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Reply
| | From:  Genie· (Original Message) | Sent: 3/3/2008 12:52 AM |
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Reply
| | | From: Genie· | Sent: 4/14/2008 4:32 AM |
Broccoli and Four Cheese Calzone
1 1/3 cups warm water (110 degrees F/45 degrees C)
2 tablespoons olive oil
2/3 teaspoon salt
1/2 teaspoon dried oregano
4 cups bread flour
2 1/2 teaspoons active dry yeast
1 (10 ounce) package chopped frozen broccoli, thawed
1/4 teaspoon garlic powder
2 tablespoons olive oil
1/2 cup shredded Provolone cheese
1/2 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
1/2 cup ricotta cheese
1 tablespoon olive oil
Place the water, olive oil, salt, oregano, bread flour, and yeast in the bread machine pan in the order recommend by the manufacturer. Select the dough cycle.
2 Meanwhile, to make the filling, squeeze out excess liquid from broccoli. In a large skillet saute the broccoli and garlic powder with the olive oil. Stir in the grated provolone cheese, grated Parmesan cheese, grated mozzarella cheese, and ricotta cheese.
3 Once bread cycle has finished, remove dough from machine and roll into 8 inch circles. Spread filling on one half of the circle leaving a border around it for closing. Close the calzone by folding the unfilled side on top of the filled side. Crimp the edges closed with your fingers or a fork. Place on a lightly greased baking pan. Let rise in a draft-free area for 30 minutes.
4 Brush tops lightly with olive oil. Bake in a preheated 500 degree F (260 degrees C) oven for 20 to 30 minutes, or until golden brown. | |
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Reply
| | | From: Genie· | Sent: 5/19/2008 3:30 AM |
Crabmeat Calzones 1 package hot roll mix
1 1/4 cups hot water
2 tablespoons vegetable oil
1 cup ricotta cheese
1 cup mozzarella cheese, grated
8 ounces cream cheese, softened
1/2 pound crabmeat
4 green onions, chopped
1 clove garlic, minced fine
1 small can olives, chopped
1 tablespoon fresh parsley or 1 teaspoon dried, chopped
In large bowl, combine hot roll mix (flour mixture and yeast). Moisten with water and oil. Turn out dough onto lightly floured surface. With greased hands, shape dough into ball and knead until no longer sticky (about 3 minutes). Divide into 10 equal parts. Cover loosely with plastic wrap and towel.
Meanwhile, combine remaining ingredients in medium bowl, mixing well.
Roll out each ball of dough into an 8-inch circle on a lightly floured surface. Spoon 1/3 cup filling over half of dough, coming within 1-inch of edge. Brush edge with water. Fold dough in half over filling. Press edges to seal, fluting sealed edge decoratively. Place on greased cookie sheet, then brush with oil. Bake at 400 degrees F until brown (about 25 to 30 minutes).
Variation: Make into an appetizer by folding filo dough wrapper around 1 tablespoon filling.
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Reply
| | | From: Genie· | Sent: 7/16/2008 9:53 PM |
| Family Style Calzone
1 egg, separated
1/2 cup pitted ripe olives, chopped
1/4 cup fresh parsley, snipped
6 ounces mozzarella cheese, shredded, divided (1 1/2 cups)
2 1/2 ounces Parmesan cheese, grated (1/2 cup plus 2 tablespoons)
1 container (15 ounces) part-skim ricotta cheese
1 pouch (16 ounces) Pizza Crust & Roll Mix (including yeast packet)
1 tablespoon Italian Seasoning Mix
1 1/4 cups very warm water (120º-130ºF)
4 ounces sliced pepperoni, divided
1. Preheat oven to 425°F. Separate egg over a small bowl using an egg separator; beat lightly. Set egg yolk aside, covered, for later use. Chop olives. Snip parsley. Grate mozzarella and parmesan cheeses. Add olives, parsley, ricotta cheese, 1/2 cup of the mozzarella cheese and ½ cup of the parmesan cheese to a bowl; mix well.
2. In a bowl, combine Pizza Crust & Roll Mix with yeast packet and seasoning mix. Add warm water and stir until mixture forms a ball.
3. Turn dough out onto well-floured cutting board. With floured hands, gently knead dough 8-10 times. Divide dough in half. Flour both sides of dough; roll out one piece of dough to edge of cutting board using a pizza roller. Place dough in bottom of rectangular baker, shaping to cover bottom.
4. Sprinkle 1/2 cup of the mozzarella cheese over dough to within 1/2 inch of edge. Layer half of the pepperoni over cheese. Spread ricotta mixture evenly over pepperoni. Top with remaining pepperoni and mozzarella cheese.
