PEPPER, PESTO & SWEETCORN CALZONES
A shop-bought bread mix is the trick to making a no-fuss crust for these veggie parcels - add leftover chicken or pork for a meatier meal
Provided by Cassie Best
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Make up the bread mix to pack instructions, reserving a little of the flour for dusting, and leave to prove for 30 mins.
- Line a baking tray with baking parchment. Tip the dough onto a floured surface and cut into quarters. Roll each ball of dough to a circle, roughly 20cm wide. Spread a little passata over each base, leaving a border of about 1cm around the edge. Season well.
- Top with the peppers, sweetcorn, mozzarella, Parmesan, basil and blobs of pesto. Fold each base in half, to make a half-moon shape, then squeeze the edges together, rolling them a little to stick and create a seal. Cover the tray with cling film and leave for 10 mins. Heat oven to 220C/200C fan/gas 7.
- Brush the calzones all over with beaten egg, then bake for 25-30 mins or until puffed and golden brown. Serve with dressed salad leaves.
Nutrition Facts : Calories 592 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.6 milligram of sodium
SPINACH AND RED-PEPPER CALZONES
Provided by Ruth Cousineau
Categories Olive Bake Vegetarian Kid-Friendly Quick & Easy Dinner Lunch Mozzarella Spinach Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 calzones
Number Of Ingredients 9
Steps:
- Preheat oven to 500°F with rack in lowest position. Sprinkle cornmeal on a large baking sheet.
- Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a large heavy skillet over medium heat, stirring occasionally, until beginning to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring frequently, until wilted, about 2 minutes. Stir in red peppers, olives, and pepper to taste. Remove from heat.
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then cut into quarters. Roll out 1 quarter into an 8-inch square (keep remaining pieces covered) and arrange with a corner nearest you. Put one fourth of filling on lower half, leaving a 1-inch border, and top with 4 pieces of cheese. Fold dough over to enclose filling. Seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up over edge to resemble a rope, working your way around. Transfer to baking sheet. Make 3 more calzones in same manner. Cut 3 steam vents in top of each and brush with remaining tablespoon oil.
- Bake until golden-brown, 13 to 15 minutes. Cool 5 minutes before serving.
QUICK PEPPERONI CALZONES
This calzone recipe takes the Italian favorite to the next level with Parmesan and herbs sprinkled on top. -Shannon Roum, Waukesha, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small bowl, mix pepperoni, pasta sauce and mozzarella cheese., On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle; top each with a scant 1/3 cup pepperoni mixture. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet. , Brush milk over tops; sprinkle with Parmesan cheese and, if desired, Italian seasoning. Bake until golden brown, 20-25 minutes.
Nutrition Facts : Calories 540 calories, Fat 23g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 1573mg sodium, Carbohydrate 59g carbohydrate (7g sugars, Fiber 5g fiber), Protein 21g protein.
SPINACH, PROSCIUTTO AND ROASTED PEPPER CALZONE
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350?F. Grease large cookie sheet. Unroll both cans of dough into 2 long rectangles. Place dough rectangles with long sides together on greased cookie sheet, forming 15x10-inch rectangle. Press edges and perforations to seal. 2. Place spinach lengthwise in 4-inch-wide strip down center of dough to within 1/2 inch of each end. Top with half of the cheese, the roasted peppers and prosciutto. Spread pesto over prosciutto. Top with remaining cheese. Bring long sides of dough up over filling, overlapping 1 inch; press edges and ends to seal. 3. In small bowl, combine egg yolk and water; beat well. Brush over top of dough. 4. Bake at 350?F. for 25 to 35 minutes or until golden brown. Cut into crosswise slices.;
SARASOTA'S SIMPLE PESTO SHRIMP CALZONES
For a quick week night dinner try these shrimp calzones. Gooey cheese, savory pesto, shrimp, and served with a sweet marinara sauce if you want. Add a quick tossed salad, and save some room for some fresh summer fruit for dessert. These can be made on the grill or a pizza stone, but I make them right in the oven to make this as easy as possible. And to make things even easier ... take advantage of shrimp you can buy steamed fresh right at the seafood counter; or even frozen shrimp will work, but not quite as well. Store bought pesto, marinara sauce, and pizza dough and you have dinner in 30 minutes. Now, please make your own crust, pesto, and steam your own shrimp if time allows, but this is just one of those quick dinners I like to have on hand when you need it - or just to tired to cook, but it is so much better and cheaper than take out. You can even use one of those "bagged" lettuce to make a great quick side salad and add your favorite toppings. And remember ... these are my favorite ingredients, but please feel free to add olives, peppers, mushrooms, or other cheeses - use your imagination!
