BREAKFAST CALZONES
Steps:
- Prepare a grill for medium-low heat. Set cast-iron griddle on grill. (Alternatively, heat on stovetop over medium-low. And if you don't have a cast-iron griddle, use a cast-iron skillet instead and cook in batches.) Cut each piece of dough into quarters for 8 pieces total. Roll out 1 piece of dough to an 8x6" oval. Spoon a heaping 1/4 cup Fontina over half of dough and form a well in the center. Dab 2 Tbsp. ricotta and 1 Tbsp. nduja over Fontina, leaving well empty; slip a yolk into the well. Sprinkle with a bit of rosemary and drizzle with oil; season with salt. Moisten edges of dough with water, fold empty side of dough over filling and press together edges to seal. Brush with oil; sprinkle with salt. Repeat with remaining ingredients to make 7 more calzones.
- Place calzones, oiled side down, on griddle and cook until deeply browned, pressing gently with a spatula to create contact with griddle, about 5 minutes. Brush oil on the other sides and sprinkle with salt; turn calzones over. Cook until other sides are deeply browned, about 5 minutes. Transfer to a cutting board and let sit 1 minute before cutting in half.
REAL ITALIAN CALZONES
This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.
Provided by Jenny
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
- To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
- Preheat oven to 375 degrees F (190 degrees C).
- When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
- Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.
Nutrition Facts : Calories 334.6 calories, Carbohydrate 31.6 g, Cholesterol 63.6 mg, Fat 16.7 g, Fiber 1.6 g, Protein 13.8 g, SaturatedFat 7.2 g, Sodium 667 mg, Sugar 0.9 g
GRAND OVERSTUFFED ITALIAN BREAKFAST CALZONES
Simple assembly of your favorite breakfast ingredients, with an Italian twist, into Pillsbury Grands! biscuit dough yields an amazing meal with the taste of hours of preparation.
Provided by itropicbird
Categories Breakfast
Time 37m
Yield 4 calzones, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F You will need one small skillet, one small saucepan, and one or two cookie sheets.
- First prepare the ingredients:.
- Scrub potato and place in microwave on high approximately 6 minutes until tender but still firm.
- Meanwhile, lightly brown Italian sausage in small skillet. Pour off any fat, then remove sausage to a bowl.
- In saucepan, scramble eggs with milk, salt & pepper. Cook gently in 1 T butter over medium heat, remove from heat while soft-set.
- Now cube the microwaved potato to 1" pieces, removing excess skin at this time. Stir into first skillet over medium-low heat with 1 tablespoon of the butter, salt, and pepper.
- For each calzone, remove two biscuits together from tube, place on cookie sheet and press into 8" round.
- Now, assemble:.
- Place 1/4 of the mozzarella onto half of each round. Top with 1/4 each of the potato, sausage, scrambled egg, and bleu cheese. Sprinkle with about 1 T each of the snipped parsley and green onion.
- Fold dough gently over filling to form 1/2 circle, press edges well with fingertips, then seal all along edges with fork tines.
- Slash top diagonally 3 times with sharp knife. Brush lightly with remaining 1 T butter, melted.
- No need to oil cookie sheet. Bake 12-15 minutes, until golden brown on top.
Nutrition Facts : Calories 700.9, Fat 36.9, SaturatedFat 17.4, Cholesterol 174, Sodium 2035.2, Carbohydrate 63.3, Fiber 2.6, Sugar 8.4, Protein 28.8
ITALIAN VEGAN CALZONES (SOY-FREE)
Make and share this Italian Vegan Calzones (Soy-Free) recipe from Food.com.
Provided by Azuki
Categories Vegetable
Time 1h15m
Yield 12 calzones
Number Of Ingredients 19
Steps:
- Preheat oven to 375. Dust two cookie sheets with cornmeal.
- Set aside dough; toss all other ingredients together (taste for desired saltiness before adding chickpea flour--the flour tastes very beany and disagreeable before it's cooked, but it absorbs the juices well and is a creamy substitute for cheese after it's cooked).
- Roll dough thinly. Cut in dough into circles using the reverse side of the calzone press. Flour the dough surface that will contact the calzone press. Arrange dough on press. Fill with appropriate amount of mix. Dampen edges of dough with water so they will stick together. Close calzone press to form calzones. Arrange calzones on cookie sheets, poking the tines of a fork once through the top of each calzone to vent.
- Bake 15 minutes or until golden.
Nutrition Facts : Calories 80.8, Fat 5.2, SaturatedFat 0.7, Sodium 226.8, Carbohydrate 7.2, Fiber 1.8, Sugar 2, Protein 1.5
PINWHEEL ITALIAN CALZONES
From allrecipes.com: "Once you try these mini calzones, you may never go back to fixing the large ones again! These calzones come together in a snap, and are a great way to sneak a few veggies into your kid's diet. The best part is they are small so it makes it easy for little hands to pick up and eat. Plus they taste like pizza and there's even a dipping sauce!" Reviewers commented that sauteing the vegetables made everything even tastier, and one reviewer thought that substituting refrigerated pizza dough for the crescent dough would be an even better bet. Either way, these calzones sound great!
Provided by CorriePDX
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the ricotta cheese, Italian seasoning, salt, Parmesan cheese, mozzarella cheese, pepperoni, mushrooms, green pepper and onion. Set aside.
