HAM & CHEESE MINI CALZONE RECIPE
Steps:
- Add the water to a bowl and stir in the yeast, honey, salt, and olive oil.
- To a clean work surface pile the flour and make a well in the center.
- Add a little of the yeast liquid and use your fingers to slowly incorporate flour. Add a little more liquid as it is absorbed by the flour until you get a nice dough ball. You may not use all the liquid - don't let the dough get too sticky!
- Knead the dough for 5 minutes until smooth.
- Lightly oil a bowl with a little olive oil and transfer the dough to the bowl.
- Turn once to coat all sides with the oil. Cover the bowl and put the bowl in a warm area to rise until doubled in volume, about 40 minutes.
- Punch down the dough and place it in a lightly-floured surface.
- Divide the dough into 12 balls. Cover and allow to rest for 20 minutes.
- Preheat oven to 325 degrees F and cover a large baking sheet with parchment paper.
- Once the dough balls have rested, working on a floured surface, roll out one dough ball to a 4 1/2-inch round (about 1/8-inch thick).
- Place half a teaspoon of sauce in the center and add 1 teaspoon cheese and a slice of ham, leaving a border.
- Fold the dough in half over the filling and press to seal using your fingers or a fork.
- Place on the parchment lined baking sheet and continue with the rest.
- Before baking, brush the pastry with milk and brush marinara sauce onto the centers. Bake for 15 minutes until golden brown.
- Remove from oven and let cool for 5 to 10 minutes before serving, or until they're cool enough to handle. Serve warm with extra marinara for dipping.
Nutrition Facts : Calories 183 kcal, Carbohydrate 27 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 421 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
MINI HAM CALZONES
Flattened refrigerated soft breadsticks make prepping these mini ham and mozzarella calzones a breeze. Sprinkle with some Parmesan and enjoy!
Provided by My Food and Family
Categories Meal Recipes
Time 27m
Yield 24 servings, 1 mini calzone each
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Cut each string cheese piece crosswise in half, then cut each piece lengthwise in half to make 24 pieces. Set aside. Unroll dough; separate into 12 breadsticks. Cut each breadstick crosswise in half.
- Wrap 1 ham piece around 1 cheese piece. Flatten 1 breadstick piece slightly; wrap around ham and string cheese to completely cover both. Pinch edges of breadstick well to seal. Place on ungreased baking sheet. Repeat with remaining ham, string cheese and breadstick pieces. Sprinkle with Parmesan.
- Bake 12 min. or until golden brown. Serve warm.
Nutrition Facts : Calories 70, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 290 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 1 g, Protein 5 g
MINI HAM & CHEESE CALZONES
Make and share this Mini Ham & Cheese Calzones recipe from Food.com.
Provided by SouthernBell2627
Categories Lunch/Snacks
Time 30m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Unroll dough; separate into 12 breadsticks. Cut each breadstick crosswise in half; flatten dough to 2-inch width.
- Spoon 1 teaspoon mozzarella cheese onto center of a ham piece. Fold ham piece over cheese to create a tight roll. Place ham roll near the end of a piece of breadstick dough, leaving a border. Fold dough over ham, pinching edges to seal. Repeat process for all ham pieces. Place calzones on baking sheet. Sprinkle with Parmesan cheese.
- Bake 12 to 15 minutes or until golden brown.
- Serve warm.
Nutrition Facts : Calories 26.1, Fat 1, SaturatedFat 0.5, Cholesterol 5.3, Sodium 148.6, Carbohydrate 1.1, Protein 3.2
MINI HAM & CHEESE CALZONES RECIPE - (4.5/5)
Provided by Nicole S
Number Of Ingredients 4
Steps:
- Preheat oven to 400˚F. Unroll dough; separate into 12 breadsticks crosswise in half; flatten dough to 2-inch width. Spoon 1 teaspoon cheese onto center of each ham piece. Fold ham over cheese to create a tight roll. Place ham roll near the end of each piece of breadstick dough, leaving a border. Fold dough over ham, pinching edges to seal. Repeat process for all ham pieces. Place calzones on the baking sheet. Sprinkle with parmesan cheese. Bake 12 to 15 minutes or until golden brown. Serve warm.
MINI CALZONES
Sponsored by Classico® Pasta Sauce. These little pockets of pizza are perfect finger food. Enjoy them as an appetizer before an Italian feast, or as an easy weeknight meal the whole family will love--just add a hearty salad. A few shortcut ingredients in the recipe, including store-bought garlicky tomato sauce, save you time without skimping on flavor.
Provided by Elena Besser
Categories main-dish
Time 40m
Yield 8 mini calzones
Number Of Ingredients 12
Steps:
- Position a rack in the middle of the oven and preheat to 450 degrees F. Sprinkle a baking sheet with the semolina and set aside.
- Lightly flour a work surface and roll the dough into a round that is about 12 inches wide and 1/2 inch thick. Cut out 8 rounds with a 3 1/2- to 4-inch biscuit cutter or drinking glass. Dust with flour and cover with a clean kitchen towel or plastic wrap.
- Beat the egg with 1 tablespoon water in a small bowl. Set aside.
- Combine the cheese blend, ricotta, 1/4 cup Parmesan, scallions and garlic powder in a medium bowl. Season with salt and pepper to taste.
- Place 3 slices of the pepperoni on one half of each round of dough, leaving a 1/4-inch border around the edges. Top each round with 2 tablespoons of the cheese mixture.
