EASY CALZONE RECIPE
If a mini pizza pocket that's super tasty and easy to make at home sounds like your dream dinner, this calzone recipe might become your signature dish. This recipe will give you step-by-step instructions for how to roll out your calzone dough, stuff it with toppings, fold it and bake it to perfection. After you've mastered this basic calzone recipe, you can jazz it up with different toppings and sauces - the opportunities are endless!
Provided by Giordano's
Categories entree
Time 50m
Yield 2
Number Of Ingredients 9
Steps:
- Heat the oven to 450 degrees.
- Divide pizza dough into two sections and roll into balls.
- Place dough balls on a large baking sheet with a light handful of the cornmeal or flour.
- Roll balls around, coating in the dry mixture, then press them into two flattened circles, making sure dough is the same thickness throughout.
- In a large mixing bowl, add the three kinds of cheese, toppings of your choice and tomato sauce. Gently mix with a wooden spoon.
- Spoon the filling into the two sections of dough, then spread the filling evenly over half of each circle of dough.
- Fold the other half of each flattened piece of dough over the filling, creating a half-moon shape.
- To seal, add a bit of water to the edges of the dough. Press together with your fingers, then, starting at one end, pinch two sides together and gently twist the dough diagonally.
- In a small bowl, combine olive oil and Parmesan cheese mix, then lightly brush olive oil and Parmesan mixture over the tops of the calzones.
- Slice steam vents horizontally into the tops of the calzones with a sharp knife.
- Place the two pastries in the oven for 10 to 12 minutes, then rotate the pan and cook for another 10 minutes. The crust should appear a light golden brown.
- Remove from oven and serve hot.
Nutrition Facts : ServingSize 1, Calories 490 cal, Fat 20 g
THREE-CHEESE CALZONES
Provided by Michael Symon : Food Network
Categories main-dish
Time 11h
Yield 4 servings (2 large calzones)
Number Of Ingredients 14
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.)
TWO-CHEESE CALZONES
These family-friendly calzones are sure to be a hit! Dinner will be on the table in 45 minutes.
Provided by Pillsbury Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oven to 400°F. Lightly spray cookie sheet with cooking spray.
- Unroll dough onto cookie sheet. Starting at center, press out dough to 15x10-inch rectangle. Cut into six (5-inch) squares. Spread 2 teaspoons ricotta cheese onto half of each square to within 1/2 inch of edges; top each with 2 tablespoons diced cheese sticks and 1 tablespoon marinara sauce. Fold dough in half over filling; press edges firmly with fork to seal.
- Bake about 15 minutes or until golden brown. Cool 10 minutes. Meanwhile, in 1-quart saucepan, heat remaining marinara sauce over medium heat until warm. Serve with calzones.
Nutrition Facts : Calories 290, Carbohydrate 37 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 3 1/2 g, ServingSize 1 Calzone, Sodium 740 mg, Sugar 9 g, TransFat 0 g
THREE-CHEESE CALZONES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
REAL ITALIAN CALZONES
This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.
Provided by Jenny
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 334.6 calories, Carbohydrate 31.6 g, Cholesterol 63.6 mg, Fat 16.7 g, Fiber 1.6 g, Protein 13.8 g, SaturatedFat 7.2 g, Sodium 667 mg, Sugar 0.9 g
EASY CHEESY CALZONE
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
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
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INCREDIBLE HOMEMADE CALZONE | THE RECIPE CRITIC
From therecipecritic.com
5/5 (4)Calories 719 per servingCategory Dinner
- Place a pizza stone (if don't have one you'll use a pan later on) in the bottom third of the oven and preheat oven to 450 degrees F.
- In a medium skillet, cook the sausage over medium-high heat until brown, using a wooden spoon to break it into crumbles. Add the peppers and onions and continue to cook until tender. Season with salt and pepper and then remove from pan and onto a paper towel lined plate to drain.
- Section off 1/4 of the pizza dough. Flour work surface and roll it out into a 8-9 inch circle. Place on a piece of parchment paper. Spread about 3 tablespoons ricotta cheese onto half of the circle, leaving a 1 inch border.
- Spoon on 1/4 of the sausage filling over the ricotta, sprinkle with a little cheese, layer on the pepperoni, more cheese, and some sliced olives.
EASY CALZONE RECIPE – A COUPLE COOKS
From acouplecooks.com
Reviews 28Total Time 1 hr 40 minsCategory Main Dish
- Follow the Best Homemade Pizza Dough Recipe or Food Processor Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.) After kneading, divide the dough into 8 equal parts. Brush the bottom of a container with olive oil, then brush the dough balls with olive oil on all sides and place them in the container. Cover the container and allow the dough to rise 45 minutes to 1 hour.
- Meanwhile, make a double recipe of the Easy Homemade Pizza Sauce, but use 1/4 teaspoon garlic powder in place of the garlic clove (so 1/2 teaspoon garlic in all). One cup will be used in the calzone filling, and the remainder will be used as a dipping sauce.
- Make the filling: Slice the mushrooms. Mince the garlic. Heat the olive oil in a large skillet, and sauté the mushrooms, basil, and 1/2 teaspoon kosher salt until soft, around 4 minutes. Add the garlic and stir; sauté for 1 minute. Add the pizza sauce and spinach and cook down until the liquid has mostly cooked out. Remove from the heat. Taste and add more salt if necessary. Stir to combine with the mozzarella and Parmesan cheese.
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