calzone

These Calzones filled with cheese and toppings. Eat them fresh from the oven!

Calzone

pizza dough

pizza sauce

onion

green bell pepper (diced)

pepperoni

mozzarella cheese (shredded)

olive oil

Preheat oven to 425°F and line a large sheet pan with parchment paper.

Divide pizza dough into 4 equal parts and roll each dough ball into a 1/4 inch thick circle.

On half of each dough circle, add equal parts sauce, yellow onion, green bell pepper, and sliced pepperoni. Make sure to leave a little room around the edges so you can crimp the calzone shut.

Sprinkle the toppings with equal parts shredded cheese. Then fold the other half of the dough over the toppings and crimp the edges.

Cut 2-3 air vents into the top of the calzone and place it on to the prepared baking sheet.

Brush with olive oil and bake for about 15 minutes or until the dough is fully cooked and the calzone is golden brown.

Serve with warmed pizza sauce for dipping.

https://content.jwplatform.com/videos/SANbNWm7.mp4

A Calzone is like a mini pizza pocket! They are so tasty and make the perfect portable meal, filled with cheese, pepperoni, and any other fillings you can think of!

Make calzones with homemade pizza dough and pizza sauce or to save time and use dough and sauce that is already prepared! This recipe will be a family favorite in no time!

Homemade Calzone

This Chicken and Sweetcorn Pizza Calzone is a great slimming-friendly and mega tasty dinner whether you&#x27;re counting calories or following a diet plan like Weight Watchers!

Chicken and Sweetcorn Pizza Calzone | Slimming &amp; Weight Watchers Friendly

Weight Watchers Wrap

Chicken Breast (cooked and diced)

Sweetcorn (defosted)

tbsp Peppers (chopped)

tbsp Passata

g Reduced Fat Cheddar (grated)

Egg (beaten)

Spread

Take a wrap and spread the passata over half (be careful not to get any too close to the edge)

Place

Place all of the remaining ingredients (apart from the egg!) on one half of the wrap (again be careful not to get any too close to the edge)

Brush

Brush the exposed side of the wrap and all around the edges with beaten egg

Fold

Fold the wrap in half and press down around the edge. Crimp the edges using the back of a fork, then place on a baking tray sprayed with Low Calorie Cooking Spray. Brush the outside of the pasty with beaten egg

Bake

Bake at 200°C for 10 to 15 minutes or until golden brown

Full recipe at - 
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Spread the passata over half of a wrap

Place all the remaining ingredients (except egg) on half of the wrap

Brush the wrap's exposed side and the edges with beaten egg

Fold the wrap and press down and crimp the edges. Place in a baking tray with low cal cooking spray and brush the outside with beaten egg

Bake at 200°C until golden brown

Chicken and Sweetcorn Pizza Calzone - Pinch of Nom

A versatile veggie meal that's bursting with flavour. Try some other easy filling ideas too

Mushroom & goat’s cheese calzone

pack pizza base mix

mixed mushrooms

garlic

chilli flakes

tsp rosemary leaves, finely chopped

tbsp half-fat crème fraîche

goat's cheese

Make up the pizza dough following pack instructions. Meanwhile, make the filling. Heat 1 tsp oil in a large frying pan and fry the mushrooms until golden, about 8 mins. Add garlic, chilli and rosemary and cook for 1 min more. Stir in crème fraîche and 1 tbsp water and remove from heat.

Heat oven to 220C/200C fan/gas 7. Roll out the dough to a 30cm-diameter circle. Spread the mushroom mix across half of the circle, leaving a 2cm border from the edge, and scatter on the goat’s cheese. Fold over and press to seal.

Brush with remaining oil, transfer to a baking sheet and cook for 15-20 mins until risen and golden. Cut in halves and serve with rocket, if you like.

This homemade calzone recipe is a mixture of sausage, pepperoni and bell peppers, all baked inside pizza dough with plenty of melted cheese. Calzones are the perfect food for a party, they're hand held, hearty and totally delicious.

Calzone Recipe

pizza dough (homemade

Italian sausage (casings removed)

bell peppers

pizza sauce (divided use)

Sargento Shredded Mozzarella Cheese

egg (beaten)

parsley (chopped)

cooking spray

Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.

Divide the pizza dough into 3 or 4 pieces, depending on the size you want your calzones.

Roll the dough into 1/4 inch thick ovals or rectangles.

Place the sausage in a pan and cook according to package directions. Use a spatula to break up the cooked sausage into bite sized pieces.

Add the bell peppers to the pan and cook for 3-4 minutes or until softened.

Spread 2 teaspoons of pizza sauce onto one side of each piece of dough. Top with 1/4 cup cheese.

