Pizza Calzone Recipes

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PIZZA CALZONE



Pizza Calzone image

A calzone unveils itself slowly, bite by bite, especially if you've layered the fillings with several elements. For those who can't give up the pie, I offer a pizza-calzone hybrid. Based on an elaborate dish I sampled at Don Antonio by Starita, a Midtown pizzeria, it has basil-perfumed ricotta and Parmesan in the center, and tomato sauce and melted mozzarella on top. It's the best of both worlds, and an unexpected thing to do with a ball of pizza dough.

Provided by Melissa Clark

Categories     dinner, quick, pizza and calzones, main course

Time 30m

Yield 2 servings

Number Of Ingredients 9

Extra virgin olive oil, as needed
3/4 cup fresh ricotta
1 ounce Parmesan, grated (1/4 cup)
2 tablespoons chopped basil
1/4 teaspoon black pepper
All-purpose flour, as needed
1 8-ounce ball pizza dough, homemade or purchased
1/3 cup tomato sauce
2 ounces fresh mozzarella, grated (1/2 cup)

Steps:

  • Heat the oven to 500 degrees. Line a rimmed baking sheet with foil and lightly oil.
  • In a bowl, stir together ricotta, Parmesan, basil and pepper.
  • Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread ricotta mixture on half the dough, leaving a half-inch border all around. Brush the edges of the dough with water and fold dough in half, over filling; pinch the edges of the dough together to seal.
  • Transfer calzone to baking sheet. Brush the top with olive oil. Spoon tomato sauce over the calzone and sprinkle with mozzarella. Bake until crust is firm and cheese is golden, about 15 to 20 minutes. Let cool 5 minutes before serving.

Nutrition Facts : @context http, Calories 665, UnsaturatedFat 13 grams, Carbohydrate 65 grams, Fat 30 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 15 grams, Sodium 1337 milligrams, Sugar 3 grams

CALZONE



Calzone image

Calzone is a folded Italian pizza which, by the sheer nature of its shape, is far more portable than a normal pizza and looks a bit like a Cornish pasty or turnover. Although the flavorings can be the same as for pizza, Italians often fill their calzone with leftover vegetables from the night before, or with various things that need using up, mixed with lovely tomatoes and some melting mozzarella. Great served hot or cold.

Provided by Jamie Oliver

Categories     main-dish

Time 45m

Yield 4 calzones

Number Of Ingredients 17

1 Pizza Dough recipe, recipe follows
Flour, for dusting
Olive oil
1 pound mixed mushrooms (such as chanterelles, shiitake, enoki and cremini), cleaned and torn up
4 cloves garlic, peeled and finely sliced
4 sprigs fresh thyme, leaves picked
1/4 cup butter
Sea salt and freshly ground black pepper
1 cup tomato sauce
11 ounces spinach leaves, washed and spun dry
Two 4-ounce balls good-quality mozzarella, torn into pieces
7 cups strong white bread flour or Tipo "00" flour or 5 cups strong white bread flour or Tipo "00" flour, plus 2 cups finely ground semolina flour
1 level tablespoon fine sea salt
Two 1/4-ounce packets active dried yeast
1 tablespoon raw sugar
4 tablespoons extra-virgin olive oil
2 1/2 cups lukewarm water

Steps:

  • First, make your Pizza Dough. Preheat the oven to 450 to 500 degrees F, then tear the punched-down dough into 4 pieces and roll each out on a floured surface. You want to get them roughly circular, about the thickness of a silver dollar, and 12 inches across. You can now either keep these in the refrigerator, stacked and separated with olive-oil-rubbed and flour-dusted aluminum foil, until you're ready to cook them, or you can put your topping on and cook them straightaway.
  • Pour a large glug of olive oil into a hot frying pan. Add the mushrooms and toss briefly in the hot oil before adding the sliced garlic and the thyme. Fry until the mushrooms are cooked and smell fantastic. Drop in the butter and toss the mushrooms in it to make them tasty and shiny. Season with a little salt and pepper.
  • Add the tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach (in batches if you need to) and stir again. Simmer away the liquid until you're left with a thick, tasty mixture that's not too moist (otherwise it will burst through the dough when you're cooking the calzone).
  • Divide the mushroom and spinach mixture evenly between the 4 pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To make your calzone, carefully lift the far edge of the Pizza Dough and pull it over the top toward you - you basically need to fold it in half (imagine it looking like a big Cornish pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking sheet, (use 2 if needed), pizza stone or granite slab.
  • Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.
  • Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
  • Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
  • Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.
  • Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.

