrooms, and leftover meats, etc... the calzones can be filled with almost anything.
Provided by khah3765
Categories Yeast Breads
Time 3h40m
Yield 6 calzoni
Number Of Ingredients 17
Steps:
- for the DOUGH: stir the yeast and sugar into 3 T warm water and let stand until foamy, 5 to 10 minutes.
- Whisk in the milk and egg.
- Mix flour and salt and make a mound of it in a large bowl (or if you're daring, on a well floured surface) and make a large well in the center.
- gradually pour the dissolved yeast mixture into the well, working the flour from the inside of the well into the liquid with your fingers.
- Continue until the flour is absorbed, adding 1 T of water if needed.
- Knead until soft, velvety, strong, and elastic 10 to 15 minutes.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, about 2 hrs.
- Knead the dough briefly on a lightly floured surface.
- Cut into 6-8 pieces (about 4 oz, 110 g each).
- Shape each piece into a ball, flatten each ball with your hand, and roll it with a rolling pin to a 1/4-inch thick oval.
- for the TOPPING: Warm the garlic in the oil in a small, heavy skillet over low heat 4 to 5 minutes.
- Place 1 1/2 to 2 oz (1/3 c) of the mozzarella and about 1/3 c chopped tomato in the center of each dough oval.
- Sprinkle with a little parmesan, basil, and salt to taste.
- Mix the egg and water in a small bowl.
- Brush the egg wash on the edge of each oval and let rest 10 minutes covered by a towel.
- fold each oval in half and press the edges together w/your fingertips.
- brush the tops with the garlic infused olive oil place the calzoni on an oiled baking sheet.
- Preheat oven to 450F Bake 20 to 25 minutes.
- brush again with garlic infused oil and serve hot.
Nutrition Facts : Calories 621.1, Fat 26.4, SaturatedFat 10.7, Cholesterol 122.8, Sodium 1012.8, Carbohydrate 69.1, Fiber 3.3, Sugar 5.3, Protein 26
More about "calzoni a cheese filled yeast pastry recipes"
EASY CALZONE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
BEST CALZONES RECIPE - HOW TO MAKE CALZONES - DELISH
From delish.com
30 MINUTE CALZONE - HOME BAKED BLISS
From homebakedbliss.com
CALZONE DOUGH RECIPE - RECIPETIPS.COM
From recipetips.com
CRETAN SWEET CHEESE PASTRIES RECIPE (KALITSOUNIA)
From mygreekdish.com
10 BEST SWEET YEAST PASTRIES RECIPES - YUMMLY
From yummly.com
PUFF PASTRY PIZZA CALZONES SMALL BATCH FOR TWO - ZONA …
From zonacooks.com
CALZONE RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
HOW TO MAKE CALZONES (AND FREEZE THEM FOR LATER)
From thekitchn.com
CHEESE STUFFED CALZONES - THEMAMASGIRLS
From themamasgirls.com
3 DELICIOUS SWEET AND SAVOURY CALZONE RECIPES
From kitchencounterchronicle.com
HOW TO MAKE A CALZONE - 8 EASY RECIPES - GIORDANO'S
From giordanos.com
HOMEMADE CHEESE CALZONE - THE HUNGRY WAITRESS
From thehungrywaitress.com
CALZONI | RECIPE MATTERS
From recipe.matters.id.au
CALZONE RICOTTA CHEESE FILLING RECIPE RECIPES
From stevehacks.com
MOM’S FILLED CALZONES/CALZONI DELLA MAMMA | CIAO ITALIA | RECIPE ...
From pinterest.com
CALZONE | KING ARTHUR BAKING
From kingarthurbaking.com
ITALIAN CALZONE - STUFFED PIZZA PASTIES - LAVENDER AND LOVAGE
From lavenderandlovage.com
CHEESE CALZONE - COOKING WITH ROCCO
From cookingwithrocco.com
CALZONI (A CHEESE-FILLED YEAST PASTRY) - DINING AND COOKING
From diningandcooking.com
MOM’S FILLED CALZONES/CALZONI DELLA MAMMA - CIAO ITALIA
From ciaoitalia.com
ITALIAN PASTRY CALZONE FROM YEAST DOUGH IN THE OVEN …
From za.hunterandcharlies.com
SAUSAGE AND CHEESE CALZONE - THE STAY AT HOME CHEF
From thestayathomechef.com
EASY HOMEMADE CALZONE RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
HOW TO MAKE CALZONE DOUGH - HUNGRY HOWIES
From hungryhowies.com
HOMEMADE THREE CHEESE CALZONES - FOOD FOLKS AND FUN
From foodfolksandfun.net
CALZONE DOUGH RECIPE BREAD MACHINE - LENNY DO
From nicholasgiai-no-easy47.blogspot.com
CALZONES - RED STAR® YEAST
From redstaryeast.com
CHEESY BBQ PORK CALZONES - I WASH YOU DRY
From iwashyoudry.com
INCREDIBLE HOMEMADE CALZONE - THE RECIPE CRITIC
From therecipecritic.com
CALZONE FILLING | VEGWEB.COM, THE WORLD'S LARGEST COLLECTION OF ...
From vegweb.com
CALZONE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CALZONE RECIPE - HOW TO MAKE A CALZONE - HAM AND CHEESE …
From youtube.com
ERIC AKIS: CALZONE A SAVOURY PASTRY FOR PIZZA LOVERS
From timescolonist.com
CHEESY MEATBALL PUFF PASTRY CALZONE - ALL INFORMATION ABOUT …
From therecipes.info
HOMEMADE CALZONE RECIPE - PETITE GOURMETS
From petitegourmets.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love