Provided by SarasotaCook
Categories < 60 Mins
Time 35m
Yield 4 Calzones, 4 serving(s)
Number Of Ingredients 14
Steps:
- Shrimp -- In a medium size saute pan, add the butter and bring to medium heat. Add in the onion and garlic and cook 2-3 minutes until tender but not soft. NOTE: At this point if you decide to add any other ingredients, such as peppers, mushrooms or olives, you can add them too. Saute 2-3 minutes until tender. Then add in the shrimp (seasoned with salt and pepper) and cook 1-2 minutes, as they will continue to cook in the calzone - I actually under cook the shrimp so they don't get tough. Immediately remove from the heat and transfer to a plate to cool.
- Filling -- Once the shrimp have cooled a couple of minutes, add to a medium size bowl along with the pesto, fontina, and mozzarella and lightly toss to combine.
- Pizza Dough -- Cut the dough into 4 equal pieces and then roll into a 8-9" circles. I like to bake mine on either a pizza stone, or either a baking sheet lined with parchment paper and sprayed with a non-stick spray. Makes for an easy clean up.
- Lay your 4 pizza circles on the baking sheet or whatever you choose to use, and then add the shrimp filling on the crust, a little to the right or left of center. Then fold over the crust to make a half moon and to cover all the filling.
- Wet the edge of the pizza crust with a little water. I just use my finger and then press the top and bottom together. Now, you can use your fork or you can use your finger to press the edges together. I just squeeze them and make a little "Pie Crust" like technique. It doesn't have to be fancy. Just as long as the top and bottom is pressed together and sealed well.
- Brush the calzones with olive oil and sprinkle the parmesan cheese over the top. Make 3-4 thin cuts with a knife in the calzone so the steam can escape and the calzone can puff up and get golden brown.
- Bake -- Oven, middle shelf to 400 degrees. Bake for 25-35 minutes until golden brown. Make sure to let them cool about 5 minutes before serving.
- Marinara -- Simply heat some marinara in the microwave or stove top and serve with the calzones.
- Serve -- A nice crisp salad is all you need. Enjoy!
Nutrition Facts : Calories 535.3, Fat 27.4, SaturatedFat 12.8, Cholesterol 286.3, Sodium 1471.3, Carbohydrate 31, Fiber 9.6, Sugar 13, Protein 44.6
SAUSAGE PEPPER CALZONES
These tasty Italian sandwiches from Marion Lowery of Medford, Oregon are chock-full of savory turkey sausage, sweet peppers and herbs, enhanced by zesty pizza sauce. Made from convenient frozen bread dough, the baked calzones should be cooled before they are packed in lunches or stored in the freezer.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Crumble sausage into a large nonstick skillet; add the onion, peppers and 2 teaspoons oil. Cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the sherry, vinegar, salt, pepper and 1 teaspoon each oregano and rosemary; heat through., Divide each loaf of dough into six portions. On a floured surface, roll each portion into a 6-in. circle. Brush with remaining oil; sprinkle with remaining oregano and rosemary. , Spread 1 tablespoon pizza sauce over each circle. Spoon about 1/4 cup sausage mixture on half of each circle to within 1/2 in. of edges; fold dough over filling and seal edges. Cut a small slit in top., Sprinkle cornmeal over greased baking sheets. Place calzones on baking sheets. Cover and let rise in a warm place for 30 minutes. , Bake at 400° for 12-15 minutes or until golden brown. Warm remaining pizza sauce; serve with calzones.
Nutrition Facts : Calories 330 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 1043mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges
ROASTED TOMATO, MOZZARELLA AND PESTO CALZONES
The secret to crispy calzones: Bake them in a very hot oven, and use drier ingredients in the filling to prevent the dough from becoming soggy. Slow-roasting the tomatoes for the filling concentrates their flavor and pulls out their juices, while pesto adds punch without contributing too much moisture. Fresh mozzarella is just right for many things, but it's too wet for a calzone, so use drier whole-milk mozzarella instead. If you prefer to use store-bought pizza dough, you'll need three (8-ounce) balls for this recipe.