Divide the sausage and pepper mixture evenly on top of the sauce. Top with pepperoni and an additional 1/4 cup of cheese.

Fold the dough over and pinch to seal the edges. Use a sharp knife to cut 2-3 slits into the top of each calzone.

Brush each calzone with the beaten egg.

Place the calzones on the sheet pan. Bake for 15-17 minutes or until golden brown.&nbsp;

Top with parsley, then serve immediately with remaining pizza sauce for dipping.

https://content.jwplatform.com/videos/tchlEiMN.mp4

For a perfect lazy afternoon, discuss your favourite books in between bites of this delicious calzone - a folded over pizza.

Caramelised onion, ricotta and capsicum calzone

(3 cups) Anchor Bread & Pizza Plain Flour

water

tsp (7 grams/1 sachet) dried yeast

tsp honey

Olive oil,

(1 cup) fresh ricotta

Sea salt, to sprinkle

(about 750 grams) red onions, halved, thinly sliced

garlic cloves, thinly sliced

tbsp red wine vinegar

brown sugar

tsp chopped fresh thyme

(about 200 grams) bought roasted red capsicums, thinly sliced

(1/3 cup) pitted kalamata olives, thinly sliced

tbsp basil

This calzone recipe is prepared with homemade calzone dough and a savory filling of ricotta, mozzarella, mushrooms and garlicky spinach!

Calzones

honey

active dry yeast

all-purpose flour

salt

Italian seasoning

olive oil, divided use

cornmeal,

egg, whisked for egg wash

garlic, pressed through garlic press

parmesan,

onion,

mushrooms

baby spinach, roughly chopped

black pepper

whole milk ricotta cheese

mozzarella cheese

marinara sauce,

To prepare the calzone dough: in a bowl, combine the lukewarm water with the honey, and stir to dissolve. Sprinkle the yeast over top, and using a fork, gently mix the yeast into the honey water just until it begins to dissolve; set aside to allow the yeast to become foamy, about 8-10 minutes.

In the meantime, in another larger bowl, whisk together the flour, salt, and Italian seasoning; once the yeast is active and foamy, pour the mixture into the flour, along with 2 tablespoons of the olive oil, and using a wooden spoon, mix together until a shaggy dough forms.

Turn the shaggy dough out onto a work surface, and knead for about 5-6 minutes, until smooth and elastic; then, add 2 tablespoons of the olive oil into a large, clean bowl, add the kneaded calzone dough into it, and turn it to coat in the oil. Wrap with plastic wrap and allow the dough to double for 1 hour, in a draft-free and warm area.

While the dough proofs, gather up and prep your filling ingredients to have organized and ready to make your filling.

To prepare your calzone filling, place a large pan or skillet over medium-high heat, and add 2 tablespoons of olive oil; once hot, add in the diced onion and saute for about 5-7 minutes, or until beginning to soften.

Add in the sliced mushrooms and the baby spinach, plus some salt and pepper, and saute together with the onion for about 7-8 minutes until the mushrooms and spinach are cooked and there is no longer any water/liquid left in the pan. Add the garlic and stir that in just until aromatic.

Spoon this mixture out onto a large plate and allow it to cool to room temp (use the fridge to expedite the process if needed); then, add the mixture into a bowl along with the ricotta and mozzarella cheese, and mix to combine well (check to see is additional salt and pepper are needed); set aside.

Once the calzone dough has doubled, punch it down and portion it out into 4 equal portions of dough (roughly 6 1/2 ounces). Form the dough into 4 round balls, place them onto a parchment-lined baking sheet, and cover with plastic wrap. Allow the dough balls to proof, once again, this time for 30 minutes.

While the dough proofs, preheat your oven to 450° degrees, and prepare a large baking sheet with parchment paper and a generous sprinkle of cornmeal (helps the calzones to not stick).

Once proofed, roll each dough ball into a circle that's roughly 8 inches; then, spoon a small amount of marinara sauce (about 2 tablespoons) onto the center of the dough, and add about 1/2 cup of the filling over the marinara, pressing gently to flatten it a bit. Fold the dough over top of the filling to create a semi-circle shape, pressing to seal and crimping the edges with your fingers (you can use a teeny amount of water along the edge to help seal the calzone).

Place the filled calzones onto the parchment lined and cornmeal dusted baking sheet, brush each with a touch of egg wash, and cut three, small slits into the tops of each calzone with a paring knife or kitchen scissors to allow steam to escape; place into the oven (middle rack) to bake for about 18 minutes, or until golden-brown and the baked through.

While the calzones bake, combine the 1 clove of pressed garlic with remaining 1 tablespoon of olive oil; once the calzones are baked, brush each liberally with this delicious and aromatic garlic oil and sprinkle with a touch of grated parmesan as a garnish; allow to rest for about 5 minutes before serving.

