Quick To Fix Cheese Calzone Recipes

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EASY CHEESY CALZONE



Easy Cheesy Calzone image

Make and share this Easy Cheesy Calzone recipe from Food.com.

Provided by Charlotte J

Categories     Lunch/Snacks

Time 28m

Yield 4 serving(s)

Number Of Ingredients 6

2 (10 ounce) packages prepared pizza crust
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
1/2 cup ricotta cheese
1 cup spaghetti sauce or 1 cup pizza sauce

Steps:

  • Preheat oven to 400°.
  • Line a 12 inch pizza pan with foil and spray with nonstick spray coating.
  • Press dough onto foil in pan forming a 12-inch circle.
  • In a large mixing bowl stir together cheeses then spoon 1/2 of mixture onto dough.
  • Fold dough over filling to form a half-circle. Seal edges, then use the edge of a spoon to make decorative edge, if desired.
  • Cut slits for escape of steam.
  • Repeat for the other package of dough.
  • Bake for 18 to 20 minutes or till filling is heated through and cheese is melted.
  • Cover with foil after 10 minutes of baking to prevent over-browning.
  • Cool on wire rack for 5 minutes before serving. Heat sauce and serve with calzone for dipping.

Nutrition Facts : Calories 306.1, Fat 22.3, SaturatedFat 13.5, Cholesterol 73.6, Sodium 603.6, Carbohydrate 6.6, Fiber 0.8, Sugar 3.4, Protein 19.7

THREE-CHEESE CALZONES



Three-Cheese Calzones image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 cups shredded part-skim mozzarella cheese (about 8 ounces)
1/2 cup ricotta cheese
1/2 cup fresh basil, chopped
2 scallions, sliced
1/4 cup plus 2 teaspoons grated parmesan cheese (about 1 1/2 ounces)
1 tablespoon breadcrumbs
1 pound prepared pizza dough, at room temperature
All-purpose flour, for dusting
1 large egg, lightly beaten
Marinara sauce, warmed, for dipping
4 ounces sliced salami
Giardiniera (Italian pickled vegetables), for serving (optional)

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
  • Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined. Divide the pizza dough into 4 equal pieces. Roll out each piece on a lightly floured surface into a 7-to-8-inch round.
  • Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border. Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal. Transfer the calzones to the prepared baking sheet.
  • Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape. Sprinkle the calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes. Serve with marinara sauce, the salami and giardiniera.

CHEESEBURGER CALZONES



Cheeseburger Calzones image

Enjoy all the flavors of a cheeseburger in easy calzone form!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 10

1/2 lb lean (at least 80%) ground beef
3 tablespoons ketchup
1 teaspoon yellow mustard
1 teaspoon dried minced onion
2 cups Original Bisquick™ mix
1/2 cup boiling water
1 cup shredded Cheddar and American cheese blend (4 oz)
12 dill pickle slices
1 egg, beaten
1 teaspoon sesame seed

Steps:

  • Heat oven to 375°F. In 10-inch skillet, cook beef over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ketchup, mustard and onion.
  • In small bowl, stir Bisquick mix and boiling water with fork until dough forms. Divide dough into fourths. On surface sprinkled with Bisquick mix, roll dough pieces in Bisquick mix to coat. Press each piece into 6-inch round, 1/4 inch thick.
  • Spoon 1/4 cup beef mixture onto one side of each dough round to within 1/2 inch of edges. Top beef on each round with 1/4 cup cheese and 3 pickle slices. Fold dough in half, covering filling. Press edges with tines of fork to seal.
  • On ungreased cookie sheet, place calzones. Brush with egg; sprinkle with sesame seed. Bake 15 to 20 minutes or until golden brown.

Nutrition Facts : Calories 490, Carbohydrate 41 g, Cholesterol 120 mg, Fat 2 1/2, Fiber 1 g, Protein 23 g, SaturatedFat 11 g, ServingSize 1 Calzone, Sodium 1490 mg, Sugar 9 g, TransFat 2 g

QUICK CALZONES



Quick Calzones image

Leftover meat sauce makes a hearty calzone that tastes like it's made from scratch. Top the calzones with a sprinkling of Parmesan. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 loaf (1 pound) frozen bread dough, thawed
1 cup Three-Meat Sauce
1/4 cup shredded part-skim mozzarella cheese
1 to 2 tablespoons 2% milk
1/2 teaspoon Italian seasoning
1 tablespoon grated Parmesan cheese

Steps:

  • Preheat oven to 350°. On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle. Spread 1/4 cup sauce over half of each circle to within 1/2 in. of edge; top with 1 tablespoon mozzarella cheese. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet., Brush milk over tops; sprinkle with Italian seasoning and Parmesan cheese. Bake until golden brown, 20-25 minutes.

Nutrition Facts : Calories 430 calories, Fat 12g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1037mg sodium, Carbohydrate 63g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.

QUICK PEPPERONI CALZONES



Quick Pepperoni Calzones image

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

1 cup chopped pepperoni
1/2 cup pasta sauce with meat
1/4 cup shredded part-skim mozzarella cheese
1 loaf (1 pound) frozen bread dough, thawed
1 to 2 tablespoons 2% milk
1 tablespoon grated Parmesan cheese
1/2 teaspoon Italian seasoning, optional

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.

