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
ITALIAN HERO CALZONES
Make and share this Italian Hero Calzones recipe from Food.com.
Provided by Derf2440
Categories Savory Pies
Time 50m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Lightly grease a very large baking sheet and sprinkle with cornmeal, set aside.
- Drain tomatoes well, reserving oil.
- In a medium bowl, combine the tomatoes, turkey and/or pepperoni, and olives.
- Stir in the mozzarella cheese.
- On a lightly floured surface, roll each package of pizza dough to a 12 x 9 rectangle.
- Using a 3 inch round cutter, cut each rectangle into ten 3 inch circles.
- Place about 1 tablespoon of the meat/cheese mix slightly off centre on each dough circle.
- Fold dough over mixture, forming a semicircle.
- Seal the edge of each semicircle with the tines of a fork.
- Place the calzones on a prepared baking sheet.
- Brush the tops with the reserved oil from tomatoes and sprinkle with parmesan cheese and, if desired, cayenne pepper.
- Bake for 12 to 15 minutes or until calzones are golden.
- Serve warm.
- MAKE AHEAD: Prepare and bake calzones as directed.
- Remove to a wire rack and cool completely.
- Place the calzones in a freezer container or freezer bag.
- Seal, label and freeze for up to 2 months.
- To reheat, preheat oven to 350°F.
- Place the frozen calzones on an ungreased baking sheet.
- Bake for 12 to 15 minutes or until heated through.
- If necessary, cover loosely with foil to prevent overbrowning.
Nutrition Facts : Calories 24.5, Fat 1.4, SaturatedFat 0.6, Cholesterol 5.1, Sodium 84, Carbohydrate 1.2, Fiber 0.2, Sugar 0.1, Protein 1.8
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
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