Calzone Recipes
Yield
6 servingsPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
pizza dough
|
* |
| 1 | each |
eggs
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
pizza dough
|
* |
| 1 | each |
eggs
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Unroll pizza dough.
Roll or stretch dough into a 15x10 inch rectangle. Cut into 6 5inch squares.
Divide desired filling among squares. Brush edges with water.
Lift one corner and stretch dough over to the opposite corner.
Press edges of dough well w/fork to seal.
Arrange on a greased baking sheet.
Prick tops with a fork. Combine egg and 1 teaspoon water. Brush onto calzones.
Sprinkle w/Parmesan, if desired.
Bake 425 for 8 to 10 minutes. Let stand 5 minutes before serving.
Makes 6 calzones.
Sausage-Mushroom Filling: In a skillet cook 12oz bulk pork sausage or Italian sausage until brown. Drain. Stir in 1/2C pizza sauce, one 4oz package shredded mozzarella cheese (1C), and 1 2-oz can mushroom stems and pieces, drained. Ham-spinach filling: cook 1 10oz pkg frozen chopd spinach according to pkg dirs; drain well. In a bowl combine spinach, 1C finely chopped fully cooked ham (5oz), 1C shredded Swiss cheese (4oz), and 2T thinly sliced green onion.
