Deluxe Pepperoni Mac Calzone Recipes

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QUICK PEPPERONI CALZONES



Quick Pepperoni Calzones image

This calzone recipe takes the Italian favorite to the next level with Parmesan and herbs sprinkled on top. -Shannon Roum, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 cup chopped pepperoni
1/2 cup pasta sauce with meat
1/4 cup shredded part-skim mozzarella cheese
1 loaf (1 pound) frozen bread dough, thawed
1 to 2 tablespoons 2% milk
1 tablespoon grated Parmesan cheese
1/2 teaspoon Italian seasoning, optional

Steps:

  • Preheat oven to 350°. In a small bowl, mix pepperoni, pasta sauce and mozzarella cheese., On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle; top each with a scant 1/3 cup pepperoni mixture. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet. , Brush milk over tops; sprinkle with Parmesan cheese and, if desired, Italian seasoning. Bake until golden brown, 20-25 minutes.

Nutrition Facts : Calories 540 calories, Fat 23g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 1573mg sodium, Carbohydrate 59g carbohydrate (7g sugars, Fiber 5g fiber), Protein 21g protein.

DELUXE PEPPERONI MAC CALZONE



Deluxe Pepperoni Mac Calzone image

It's wonderful! It's fantastic! It's macaroni and cheese stuffed in a calzone! Enjoy!

Provided by My Food and Family

Categories     Lunch

Time 40m

Yield 6 servings

Number Of Ingredients 5

1 pkg. (11.9 oz.) KRAFT Deluxe White Cheddar & Garlic & Herbs Macaroni & Cheese Dinner
1 can (13.8 oz.) refrigerated pizza dough
1/2 cup CLASSICO Traditional Pizza Sauce
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
18 slices OSCAR MAYER Pepperoni

Steps:

  • Heat oven to 375ºF.
  • Prepare Dinner as directed on package.
  • Roll out pizza dough to 1/8-inch thickness. Cut into 6 equal pieces; spread with pizza sauce. Top with mozzarella, Dinner and pepperoni. Fold each square diagonally in half; fold over edges, then press together to seal. Place on greased baking sheet.
  • Bake 15 to 20 min. or until golden brown.

Nutrition Facts : Calories 410, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 1230 mg, Carbohydrate 59 g, Fiber 3 g, Sugar 8 g, Protein 15 g

BROCCOLI, PEPPERONI AND THREE CHEESE CALZONES



Broccoli, Pepperoni and Three Cheese Calzones image

These Italian breads remind me of a folded-over pizza. They are filled with such yummy ingredients!

Provided by MARBALET

Categories     Main Dish Recipes     Savory Pie Recipes

Yield 6

Number Of Ingredients 18

2 ¼ teaspoons active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
4 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons white sugar
1 tablespoon olive oil
1 teaspoon salt
1 ½ heads fresh broccoli
⅔ cup shredded provolone cheese
⅓ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 clove garlic, minced
1 cup diced pepperoni
¼ cup olive oil
salt and pepper to taste
1 egg, beaten
1 tablespoon water
2 tablespoons cornmeal

Steps:

  • In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
  • In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
  • Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
  • Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
  • Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
  • In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
  • Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
  • Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.

Nutrition Facts : Calories 731.5 calories, Carbohydrate 73.3 g, Cholesterol 88.7 mg, Fat 36.2 g, Fiber 4.6 g, Protein 27.6 g, SaturatedFat 11.5 g, Sodium 1660.2 mg, Sugar 2.8 g

MINI CALZONES WITH MARGHERITA® PEPPERONI



Mini Calzones with Margherita® Pepperoni image

Mini calzones stuffed with savory Margherita® pepperoni slices, shredded mozzarella cheese and fresh mushrooms.

Provided by Margherita Meats

Categories     Trusted Brands: Recipes and Tips     Margherita® Meats

Time 2h50m

Yield 4

Number Of Ingredients 13

4 cups all purpose flour
¾ teaspoon sugar
1 tablespoon salt
1 tablespoon butter
1 ½ cups lukewarm water
2 (.25 ounce) packages active dry yeast
2 tablespoons olive oil
8 ounces Margherita® pepperoni slices
8 ounces shredded mozzarella
8 ounces sliced mushrooms
1 tablespoon Egg wash
1 teaspoon Sesame seeds
1 pinch Ground thyme

Steps:

  • On a flat surface, place the flour, sugar, salt & butter to create a well.
  • In a separate bowl place lukewarm water and yeast. Mix well together. Incorporate the water/yeast mixture into center of your well. Knead your dry and wet ingredients together until it takes the shape of a ball. Let the dough rest for approximately 2 hours.
  • Divide your ball into 2 ounce sections. Roll out each 2 ounce section into a circular flat surface. Place Pepperoni, Mozzarella and Mushroom slices in the center.
  • Fold over your dough, creating a half moon shape. Optional: brush with egg wash and sprinkle with sesame seeds and thyme.
  • Bake for 8-10 minutes at 425 degrees. Cut into 3 strips and serve.

Nutrition Facts : Calories 983.5 calories, Carbohydrate 103.3 g, Cholesterol 108.7 mg, Fat 43.3 g, Fiber 4.9 g, Protein 42.6 g, SaturatedFat 18 g, Sodium 3102.9 mg, Sugar 2.7 g

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