*

Exported from

MasterCook

Baja Pizza Pouch (Calzones)

Recipe By
:
Serving Size : 8
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
pound
bulk hot pork sausage
1/2 pound
lean ground beef
1
can
refried beans
1
teaspoon
ground cumin
1/4 teaspoon
garlic powder
1
package
hot roll mix
1
can
crushed italian tomatoes
2
cups
monterey jack cheese -- shred
1
cup
cheddar cheese -- shredded
butter -- melted
1
cup
guacamole
Heat large skillet over medium heat until hot. Crumble pork sausage and
ground beef into skillet. Cook, stirring to separate meat, until no pink
remains. Drain off fat. Add beans, cumin, and garlic powder; heat through.
Oil two baking sheets. Preheat oven to 400 F. Prepare hot roll mix. Divide
dough into 8 pieces. Form each piece into a ball. On lightly floured
surface roll each ball into 7 inch circle. Place on prepared baking
sheets. Spread 1/2 c meat mix on 1/2 of each dough circle to within 1/2
inch form edge. Layer each calzone with 2 T crushed tomatoes, 1/4 c
Monterey Jack cheese and 2 T cheddar. Moisten edges of dough with water
and fold over to enclose filling. Press edges firmly together with fork.
Brush with melted butter. Cut slit in each calzone to allow steam to
escape. Bake 18 to 20 minutes or until golden brown. Serve with guacamole,
if desired.

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Exported from

MasterCook

Calzone
Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1 1/3 cups
water
2
tablespoons
olive oil
2/3 teaspoon
salt
1/2 teaspoon
oregano
4
cups
bread flour
2 1/2 teaspoons
yeast
-----spinach filling----10 1/2 ounces
frozen chopped spinach
garlic powder
Page 1

2
1
1

tablespoons
cup
cup

olive oil
provolone cheese -- grated +mozzarella cheese -- grated +-

Remove dough from machine and roll it into circles of approximately 8

inches. 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 and crimping the edges closed with your fingers or a
fork. Place on a lightly greased baking pan. Let rise approx. 30 minutes.
Brush lightly with olive oil and bake at 500 degrees for 20-30 minutes or
until puffed and golden. (I bake them at 485 degrees for 15 minutes in my
oven.) The original recipe says to put 1 1/2 to 2 tablespoons each or
ricotta and grated mozzarella cheese in each calzone. >> My favorite
filling is the following...... SPINACH FILLING : Saute thawed spinach in
olive oil and garlic powder until all water has evaporated. (I squeeze out
excess liquid first) Mix cheeses into spinach. You may substitute frozen
chopped broccoli for spinach.

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Exported from

MasterCook

Calzone (Large)
Recipe By
:
Serving Size : 3
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1
cup
warm water
1/2 teaspoon
sugar
1
package
active dry yeast
3
cups
flour -- divided
2
tablespoons
oil
1/2 teaspoon
salt
12
ounces
mozzarella cheese -- shredded
6
ounces
creamy goat cheese
3
ounces
proscuitto -- sliced cut
3
tablespoons
chives -- chopped
1
tablespoon
garlic -- minced
2
tablespoons
parmesan cheese -- grated
Combine water and sugar in large bowl; sprinkle with yeast. Let stand 5
minutes to soften. Add 1 1/2 cups flour; Beat with mixer until smooth.
Stir in oil and salt. Gradually blend in enough of remaining flour with
wooden spoon to make moderately stiff dough. Turn out onto lightly floured
surface. Knead until smooth. Return to bowl; cover and let rise in warm
place until doubled/ Punch down dough; divide into three equal portions.
Roll one potion on lightly floured surface to a 9 inch circle. Place 1/3
of the mozzarella on one side of the dough; dot with 1/3 of the goat
cheese and top with 1/3 of the proscuitto. Repeat with remaining dough,
cheeses and proscuitto. Mix chives and garlic; sprinkle over filling.
Moisten edges of dough with water and fold over to enclose filling. Press
edges firmly together. Place on lightly greased baking sheets. Let rise
for 30 to 45 minutes or until dough feels light to the touch. Cut slit in
Page 2

each calzone to allow steam to escape. Preheat oven to 375 F. Bake 30 to

45 minutes or until browned. Remove from oven; brush tops with oil.
Sprinkle each with grated parmesan cheese. Serve warm.

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Exported from

MasterCook

Calzone Dough
Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1 1/2
yeast -- pkg.
4
cups
flour -- white
1/8 teaspoon
salt
2
tablespoons
olive oil
1 1/2 cups
water
Fit metal blade into food processor; add all dry ingredients and olive
oil. Slowly add water while processing on KNEAD, till dough forms a ball.
Place dough in an oiled bowl and let rise 1 - 1 1/2 hours, covered. Fill
with Calzone Filling and bake at 400F for 30 minutes.

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Exported from

MasterCook

Calzone Filling
Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1/2 pound
feta cheese -- chunks
1/4 pound
mozzarella cheese -- cubes
1/4 cup
ricotta cheese
1/2 cup
pepperoni -- sliced
1/4 cup
parmesan cheese -- grated
1/4 teaspoon
rosemary -- chopped
2
teaspoons
basil -- chopped
1/2 teaspoon
oregano -- ground
2
tablespoons
parsley -- chopped
pepper
2
egg -- large
1/2 pound
mushrooms -- sliced
Page 3

1/2
1/2

cup
cup

bell pepper -- chopped

onion -- sliced
calzone dough -- recipe

Prepare CALZONE DOUGH per recipe. Set aside 2 baking sheets. Mix cheeses,
meats, vegetables, 1 egg and herbs. Set oven to 400F. Divide dough in
half. Roll each into 6' circles. Spoon filling over 1/2 of each circle,
leave edges free for sealing. Fold dough over filling and press edges.
Place on sheets, slit tops and brush with egg beaten with 1 Tbl. water.
Bake 30 minutes, or until golden brown.

