SAUSAGE AND PEPPERONI CHEESE STUFFED CALZONE
This is a great, tasty big calzone! I used one can of Pillsbury pizza dough (about 13.5 ounces) which is a great way to make this calzone quickly. I made one large calzone which was divided to serve two people.
Provided by Super San Mateo Che
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven and pizza stone (if available) to 450 degrees Fahrenheit.
- In a large grill plan, cook sausage until browned. Drain.
- In a medium bowl, combine ricotta, mozzarella, garlic, seasonings, pepperoni and cooked sausage. Season to taste with salt and black pepper.
- Roll dough out to a 15" circle on a pizza paddle or baking sheet that has been lightly dusted with cornmeal. It doesn't have to be a perfect circle.
- Spread meat and cheese filling over 1 side of the dough. Leave at least 1-inch of the edge without filling to ensure a tight seal.
- Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together. Remove any excess dough which isn't needed for the seal.
- Brush with olive oil and sprinkle some parmesan cheese over top.
- Cut a few slits in the top to allow steam to release.
- Transfer calzone from pizza pad to pizza stone in oven.
- Bake 10-15 minutes, until puffed up golden brown.
- Let stand 5 minutes before serving.
- Heat the marinara sauce in the microwave for dipping.
Nutrition Facts : Calories 1207.8, Fat 93.5, SaturatedFat 38.8, Cholesterol 231.5, Sodium 3236.9, Carbohydrate 26.4, Fiber 3.4, Sugar 12.9, Protein 62.9
EASY PEPPERONI CALZONE RECIPE
We made Easy Pepperoni Calzones for dinner using frozen bread dough. This kid-friendly meal is sure to please your entire family!
Provided by The Gunny Sack
Categories Dinner
Time 2h35m
Number Of Ingredients 7
Steps:
- Allow the dough to thaw and rise, following the instructions on the package.
- Divide the dough into 6 pieces.
- Flatten each piece into a small circle on a silicone baking mat on a baking sheet.
- Spread a little pizza sauce over half of the circle, leaving the edges free of sauce.
- Layer 6 pepperoni slices on top of the sauce.
- Top with a two tablespoons of shredded cheese.
- Sprinkle with Italian seasoning and garlic powder.
- Fold the empty half of the dough up over the toppings. Pinch, tuck and press the edges to seal in the toppings.
- Brush with a beaten egg.
- Bake at 375 degrees for 20-25 minutes, until golden brown.
- Serve hot with pizza sauce for dipping.
Nutrition Facts : Calories 175 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 9 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 grams, Sodium 456 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
EASY CALZONE RECIPE
Easy calzones make for a fun lunch or dinner. These stuffed pizza pockets are filled with all the classic toppings - meat, cheese and your choice of sauce.
Provided by Natalya Drozhzhin
Categories Easy
Time 45m
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 °F. Line the baking sheet with parchment paper or spray it with oil.
- Divide the dough into 8 equally sized pieces. Roll each piece into a 1/4" thick circle.
- Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, salami and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges.
- Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone. Brush the tops with oil and sprinkle with parmesan cheese. Bake for 15 minutes or until golden brown.
Nutrition Facts : Calories 578 kcal, Carbohydrate 58 g, Protein 26 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 62 mg, Sodium 1690 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
QUICK CALZONES
Leftover meat sauce makes a hearty calzone that tastes like it's made from scratch. Top the calzones with a sprinkling of Parmesan. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle. Spread 1/4 cup sauce over half of each circle to within 1/2 in. of edge; top with 1 tablespoon mozzarella cheese. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet., Brush milk over tops; sprinkle with Italian seasoning and Parmesan cheese. Bake until golden brown, 20-25 minutes.
Nutrition Facts : Calories 430 calories, Fat 12g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1037mg sodium, Carbohydrate 63g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.
PEPPERONI CALZONES
It can be expensive to fill a calzone craving on a regular basis. Get inspired by this calzone recipe with no yeast dough - it's so simple and yummy!
Provided by Jacy Pulford
Categories Lunch
Time 30m
Number Of Ingredients 11
Steps:
- Mix together in a large bowl flour, sea salt and baking powder.
- Then add water and mix until everything is well combined and you start to see the dough forming. If using a Kitchenaid mixer, switch to the dough paddle. It will whip everything nicely and you'll be left with a ball of dough at the bottom of the bowl. Knead the dough for about 2-3 minutes.
- Sprinkle some flour on your station and some on your dough. Work the flour into the dough so it's no longer sticky. Separate the dough into two balls. Each ball makes one calzone.
- Using a rolling pin, thin out your dough. Start from left to right, then top to bottom until you have a circular or shape.
- Use a spoon to spread the sauce down in the center of the dough then sprinkle with the mozzarella.
- Next line up the pepperoni right on top of the cheese.
- Starting from the bottom, fold the dough about an inch over. Do the same from the top and then fold over the sides to seal the contents.
- In a small bowl, combine the 1 tsp of oil, garlic salt and basil leaves. Brush the top of the calzone. Bake in the oven on a pizza stone at 350 degrees for 15 minutes or until golden brown.
- Allow to cool for 2-3 minutes. Cut in half and serve!
