Pepperoni Cheese Bread Calzone Recipes
PEPPERONI CALZONES
Pepperoni and ricotta calzones are jam-packed with filling. For this recipe I use our easy No Knead pizza dough! It bakes up golden brown and delicious. Don't forget extra sauce for dipping!
Provided by Nick Evans
Categories Dinner
Time 3h55m
Number Of Ingredients 9
Steps:
- Preheat the oven: Preheat the oven to 375°F
- Divide the dough: Using the prepared pizza dough, split the dough into 4 evenly sized balls for large calzones or 6 for smaller ones. Work with one dough ball at a time and keep the remaining dough balls covered so they don't dry out.
- Roll out the dough: Transfer dough ball to a lightly floured surface. Using a rolling pin roll it out until you have a circle that is 6-8 inches in diameter, again depending on size you are looking for. If you are making four larger calzones, I would shoot for around 8 inches in diameter. If making the smaller version go for 6-inches. Roll out all the dough balls, so you can have an assembly line when it comes to time to fill the calzones. In the end you should have what looks like 4 to 6 mini pizza crusts waiting to be filled.
- Brush with egg wash: Once your calzones are sealed, make the egg wash. Add the egg and 1 tablespoon of water in small bowl and beat with a fork until combined. Use a pastry brush to brush the egg wash over the top of the calzones.
- To Serve: Serve the calzones while warm with extra marinara for dipping.
Nutrition Facts : Calories 663 kcal, Carbohydrate 73 g, Cholesterol 91 mg, Fiber 3 g, Protein 27 g, SaturatedFat 11 g, Sodium 1197 mg, Sugar 4 g, Fat 28 g, ServingSize 4-6 calzones, UnsaturatedFat 0 g
PEPPERONI CHEESE BREAD / CALZONE
This recipe uses a scone/damper dough for the bread, so no major kneading or waiting around for dough to rise. What you use to fill it is limited only by your imagination - pepperoni, ham, chicken, whatever takes your fancy! Note: you can make self-raising flour by mixing 2 cups all-purpose flour with 2 1/2 teaspoons of baking powder and a pinch of salt.
Provided by Dottygumdrop
Categories Scones
Time 40m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour and oregano in a large bowl. Combine sour cream and milk and stir in to dry ingredients. Mix quickly to form a soft dough.
- Turn onto a lightly-floured surface. Knead gently, then press or roll dough into a rectangle shape, about 5mm (1/4 inch) thick.
- Beat cream cheese with milk until smooth. Spread evenly over dough, leaving a 1cm (1/2 inch) border. Top the cream cheese with pepperoni slices, mushrooms and cheddar cheese. Brush the beaten egg around the border, then fold the dough over and crimp the edges with a fork.
- Place the bread on a lightly-greased (or lined) baking tray. Cut a few slits across the top of the dough and brush with extra beaten egg. Sprinkle with parmesan cheese.
- Bake in a hot oven (200C/400F) for 20 to 25 minutes or until golden. Serve warm with a green salad or slice into finger food size snacks.
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