- Unroll the crescent roll dough and separate into 4 rectangles. Press the remaining perforations together to seal. Spread the filling evenly onto the rectangles. Roll up the filling inside the dough starting at the short side. Slice each finished roll into four slices, and place cut side down onto a baking sheet.
- Bake for 10 to 12 minutes in the preheated oven, until lightly browned. While the pinwheels are baking, warm the pizza sauce. Serve the pinwheels with pizza sauce in small cups for dipping.
Nutrition Facts : Calories 493.7, Fat 26, SaturatedFat 11, Cholesterol 93, Sodium 1262.6, Carbohydrate 40.7, Fiber 4.4, Sugar 5, Protein 23.1
REHEAT-AND-EAT BREAKFAST CALZONES
Meal prepping for breakfast tends not to include eggs, besides hard-boiled ones, because scrambled or fried eggs don't hold very well in the fridge or freezer. I started thinking about how to solve this problem, and it turns out calzones do the trick. Wrapping a chorizo hash, eggs and cheese filling in my yogurt flatbread dough or store-bought pizza dough creates steam inside, so the filling is gently reheated and feels like you made it fresh, even though these can be made up to 2 to 3 months in advance! Plus, the calzones are great for grab-and-go, whether for adults heading out the door to work or kids heading to school.
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 8 calzones, plus additional chorizo hash
Number Of Ingredients 11
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.
More about "grand overstuffed italian breakfast calzones recipes"
GRANDS!™ SAUSAGE CALZONES RECIPE - PILLSBURY.COM
From pillsbury.com
BREAKFAST CALZONE - NORINE'S NEST
From norinesnest.com
HOMEMADE CALZONES WITH ITALIAN SAUSAGE AND …
From lovelylittlekitchen.com
BREAKFAST CALZONES RECIPE | BON APPéTIT
From bonappetit.com
EGG SAUSAGE BREAKFAST CALZONES - WORDS OF DELICIOUSNESS
From wordsofdeliciousness.com
ITALIAN MEAT AND CHEESE CALZONE
From grandecheese.com
GRAM'S CALZONE WITH SAUSAGE AND CHEESE - AN ITALIAN IN …
From anitalianinmykitchen.com
BREAKFAST CALZONES STUFFED WITH SAUSAGE, EGG, AND CHEESE
From crayonsandcravings.com
BREAKFAST CALZONES RECIPE - PILLSBURY.COM
From pillsbury.com
BREAKFAST CALZONE RECIPE | CDKITCHEN.COM
From cdkitchen.com
THE BEST HOMEMADE CALZONE RECIPE
From whitneybond.com
BREAKFAST CALZONES - NINJA TEST KITCHEN
From ninjatestkitchen.com
VEGETABLE CALZONES, ITALIAN PASTRIES, TEA TIME SNACKS - WHISK AFFAIR
From whiskaffair.com
BREAKFAST HAM AND CHEESE CALZONE RECIPE - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
BREAKFAST CALZONE - AN EASY BREAKFAST RECIPE WITH 10 MINUTES PREP …
From thekittchen.com
BREAKFAST CALZONES WITH CHORIZO AND FRIED EGGS - BAKING SENSE
From baking-sense.com
ITALIAN STYLE CALZONES – HOME BAKING ASSOCIATION
From homebaking.org
CALZONE RECIPE FOOD WISHES - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
ITALIAN BREAKFAST CALZONE - AVAILABLECLEANERS.CA
From availablecleaners.ca
REHEAT-AND-EAT BREAKFAST CALZONES – FOOD NETWORK KITCHEN
From foodnetwork.com
GRAND OVERSTUFFED ITALIAN BREAKFAST CALZONES - MEDITERRANEAN …
From fooddiez.com
BREAKFAST CALZONES - PINCH OF NOM
From pinchofnom.com
HOMEMADE ITALIAN CALZONE RECIPE - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
15 MOUTHWATERING CALZONE RECIPES | MYRECIPES
From myrecipes.com
DELICIOUS BREAKFAST CALZONE - HTTPS://COOKINGATHOMEISFUN.COM
From cookingathomeisfun.com
CALZONES WITH PEPPERONI, MUSHROOMS AND ITALIAN SAUSAGE
From whiskedawaykitchen.com
CALZONES RECIPE | ITALIAN RECIPES | PBS FOOD
From pbs.org
GRANDS!® SAUSAGE CALZONES RECIPE | MYRECIPES
From myrecipes.com
BREAKFAST CALZONES - COOK NOURISH BLISS
From cooknourishbliss.com
FULLY STUFFED CALZONES (ITALIAN HAND PIES) / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
HOMEMADE CALZONES - SHE LOVES BISCOTTI
From shelovesbiscotti.com
BREAKFAST CALZONES | RECIPE | BREAKFAST BRUNCH, RECIPES ... - PINTEREST
From pinterest.com
123 EASY AND TASTY ITALIAN CALZONE RECIPES BY HOME COOKS
From cookpad.com
BREAKFAST CALZONES - SIMPLE JOY
From simplejoy.com
MINI BREAKFAST CALZONES - SERVES 4 — BRAVA | BRAVA HOME
From brava.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