Snake Bite Calzone Recipes

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SPOOKY CALZONE SNAKE



Spooky Calzone Snake image

I came up with this idea for Halloween. I baked it in an S shape after combining an egg yolk with food coloring (I made several colors with several yolks) and painted to make a colorful striped snake. I used various food items to make a tongue, nostrils, and eyes (olives, peppercorns, fruit roll-up, etc). It was a hit with the kids! Serve with spaghetti sauce for dipping.

Provided by prttimecook

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 2h5m

Yield 14

Number Of Ingredients 17

1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
2 tablespoons olive oil
1 ½ teaspoons kosher salt
3 cups all-purpose flour, divided
1 cup ricotta cheese
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese, or to taste
1 (4 ounce) package sliced pepperoni
1 tablespoon chopped fresh parsley
½ teaspoon Italian seasoning
½ cup sliced black olives
½ green bell pepper, cut into strips
½ cup sliced fresh mushrooms
1 egg
1 tablespoon water

Steps:

  • Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt, and 2 cups of flour, and mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
  • Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  • Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone.
  • Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 22.1 g, Cholesterol 33.3 mg, Fat 9.7 g, Fiber 1.1 g, Protein 9.9 g, SaturatedFat 3.6 g, Sodium 512 mg, Sugar 0.7 g

SNAKE-BITE CALZONE



Snake-Bite Calzone image

Surprise all the party-goers with this Snake-Bite Calzone. You wouldn't think a critter on the Halloween buffet table would ever be welcome, yet this scrumptious Snake-Bite Calzone offers savory respite after all of Halloween's treats.

Provided by My Food and Family

Categories     Bread

Time 55m

Yield Makes 12 servings.

Number Of Ingredients 8

1 can (13.8 oz.) refrigerated pizza dough
1/2 cup KRAFT Shredded Mozzarella Cheese
1/2 cup POLLY-O Original Ricotta Cheese
31 slices OSCAR MAYER Pepperoni, divided
1 egg white
1 drop each yellow and green food coloring, divided
2 manzanilla olives
1 cup CLASSICO Traditional Pizza Sauce

Steps:

  • Heat oven to 350°F.
  • Unroll dough on lightly floured work surface; roll or flatten to 17x10-inch rectangle. Combine cheeses.
  • Cut 1 pepperoni slice to resemble a snake's tongue; set aside. Arrange remaining pepperoni slices over dough rectangle, leaving 1-inch border around all sides; top with spoonfuls of the cheese mixture. Roll up dough, jelly-roll fashion, starting at one long side; pinch seams together to seal. Place, seam-side down, in "s" shape on baking sheet sprayed with cooking spray to resemble snake.
  • Beat egg white and yellow food coloring lightly with fork; brush about half over dough. Add green food coloring to remaining egg white; brush randomly over dough to resemble a snake's splotched skin. Insert olives into one end of dough for the snake's eyes. Add pepperoni tongue.
  • Bake 30 to 35 min. or until golden brown. Meanwhile, heat pizza sauce just until warmed.
  • Serve calzone with the sauce.

Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 380 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 4 g, Protein 6 g

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.

SNAKE BITE



Snake Bite image

Provided by Michael Chiarello : Food Network

Categories     beverage

Time 2m

Yield 4 servings

Number Of Ingredients 2

24 ounces hard apple cider
24 ounces lager beer

Steps:

  • In 4 chilled pint glasses equally divide the hard cider. Add the beer and serve immediately.

BITE-SIZE CALZONES



Bite-Size Calzones image

Make and share this Bite-Size Calzones recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h12m

Yield 32 appetizers

Number Of Ingredients 8

1/2 lb Italian sausage, casings removed
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped fresh flat leaf parsley
3 tablespoons marinara sauce
1 (17 1/3 ounce) package frozen puff pastry, thawed for 30 minutes
1/2 cup shredded Italian cheese blend or 1/2 cup mozzarella cheese
2 tablespoons olive oil
additional marinara sauce, warmed

Steps:

  • Cook sausage and pepper in a large skillet over medium heat, stirring to break up sausage, until cooked through, about 6-8 minutes.
  • Remove from heat; stir in parsley and marinara sauce; cool to room temperature.
  • Preheat oven to 400°.
  • On a lightly floured surface, roll out 1 puff pastry sheet into a 14 inch square.
  • Cut into sixteen 3 ½-inch squares.
  • Place1 tablespoon filling and 1 teaspoon cheese in center of each square.
  • Lightly brush edges of square with water.
  • Fold opposite corners of squares together to form triangles; crimp with fork to seal.
  • Place on ungreased cookie sheet; repeat with remaining pastry sheet and filling.
  • Lightly brush each calzone with olive oil.
  • Bake for 10-12 minutes or until puffed and lightly browned.
  • Serve immediately with warmed marinara sauce.

Nutrition Facts : Calories 118.2, Fat 8.7, SaturatedFat 2.3, Cholesterol 4, Sodium 131.1, Carbohydrate 7.5, Fiber 0.3, Sugar 0.4, Protein 2.5

SPOOKY CALZONE SNAKE



Spooky Calzone Snake image

I came up with this idea for Halloween. I baked it in an S shape after combining an egg yolk with food coloring (I made several colors with several yolks) and painted to make a colorful striped snake. I used various food items to make a tongue, nostrils, and eyes (Olives, peppercorns, fruit roll-ups, etc.). It was a hit with the kids! Serve with spaghetti sauce for dipping.

Provided by ElizabethKnicely

Categories     Cheese

Time 1h35m

Yield 1 calzone, 14 serving(s)

Number Of Ingredients 18

1 teaspoon white sugar
1 cup warm water (110Â F/45Â C)
1 (1/4 ounce) package active dry yeast
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
3 cups all-purpose flour, divided
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese (to taste)
1 (4 ounce) package sliced pepperoni
1 tablespoon chopped fresh parsley
1/2 teaspoon italian seasoning
1/2 cup sliced black olives (optional)
1/2 green bell pepper, cut into strips (optional)
1/2 cup sliced fresh mushrooms (optional)
1 egg
1 tablespoon water
food coloring

Steps:

  • Dissolve the sugar in the warm water in the bowl of a stand mixer fitter with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt, and 2 cups of flour, and mix on LOW until the mixture forms a wet dough. With the machine running add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
  • Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95°F (27 to 35°C)) until doubled in volume, about 1 hour.
  • Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green peppers, and mushrooms in a large bowl, and set aside.
  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strips, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon water, and brush the egg wash over the calzone.
  • Bake in preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.

Nutrition Facts : Calories 248.3, Fat 12.5, SaturatedFat 5.5, Cholesterol 44.9, Sodium 468.1, Carbohydrate 21.9, Fiber 0.9, Sugar 0.6, Protein 11.5

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