OAMC CALZONES
Make and share this OAMC Calzones recipe from Food.com.
Provided by Loves2Teach
Categories Lunch/Snacks
Time 25m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Thaw two loaves of bread dough.
- Divide each loaf into five parts each.
- One at a time, roll each dough piece on a floured board or stretch with your hands, making 10 7 inch squares.
- Fold each dough square over half a cheese slice to form a turnover, and pinch edges to seal.
- (You can also ladle 1/3 cup to 1/2 cup sauce into center of each square before making the turnover, but the sauce tends to seep out). Place each turnover in a small sandwich bag.
- Put 5 turnovers in a 1 gallon freezer bag.
- Divide sauce in half, and store in 2 1-quart freezer bags; enclose each bag of sauce in a bag of calzones.
- Do the same with the remaining 5 turnovers.
- To prepare for serving, thaw sauce; heat in a medium pan 10-15 minutes until bubbly.
- At the same time, take frozen turnovers out of bags, and place them about 2 inches apart on a baking sheet sprayed with a nonstick spray.
- Preheat oven to 350°F.
- Bake for 15 minutes.
- Turnovers will be golden brown when done.
- Ladle sauce on top of turnovers, and serve.
EASY CALZONES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h40m
Yield 8 servings
Number Of Ingredients 24
Steps:
- Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
- Preheat the oven to 400 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red pepper flakes. Remove from the skillet and allow to cool on a plate.
- In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
- When the sausage is cool, stir it into the cheese mixture and set aside.
- When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal.
- Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.
- Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
- Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
- Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
- Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.
SAUSAGE CALZONES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 calzones
Number Of Ingredients 20
Steps:
- Preheat oven to 425 F.
- Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
- Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.
- For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.
- Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.
- Cook's Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.
- Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
- Yield: 4 servings
CALZONE
Buy pizza dough to make this hearty dinner for two with Parma ham and melty mozzarella. You can make it in less time than your local takeaway delivers
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Heat the oil in a saucepan, add the garlic, fry for 1 min until golden, then add the passata and half the basil leaves. Bring to the boil and cook until it is reduced to a thick sauce, so around 3 mins. Stir in the Parma ham and sundried tomatoes, season, then set aside to cool a little.
- Roll out the pizza dough to two 12-15cm circles, then split the mixture between them, piling it onto one side. Top with the mozzarella and remaining basil.
- Close the calzone, pulling the side without the filling over, then crimp around the edge, so it looks like a giant Cornish pasty. Transfer to a floured baking sheet and bake for 15 mins until golden and puffed up.
Nutrition Facts : Calories 967 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 146 grams carbohydrates, Sugar 24 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 6 milligram of sodium
MINI SAUSAGE CALZONES (OAMC)
These are great for a quick lunch. You could even send them to school for something other than a sandwich. From Easy Everyday Cooking. Freeze these wrapped individually in foil for upto a month - thaw and reheat for 10 minutes or until heated through.
Provided by Sam 3
Categories Lunch/Snacks
Time 35m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Divide dough into 16 portions.
- Preheat oven to 425°F.
- Grease a baking sheet.
- Heat a large skillet over medium heat, add sausage.
- Cook until brown and crumbly, drain fat.
- Stir onion, garlic, basil, oregano, and pizza sauce into skillet, simmer for 10 minutes.
- Roll each dough piece into a 5in circle.
- Spoon sausage mixture onto each circle, sprinkle with cheeses.
- Moisten edges of dough with water.
- Fold dough over to enclose filling, press to seal.
- Place on prepared baking sheet.
- Beat eggs with milk.
- Brush over calzones.
- Bake for about 15 minutes or until golden brown.
Nutrition Facts : Calories 48, Fat 2.2, SaturatedFat 0.9, Cholesterol 28.9, Sodium 127.6, Carbohydrate 3.1, Fiber 0.5, Sugar 0.7, Protein 3.9
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
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.
QUICK AND EASY CALZONES RECIPE
Our quick and easy calzones recipe is a kid-friendly dinner that you can make in no time at all.
Provided by Steph Loaiza
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Spray baking sheet with nonstick cooking spray.
- Roll out the pizza crust, and cut it into 6 equal-sized squares.
- In the middle of each square, place a portion of the marinara sauce, shredded cheese, and 4 pepperoni slices.
- Fold the dough over into a triangle, and use a fork to press along the edges of the triangle to seal it closed.
- Place Calzones onto the prepared baking sheet.
- Brush the top of each Calzone with butter, then sprinkle with Italian seasoning and grated Parmesan cheese.
- Place in the oven and bake for 10-12 minutes, or until tops are golden brown.
- Serve warm with extra pizza sauce for dipping.
Nutrition Facts : Calories 285 kcal, Carbohydrate 33 g, Protein 12 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 29 mg, Sodium 872 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
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