Meatless Calzone From Southern Italy Recipes

20 HOMEMADE CALZONES

20 Homemade Calzones image

Skip ordering pizza and make these tasty homemade calzone recipes! From buffalo chicken to lasagna to ricotta and spinach, calzones are where it's at.

Provided by insanelygood

Number Of Ingredients 20

Ingredients

Easy Calzone
Spinach and Artichoke Calzones
Green Calzones
Barbecue Chicken Calzones
Cheeseburger Calzones with Special Sauce
Bacon Mushroom Calzones
Healthy Calzone Recipe {Kale, Mushroom, and Ricotta}
Pinwheel Italian Calzones
Buffalo Chicken Calzones
Cheesy Lasagna Calzones
Muffuletta Calzone(s)
Low-Carb Cauliflower Calzone
Vegan Dessert Calzone
Campfire Grilled S'more Calzones
Summer Calzones with Corn, Tomatoes, u0026amp; Bacon
Philly Cheese Steak Calzones
Ricotta and Spinach Calzones
Ham and Cheese Calzone
Chicken Cordon Bleu Calzones
Calzones with Sausage and Peppers

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a calzone in 30 minutes or less!

Nutrition Facts :

CRUSTLESS CALZONE

Crustless Calzone image

After starting a low-carb diet many years ago, I badly missed pizza and calzones. This is low-carb, but also very filling and your guests won't even realize that it's carb friendly. It's also good to serve with a starch such as garlic bread or pasta to please anyone not worried about their carb intake.

Provided by fendabethler

Categories European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (26 ounce) bag frozen meatballs, thawed and cut in half
1 (14 ounce) jar pizza sauce
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese, plus more for topping
1/4 cup parmesan cheese, plus more for topping
italian seasoning, garlic powder and oregano to taste

Steps:

Mix all ingredients and place in casserole dish. Top with additional mozzarella & Parmesan and sprinkle with oregano.
Bake at 350º for 30 minutes or until browned and bubbly.
Serve with salad and garlic bread.

Nutrition Facts : Calories 441.1, Fat 29.8, SaturatedFat 18.1, Cholesterol 109.2, Sodium 723.2, Carbohydrate 13.4, Fiber 2, Sugar 2.7, Protein 29.4

REAL ITALIAN CALZONES

Real Italian Calzones image

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

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 ½ cups all-purpose flour, divided
1 teaspoon olive oil
½ cup ricotta cheese
1 ½ cups shredded Cheddar cheese
½ cup diced pepperoni
½ cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 egg, beaten

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

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