THREE-CHEESE CALZONES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
- Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined. Divide the pizza dough into 4 equal pieces. Roll out each piece on a lightly floured surface into a 7-to-8-inch round.
- Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border. Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal. Transfer the calzones to the prepared baking sheet.
- Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape. Sprinkle the calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes. Serve with marinara sauce, the salami and giardiniera.
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.)
CRESCENT CALZONES
Got this recipe from a friend, not sure where she got it. Recipe sounds strange (with the egg in it)... but it is quite tasty! Good, easy appetizer for informal gatherings (ie, football parties). My teenagers and husband especially love this!
Provided by Lorraine3
Categories < 4 Hours
Time 1h15m
Yield 12 squares, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- 1. Unroll package of Pillsbury Crescent Rolls and put on bottom of 9"x13" pan.
- 2. Layer meats and cheeses.
- 3. Top with roasted red peppers.
- 4. Drizzle eggs over this.
- 5. Cover with 2nd crescent roll package.
- 6. Sprinkle some garlic powder on top.
- 7. Bake at 350 degrees (covered) for 50 minutes.
- 8. Uncover and bake an additional 10 minutes.
- 9. Let cool (otherwise it will be too gooey).
- 10.Slice into 2" squares.
Nutrition Facts : Calories 323.4, Fat 17, SaturatedFat 7.7, Cholesterol 104.2, Sodium 1190.3, Carbohydrate 27.4, Fiber 2.3, Sugar 2.5, Protein 14.9
THREE-CHEESE SPINACH CALZONES
Our Italian mother used to whip up these yummy dough pockets when we came home from school for lunch. They're easy to pick up and dip in sauce.-Marie Rizzio, Interlochen, MI
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, combine first seven ingredients. On a lightly floured surface, unroll pizza crust into an 11-in. square. Cut into four squares. Transfer to a greased baking sheet. Spoon spinach mixture diagonally over half of each square to within 1/2 in. of edges., For each calzone, fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Cut slits in top. Combine egg and water; brush over calzones. , Bake 12-15 minutes or until golden brown. Serve with spaghetti sauce.
Nutrition Facts : Calories 549 calories, Fat 22g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 1637mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 5g fiber), Protein 28g protein.
THREE CHEESE CAPRESE CALZONE
Make and share this Three Cheese Caprese Calzone recipe from Food.com.
Provided by Food.com
Categories Cheese
Time 2h55m
Yield 4 calzones
Number Of Ingredients 26
Steps:
- For the glaze:.
- Add the balsamic vinegar and Worcestershire to a small saucepan and simmer over medium heat until thickened and coats the back of a spoon, 3 to 5 minutes.
- For the dough:.
- Preheat the oven to 500 degrees F. Grease 2 baking sheets with olive oil.
- Prepare the pizza dough according to the recipe. Divide the dough into 4 equal portions.
- On a floured work surface, using a rolling pin, roll each piece of dough into a circle. Place the circles onto the prepared baking sheets.
- For the toppings:.
- Place 1/4 of the ricotta, Parmesan, mozzarella and tomatoes on the bottom half of each of the rounds. Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes and drizzle with a spoonful of the balsamic glaze.
- Fold the dough rounds in half to resemble a half-moon shape, covering the filling with the dough. Starting at one end of the half-moon, begin to fold the dough over on itself pressing down as you go. Continue to fold the dough until you reach the end and then tuck the final end under and pinch it shut.
- Brush the calzones with some more olive oil and, with the tip of a knife, make 2 slits in each calzone so the steam can escape.
- Bake the calzones until the crust is golden and crisp, about 15 minutes. (See Cook's Note*).
- Simple Pizza Dough:.
- In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like! (See Cook's Note**).
- Tomato Sauce:.
- Heat a medium saucepan to medium-high. Add in the olive oil. Saute the onions until translucent, about 5 minutes. Add in the tomatoes, garlic, sugar, red pepper flakes and season with salt and pepper. Continue cooking for 10 to 15 minutes on medium low. Season with salt and pepper and fold in the basil.
