Fast And Fabulous Fake Out Calzones Recipes

EASY CALZONES

Steps:

• Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
• Preheat the oven to 400 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red pepper flakes. Remove from the skillet and allow to cool on a plate.
• In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
• When the sausage is cool, stir it into the cheese mixture and set aside.
• When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal.
• Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.
• Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
• Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
• Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
• Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.

ZIPPY CALZONES

Steps:

• Preheat oven to 400°. Unroll pizza crust; roll into a 12-in. square. Cut into four 6-in. squares. Sprinkle 2 tablespoons mozzarella cheese over half of each square to within 1/2 in. of edges. Top with eight slices pepperoni and 3 tablespoons cottage cheese., Combine pepper and onion; place 1/4 cup mixture on each square; top with 2 tablespoons mozzarella cheese. Fold dough over filling; press edges with a fork to seal., Transfer to a lightly greased baking sheet. Bake 13-18 minutes or until golden brown.

QUICK CALZONES

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.

PERFECT EVERY TIME PIZZA OR CALZONE DOUGH

Steps:

• Mix 1/2 cup lukewarm water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine 1/2 cup water, olive oil, honey, and salt in a separate bowl; add 1 cup flour and mix well. Mix yeast mixture into flour mixture. Add remaining flour, 1 cup at a time, until dough is well combined.
• Knead dough on a floured work surface until dough is soft, smooth, and elastic, about 8 minutes. Roll dough into 4 calzone shapes.

QUICK AND EASY CALZONES RECIPE

Steps:

• Preheat the oven to 400 degrees F.
• Spray baking sheet with nonstick cooking spray.
• Roll out the pizza crust, and cut it into 6 equal-sized squares.
• In the middle of each square, place a portion of the marinara sauce, shredded cheese, and 4 pepperoni slices.
• Fold the dough over into a triangle, and use a fork to press along the edges of the triangle to seal it closed.
• Place Calzones onto the prepared baking sheet.
• Brush the top of each Calzone with butter, then sprinkle with Italian seasoning and grated Parmesan cheese.
• Place in the oven and bake for 10-12 minutes, or until tops are golden brown.
• Serve warm with extra pizza sauce for dipping.

FAST AND EASY MEATBALL CALZONES

Steps:

• Bake or fry meatballs according to package instructions, then cut in half.
• Roll out pizza crusts on floured surface, press out to stretch.
• Sprinkle one cup of cheese down the center of each pizza crust.
• Spoon spaghetti sauce over cheese, just enough to cover.
• Place 1/2 of the meatballs on top of the sauce on each pizza crust.
• Sprinkle each with italian seasoning.
• Fold dough over filling, pressing edges firmly to seal.
• Place seam side down on greased baking sheets.
• Bake at 400 degrees for 15 to 18 minutes or until golden brown.
• Let stand for 10 minutes before serving.
• Heat the leftover spaghetti sauce to serve with calzones.

CLASSIC MEAT LOVER'S CALZONES RECIPE BY TASTY

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!

REHEAT-AND-EAT BREAKFAST CALZONES

Steps:

• Heat a medium skillet over medium heat and add the chorizo. Cook until seared on the first side, about 2 minutes; the chorizo will release its own fat to cook in, but if your skillet is dry, add a splash of oil. Use a wooden spoon to break up the chorizo into smaller pieces and continue to cook until browned all over and cooked through, 3 to 4 minutes. Remove to a paper towel-lined baking sheet.
• Add 1 tablespoon oil to the skillet and reduce the heat to medium-low. When the oil is hot, add the potatoes, bell peppers, onions and 3/4 teaspoon salt. Cook, stirring often, until the potatoes are almost cooked through and the peppers and onions are soft, about 10 minutes. Add 1/2 cup water to deglaze the skillet and continue to cook until the water evaporates and the potatoes are tender but still hold their shape, 3 to 4 minutes.
• Remove from the heat and stir in the parsley and reserved chorizo. Season the hash with more salt to taste. Reserve half of the mixture for breakfast with fried or scrambled eggs and use the remaining mixture to make the calzones. The extra hash can be refrigerated in an airtight container for up to 4 days and reheated in a skillet over medium heat.
• Heat the remaining 1 teaspoon oil in an 8-inch skillet over medium-high heat, swirling the oil to coat the bottom and sides of the skillet. Meanwhile, whisk the eggs and 1/4 teaspoon salt in a medium bowl. When the skillet is hot, pour in the eggs; you should hear a loud sizzle as the eggs hit the hot oil. Cook the eggs for 1 minute, then use a rubber spatula to push the cooked eggs towards the center. You want to cook the eggs more like an omelet rather than breaking them into pieces like scrambled eggs. Continue to gently push the cooked eggs towards the center and allow the liquid eggs to flow underneath to cook through, 1 to 2 minutes. Transfer the eggs to a plate and let cool. Once cool, divide into 8 pieces.
• Lightly flour a clean work surface. Divide the dough into eight 2-ounce pieces. Roll each with a rolling pin into a round measuring about 5 inches. To the center of each round, add 2 tablespoons of the chorizo hash, 1 piece of the egg and 1 tablespoon of the Cheddar. Lift the top of each dough round up and over the filling to create a half-moon shape. It's OK if the top of the dough doesn't meet the bottom edge completely; simply press them together where they meet and then roll the bottom dough over the top to create a seal. Continue to roll the edges together until they are tightly sealed so it looks almost like a rope around the outer edge of each calzone.
• Transfer the calzones to a parchment paper-lined baking sheet. Place in the freezer until frozen, about 2 hours. Store the frozen calzones in a resealable freezer bag for up to 2 to 3 months.
• When ready to bake, preheat the oven to 425 degrees F. Line a second baking sheet with parchment.
• Remove the calzones from the freezer, place directly on the lined baking sheet and lightly brush with oil. Bake from frozen until the dough is cooked through and golden brown (the Yogurt Flatbread Dough will brown all over whereas pizza dough will brown more in spots, like a pizza crust), 23 to 25 minutes. Let cool slightly before serving.