Steak Cheese Calzone Appetizers Recipes

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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.

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

BEEF AND CHEESE CALZONE



Beef and Cheese Calzone image

Our version of the popular Italian stuffed pizza is conveniently made using refrigerated pizza crust dough and roast beef from the deli. It's a fast and flavorful way to a good hot sandwich.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Number Of Ingredients 7

1 can (13.8 ounces) refrigerated pizza crust dough
1/3 pound thinly sliced cooked roast beef or ham
2 medium green onions, sliced (2 tablespoons)
1 can (4 ounces) mushroom pieces and stems, drained
1/2 cup shredded mozzarella cheese (2 ounces)
1/4 cup shredded Cheddar cheese (1 ounce)
Dijon mustard

Steps:

  • Heat oven to 350°F. Lightly grease cookie sheet. Unroll pizza crust on cookie sheet; gently stretch to form 12-inch circle.
  • Layer beef, onions, mushrooms and cheeses on half of crust to within 1 inch of edge. Fold crust over filling; fold edge up and seal with fork. Cut slits in top.
  • Bake 20 to 25 minutes or until crust is golden brown and filling is hot. Cool 5 minutes before cutting into wedges. Serve with mustard.

Nutrition Facts : Calories 305, Carbohydrate 38 g, Cholesterol 30 mg, Fiber 2 g, Protein 18 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 960 mg

CHEESESTEAK CALZONE



Cheesesteak Calzone image

This is a rather quick, yet yummy recipe. You don't have to use the onions, pepper or mushrooms if you don't want.

Provided by Parsley

Categories     Lunch/Snacks

Time 27m

Yield 1 calzone, 4 serving(s)

Number Of Ingredients 8

1 (10 ounce) package refrigerated pizza dough
14 ounces Steak-ums (frozen chipped steak)
1/2 cup chopped onion
1/2 cup chopped green pepper (optional)
1/2 cup sliced mushrooms (canned OK) (optional)
1 cup part-skim ricotta cheese
6 slices white American cheese
1 -2 cup pizza sauce, for dipping

Steps:

  • Preheat oven to 400.
  • In large skillet, cook chipped steak with onion until meat is no longer pink. Break up meat with spatula and drain meat.
  • Lightly grease an 11" x 14" cookie sheet. Gently spread dough out on cookie sheet to a rectangle about 1/4" to 1/2" thick. Spoon ricotta cheese down the middle lengthwise. Arrange cooked chipped steak/onion mix on top. Top with green peppers and mushrooms (if using them). Top with slices of American cheese. Gently fold long ends together, pressing down seams to seal. Bake at 400 for about 20 minutes or until lightly brown.
  • Serve with hot pizza sauce for dipping.

Nutrition Facts : Calories 504, Fat 37.6, SaturatedFat 18.1, Cholesterol 105, Sodium 467.5, Carbohydrate 12.3, Fiber 1.6, Sugar 2.1, Protein 29.2

STEAK & CHEESE CALZONE APPETIZERS



STEAK & CHEESE CALZONE APPETIZERS image

Categories     Beef

Yield 9 pastries

Number Of Ingredients 7

1 package of sandwich steaks, julienned
5 slices of American cheese, cut in half on the diagonal.
1 onion, thinly sliced
1/2 green bell pepper, julienned
salt
black pepper
1 sheet of puff pastry, thawed and cut into 9 squares

Steps:

  • 1. Fry onion and bell pepper in a little oil until the onion just starts turning golden. 2. Add the steak and fry until no longer pink, 4-5 min. 3. Season with salt and pepper to taste. Set aside and allow to cool. 4. Take a pastry square and roll it out just a little. 5. Place a half piece of American cheese in the corner of the square. Top with a tablespoon or so of meat mixture. 6. Wet the edges of the pastry with some water. Fold the pastry in half on the diagonal to form a triangle, and crimp the edge closed with a fork. 7. At this point, refridgerate the pastries if you wish to bake later. 8. Bake at 400 deg F for 20 minutes. Allow to cool for at least 10 minutes. Serve whole or cut each in half with a serrated knife.

CHEESE 'N' SAUSAGE CALZONES



Cheese 'n' Sausage Calzones image

I love experimenting with recipes. Luckily, my husband likes to sample new foods, and this easy calzone recipe is great for dinner. -Maryann Kipling, Dayton, Ohio

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 40 servings.

Number Of Ingredients 13

2 containers (15 ounces each) ricotta cheese
4 cups (1 pound) shredded mozzarella cheese
1 cup grated Parmesan cheese
2 teaspoons dried oregano
2 teaspoons dried basil
1 cup finely chopped onion
1 cup finely chopped green pepper
2 garlic cloves, minced
2 teaspoons canola oil
2 pounds bulk Italian sausage
10 loaves (1 pound each) frozen bread dough, thawed
1/2 cup butter, melted
2 jars (16 ounces each) spaghetti sauce, heated

Steps:

  • In a large bowl, combine cheeses, oregano and basil; set aside. In a large skillet, saute the onion, green pepper and garlic in oil until tender; add to cheese mixture. In the same skillet, cook sausage over medium heat until no longer pink; drain and stir into cheese mixture. , Divide each loaf of dough into four portions; roll each into a 6-in. circle. Spoon 2 tablespoons of filling on half of one circle; fold dough over filling and seal edges. Repeat with remaining dough and filling. Brush with butter. Place on greased baking sheets. , Bake at 350° for 25 minutes or until golden brown. Serve with spaghetti sauce for dipping.

Nutrition Facts : Calories 155 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 335mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

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