Mini Calzones - 2 Ways
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Fun, bite-sized, and full of flavor - this mini calzones are a great way to get kids in the kitchen or enjoy a creative appetizer during March Madness. Mix them up with your own favorite flavors and fillings! As always, you can find everything you need for this recipe (and more) in store! We'll see ya at Webster's!
Mini Calzones
Prep Time: 10 – 15 minutes
Cook Time: 12 – 15 minutes
Total Time: 22 – 30 minutes
Yields: 16 mini calzones
Ingredients:
2 tubes refrigerated pizza dough (Dairy)
2 TBSP melted butter (Dairy)
Italian seasoning, for sprinkling (Aisle 5)
For 16 chicken Alfredo calzones:
1 ½ cups shredded rotisserie chicken (Deli)
2.5 ounces fresh spinach, steamed (Produce)
2 tsp. minced garlic (Produce)
¾ cup shredded parmesan cheese (Dairy)
1 ½ - 2 cups shredded mozzarella cheese (Dairy)
Jarred Alfredo sauce (Aisle 3)
For 16 sausage and mushroom calzones:
1 pound ground Italian sausage (Meat)
6 ounces fresh mushrooms, sliced thin (Produce)
½ cup diced white onion (Produce)
1 ½ - 2 cups shredded mozzarella cheese (Dairy)
Jarred pizza sauce (Aisle 3)
Directions:
Preheat oven to 400 degrees. Line two baking sheets with parchment paper and set aside. Unroll the pizza dough onto a lightly floured surface and use a rolling pin to gently stretch the dough into an even rectangle. Use a large round cookie cutter (or a Tupperware lid) to cut the dough into 8 large circles. Repeat with the second tube of pizza dough to create 16 circles. Place on prepared baking sheets to rest while you prepare the filling:
For the chicken alfredo filling:
Mix together the chicken, steamed spinach, garlic, and parmesan cheese together. Season with salt and pepper, if desired.
For the sausage and mushroom filling:
Brown the sausage until crispy and remove from pan. In the same pan, brown the mushrooms, seasoning with salt while cooking. Add the onion and cook until they begin to soften, about 3 minutes. Add the mushrooms and onions to the sausage and stir to combine.
To fill the calzones:
Place 1 ½ - 2 TBSP of mozzarella cheese on each dough round and top with 1 ½ - 2 TBSP of prepared filling. Fold dough circles in half and pinch edges closed before pressing with the tines of a fork. Take a sharp knife and cut slits in the top of the calzones to release steam. Brush with melted butter and sprinkle with Italian seasoning. Bake in preheated oven for 12 – 15 minutes, or until calzones are deeply golden brown and crispy. Serve with warmed Alfredo or pizza sauce for dipping.
Recipe: Italian Calzone
Calzone? Stromboli? It's an amazing pizza-like creation loaded with your favorite deli cold cuts, zesty Italian sausage, creamy cheeses and a sprinkling of spices, this superstar recipe is sure bring everyone to the table—an easy option for game day get-togethers and special occasions.
#DeLalloEats
Mouthwatering Calzones from Scratch step by step
How to make Calzone
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#Calzones #Kelvin'sKitchen
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Sausage and Rapini Calzone on the Kettlepizza
Fire roasted Broccoli Rabe/ Rapi/ Rapini by itself deserves a whole video because it is that amazing! Add that to sausage and 3 different cheeses and throw it in a calzone is delicious. This is the perfect wood-fired calzone recipe.
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How to Make Delicious Calzone | Quick & Easy Recipe | No Preferment
Calzone is a delicious pizza pocket. It is quite literally a folded over pizza. I trust most of you are aware of it. Well, it is quite simple to make and that is what I will show you in this video. We are doing a quick version this time, using no preferment.
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Principles of Baking
The Steps of Baking
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Extra Large Calzone
This XL Calzone uses one whole 16oz. pizza dough ball and will feed the family!
Here is what you'll need:
For the dough:
1 16oz. Pizza Dough Ball (Original or Wheat)
All Purpose Flour
Extra Virgin Olive Oil
optional: Egg Wash
For the filling, you can use what you have on hand, here are some suggestions:
Pizza Sauce
Meat: Cooked sausage, Prosciutto, Deli Ham, Salami, Bacon
Cheese: Mozzarella, Ricotta, Parmesan
Veggies: Peppers, Onion, Mushrooms, Olives, Broccoli
PREPARATION
1. Thaw frozen dough by placing in refrigerator for a minimum of 12 hours. Or, thaw on counter for 3 hours until the center of the dough is thawed enough to be cut. Just before making, let rest on the counter for 30 minutes or until dough comes to room temperature.
2. Preheat oven to 400°F.
3. Let dough come to room temperature. Meanwhile, gather your ingredients and equipment. Prepare a baking sheet lined with baking paper.
4. Flour surface and remove dough from the bag. Use fingers to gently pull the dough away from the bag if it's sticking.
5. Mold dough into a smooth round ball by pulling the dough from the front and pinching it together in the back.
6. Roll into a flat 16 inch circle, about 2-3mm thick. Add flour under half of the dough, to prevent sticking and to make transfer easier later on. Roll out the edges so they're totally flat.
7. Add your ingredients on the half of the dough with flour underneath. Fold over the dough in half. Use your fingers to press, seal and crimp the outer edges.
8. Transfer the dough to a lined baking sheet. Score the top with three small cuts to let out steam when baking.
9. Optional: Add a layer of egg wash for shine.
10. Bake for 25-30 minutes or until golden brown.
11. Remove calzone from the oven, slice and serve with sauce for dipping. Enjoy!