EASY PIZZA CALZONES



Easy Pizza Calzones image

These are yummy, quick, and easy calzones that can be eaten hot or frozen and taken for a easy heat up lunch. They're also versatile and you can put in any kind of pizza toppings you like!

Provided by The Milocat

Categories     Lunch/Snacks

Time 20m

Yield 4 calzones, 4 serving(s)

Number Of Ingredients 6

1 (10 ounce) roll store bought pizza dough
2/3 cup pizza sauce
1 cup shredded mozzarella cheese
1/2 cup pizza toppings (about 1/2 cup of each, unless you are using only one)
1 -2 tablespoon olive oil
1 -2 tablespoon garlic parmesan seasoning (a mixture of finely grated parmesan cheese, garlic salt, and parsley flakes. Not sure on the amounts)

Steps:

  • Preheat the oven to 425.
  • Unroll the pizza dough onto a large cookie sheet.
  • Press the dough out so that it is about the same thickness all around and so that it covers the cookie sheet.
  • Cut into 4 equal size rectangles.
  • In a bowl, mix sauce, cheese, and toppings.
  • Spoon equal amounts of toppings into the middle the rectangles.
  • Lightly spread out the sauce mixture.
  • Fold one corner so that it meets with the opposite corner.
  • Crimp the edges so that the calzones seal.
  • Mix olive oil and parmesan cheese mix.
  • Brush with olive oil and parmesan cheese mixture.
  • Bake in oven for 10 minutes.
  • Serve hot or freeze for later.

PERFECT EVERY TIME PIZZA OR CALZONE DOUGH



Perfect Every Time Pizza or Calzone Dough image

Ready in a snap and my kids love it! This can be used for pizza dough too. My dear chef friend Darrin Gleason shared this recipe with me over ten years ago while attending college. It has been a go-to recipe for my family for all these years and I thought I should share it with my cooking community.

Provided by Angela

Categories     Bread     Pizza Dough and Crust Recipes

Time 15m

Yield 4

Number Of Ingredients 7

½ cup lukewarm water
1 (.25 ounce) package active dry yeast
½ cup water
2 tablespoons olive oil
2 tablespoons honey
½ teaspoon salt
3 cups all-purpose flour

Steps:

  • Mix 1/2 cup lukewarm water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  • Combine 1/2 cup water, olive oil, honey, and salt in a separate bowl; add 1 cup flour and mix well. Mix yeast mixture into flour mixture. Add remaining flour, 1 cup at a time, until dough is well combined.
  • Knead dough on a floured work surface until dough is soft, smooth, and elastic, about 8 minutes. Roll dough into 4 calzone shapes.

Nutrition Facts : Calories 438 calories, Carbohydrate 80.9 g, Fat 7.7 g, Fiber 2.9 g, Protein 10.4 g, SaturatedFat 1.1 g, Sodium 295.8 mg, Sugar 8.9 g

PIZZA DOUGH CALZONES



Pizza Dough Calzones image

Basic Calzones the kids love. Use your imagination, change filling to your liking, easy for frige cleanout, use whatever you have around. From B H & G

Provided by Derf2440

Categories     Breads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces lean ground beef
1/2 cup sliced fresh mushrooms
1/4 cup chopped green sweet pepper
1/2 cup shredded mozzarella cheese (, 2 oz)
1/3 cup pizza sauce
1 (10 ounce) package prepared pizza crust
1 tablespoon milk
grated parmesan cheese (optional)
pizza sauce (optional)

Steps:

  • Preheat oven to 425 degrees.
  • Cook ground beef, mushrooms, and green pepper in a medium frypan till meat is no longer pink, drain.
  • Stir in the mozzarella cheese and the 1/3 cup pizza sauce.
  • Unroll pizza dough.
  • Roll or stretch dough into a 10 x 15 inch rectangle.
  • Cut dough into 6- 5 inch squares.
  • Spoon some of the meat mixture onto one-half of each square.
  • Brush dough edges with water.
  • Lift a corner and stretch dough over meat mixture to opposite corner.
  • Seal the edges by pressing with the tines of a fork.
  • Place calzones on a greased baking sheet.
  • Prick tops with a fork to allow steam to escape.
  • Brush with the milk.
  • If desired, sprinkle with parmesan cheese.
  • Bake in the preheated oven for 8 to 10 minutes or till golden brown.
  • Let stand for 5 minutes before serving.
  • If desired, serve with warmed pizza sauce.

Nutrition Facts : Calories 106.2, Fat 6.2, SaturatedFat 2.9, Cholesterol 32.7, Sodium 111.1, Carbohydrate 2, Fiber 0.4, Sugar 0.6, Protein 10.2

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