Three Cheese And Artichoke Calzones Recipes

THREE-CHEESE CALZONES

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.

THREE-CHEESE CALZONES

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.)

CHEESY ARTICHOKE CALZONES

Steps:

• 1. Heat oven to 375°. Grease cookie sheet. Prepare crust.2. Drain artichokes well, reserving 1 tablespoon marinade. Coarsely chop artichokes. Mix artichokes, reserved marinade and remaining ingredients.3. Divide dough for crust into halves. Pat each half into an 8-inch circle on cookie sheet, using floured fingers. Spoon artichoke mixture onto half of each dough circle. Moisten edges of dough circles with water. Fold dough over filling. Seal edges by pressing with tines of fork. 4. Bake 30 to 35 minutes or until crust is golden brown.Pizza Crust:Dissolve yeast in warm water in medium bowl. Stir in remaining ingredients. Beat vigorously 20 strokes. Let rest 5 minutes. Knead in enough flour to make dough easy to handle.1 Serving: Calories 670 (Calories from Fat 305) Fat 34g (Saturated 17g) Cholesterol 85mg Sodium 930mg Carbohydrate 72g (Dietary Fiber 7g) Protein 26g % Daily Value: Vitamin A 18% Vitamin C 6% Calcium 22% Iron 34% Diet Exchanges: 4 Starch, 1 1/2 High-Fat Meat, 2 Vegetable, 3 1/2 FatFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ARTICHOKE CHICKEN CALZONES

Steps:

• Preheat oven to 425 degrees.
• Pat chopped and drained artichokes dry with papertowels.
• In large bowl, combine artichokes, pepper, salt and garlic.
• Add spinach, chicken & shredded provolone- Gently toss.
• Line your largest cookie sheet with foil.
• Pour olive oil over foil and brush or spread with back of spoon evenly over foil.
• Sprinkle cornmeal over oil.
• Unroll pizza dough onto prepared cookie sheet, use a roller pizza cutter and cut the dough into 6 even sections.
• Cover and let sit 5 minutes.
• Pat each section into 5 by 6 inch sheets.
• Spoon mixture onto half of rectangle sheet making sure not to cross the diagonal.
• Fold across the diagonal to make triangle calzones and squeeze edges of dough to create a seal.
• Bake on center rack for 12 minutes or until golden.

SPINACH ARTICHOKE CALZONE

Steps:

• Preheat oven to 425 degrees F.
• Combine first 7 ingredients in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise.
• Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle.
• Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. If your dough tears, remove a little of the filling and repair.
• Bake the calzones for 12 to 15 minutes or until golden brown all over.
• Serve calzones with warm tomato or pizza sauce for dunking.

MUSHROOM-ARTICHOKE CALZONE

Steps:

• Preheat oven to 425 degrees. Brush a rimmed baking sheet with oil. On a lightly floured work surface, roll dough into a 16-inch round. Spread mushrooms on bottom half of dough, leaving a 1-inch border. Top mushrooms with artichoke hearts and fontina. Fold top half over and roll and pinch edges to seal. Brush off excess flour.
• Carefully transfer calzone to baking sheet. Lightly brush with oil, season with salt, and bake until golden brown, 22 to 25 minutes.