Super Calzone Recipes

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THREE-CHEESE CALZONES



Three-Cheese Calzones image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 11h

Yield 4 servings (2 large calzones)

Number Of Ingredients 14

4 1/2 cups bread flour, plus more for dusting
1 1/2 tablespoon honey
1 tablespoon kosher salt
2 teaspoons dry yeast or 5 teaspoons fresh yeast
3 tablespoons olive oil, plus more for drizzling
Extra-virgin olive oil, for brushing
2 cups whole-milk ricotta cheese
1 cup fresh mozzarella, torn into small pieces
1/2 cup freshly grated pecorino
2 tablespoons finely sliced fresh basil
2 tablespoons finely sliced fresh chives
2 tablespoons finely chopped fresh parsley
Kosher salt and freshly ground black pepper
Halved cherry tomatoes, smashed green olives or any other fillings you'd like to add

Steps:

  • Prepare a grill for diffused indirect heat by building the hot coals evenly around the perimeter of the grill. Remove the center ring from the grill grate and insert a medium cast-iron skillet. Invert another larger cast-iron skillet over the top. This acts as a pizza oven for your outdoor grill. (If using a gas grill, heat to medium-high heat.)
  • For the calzone dough: Add the flour, honey, salt and yeast to a food processor and pulse a few times to combine. Then add 1 3/4 cups room temperature water and the olive oil and pulse again until the dough comes together into a rough ball and rides around the bowl. Transfer the dough to a lightly floured surface and knead a few times until a smooth elastic ball forms. Divide the dough into 3 equal pieces and place each in a quart-sized deli container or gallon-sized resealable plastic bag with a drizzle of olive oil. Allow to sit at room temperature for 1 hour, then refrigerate overnight and up to 5 days. This makes enough for 3 calzones. Save the extra dough in the freezer for another time. It will last up to 2 months.
  • When ready to use, remove the dough from the refrigerator and take it out of its storage vessel while still cold. Allow the dough to rest at room temperature for 1 hour before grilling.
  • For the cheese mixture: In the meantime, combine the ricotta, mozzarella, pecorino and herbs in a large bowl. Season with salt and pepper.
  • To make the calzones: On a lightly floured surface, roll out 2 balls of dough into 6-inch rounds. Spoon half of the cheese mixture onto each round, spreading it evenly but leaving a 1-inch border, then fold each round over in half. Crimp the edges with a fork or your fingers to seal it and place them onto the inverted cast-iron. Cover the grill and bake for 15 minutes. Use a pastry brush to brush the tops of the calzones with extra-virgin olive oil, cover the grill and bake until golden brown and the dough is cooked through, another 5 minutes.
  • Remove from the grill and let sit for a few minutes before digging in!
  • (Alternatively, you can place the calzones on a parchment-lined baking sheet and bake in a 375 degrees F oven until golden brown and the dough is cooked through, 20 to 25 minutes. Remove from the oven and let sit for a few minutes before eating.)

SUPER CALZONES



Super Calzones image

A friend gave me this simple recipe to me at my wedding shower. My husband loves these little handheld pizzas. -Laronda Warrick, Parker, Kansas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11

1/2 pound ground beef
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
1 garlic clove, minced
1 can (15 ounces) tomato sauce
1 teaspoon Italian seasoning
1 tube (13.8 ounces) refrigerated pizza crust
3 ounces cream cheese, softened
1 cup shredded part-skim mozzarella cheese
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

  • In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink, 5-7 minutes; crumble meat. Drain and set aside. , In a small saucepan, bring tomato sauce and Italian seasoning to a boil. Reduce heat; cover and simmer for 5 minutes. Stir 1/2 cup into the meat mixture; keep remaining sauce warm. , Unroll pizza crust onto a floured surface. Roll into a 12-in. square; cut into quarters. Spread cream cheese over each to within 1/2 in. of edges. Top with meat mixture. Sprinkle with mozzarella cheese, mushrooms and olives. , Fold dough over filling, forming a triangle; press edges with a fork to seal. Place on a greased baking sheet. , Bake at 400° for 20-25 minutes or until golden brown. Serve with the remaining sauce.

Nutrition Facts : Calories 541 calories, Fat 24g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 1552mg sodium, Carbohydrate 58g carbohydrate (10g sugars, Fiber 4g fiber), Protein 28g protein.

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

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.

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