Time 30m Yield 4 servings. Number Of Ingredients 6 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.
Time 20m Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F. Spray baking sheet with nonstick cooking spray. Roll out the pizza crust, and cut it into 6 equal-sized squares. In the middle of each square, place a portion of the marinara sauce, shredded cheese, and 4 pepperoni slices. Fold the dough over into a triangle, and use a fork to press along the edges of the triangle to seal it closed. Place Calzones onto the prepared baking sheet. Brush the top of each Calzone with butter, then sprinkle with Italian seasoning and grated Parmesan cheese. Place in the oven and bake for 10-12 minutes, or until tops are golden brown. Serve warm with extra pizza sauce for dipping.
Time 1h40m Yield 4 servings Number Of Ingredients 19 Steps:
For the dough: Lightly oil a large bowl. Combine the yeast, salt, sugar and 2 1/4 cups of the flour in the bowl of a stand mixer fitted with the paddle attachment and stir to combine. With the mixer running, add the water and oil. Beat until the dough comes together, about 2 minutes. If the dough is too wet, add more flour, 1 tablespoon at a time, until it is still soft and slightly sticky, but you can turn it out. Transfer the dough to the oiled bowl and cover with plastic wrap. Let stand until doubled in size, about 1 hour. For the calzones: Preheat the oven to 500 degrees F. Line a large rimmed baking sheet with parchment paper. Mix together the mozzarella, ricotta and Parmesan in a medium bowl. Set aside. Lightly flour a work surface. Turn out the dough and divide it into 4 pieces. Gently pull and stretch each piece of dough into a 7- to 8-inch round, trying to keep the thickness of the dough fairly even. Lay out the rounds and spoon one-quarter of the cheese mixture onto one side of each round (about 1/2 cup per round). Spoon about 2 tablespoons of the Homemade Pizza Sauce onto the cheese. Add up to 1/3 cup of your preferred topping onto each of the calzones, then fold the side of the dough over the fillings. Fold and crimp the edges to seal them completely. Transfer the calzones to the prepared baking sheet and brush them lightly with oil. Use a sharp paring knife to cut 1 or 2 vents into each, then bake until deep golden brown, about 18 minutes. Serve with additional Homemade Pizza Sauce on the side, if desired. Heat the oil in a medium saucepan over medium-high heat. Add the oregano, garlic and red pepper flakes and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the tomatoes, basil and 1/2 teaspoon salt and bring to a simmer. Reduce the heat to medium and simmer, with the saucepan loosely covered in foil to avoid splattering and stirring occasionally, until fairly thick, 5 to 10 minutes, depending on your tomatoes. Remove the basil.
Time 35m Yield 2-4 serving(s) Number Of Ingredients 6 Steps:
Line large colander with coffee filters or cheesecloth and place in large bowl. Add ricotta cheese, drain 30 minutes. This step can be skipped although it may cause your calzone to be a bit moist and watery in the middle. Mix ricotta in bowl with other cheese (s), organo, garlic, and season with salt and pepper. Place dough onto lightly floured surface. Divide into 2 or 4 pieces depending on how big you want your calzones. Shape each into ball into a circle. Divide and spread cheese mixture on the dough. Divide other fillings and place on top of cheeses. Fold circles in half and press edges with tines of a fork. Arrange calzones on pizza stone or pan. Prick top with fork. Bake 18-20 minutes or until lightly browned. Serve with side of pizza sauce.
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.
Time 20m Yield 4 calzones, 4 serving(s) Number Of Ingredients 6 Steps:
Preheat the oven to 425. Unroll the pizza dough onto a large cookie sheet. Press the dough out so that it is about the same thickness all around and so that it covers the cookie sheet. Cut into 4 equal size rectangles. In a bowl, mix sauce, cheese, and toppings. Spoon equal amounts of toppings into the middle the rectangles. Lightly spread out the sauce mixture. Fold one corner so that it meets with the opposite corner. Crimp the edges so that the calzones seal. Mix olive oil and parmesan cheese mix. Brush with olive oil and parmesan cheese mixture. Bake in oven for 10 minutes. Serve hot or freeze for later.
More about “easy calzones recipes”
Time 1h40m Yield 4 serving Number Of Ingredients 14 Steps:
Make the dough: In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball. Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball. Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size. Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper. While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool. After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick. Spread ¼ of the sauce over one half of each dough round, leaving a ½-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, ¼ of the sausage and onion mixture, and ¼ cup (25 G) of mozzarella cheese. Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape. Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes. Serve the calzones with marinara sauce for dipping, if desired. Enjoy!