5. Roll out remaining dough and place over filling. Press dough all around edge to seal with bottom crust. Brush surface of dough with reserved egg yolk using a pastry brush. Sprinkle with remaining parmesan cheese. Using a cutter, cut a decorative X pattern over surface of dough, creating holes in top layer, for steam to escape. Bake 20-25 minutes or until deep golden brown. Allow to stand 10 minutes before cutting.
Yield: 12 servings or 24 sample servings.
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Reply
| | | From: Genie· | Sent: 8/7/2008 4:16 AM |
Spinach Calzones with Bleu Cheese
1 10 ounce can refrigerated pizza crust
cooking spray
4 garlic cloves, minced
4 cups spinach leaves
8 1/8 inch thick slices Vidalia or other sweet onion
1 1/3 cups sliced cremini or button mushrooms
3/4 cup crumbled bleu cheese
Preheat oven to 425F. Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5 inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425F for 12 minutes or until golden.
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Reply
| | | From: Genie· | Sent: 8/25/2008 7:33 PM |
| Homemade Cheesy Reuben Calzones
1/2 pound sliced corned beef
1/4 pound Swiss or provolone cheese
½ cup sauerkraut, drained very well
Thousand Island dressing
Pizza dough
Olive oil
Preheat oven to 450 degrees and line baking sheets with Silpat or greased parchment paper.Cut dough into 2 even pieces, 4 if you want smaller calzones. Roll out into a circle to about 1/4 inch thickness.
Spread some thousand island dressing in the center of the dough, use as little or as much as desired. Place a piece of cheese on top of the mixture and top with 3 to 4 slices of corned beef, then a bit of sauerkraut, make sure to squeeze out excess liquid in sauerkraut before using.Finish off the pile with another slice of cheese.
Fold dough over the filling and pinch the edges shut, making sure nothing can leak out.Repeat instructions for remaining dough.Gently spread a bit of olive oil on tops of calzones (plu s the crust) before baking, and if desired sprinkle with salt & pepper, onion powder, garlic powder, and paprika (I did all these). I always
think its better to season the crust and tops.
Place on baking sheet and slice 2 to 3 holes in the top of the dough so that steam may release.
Place the calzones in the oven for 12 - 15 minutes (depending on oven), then remove from oven and top with any remaining cheese. (I used cheddar cheese for variety).
Return to the oven for 5 to 10 more minutes; keep an eye out for the dough to turn a nice golden brown color.
Remove from the oven and let cool for 5 minutes then slice in half.
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Reply
| | | From: Genie· | Sent: 9/13/2008 2:53 AM |
Ham and Swiss Calzone Dough: 1 1/4 cups warm beer 1 teaspoon salt 2 tablespoons sugar 1 tablespoon olive oil 3 cups bread flour 2 teaspoons yeast
Filling: 4 chopped roma tomatoes 3 cloves garlic, minced chopped fresh basil 1 cup chopped cooked ham 1 cup shredded Swiss cheese
Choose your favorite method for making dough. While you're waiting, combine the tomatoes, garlic, and basil, set aside. Divide the dough in two balls, roll one in a circle approx. 12" in diameter. Layer half of the circle with Parmesan cheese, chicken, tomato mixture, and a liberal dose of crumbled feta. Fold crust over and seal the edges. Repeat with other half. Bake at 350ºF 15-20 minutes. When done, brush the crusts with melted butter. This makes two good-sized calzones. | |
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Reply
| | | From: Genie· | Sent: 9/15/2008 2:45 AM |
| Calzones with Italian Tomato Sauce
1 lb. lean ground beef
3-1/2 cups (14 oz.) shredded mozzarella cheese, divided
1 can (6 oz.) low sodium tomato paste
1/2 cup frozen chopped spinach, thawed and drained
2 tsp. Italian seasoning
2 cans (10 oz. ea.) Pillsbury refrigerated pizza crust
Olive oil
Italian Tomato Sauce, recipe follows
Cook ground beef in a large skillet over medium high heat, stirring until it
crumbles and
is no longer pink. Drain.
Combine beef, 2-1/2 cups cheese, and next 3 ingredients.
Unroll each pizza crust, and cut each crust into thirds. Roll each portion to
a 5" circle.
Spread 3/4 cup of meat mixture evenly over half of each circle. Moisten edges
with water;
fold dough over, pressing or crimping edges to seal.
Place on a lightly greased baking sheet, and cut slits in tops to allow steam
to escape.
Brush with olive oil.
Bake at 375° F., for 25 to 30 minutes or until golden.
Top with Italian Tomato Sauce; sprinkle with remaining cheese. Melt cheese
under broiler,
if desired.
Note: Freeze baked calzones up to 1 month, if desired. Thaw in refrigerator
overnight.
Wrap calzones in aluminum foil, and bake at 300° for 1 hour or until
thoroughly heated.
Yield: Makes 6 servings.
