Stuffed Calzones Recipes

STUFFED CALZONES

Steps:

• Heat oven to 425°F.
• Lightly grease 2 jellyroll pans.
• Place dough onto lightly floured surface.
• Divide into 4 equal pieces; shape each into ball into a 7-inch circle.
• Divide and spread pizza sauce evenly over each circle.
• Evenly disburse the cheese and ham between the circles leaving a 1/2" around the edge.
• Fold circles in half and press edges with tines of a fork.
• Arrange 2 calzones on each prepared pan; prick top with fork.
• Bake 18-20 minutes switching pans halfway through, until lightly browned.

CALZONES STUFFED WITH BROCCOLI RABE AND SAUSAGE

Steps:

• For the calzone dough: In a small bowl, combine the yeast and sugar and whisk together with the warm water. Let sit for 15 minutes; when the water looks frothy and smells very yeasty, it's ready.
• In the bowl of a standing mixer fitted with the dough hook attachment, add the flours and salt. Pour in the yeast-water mixture and the olive oil. Mix to combine on medium speed. When a dough ball has formed, continue to knead until the dough is tight and not at all sticky, 5 to 6 minutes.
• Lightly oil a mixing bowl, place the dough in the bowl and cover with a tea towel or plastic wrap. Place the bowl in a warm place to let rise until doubled in size, about 1 hour. Punch the dough down and let it rise again for 30 to 40 minutes. During the last rise, make the filling.
• For the broccoli rabe and sausage filling: Bring a pot of well-salted water to a boil and prepare a well-salted ice bath. Toss the broccoli rabe in the boiling water, swish around and then remove to the ice bath. Let cool and then coarsely chop.
• Coat a large saute pan with olive oil and bring to a medium heat. Add in the sausage and chop it up with the edge of large kitchen spoon. Cook until the sausage is brown and crumbled. Stir in the broccoli rabe and remove from the heat. Transfer to a large mixing bowl and stir in the ricotta and Parmesan. Taste to make sure it is delicious and set aside.
• Preheat the oven to 350 degrees F.
• To assemble: Once the dough is rested, divide the dough into nine 2-inch balls. (Save 3 of the balls for another purpose.) On a lightly floured work surface, roll the 6 dough balls into 8-inch circles that are about 1/4-inch thick.
• Place about 3/4 cup of the filling on the bottom half of a dough circle. Brush the bottom half edge of the circle with the egg wash. Fold the top half of the circle over to ALMOST meet the bottom edge of the dough. Fold the bottom edge of the dough over the top edge and crimp it shut. Brush the top of the dough with the egg wash and sprinkle with sesame seeds. Repeat this process with rest of the dough and filling.
• Place the filled calzones on sheet trays and bake for 30 minutes. Serve hot or at room temperature with tomato sauce if desired.

ROUND 2 RECIPE - VEAL STUFFED CALZONE

Steps:

• Heat the oven to 375 degrees F.
• Divide the dough into 4 pieces. Dust your board with flour and roll each piece of dough into a 5-inch round. Put 1/4 of the reserved stew into the center of each round and top it with a tablespoon of cheese. Fold the sides over to make a half moon shapes and pinch the edges closed. Cut a small slit into the top of each to let the steam escape. Transfer them to a baking sheet and bake until golden brown, about 30 to 35 minutes. Arrange on a serving platter and serve.

REAL ITALIAN CALZONES

Steps:

• To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
• To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
• Preheat oven to 375 degrees F (190 degrees C).
• When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

SAUSAGE AND PEPPERONI CHEESE STUFFED CALZONE

Steps:

• Preheat oven and pizza stone (if available) to 450 degrees Fahrenheit.
• In a large grill plan, cook sausage until browned. Drain.
• In a medium bowl, combine ricotta, mozzarella, garlic, seasonings, pepperoni and cooked sausage. Season to taste with salt and black pepper.
• Roll dough out to a 15" circle on a pizza paddle or baking sheet that has been lightly dusted with cornmeal. It doesn't have to be a perfect circle.
• Spread meat and cheese filling over 1 side of the dough. Leave at least 1-inch of the edge without filling to ensure a tight seal.
• 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. Remove any excess dough which isn't needed for the seal.
• Brush with olive oil and sprinkle some parmesan cheese over top.
• Cut a few slits in the top to allow steam to release.
• Transfer calzone from pizza pad to pizza stone in oven.
• Bake 10-15 minutes, until puffed up golden brown.
• Let stand 5 minutes before serving.
• Heat the marinara sauce in the microwave for dipping.

CALZONE STUFFED WITH CHICORY AND OLIVES

Steps:

• Combine the garlic, 1 tablespoon olive oil, anchovies, capers, vinegar and olives in a large saucepan. Cook over low heat until soft. Add the escarole, toss well, cover and braise, about 40 minutes.
• Pour the warm water into a large mixing bowl. Add the yeast and gently stir the water with a fork until the yeast dissolves.
• Combine 1 3/4 cups flour with the salt. Slowly add the flour mixture to the dissolved yeast. Add the yogurt and continue to mix the ingredients until the dough becomes soft and sticky. Sprinkle a small handful of flour onto a flat surface. Knead the dough until smooth, about 5 minutes, adding flour as needed to prevent sticking.
• Brush the inside of a large bowl with the remaining olive oil. Place the dough in the bowl and cover tightly with plastic wrap. Put the bowl in a warm place and let dough rise until double in volume, about 45 minutes to 1 hour. Punch the dough to release the air, re-form it into a ball, cover the bowl with the plastic wrap and let it rise for another hour.
• Divide the dough evenly into 12 balls. Preheat the oven to 425 degrees. Sprinkle a handful of flour onto a flat surface. Using a rolling pin, roll each ball into a thin disk, about 1/8 inch thick and 4 inches in diameter, adding more flour when necessary to prevent sticking.
• Lightly dust 2 baking sheets with cornmeal. Place 1 1/2 to 2 tablespoons of filling on the lower half of each circle, leaving a 1/2-inch border all around. Fold the top half of the circle over the mixture. Then fold the border over and crimp the edges with your fingers. Put the calzone on the baking sheets. Bake until golden, about 20 minutes.