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.
SPINACH AND CHEESE MINI CALZONES RECIPE BY TASTY
Here's what you need: frozen spinach, ricotta cheese, mozzarella cheese, garlic, butter, parmesan cheese, fresh parsley, 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 one slice mozzarella cheese, two tablespoons spinach, and 1 tablespoon ricotta.
- Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
- In a small bowl, mix together melted butter, parmesan, garlic, and parsley.
- Place calzone on a parchment-lined baking sheet. Apply egg wash to outside of calzone and brush with garlic butter.
- Bake calzones for 15-20 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 151 calories, Carbohydrate 3 grams, Fat 11 grams, Fiber 0 grams, Protein 8 grams, Sugar 0 grams
SHRIMP CALZONES
Kids love these, (so do I), or forget the kids, they make great appitizers if you make them small. From Cooking Light
Provided by Derf2440
Categories Breads
Time 38m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- roll pizza crust into 18 x 10 inch rectangle.
- cut into 6 (6x5 inch) retangles.
- Combine tomato paste, water,and Italian seasoning.
- Spread evenly over retangles, leaving a 1/2 inch border.
- Arrange shrimp evenly over half of eaach rectangle.
- Brush edges of rectangles with water.
- Fold rectangles in half crosswise over shrimp, press edges together with a fork.
- Place calzones on a large baking sheet coated with cooking spray.
- Coat tops with cooking spray, and sprinkle evenly with parmesan cheese.
- Bake at 400 degrees for 18 minutes or until lightly browned.
MINI SHRIMP CALZONES
Again a recipe for Thanksgiving 2007. The degree of difficulty on this recipe is intermediate. It is a recipe by Giada De Laurentiis. If done correctly, and with patience. This is easily a 5-star recipe. Please try it!
Provided by tornadoes three
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a heavy large skillet over medium-low heat. Add the garlic and saute until fragrant and tender, about 2 minutes. Add the tomatoes, thyme, parsley, and wine. Increase the heat to medium and simmer until most of the liquid evaporates, about 8 minutes. In a small bowl, season the shrimp with salt and pepper. Add the shrimp to the skillet and saute until just cooked through, about 2 minutes. Set aside to cool in a small bowl.
- Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F.
- Line 2 heavy large baking sheets with parchment paper. Roll out each piece of pizza dough into a 7-inch-diameter floured round. Sprinkle half of the mozzarella over the lower half of each pizza dough, dividing equally and leaving a 1-inch border. Spoon the shrimp mixture over the cheese. Sprinkle the remaining cheese over the shrimp mixture. Brush the edge of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together and crimp to seal.
- Transfer the calzones to the 2 prepared sheets. Bake until the calzones puff and become golden brown, about 12 to 15 minutes. Brush extra-virgin olive oil over calzones and serve.
- Pizza Dough:.
- 1/2 cup warm water (105 to 110 degrees F).
- 2 teaspoons active dry yeast.
- 2 cups all-purpose flour, plus more for kneading.
- 1 teaspoon salt.
- 3 tablespoons olive oil, plus more for bowl.
- Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.
Nutrition Facts : Calories 544.7, Fat 26.5, SaturatedFat 9.5, Cholesterol 194.7, Sodium 960.9, Carbohydrate 37.9, Fiber 2.1, Sugar 2.6, Protein 34.1
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.
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