Cheesy Pull Apart Calzone Recipes

CHEESY PULL-APART CALZONE

Steps:

• Preheat oven to 400°F.
• Cut dough roll in half crosswise.
• Unroll one dough half onto large baking sheet which has been sprayed with cooking spray.
• Spread pizza sauce down centre of dough leaving 1/2 inch around the edges.
• Top sauce with mozarella cheese.
• Top half with turkey slices, leaving the other half as cheese only.
• Unfold remaining dough half over filling.
• Crimp edges with fork.
• Cut rectangle in half crosswise.
• Cut each rectangle on diagonal into two pieces, but do NOT separate.
• Brush dough lightly with water, using pastry brush.
• Sprinkle evenly with parmesan cheese.
• Bake 15-19 mins til golden brown.
• Remove from oven and allow to cool on rack for 5 minutes.

ONE RECIPE, TWO MEALS: CHEESY CALZONES

Steps:

• Preheat the oven to 400 degrees F.
• Heat 1 tablespoon oil in a medium saute pan over medium heat. Add the onions, and saute until they become soft and caramelized, about 10 minutes. Remove from the pan, and set aside.
• To the same pan, add the remaining tablespoon of oil and the red bell pepper and mushrooms. Season with a pinch of salt, and saute until the peppers are tender and the mushrooms have darkened a little, about 6 minutes.
• For the kid version, cut 2 of the dough balls in half. You can either freeze the dough now, or make 4 small kid calzones and freeze two then. Up to you!
• Once the dough is halved, roll out each ball into a 6-inch circle. Lightly spoon about 1 tablespoon of pizza sauce over each dough circle, and sprinkle about 1 tablespoon of mozzarella on top. Sprinkle 1/4 cup pepperoni over the cheese, and top with another tablespoon of mozzarella. Fold one end over the other, and crimp at the seams to close. Continue with the remaining three circles of dough. Transfer to a baking sheet lined with foil.
• Now for the adult versions: Roll out the 2 remaining 8-ounce balls of dough into 8-inch circles, and spoon 2 tablespoons of sauce over the dough. Top with a tablespoon of mozzarella, followed by a small mound of caramelized onions and sauteed bell pepper and mushrooms. Finish with another tablespoon or so of mozzarella. Fold and crimp at the seams, as you did with the kid calzones. Transfer the two adult calzones to the baking sheet.
• Brush the calzones with the beaten egg. Lightly sprinkle each calzone with a pinch of Parmesan. Add an additional sprinkling of Italian seasoning to the adult calzones. (So, so good.)
• Bake the calzones until golden brown and cooked through, about 30 minutes. Serve with the remaining pizza sauce as a dipping sauce (or even ranch dressing, if you're awesome like that).

CHEESESTEAK CALZONE

Steps:

• Preheat oven to 400.
• In large skillet, cook chipped steak with onion until meat is no longer pink. Break up meat with spatula and drain meat.
• Lightly grease an 11" x 14" cookie sheet. Gently spread dough out on cookie sheet to a rectangle about 1/4" to 1/2" thick. Spoon ricotta cheese down the middle lengthwise. Arrange cooked chipped steak/onion mix on top. Top with green peppers and mushrooms (if using them). Top with slices of American cheese. Gently fold long ends together, pressing down seams to seal. Bake at 400 for about 20 minutes or until lightly brown.
• Serve with hot pizza sauce for dipping.

CHEESY CALZONE RECIPE

Steps:

• Heat oven to 400°F.
• Open can of dough. (Do not unroll.) Cut dough crosswise in half.
• Unroll 1 half on baking sheet sprayed with cooking spray; spread with pizza sauce to within 1/2 inch of edges. Sprinkle with mozzarella. Top 1/3 of dough with turkey, then cover second third with broccoli and corn. Leave remaining third topped with just the mozzarella. Unroll remaining dough half over filling; crimp edge with fork. Cut dough crosswise into thirds, then cut each third diagonally in half. (Do not separate dough.) Brush with water; sprinkle with Parmesan.
• Bake 15 to 19 min. or until golden brown. Cool slightly.