~~~Italian Tomato Sauce~~~
1-1/4 cups tomato sauce
1/4 cup tomato paste
1 garlic clove, minced
1 tsp. Italian seasoning
Simmer all ingredients in a small sauce pan over medium heat 5 minutes or
until
thoroughly heated.
Yield: 1-1/2 cups.
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Reply
| | | From: Genie· | Sent: 9/26/2008 3:36 AM |
| Beef-and-Pepperoni Calzones
Deliver with potato chips and fresh fruit.
Ingredients
1 pound lean ground beef
3 1/2 cups (14 ounces) shredded mozzarella cheese, divided
1 (6-ounce) can low-sodium tomato paste
1 (3.5-ounce) package pepperoni slices
2 teaspoons Italian seasoning
2 (10-ounce) cans refrigerated pizza crust
Olive oil
Italian Tomato Sauce
Preparation
Cook ground beef in a large skillet over medium-high heat, stirring
until it crumbles and is no longer pink. Drain.
Combine beef, 2 1/2 cups cheese, and next 3 ingredients.
Unroll each pizza crust, and cut each crust into thirds. Roll each
portion to a 5-inch circle. Spread 3/4 cup of meat mixture evenly over
half of each circle. Moisten edges with water; fold dough over,
pressing or crimping edges to seal. Place on a lightly greased baking
sheet, and cut slits in tops to allow steam to escape. Brush with
olive oil.
Bake at 375° for 25 to 30 minutes or until golden. Top with Italian
Tomato Sauce; sprinkle with remaining cheese. Melt cheese under
broiler, if desired.
Note: Freeze baked calzones up to 1 month, if desired. Thaw in
refrigerator overnight. Wrap calzones in aluminm fil, and bake at 300°
for 1 hour or until thoroughly heated.
Yield
Makes 6 servings
Southern Living, SEPTEMBER 2003
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Reply
| | | From: Genie· | Sent: 10/13/2008 3:58 AM |
| Broccoli-Sausage Calzones
Assemble the calzones the night before, cover and refrigerate. The
next morning, just follow the baking instructions; in about half and
hour, you'll be ready to run out the door with an easy-to-eat handheld
breakfast.
Ingredients
2/3 cup chopped broccoli florets
2/3 cup (about 3 1/2 ounces) diced chicken and sun-dried tomato
sausage (such as Gerhard's)
1/2 cup part-skim ricotta cheese
1/4 cup (1 ounce) shredded sharp provolone cheese
1/4 teaspoon freshly ground black pepper
1 (10-ounce) can refrigerated pizza crust dough
Olive oil-flavored cooking spray
Preparation
Preheat oven to 350°.
Steam broccoli, covered, 3 minutes or until tender.
Combine broccoli, sausage, ricotta, provolone, and black pepper in a
bowl. Divide pizza dough into 4 equal portions on a lightly floured
surface; cover and let rest for 10 minutes. Shape each piece into a
ball. Roll each ball into a 6-inch circle. Place about 1/3 cup sausage
mixture on half of each circle, leaving a 1/2-inch border. Fold the
pizza dough over the sausage mixture until the edges almost meet.
Bring the bottom edge over the top edge; crimp edges of dough with
fingers to form a rim.
Place the calzones on a baking sheet coated with cooking spray. Pierce
tops with a fork. Lightly spray the tops with cooking spray. Bake at
350° for 35 minutes or until golden brown.
Yield
4 servings
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Reply
| | | From: Genie· | Sent: 10/29/2008 2:46 AM |
Broccoli and Four Cheese Calzone
1 1/3 cups warm water (110 degrees F/45 degrees C)
2 tablespoons olive oil
2/3 teaspoon salt
1/2 teaspoon dried oregano
4 cups bread flour
2 1/2 teaspoons active dry yeast
1 (10 ounce) package chopped frozen broccoli, thawed
1/4 teaspoon garlic powder
2 tablespoons olive oil
1/2 cup shredded Provolone cheese
1/2 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
1/2 cup ricotta cheese
1 tablespoon olive oil
Place the water, olive oil, salt, oregano, bread flour, and yeast in the bread machine pan in the order recommend by the manufacturer. Select the dough cycle.
2 Meanwhile, to make the filling, squeeze out excess liquid from broccoli. In a large skillet saute the broccoli and garlic powder with the olive oil. Stir in the grated provolone cheese, grated Parmesan cheese, grated mozzarella cheese, and ricotta cheese.
3 Once bread cycle has finished, remove dough from machine and roll into 8 inch circles. Spread filling on one half of the circle leaving a border around it for closing. Close the calzone by folding the unfilled side on top of the filled side. Crimp the edges closed with your fingers or a fork. Place on a lightly greased baking pan. Let rise in a draft-free area for 30 minutes.
4 Brush tops lightly with olive oil. Bake in a preheated 500 degree F (260 degrees C) oven for 20 to 30 minutes, or until golden brown. | |
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