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.)
23 BEST WAYS TO COOK WITH CHERRY TOMATOES
These cherry tomato recipes are light, refreshing, and delicious. From pasta to salad to pizza, cherry tomatoes make a wonderful addition to any meal.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cherry tomato recipe in 30 minutes or less!
Nutrition Facts :
BAKED CHERRY TOMATOES AND FETA
Provided by Food Network
Yield 6 appetizer servings
Number Of Ingredients 6
Steps:
- Steep garlic in olive oil at least 1/2 hour. Preheat oven to 400 degrees. Wash and stem tomatoes and cut them in half (put unwrapped bread into the oven). Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes; sprinkle over chunks of cheese (cut into 1/2 inch pieces) and slivered basil. Stir gently. Serve with bread to mop up juices.
CLASSIC MEAT LOVER'S CALZONES RECIPE BY TASTY
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
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
ROASTED CHERRY TOMATO PASTA
Roasting enhances the flavors of any vegetable, but seems to add a wonderful, rich sweetness when done with cherry tomatoes. This recipe takes that sweetness, complements it with fresh herbs and a touch of heat from red pepper flakes, with some low-fat ricotta to smooth it all out. I topped it with some salty, nutty Pecorino cheese.
Provided by Scott Koeneman
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in a large, glass baking dish; toss to coat.
- Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes. Remove from the oven and stir in basil, parsley, and oregano.
- When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 5 to 7 minutes (cook for 2 minutes less than package directions.) Drain and return to the pot.
- Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes. Add ricotta cheese and stir until melted and smooth.
- Serve topped with Pecorino Romano cheese.
Nutrition Facts : Calories 347 calories, Carbohydrate 49.3 g, Cholesterol 27.5 mg, Fat 10.2 g, Fiber 9.8 g, Protein 17.9 g, SaturatedFat 4 g, Sodium 504.4 mg, Sugar 2.7 g
CHERRY TOMATO AND FETA CALZONE
I know the last thing most of you want to do after you get home from work is make your own pizza dough but this recipe is easier than some casseroles to put together and the result is a golden and light filled pizza that looks and tastes wonderful. If you're not crazy over feta cheese, you can substitute mozzarella.
Provided by Sackville
Categories Cheese
Time 1h
Yield 4 calzones
Number Of Ingredients 18
Steps:
- Sift the flour into a mixing bowl.
- Stir in the salt and yeast, then the warm water and olive oil.
- Mix as best you can, either with your hands or with a dough hook attachment on your mixer, eventually forming into a ball.
- Dust a work surface with flour and knead the dough for several minutes, until smooth and springy.
- Cover and leave in a warm place for 30 minutes, while you prepare the filling.
- Heat the oil in a frying pan and soften the onions, garlic and mushrooms.
- Add the whole tomatoes, oregano, dried basil (if using) and chopped olives to the pan and cook for about five minutes, stirring often, until the tomatoes are soft but whole.
- Remove from the heat.
- Take out the risen dough and break into four pieces.
- Roll out one section of the dough on a floured surface until you have a circle about 20cm across.
- It will be quite thin.
- Lay on an oiled baking sheet and brush a 2cm border with egg.
- Smear the rest of the dough with a spoonful of tomato sauce.
- Pile a quarter of the filling on one half, plus a bit of both cheeses, fresh basil (if using) and a grinding of pepper.
- Fold over the unfilled half, press the edges and seal with a fork.
- Brush the egg mixture over the top.
- Repeat with the remaining pieces and then bake for 15 minutes at 400F, until puffed and golden.
CHEESY POTATO CALZONE
Basically cheesy mashed potato in an edible, portable container. These are rather large, and very filling.
Provided by Kitzy
Categories Potato
Time 1h5m
Yield 2 calzone
Number Of Ingredients 10
Steps:
- Place the flour, yeast and salt in a large bowl. Make a well in the centre and pour int he water. Using your hand to mix, bring the ingredients together to form a soft, pliable dough. Turn the dough out onto a lightly floured surface and knead vigorously for 5-10 minutes until the dough is smooth and stretchy.
- Rub a little oil over the surface of the dough, cover with a clean tea towel and leave in a warm place for about an hour or until doubled in size.
- Meanwhile, cook the potatoes in boiling water for 10-15 minutes until tender. Drainw well and mash with the milk. Stir in the cheese, onion, basil, salt and pepper.
- Preheat the oven to 220C/450F/gas 7. Divide the dough in half and roll out each half into very thin 30cm rounds. Spoon the potato mix onto one half of each of the rounds. Dampen the edges and fold over the dough, pressing with your fingers to seal.
- Place the calzone on a lightly oiled baking sheet. Bake for 15-20 minutes until crusty and golden.
Nutrition Facts : Calories 989.6, Fat 29.6, SaturatedFat 14.7, Cholesterol 67.8, Sodium 997.9, Carbohydrate 144.9, Fiber 9.8, Sugar 4.1, Protein 35.1
SPINACH AND FETA CALZONE
This is a take-off of a Cooking Light recipe (Stuffed Focaccia with Spinach and Feta, I think). I made a few alterations and this has become quite the regular in our rotation! It is very quick and chock full of wonderful Greek flavors. Make sure to use a slotted spoon when transferring the filling to the crust, otherwise this can get a bit too moist. Note: if you use the crust recipe referenced here, FYI the filling goes together in about the time it takes for the crust to rise!
Provided by smellyvegetarian
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450.
- Heat olive oil in a large pan over med-high heat. Add onions and garlic, saute 2 minutes.
- Add 1/2 the spinach and cook down until well wilted. Add the other half and cook down. Remove pan from heat and stir in remaining ingredients.
- Roll out crust on a sprayed baking sheet. Using a SLOTTED SPOON (very important!) transfer spinach mixture to bottom half of crust.
- Pull the top of crust over filling and pinch closed all the way around. Using a sharp knife cut a few slits in the top of the crust for steam.
- Bake 15 minutes.
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