- Brush the egg wash around the edges of one dough round using your finger or a pastry brush. Gently fold the dough over the filling to enclose and crimp the edges with a fork to seal. Repeat with the remaining dough rounds.
- Brush the tops of the calzones with the egg wash and sprinkle with the remaining 1/4 cup Parmesan.
- Place the calzones on the prepared baking sheet and bake on the middle rack until golden, 14 to 16 minutes, rotating the sheet halfway through for even baking.
- While the calzones bake, heat the tomato sauce in a medium saucepan over medium heat until bubbling, 1 to 2 minutes. Transfer to a small bowl. Place the calzones on a platter with the sauce and serve immediately.
HAM AND CHEESE CALZONES
This sort of inside-out pizza is something I concocted one evening when I had leftover baked ham and needed to fix something quick and simple. My husband loved it-so did all his friends when he took some to work for lunch. -Shelby Marino, Neptune Beach, Florida
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 calzones ( 7 servings each).
Number Of Ingredients 8
Steps:
- Unroll one pizza crust onto a greased baking sheet; shape into a 14x11-in. rectangle. Spread half of the ricotta cheese lengthwise on half of the dough to within 1 in. of the edges. , Sprinkle with half of the pepperoni, ham and mozzarella cheese. Fold dough over filling; press edges firmly to seal. Repeat with remaining crust and filling ingredients. , Bake at 400° for 20-25 minutes or until golden brown. Sprinkle with Parmesan cheese and basil if desired. Cut into slices. Serve with spaghetti sauce.
Nutrition Facts : Calories 341 calories, Fat 20g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 1087mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 0 fiber), Protein 21g protein.
CHEF JOHN'S HAM AND CHEESE CALZONES
Today calzones are most commonly stuffed with the exact same toppings that go on a pizza which, besides the crust issue, was one of my main problems with it. I mean, why not just fold a pizza in half, and call it a day? So, I decided to do what I hear is a more traditional filling featuring ricotta, fresh mozzarella, and ham. The result was as enjoyable as it was surprising.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
- Divide dough into 4 equal portions; shape each into a ball. On a lightly floured surface, flatten each dough ball into a flat circle and roll out into an 8- or 9-inch circle.
- Place 2 prosciutto slices on one half of each circle of dough, leaving a 1-inch empty border. Spoon ricotta cheese on prosciutto. Season with a pinch of salt, pepper, and cayenne pepper. Top with chopped ham, mozzarella slices, and a drizzle of olive oil.
- Moisten edge of dough with a bit of water using your fingertip. Fold the empty half of the dough over the filling and lightly seal edges. Crimp the edges up to completely seal the calzone.
- Sprinkle lined baking sheet with cornmeal. Transfer calzones to baking sheet. Cut several small slits in the top of the crust with the tip of a knife to allow for venting.
- Beat egg with water to make egg wash. Brush the calzones with egg wash. Dust with grated Parmigiano-Reggiano cheese. Remove excess cornmeal and grated cheese from around calzones to avoid smoke from the hot oven.
- Bake in preheated oven until browned, about 15 minutes. Let cool 15 minutes before serving. Serve with heated marinara sauce for dipping.
Nutrition Facts : Calories 894.7 calories, Carbohydrate 99.7 g, Cholesterol 116.3 mg, Fat 35 g, Fiber 5.7 g, Protein 40.8 g, SaturatedFat 11.4 g, Sodium 3340.1 mg, Sugar 20.4 g
MINI CALZONES
Steps:
- Heat the olive oil over medium-high heat in a medium-size, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool for about 10 minutes. Add the cream cheese, 1/3 cup of the Parmesan, the salt, and the pepper and stir to combine. Set aside.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise, then cut each half into 8 equal rectangles.
- Spoon some of the topping onto 1 side of each rectangle. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the calzones on the prepared baking sheet and brush the top of each with egg wash. Sprinkle with the remaining 1/4 cup of Parmesan. Bake until golden, 15 to 17 minutes.
- Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot calzones with the marinara sauce alongside for dipping.
HAWAIIAN MINI CALZONES RECIPE BY TASTY
Here's what you need: pizza dough, ham, swiss cheese, pineapple, ricotta cheese, green onion, poppy seed, egg, water
Provided by Pierce Abernathy
Categories Appetizers
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400˚F (200˚C).
- Cut pizza dough into 8 sections on a floured surface.
- With one section, roll out dough until flat and circular.
- Layer ham, swiss, pineapple, 1 tablespoon ricotta, and ½ tablespoon green onion.
- Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
- Place on a parchment-lined baking sheet. Apply egg wash to outside of calzone and sprinkle with poppy seeds.
- Bake calzones at 400°F (200°C) for 15-20 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 214 calories, Carbohydrate 32 grams, Fat 6 grams, Fiber 1 gram, Protein 7 grams, Sugar 6 grams
MINI CALZONES
Try Mini Calzones for a bite-sized appetizer at your next party. Mini Calzones are a cinch to prepare and are packed with savory ham and cheese.
Provided by My Food and Family
Categories Lunch
Time 30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Unroll breadstick dough; separate into 12 sticks. Cut each crosswise in half; flatten each piece to 1-inch-wide strip.
- Spoon 1 tsp. mozzarella onto center of each ham slice; roll up tightly. Place 1 ham roll near one end of each dough strip. Fold dough over ham; pinch edges together to seal. Place on baking sheet; sprinkle with Parmesan.
- Bake 12 to 15 min. or until golden brown. Serve warm.
Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 390 mg, Carbohydrate 20 g, Fiber 0.9961 g, Sugar 3 g, Protein 8 g
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