Crescent Three Cheese Calzone Recipes

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THREE-CHEESE CALZONES



Three-Cheese Calzones image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 cups shredded part-skim mozzarella cheese (about 8 ounces)
1/2 cup ricotta cheese
1/2 cup fresh basil, chopped
2 scallions, sliced
1/4 cup plus 2 teaspoons grated parmesan cheese (about 1 1/2 ounces)
1 tablespoon breadcrumbs
1 pound prepared pizza dough, at room temperature
All-purpose flour, for dusting
1 large egg, lightly beaten
Marinara sauce, warmed, for dipping
4 ounces sliced salami
Giardiniera (Italian pickled vegetables), for serving (optional)

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



Three-Cheese Calzones image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 11h

Yield 4 servings (2 large calzones)

Number Of Ingredients 14

4 1/2 cups bread flour, plus more for dusting
1 1/2 tablespoon honey
1 tablespoon kosher salt
2 teaspoons dry yeast or 5 teaspoons fresh yeast
3 tablespoons olive oil, plus more for drizzling
Extra-virgin olive oil, for brushing
2 cups whole-milk ricotta cheese
1 cup fresh mozzarella, torn into small pieces
1/2 cup freshly grated pecorino
2 tablespoons finely sliced fresh basil
2 tablespoons finely sliced fresh chives
2 tablespoons finely chopped fresh parsley
Kosher salt and freshly ground black pepper
Halved cherry tomatoes, smashed green olives or any other fillings you'd like to add

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



Crescent Calzones image

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

2 (8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls
1/4 lb hot italian ham
1/4 lb salami
1/4 lb pepperoni
1/4 lb American cheese
1/4 lb swiss cheese
1/4 provolone cheese
2 eggs, beaten
12 ounces roasted red peppers
garlic powder (to taste)

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



Three-Cheese Spinach Calzones image

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

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded fontina cheese
1/2 cup part-skim ricotta cheese
1/2 cup crumbled Gorgonzola cheese
3 green onions, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 tube (13.8 ounces) refrigerated pizza crust
1 large egg, lightly beaten
1 teaspoon water
1 cup spaghetti sauce, warmed

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



Three Cheese Caprese Calzone image

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

1/2 cup balsamic vinegar
3 teaspoons Worcestershire sauce
olive oil, for brushing
simple pizza dough, recipe follows
1 cup ricotta cheese
1/2 cup grated parmesan cheese
8 ounces shredded mozzarella cheese
1 pint cherry heirloom tomato, halved
kosher salt and freshly cracked black pepper
1/4 cup fresh basil leaf, torn
tomato sauce, for serving, recipe follows
1 3/4 cups warm water (105 to 110 degrees F)
1 (1/4 ounce) envelope active dry yeast (2 1/4 teaspoons)
2 teaspoons sugar
3 tablespoons olive oil
4 cups bread flour, plus more for dusting
2 teaspoons salt
nonstick cooking spray
2 tablespoons olive oil
1/2 onion, minced
1 (28 ounce) can crushed tomatoes
2 garlic cloves, grated
1 pinch sugar
red pepper flakes, as needed
kosher salt and freshly cracked black pepper
fresh basil leaf, torn

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



Chef John's Ham and Cheese Calzones image

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

24 ounces prepared pizza dough
8 slices prosciutto
2 cups ricotta cheese, drained
½ teaspoon salt
½ teaspoon freshly ground black pepper to taste
½ teaspoon cayenne pepper
1 ½ cups finely diced smoked ham
4 ounces fresh mozzarella cheese, thinly sliced, drained on paper towels
1 teaspoon extra-virgin olive oil
1 tablespoon cornmeal
1 egg
1 teaspoon water
1 tablespoon freshly grated Parmigiano-Reggiano cheese
2 cups marinara sauce for dipping, heated

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



Crescent Three-Cheese Calzone image

Number Of Ingredients 15

2 eggs
1 (15-ounce) container (1 3/4 cups) ricotta cheese
1/2 cup (2 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt, if desired
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 garlic clove, minced or 1/8 teaspoon instant minced garlic
2 (8-ounce) cans refrigerated crescent rolls
SAUCE
2 (8-ounce) cans tomato sauce with mushrooms*
2 to 4 tablespoons red wine, if desired
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves

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

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Step 5. Select Zone 1, select BAKE, set temperature to 325°F, and set time to 15 minutes. Select MATCH COOK to match Zone 2 settings with Zone 1. Press center of dial to begin cooking. Step 6. When cooking is complete, allow calzones to cool in baskets for 3 minutes.
From ninjatestkitchen.com


THREE CHEESE CALZONES RECIPE
Crecipe.com deliver fine selection of quality Three cheese calzones recipes equipped with ratings, reviews and mixing tips. Get one of our Three cheese calzones recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 63% Three-Cheese Calzones Recipe Foodnetwork.com Get Three-Cheese Calzones Recipe from Food …
From crecipe.com


PILLSBURY CRESCENT CALZONE RECIPE | DEPORECIPE.CO
Pillsbury Crescent Calzone Recipe. Crescent calzones recipe pillsbury com loaded calzones recipe pillsbury com two cheese calzones recipe pillsbury com spinach prosciutto and roasted pepper calzone recipe pillsbury com
From deporecipe.co


CRESCENT FOODS BEEF & CHEESE CALZONE RECIPE
Method. Heat oven to 400°F. Brown ground beef with bell pepper in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into 3/4-inch crumbles. Pour off drippings. Stir in tomatoes and oregano; continue cooking 5 to 7 minutes or until liquid has evaporated. Remove from heat; stir in cheese. Set aside.
From crescentfoods.com


CHICKEN CRESCENT CALZONES - BIGOVEN.COM
Top each with slice of chicken, slice of cheese and 1 tbsp. of the muchrooms. Reserve remaining muchrooms for gravy. Fold dough in half, fomring a square; pinch edges to seal. Dip each calzone in egg; coat with bread crumbs. Place on sprayed cookie sheet. 3) Bake at 375F for 20-25 minutes or until deep golden brown.
From bigoven.com


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