- Cook's Notes:.
- * Cutting slits in the top of the calzone will prevent the calzone from leaking and let the steam escape. You can fill this calzone with whatever you like.
- **This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water. Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.
Nutrition Facts : Calories 1068.8, Fat 43.3, SaturatedFat 17.4, Cholesterol 87.2, Sodium 2084.9, Carbohydrate 127.9, Fiber 9, Sugar 11.5, Protein 42.5
CHEF JOHN'S HAM AND CHEESE CALZONES
Today calzones are most commonly stuffed with the exact same toppings that go on a pizza which, besides the crust issue, was one of my main problems with it. I mean, why not just fold a pizza in half, and call it a day? So, I decided to do what I hear is a more traditional filling featuring ricotta, fresh mozzarella, and ham. The result was as enjoyable as it was surprising.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
- Divide dough into 4 equal portions; shape each into a ball. On a lightly floured surface, flatten each dough ball into a flat circle and roll out into an 8- or 9-inch circle.
- Place 2 prosciutto slices on one half of each circle of dough, leaving a 1-inch empty border. Spoon ricotta cheese on prosciutto. Season with a pinch of salt, pepper, and cayenne pepper. Top with chopped ham, mozzarella slices, and a drizzle of olive oil.
- Moisten edge of dough with a bit of water using your fingertip. Fold the empty half of the dough over the filling and lightly seal edges. Crimp the edges up to completely seal the calzone.
- Sprinkle lined baking sheet with cornmeal. Transfer calzones to baking sheet. Cut several small slits in the top of the crust with the tip of a knife to allow for venting.
- Beat egg with water to make egg wash. Brush the calzones with egg wash. Dust with grated Parmigiano-Reggiano cheese. Remove excess cornmeal and grated cheese from around calzones to avoid smoke from the hot oven.
- Bake in preheated oven until browned, about 15 minutes. Let cool 15 minutes before serving. Serve with heated marinara sauce for dipping.
Nutrition Facts : Calories 894.7 calories, Carbohydrate 99.7 g, Cholesterol 116.3 mg, Fat 35 g, Fiber 5.7 g, Protein 40.8 g, SaturatedFat 11.4 g, Sodium 3340.1 mg, Sugar 20.4 g
CRESCENT THREE-CHEESE CALZONE
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. In large bowl, beat eggs slightly. Add cheeses, salt, 1/2 teaspoon basil, 1/2 teaspoon oregano, pepper and garlic blend well. Separate dough into 8 rectangles firmly press perforations to seal. Press or roll out each to 7 x 5-inch rectangle. Spoon scant 1/3 cup cheese mixture onto half of each rectangle to within 1 inch of edges. Fold dough in half over filling firmly pinch edges to seal. Place on ungreased cookie sheet. With sharp knife, cut 3 slits in top of each filled rectangle. Bake at 375°F. for 14 to 17 minutes or until deep golden brown. In small saucepan, combine all sauce ingredients bring to a boil. Reduce heat simmer uncovered 15 minutes to blend flavors. Spoon over each serving.TIPS: *One (8-oz.) can tomato sauce and 1 (2.5-oz.) jar sliced mushrooms, drained, can be substituted for the tomato sauce with mushrooms.To reheat, wrap loosely in foil heat at 375°F. for 15 to 20 minutes or until warm.Nutrition Per Serving: Calories 350 Protein 15g Carbohydrate 30g Fat 19g Sodium 1030mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
More about "crescent three cheese calzone recipes"
CRESCENT CALZONES RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (27)Category EntreeServings 4Total Time 40 mins
- Heat oven to 375°F. Grease or spray cookie sheet. In 10-inch skillet, cook sausage and garlic over medium heat until no longer pink; drain. Stir in bell pepper.
