White Calzones Recipes

CALZONE

Steps:

• In the bowl of a stand mixer, dissolve the yeast in ½ cup (100 ml) of lukewarm water (taken from the 3 cups / 700 ml).
• Leave to rest for 15 minutes.
• Add the olive oil and the flour, and mix, gradually adding the water, until you obtain a smooth and elastic dough.
• Finally, add the salt, and knead for 3 minutes.
• Cover the dough, and let it rise at room temperature for 2 hours, when it should double in size.
• Knock back the dough on a floured work surface, and divide it into 8 equal pieces, about 4 oz (125 g) each, and roll out.
• In a bowl, mix the ricotta, salami or ham, and a little pepper. Add the egg yolks and the Pecorino Romano, then the mozzarella and the Scamorza.
• Mix to obtain a somewhat firm, homogeneous cream. Set aside.
• On a floured work surface, thinly roll out a piece of dough into a disc like a pizza.
• Spread 2 tablespoons of passata in the center, and then spread ⅛ of the filling, leaving about ½ inch (1 cm) around the edges.
• Fold the disc into a half-moon shape, then starting from the center and working toward the ends, seal it well by firmly pressing the edges together.
• Fold the edges inward, and press down again.
• Repeat with the rest of the dough, the passata, and the filling.
• Place the calzoni onto 4 baking sheets lined with parchment paper (2 calzoni per sheet).
• Brush the surface of each calzone with passata.
• Place in a warm place for another 20 minutes to rise again.
• Meanwhile, preheat the oven to 440 F (225˚C).
• Drizzle olive oil on each calzone, and place one baking sheet of calzoni toward the bottom of the oven.
• Bake for 15 to 20 minutes.
• The calzoni should swell a little, turn a little brown, and their surface should dry a little.
• To check if the calzone is fully baked, check the underside: the dough must be golden and not white.
• Remove the calzoni from the oven, and bake the rest, two at a time.
• Eat hot or warm.

WHITE CALZONES

Steps:

• Preheat oven to 350.
• Line a baking sheet with parchment paper.
• On clean flat surface, unroll pizza dough; cut dough in half horizontally.
• Spread prepared pesto evenly over half of each dough piece, leaving a 1 inch border around sides of dough.
• Place on prepared baking sheet.
• Place 3 slices of mozzarella over pesto in each dough piece; set aside.
• In a large skillet, heat butter and olive oil over medium heat.
• Add onion and garlic and cook for 2 minutes.
• Add chicken, salt and pepper and cook, stirring frequently for 4 minutes.
• Add mushrooms and cook, stirring frequently, for 4 minutes.
• Add spinach and cook, stirring frequently, for 2 minutes.
• Remove from heat; stir in ricotta and Parmesan.
• Spoon chicken mixture evenly over mozzarella.
• Place remaining mozzarella over chicken mixture.
• Fold dough over filling, crimping edges to seal.
• Bake for 20 to 25 minutes, or until lightly browned. Cool for 5 minutes before serving. Serve with marinara sauce if desired.

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.)

EASY CALZONES

Steps:

• Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
• Preheat the oven to 400 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red pepper flakes. Remove from the skillet and allow to cool on a plate.
• In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
• When the sausage is cool, stir it into the cheese mixture and set aside.
• When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal.
• Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.
• Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
• Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
• Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
• Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.

UNBELIEVABLE SPINACH CALZONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese, Parmesan cheese and spinach. Set aside.
• Divide the bread dough into 8 pieces and roll each piece out to about an 8 inch circle. Spoon about 1/2 cup of the ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet.
• Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms.

CALZONE WITH HAM, SALAMI, CHEESE

Steps:

• Punch down dough and begin kneading. Knead on a floured surface until all bubbles disappear. Roll out to 1/8 of an inch.
• Butter the rolled out bread dough.
• Place torn pieces of ham and salami being careful to not overlap. Place cheese on top of ham and salami and on bread. Leave an inch on all sides free of fillings.
• Roll up and spritz with olive oil and bake in a 375 degree oven for around 45 minutes, or until bread is deep golden brown.

CALZONE

Steps:

• Heat the oven to 500 degrees, with a pizza stone placed on lowest shelf position, for at least 30 minutes.
• Heat olive oil in a large skillet over medium-high heat. Add mushrooms and stir to coat. Add garlic and thyme; cook until mushrooms are softened and fragrant. Add butter and stir until melted and mushrooms are coated; season with salt and pepper.
• Add tomato sauce and stir to combine. Working in batches, add spinach and cook until wilted. Continue cooking until mixture is thickened and most of the liquid has been absorbed, about 3 minutes.
• Sprinkle 2 baking sheets with flour and set aside. Divide dough evenly into 4 pieces. On a lightly floured work surface, roll out each piece of dough into a 1/8-inch-thick circle, about 12 inches in diameter. Set aside.
• Divide spinach and mushroom mixture evenly between rolled out pieces of dough. Top each with one-quarter of the mozzarella and season with salt and pepper. Fold dough in half over filling and crimp as desired to seal. Place on prepared baking sheet to transfer to oven, then transfer to pizza stone. Cook until dough is puffed up and golden and filling is hot, 10 to 15 minutes. Serve immediately.