Serve the calzones while nice and hot, with a generous amount of extra marinara sauce on the side.

Philly Cheese Steak Stromboli

Pre-made Pizza Dough (one pizza dough makes 2 Strombolis)

lb roast or sandwich steak (sliced thin)

onion (sliced thin)

green bell pepper (sliced thin)

jalapenos seeded (washed, and sliced (optional, spicy))

mozzarella cheese (shredded

provolone cheese (optional)

vegetable oil

Salt and Pepper to taste

Preheat oven to 400 degrees. Heat a large pan to medium/high heat. Add 1 Tbsp oil, place steaks in pan and Sprinkle steak with salt and pepper. Cook for 2-3 minutes then add the sliced onions, bell pepper, and mushrooms and saute for 2-3 minutes or until the onions are lightly browned. Don't overcook the meat and veggies because they will still cook in the oven.

With a rolling pin, roll the dough of one loaf into an approximate 9 X 13 inch rectangle. Pour the steak mixture in the center make sure you leave about 1/2 inch of the dough edges plain so the dough will stick when you roll it). Layer the cheese on the steak mixture then Fold in the sides and tuck and roll the loaf.

Place the loaf, seam side down on a greased baking sheet or aluminum foil. Beat one egg and brush the outside of the loaves until completely covered with the egg, cut thin 2 inch strips on the top layer of the dough. Bake for 15 - 20 minutes until golden brown. Cut and serve immediately with your favorite dipping sauce. I like to use ranch or marinara.

What if we told you that you could make amazing calzones at home with no mess required? This family-friendly sheet-pan calzone recipe starts with pre-made pizza dough and whatever toppings you like best. Roll the dough into the sheet pan, assemble the calzone, pop it in the oven, and 40 minutes later, dinner is served. No pizza stone or messy counter tops necessary.

Sheet Pan Calzone Recipe by Tasty

nonstick cooking spray

marinara sauce

cheddar cheese

cheese

sausage, cooked

bell pepper, sliced

mushroom, sliced

black olive, sliced

ham, chopped

pineapple, sliced

olive oil,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Grease a baking sheet with nonstick spray and lay out half of the pizza dough on the pan, stretching it to make sure the dough reaches the edges.

Pour the marinara sauce over the dough and spread evenly with a spoon, leaving about an inch (2 cm) at the edges.

On the first vertical quarter of the pan, sprinkle the cheddar and Parmesan.

On the second quarter, add the pepperoni and sausage.

In the third quarter, add the bell peppers, mushrooms, and olives.

On the last quarter, add the ham and pineapple.

Place the remaining dough over the topped pizza. Fold the bottom edge of dough over the top edge and pinch to seal the edges.

Brush the top with olive oil and sprinkle with salt.

Use a paring knife to cut 2 vents on top of the pizza.

Bake for 40 minutes, or until golden brown.

https://vid.tasty.co/output/102816/landscape_480/1532371002

This Homemade Calzone Recipe is baked perfectly, so crispy with a delicious spinach and mushroom filling makes it a best weekday meal or appetizer that you can make in no time!

Homemade Calzone Recipe

spinach

1cup mushroom

tsp garlic

1tsp chili flakes

1tsp pepper powder

1tsp herbs

1tsp salt

2.wash and chop spinach, mushroom, and garlic, keep the ingredients ready.

4.Heat olive oil, add chopped garlic and let it sizzle for a minute.

5.Then, add chopped onion, cook for 2 mins till the onions turn translucent.

6.Add in sliced mushroom, saute and cook for 2 to 3 mins, till the mushrooms are cooked.

7.Add in chili flakes, pepper powder, and salt.

11.Spoon some mushroom and spinach filling to one corner.

12.Gently fold the dough and seal the corners using a fork.

13.Dust some flour onto the baking tray and place the calzone.
make 3 slits on top of the calzone. Brush some olive oil. Now it is ready to pop into the oven.

14.Bake for 200 degrees C/ 400 degrees F for 15 to 20 mins, brushing halfway through/

I made this tonight and it was sooo delicious! I used a little flour on my hands to help with the rolling and had no breakage of dough. Thank you!

https://www.youtube.com/watch?v=9w90hEX__d0

homemade calzone

Lebanese cheese fatayers are savory pastries found throughout the Middle East. Fatayers can also be filled with meat (lamb is traditional.) Fatayers are found throughout the Arab world in pastry shops and market stalls.  They can be triangular in shape or cigar-shaped (like the recipe below.) Lebanese cheese fatayers are similar to the Turkish pogacas or the Latin American empanada, or the Eastern European Burek.

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