Provided by Jessica Battilana
Categories dinner, lunch, breads, appetizer, main course, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon), combine the water and sugar. Sprinkle yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add the flour, salt and olive oil, and mix until combined. Increase speed to medium and mix until the dough comes together in a smooth ball. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
- While the dough rises, prepare the tomatoes: Heat oven to 300 degrees. Arrange tomatoes cut-side down on a rimmed baking sheet. Drizzle with olive oil, scatter with garlic and season generously with salt. Bake for 40 to 45 minutes, until the tomato skins are wrinkly. Let cool slightly, then use your fingers to pull the skins off each tomato. (Count the number of tomato pieces now, then you'll have an easier time dividing them among the 6 calzones.) Discard skins, then transfer tomatoes and garlic to a strainer set over a bowl. (You won't need the accumulated juices for this recipe, but save them - you can whisk them with a bit more olive oil and vinegar for a vinaigrette.)
- Gently punch down the dough and transfer to a not-floured work surface. Divide into 6 pieces, each about 4 1/4 ounces/120 grams. Working with one piece of dough at a time, cup the dough ball on a work surface (almost as though you were forming a cage around the dough). Rotate your hand in clockwise circles, exerting a bit of pressure on the top of the dough ball, until it's a smooth sphere. Repeat with the remaining balls of dough and let stand 15 minutes, loosely covered with plastic wrap or a clean dish towel. (The dough can be prepared up to this point, transferred to a baking sheet, covered with greased plastic wrap and refrigerated overnight. Let come to room temperature before proceeding.)
- If you have a large pizza stone, place it in the oven and heat oven to 500 degrees. (If you don't have a pizza stone, lightly oil a rimmed 13-by-18-inch baking sheet). Working with one piece of dough at a time, roll into an 8-inch circle using a rolling pin. Spoon 1 1/2 tablespoons pesto in the center of the dough and use the back of the spoon or an offset spatula to spread it in a thin, even layer, leaving a 1-inch border. Pile 2/3 cup mozzarella on half of the dough, then top with some of the tomatoes. Fold the dough in half, over filling, then roll and crimp the edge of the dough together to seal. Repeat with the remaining dough, pesto, mozzarella and tomatoes until all 6 calzones have been formed. Brush each calzone with egg wash and sprinkle with flaky salt.
- With a large spatula, transfer the calzones to the pizza stone (or baking sheet) and arrange them diagonally to fit. Bake until puffed and deep brown, 18 to 23 minutes. (Tent with foil if the tops become too dark before the rest of the dough is browned.) Remove from the oven and let cool 5 minutes before serving.
TURKEY, PESTO AND VEGGIE CALZONES
These calzones are a great way to use up leftover Thanksgiving turkey, but they're so delicious you'll be craving them year-round! As the calzones bake, the creamy ricotta, melty mozzarella and flavorful pesto blend together to create the perfect bite.
Provided by Valerie Bertinelli
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Remove and finely chop the mushroom stems. Cut the mushroom caps into 1/3-inch-thick slices.
- Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and swirl to coat the pan. When the oil is shimmering, add the mushroom stems and caps, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring frequently, until the mushrooms have released some of their liquid and start to brown, about 3 minutes.
- Stir in the broccoli and an additional 1/4 teaspoon of salt and pinch of black pepper. Cook until the broccoli is bright green and starts to soften, about 2 minutes. Turn off the heat, transfer the mixture to a large bowl and cool to room temperature.
- When the mixture has cooled, add the mozzarella, turkey, ricotta and pesto. Use a rubber spatula to fold everything together until well combined. Season with salt and pepper to taste. Set aside.
- Divide the dough into two equal portions and form each into a ball. Working with one ball at a time, roll and stretch the dough into a 13-inch round; dust with flour as needed to prevent sticking. Transfer the round to a prepared baking sheet. Spoon half of the filling onto one half of the dough round, leaving a 1-inch border. Use the parchment paper to help fold the other half up and over to enclose the filling, gently pressing out as much air as possible. Seal the edges by stretching the bottom edge of dough up and over the top edge and crimping the edges with your thumb to seal. Repeat with the remaining dough, filling and second prepared baking sheet.
- Cut 2 small slits on the top of each calzone with a sharp knife so steam can escape. Brush each calzone with a little bit of olive oil. Bake until the crust is golden brown and you can see the filling bubbling through the vent slits, 20 to 25 minutes.
- Cut the calzones into pieces and serve immediately.
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