Nutrition Facts : Calories 968 calories, Carbohydrate 101 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 51 grams fat, Fiber 4 grams fiber, Protein 25 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1 calzone, Sodium 2407 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 35 grams unsaturated fat
PIZZA CALZONE
Tuck favorite pizza fillings between layers of tender crust, and save the pizza sauce for dipping. It's so easy with Pillsbury™ refrigerated pizza crust!
Provided by Pillsbury Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Lightly grease 12-inch pizza pan. Unroll 1 can of dough; placing in greased pan. Starting at center, press out dough with hands to edge of pan. Layer pepperoni, mushrooms, olives and provolone cheese over dough.
- Unroll remaining can of dough. Press out dough on work surface to form 12-inch round. Fold dough in half; place over provolone cheese and unfold. Press outside edges to seal. Cut several slits in top crust for steam to escape. Sprinkle with Parmesan cheese.
- Bake 30 to 35 minutes or until crust is deep golden brown. Cut pizza into wedges; serve with warm pizza sauce.
Nutrition Facts : Calories 430, Carbohydrate 53 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1580 mg, Sugar 9 g, TransFat 0 g
QUICK PEPPERONI CALZONES
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
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.
PEPPERONI CALZONES
My family loves my pepperoni calzones and I make them on weekends and it is so easy to make it and it is so delicious and tasty and cheesy.
Provided by Lisa Johnson
Categories Pizza
Time 40m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 375 degrees. Place foil or parchment paper on a large baking sheet and spray with nonstick spray. Unroll the loaf on the cookie sheet. Cut it into 4 rectangles. Spread 2 Tablespoons of marinara sauce on the bottom half of each rectangle. Leave a little border of dough on the bottom and sides so you'll have room to seal all the goodness inside. Place a heaping 1/4 cup of mozzarella cheese on top of the sauce. Layer 10 pepperoni slices on top of the cheese. Fold the top of the dough over the filling on the bottom half, pressing the edges to seal. Seal the edges again with a fork. If stuff is leaking out, it's OK. Cut three slits in each calzone, to let the steam escape. Brush the tops with the beaten egg white and sprinkle with sesame seeds or Parmesan cheese. Bake for 15 - 18 minutes, or until golden brown. Let cool at least 5 minutes before serving with the additional (warm) marinara sauce for dipping.
PEPPERONI CALZONES
Pepperoni and ricotta calzones are jam-packed with filling. For this recipe I use our easy No Knead pizza dough! It bakes up golden brown and delicious. Don't forget extra sauce for dipping!
Provided by Nick Evans
Categories Dinner
Time 3h55m
Number Of Ingredients 9
Steps:
- Preheat the oven: Preheat the oven to 375°F
- Divide the dough: Using the prepared pizza dough, split the dough into 4 evenly sized balls for large calzones or 6 for smaller ones. Work with one dough ball at a time and keep the remaining dough balls covered so they don't dry out.
- Roll out the dough: Transfer dough ball to a lightly floured surface. Using a rolling pin roll it out until you have a circle that is 6-8 inches in diameter, again depending on size you are looking for. If you are making four larger calzones, I would shoot for around 8 inches in diameter. If making the smaller version go for 6-inches. Roll out all the dough balls, so you can have an assembly line when it comes to time to fill the calzones. In the end you should have what looks like 4 to 6 mini pizza crusts waiting to be filled.
- Brush with egg wash: Once your calzones are sealed, make the egg wash. Add the egg and 1 tablespoon of water in small bowl and beat with a fork until combined. Use a pastry brush to brush the egg wash over the top of the calzones.
- To Serve: Serve the calzones while warm with extra marinara for dipping.
Nutrition Facts : Calories 663 kcal, Carbohydrate 73 g, Cholesterol 91 mg, Fiber 3 g, Protein 27 g, SaturatedFat 11 g, Sodium 1197 mg, Sugar 4 g, Fat 28 g, ServingSize 4-6 calzones, UnsaturatedFat 0 g
CALZONE RECIPE
This is a delicious Italian calzone recipe that can be made vegetarian if you prefer. Use frozen bread dough for a very easy dinner recipe, or make your own pizza dough if you have the time.
Provided by Karen Ciancio
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 11
Steps:
- In a non-stick frying pan, saute the mushrooms, onion and garlic together until the vegetables are tender and the liquid is evaporated.
- Preheat oven to 425ºF.
- Divide the thawed dough into 6 equal pieces. Roll 1 piece on a floured board into a 7 inch (17.5 cm) round. Place about 1 tablespoon of the spaghetti sauce on the dough, spreading it out to within 1/2 inch of the edges. Sprinkle with 1/4 cup of mozzarella cheese. Place 3 pepperoni slices on one half of the circle and spoon about 1/4 cup of the mushroom and onion mixture over the pepperoni.
- Fold the dough over to form a half circle and pinch the edges to seal them. Place the calzone on a greased cookie sheet and repeat with remaining dough.
- Brush the tops of the calzones with beaten egg and sprinkle with Parmesan cheese if you wish.
- Bake in a preheated 425ºF (220ºC) oven for 15 minutes or until they are golden brown.
- Serve warm or at room temperature.
Nutrition Facts : Calories 363 kcal, Carbohydrate 40 g, Protein 15 g, Fat 15 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 57 mg, Sodium 796 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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