CHEF JOHN'S HAM AND CHEESE CALZONES



Chef John's Ham and Cheese Calzones image

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

24 ounces prepared pizza dough
8 slices prosciutto
2 cups ricotta cheese, drained
½ teaspoon salt
½ teaspoon freshly ground black pepper to taste
½ teaspoon cayenne pepper
1 ½ cups finely diced smoked ham
4 ounces fresh mozzarella cheese, thinly sliced, drained on paper towels
1 teaspoon extra-virgin olive oil
1 tablespoon cornmeal
1 egg
1 teaspoon water
1 tablespoon freshly grated Parmigiano-Reggiano cheese
2 cups marinara sauce for dipping, heated

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

THREE CHEESE CALZONE WITH A QUICK TOMATO SAUCE



Three Cheese Calzone with a Quick Tomato Sauce image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 13

All-purpose flour, for dusting
1 ball pizza dough
12 slices pepperoni
1 cup cubed provolone
1 cup cubed mozzarella
1 cup grated Parmesan
1 egg beaten with 1/2 teaspoon water
Kosher salt and ground black pepper
Extra-virgin olive oil, for drizzling
1/2 onion, chopped
1 clove garlic, crushed
One 15-ounce can San Marzano crushed tomatoes
1/4 cup chopped basil

Steps:

  • Preheat the oven to 400 degrees F.
  • On a large floured surface take your pizza dough and cut it into fourths. Roll out the quartered dough until it forms a circle (think mini pizzas).
  • Place 3 slices of the pepperoni, 1/4 cup provolone, 1/4 cup mozzarella and 1/4 cup Parmesan on the bottom of a dough circle. Repeat with the remaining circles.
  • Brush the edges of the dough with some egg wash; this will act as the glue and seal the calzones. Fold the top of the dough over the filling and press to seal.
  • Once all the calzones are stuffed and sealed, brush the remaining egg wash on top of the calzones, sprinkle with salt and bake until the dough is golden brown and the cheese is melted inside, 12 to 15 minutes.
  • For the quick tomato sauce, heat a pan over medium-high heat with a drizzle of oil. Add the onions and garlic and cook for 3 to 4 minutes. Add your tomatoes, season with salt and pepper and cook until the sauce beings to simmer. Remove from heat and add the basil.
  • Serve the calzone with a side of the tomato sauce and enjoy!

QUICK TO FIX CHEESE CALZONE



Quick to Fix Cheese Calzone image

Variation on a Robin Miller recipe. She used steamed broccoli and no garlic in hers. You can use any vegetables (roasted or raw) you like or cooked meat (pepperoni, sausage, etc). When I made this, I actually used two cans of Pillsbury pizza dough (about 13.5 ounces each) and divided the filling to make one veggie calzone and one pepperoni calzone.

Provided by HeatherFeather

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup part-skim ricotta cheese, drained well
1 (8 ounce) bag part-skim mozzarella cheese, shredded (about 2 cups volume)
2 teaspoons garlic, minced, to taste
1 -1 1/2 cup roasted vegetables or 1 -1 1/2 cup pepperoni slice
salt, to taste
black pepper, to taste
1 lb pizza dough, thawed
1 -2 tablespoon olive oil
2 tablespoons parmesan cheese, grated, to taste
1 -2 cup pizza sauce or 1 -2 cup marinara sauce, to dip, heated

Steps:

  • Preheat oven to 450 degrees F.
  • In a medium bowl, combine ricotta, mozzarella and garlic; Season to taste with salt and black pepper.
  • Roll dough out to a 15" circle on a baking sheet that has been lightly dusted first with either flour or cornmeal.
  • Spread cheese filling over 1 side of circle, to within 1-inch of the edge and then top with filling of your choice (veggies or cooked meat).
  • Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together.
  • Brush with olive oil and sprinkle some parmesan cheese over top, to taste.
  • Cut a few slits in the top to allow steam to release.
  • Bake 10-15 minutes, until puffed up golden brown.
  • Let stand 5 minutes before slicing.
  • Serve with some heated marinara sauce to dip, if desired.

Nutrition Facts : Calories 199.8, Fat 12.6, SaturatedFat 6.6, Cholesterol 38.8, Sodium 398.8, Carbohydrate 6.5, Fiber 0.6, Sugar 2.5, Protein 14.9

QUICK CALZONES



Quick Calzones image

Make and share this Quick Calzones recipe from Food.com.

Provided by franrobson

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb frozen bread dough
1 cup spaghetti sauce
1/4 cup mozzarella cheese
2 tablespoons milk
1 tablespoon parmesan cheese
1/2 teaspoon italian seasoning

Steps:

  • Divide thawed bread dough into four portions: roll each into a 6" circle.
  • Spoon 1/4 cup spaghetti sauce on half of each circle to within 1/2" of edges.
  • Sprinkle each with 1 Tbsp of grated mozerella cheese.
  • Fold dough over the filling and press edges firmly to seal.
  • Brush with milk.
  • Combine grated parmesan cheese and Italian seasoning: sprinkle over the calzones.
  • Place on a greased baking sheet.
  • Bake at 350 for 20 minutes or until golden brown.

Nutrition Facts : Calories 77.5, Fat 3.7, SaturatedFat 1.5, Cholesterol 7.7, Sodium 367.4, Carbohydrate 7.6, Fiber 0.2, Sugar 5.6, Protein 3.5

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