- On cookie sheet, unroll dough and separate into 4 rectangles; press each into 7x4-inch rectangle, firmly pressing perforations to seal. Spread 1 tablespoon sauce on half of each rectangle to within 1 inch of edge. Sprinkle 2 tablespoons cheese over sauce; top with one-fourth of sausage mixture. Fold dough over filling; firmly press edges with fork to seal. Brush top of each with egg. With fork, prick top of each to allow steam to escape.
- Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.
THREE-CHEESE CALZONES RECIPE | MYRECIPES
From myrecipes.com
2.5/5
CHEESY CALZONE PINWHEELS / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
CRESCENT CALZONE - RECIPE | COOKS.COM
From cooks.com
HOT EATS AND COOL READS: CRESCENT ROLL CALZONES RECIPE
From hoteatsandcoolreads.com
CRESCENT CALZONES RECIPE RECIPE
From crecipe.com
10 BEST CRESCENT ROLL CALZONES RECIPES | YUMMLY
From yummly.co.uk
THREE-CHEESE CALZONES - KROGER | RECIPE | CALZONE RECIPE, CALZONE ...
From pinterest.ca
PILLSBURY CRESCENT ROLL RECIPES CALZONES | DEPORECIPE.CO
From deporecipe.co
THREE-CHEESE CALZONES RECIPE - CUISINART.COM
From cuisinart.com
THREE-CHEESE CALZONES | RICARDO
From ricardocuisine.com
CRESCENT THREE-CHEESE CALZONES | RECIPES | STLTODAY.COM
CHICKEN CRESCENT CALZONES RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
CALZONES MADE WITH CRESCENT ROLLS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
3 CHEESE CALZONES - JAMIE GELLER
From jamiegeller.com
CRESCENT PIZZA PINWHEELS - THERESCIPES.INFO
From therecipes.info
10 BEST CRESCENT ROLL CALZONES RECIPES | YUMMLY
From yummly.com
TACO CRESCENT CALZONES RECIPE - TABLESPOON.COM
From tablespoon.com
HOMEMADE THREE CHEESE CALZONES • FOOD FOLKS AND FUN
From foodfolksandfun.net
CRESCENT CALZONES RECIPE | MYRECIPES
From myrecipes.com
THREE-CHEESE CALZONE - ANDREW & EVERETT CHEESE
From andrewandeverett.com
PILLSBURY CRESCENT ROLL CALZONE RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
10 BEST CRESCENT ROLL CALZONES RECIPES | YUMMLY
From yummly.com
CRESCENT CALZONE RECIPE - ARTS AND CRACKERS
From artscrackers.com
THREE-CHEESE CALZONES RECIPE | REAL SIMPLE
From realsimple.com
THREE CHEESE CAPRESE CALZONE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
CRESCENT CALZONES RECIPE | RECIPE | CALZONE RECIPE, RECIPES, CALZONE
From pinterest.com
THREE-CHEESE TORTILLA CALZONES RECIPE - PILLSBURY.COM
From pillsbury.com
EASY CALZONE RECIPE WITH CRESCENT ROLLS RECIPES
From stevehacks.com
QUICK & EASY HAM AND CHEESE CALZONE - A COWBOY'S WIFE
From acowboyswife.com
INCREDIBLE HOMEMADE CALZONE | THE RECIPE CRITIC
From therecipecritic.com
CHEESE CALZONE RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
CRESCENT CALZONE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOMEMADE CALZONE RECIPE - PETITEGOURMETS.COM
From petitegourmets.com
CRESCENT ROLL CALZONES - NINJA TEST KITCHEN
From ninjatestkitchen.com
THREE CHEESE CALZONES RECIPE
From crecipe.com
PILLSBURY CRESCENT CALZONE RECIPE | DEPORECIPE.CO
From deporecipe.co
CRESCENT FOODS BEEF & CHEESE CALZONE RECIPE
From crescentfoods.com
CHICKEN CRESCENT CALZONES - BIGOVEN.COM
From bigoven.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