Pioneer Womans Cowboy Calzones Recipes

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EASY CALZONES



Easy Calzones image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h40m

Yield 8 servings

Number Of Ingredients 24

16 whole frozen, un-risen dinner rolls (I use Rhodes, can also use frozen bread loaves)
1 tablespoon butter
1 whole medium onion, diced
1 pound breakfast or Italian sausage
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
15 ounces whole milk ricotta
1 1/2 cups grated mozzarella
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
Black pepper
2 whole eggs plus 1 whole egg, beaten
All-purpose flour, for dusting
Marinara Sauce, warmed, for serving, recipe follows
Olive oil
3 to 4 whole cloves garlic, minced
1 whole small to medium onion, chopped
1/2 cup white wine (or chicken broth)
Three 15-ounce cans crushed tomatoes
Salt and ground pepper
Pinch sugar
Fresh parsley leaves
Fresh basil leaves

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.

PIONEER WOMAN'S COWBOY CALZONES



Pioneer Woman's Cowboy Calzones image

One day, I stumbled across one of the best food blogs I've ever found. Pioneer Woman is FUNNY, a great photographer, and one amazing cook! Try this one--you won't be disappointed!

Provided by Chef SuzyQ

Categories     Lunch/Snacks

Time 1h

Yield 8 Calzones, 8 serving(s)

Number Of Ingredients 13

1 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup extra virgin olive oil
1/2 lb breakfast sausage
1 lb ground beef
1/2 diced onion
8 ounces rotel
8 ounces whole milk ricotta cheese
1/2 cup grated mozzarella cheese
1/2 cup grated monterey jack cheese
1 egg, beaten
salt and pepper

Steps:

  • For Pizza Dough:.
  • Pour 1 1/2 cups warm water in a bowl and sprinkle in yeast.
  • Combine the flour and salt in a mixing bowl.
  • With an electric mixer on low speed, drizzle in olive oil until combined.
  • Add water and yeast mixture slowly until ball forms.
  • Let it rise for 1 to 2 hours or can be refrigerated for 2 days.
  • To Make Calzones:.
  • Preheat oven to 450.
  • In a large skillet brown ground beef, sausage and onion over medium heat. Drain excess grease.
  • Add Rotel and cook for 2 minutes remove from heat and let cool slightly.
  • Combine ricotta, mozzarella, monterey jack, and egg in a bowl. Add salt and pepper to taste.
  • Combine cheese mixture with meat mixture.
  • Divide dough into 8 equal balls. Roll into 6 inch circles.
  • Place one-eighth of the mixture in the middle of each circle.
  • Fold one half of the circle over and pinch the edges to seal. Brush with olive oil.
  • Bake for 12 to 15 minutes.

Nutrition Facts : Calories 639.6, Fat 34.2, SaturatedFat 12.1, Cholesterol 115.1, Sodium 697.9, Carbohydrate 50.7, Fiber 1.9, Sugar 0.7, Protein 30.2

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