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Exported from

MasterCook

Calzone Recipes
Recipe By
:
Serving Size : 4
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------10
ounces
refrigerated pizza dough
1
egg
grated parmesan cheese(option
1
recipe
filling
unroll pizza dough. Roll or stretch dough into a 15x10" rectangle. Cut
into 6 5" 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 1t water. Brush onto
calzones. Sprinkle w/Parmesan, if desired. Bake 425 for 8-10 mins. Let
stand 5 mins. 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 pkg. shredded mozzarella cheese
(1C), and 1 2-oz can mushroom stems and pieces, drained. Ham-spinach
filling: cook 1 10oz pkg frozen chopped 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.

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Exported from

MasterCook
Page 4

Calzone With Sun-Dried Tomatoes

Recipe By
:
Serving Size : 4
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------deep-dish pizza dough
1
tablespoon
oil from sun-dried tomatoes
1
medium
onion -- finely chopped
1
clove
garlic -- minced
or pressed
1
cup
(8 oz) ricotta cheese
1/4 cup
chopped sun-dried tomatoes
2
tablespoons
chopped fresh parsley
1/4 pound
sliced prosciutto or dry
salami -- cut into strips
2
cups
(1/2 lb) shredded wholemilk mozzarella cheese
cornmeal (for baking sheet)
olive oil
1. Prepare Deep-Dish Pizza Dough and let it rise. 2. While dough rises,
prepare filling. In a medium frying pan heat tomato oil over moderate
heat; add onion and cook, stirring often, until soft but not browned. Mix
in garlic, then remove from heat. 3. In a medium bowl mix ricotta cheese
with dried tomatoes and parsley; stir in cooked onion mixture. 4. Divide
dough into two equal portions. Roll each half out on a floured surface to
a 12-inch circle. Spread half of the ricotta filling over half of each
circle of dough, leaving about a 1/2-inch margin. 5. Sprinkle half of each
circle with half of the prosciutto strips and 1 cup of the mozzarella
cheese. Fold circles in halves over filling, moistening and pinching edges
together (or pressing with tines of a fork) to seal. 6. Preheat oven to
450~ F. Sprinkle a large, greased baking sheet lightly with cornmeal.
Place calzone well apart on prepared baking sheet. Let rise until puffy
(12 to 15 minutes). Brush tops lightly with olive oil, then serve hot.

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Exported from

MasterCook

Calzoni Di Ricotta
Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------3 1/2 cups
flour
salt
1/2 cup
shortening -- diced
2
eggs -- beaten
lemon juice -- 1
1
cup
ricotta
1/2 cup
ham -- diced
Page 5

1/2

cup

1/2

teaspoon

provolone -- diced
egg yolks
pepper -- freshly ground
egg white -- whisked
oil -- for frying

Dough-Add the salt to the flour and on a working surface make a well in
the center. Add the eggs, shortening and lemon juice. Mix it all together
to make a smooth dough. Filling-Mix the ricotta, egg yolks, ham and
provolone. Add the salt and pepper to taste. Mix well until thoroughly
combined. Assembly-Flatten the dough and roll out into fairly thin sheets.
Cut 4 8" circles. Divide the filling between the four circles. Brush the
edges with the egg whites and fold over. Close the edges securely.
Cook-Deep fry until golden brown. Drain well on paper towels and serve
hot. ***these may be made ahead of time and reheated in the oven. They may
also be frozen to use at a later date.

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Exported from

MasterCook

Deli Stuffed Calzone

Recipe By
:
Serving Size : 8
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1 3/4 cups
recipe ready tomatoes -- drain
1 1/4 cups
spinach; frozen -- chopped
3/4 cup
pepperoni -- thin sliced
3/4 cup
salami; sliced -- chopped
1
cup
ricotta cheese
1
cup
mozzarella cheese -- shredded
1/2 cup
olives w pimento
1/3 cup
parmesan cheese -- grated
1 1/2 teaspoons
garlic powder
1 1/2 teaspoons
basil leaves -- crushed
1 1/2 teaspoons
oregano -- crushed
1
teaspoon
seasoned pepper
2
loaves
frozen bread dough
2
tablespoons
olive oil
In large bowl combine tomatoes, spinach, pepperoni, salami, mozzarella
cheese, ricotta cheese. olives, parmesan cheese, garlic powder, basil,
oregano and pepper; set aside filling. Cut each bread loaf in half. On
lightly floured board, roll one bread dough half into a 12 inch circle.
Place on pizza pan. Spread 1 1/3 c filling on 1/2 of dough circle to
within 1/2 inch of edge. Fold dough over filling making half circle. Press
edges with fork to seal. Cut 3 slits in dough to allow steam to escape.
Repeat process making 3 more calzones. Bake in preheated 350 F oven for 20
minutes. Brush with olive oil. Bake an additional 5 to 10 minutes or
until golden brown. Let stand 10 minutes before cutting.
Page 6

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Exported from

MasterCook

Emeril's Calzone
Recipe By
:
Serving Size : 1
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ ------------------------------------dough----1
teaspoon
yeast
3/4 cup
warm water
1/4 cup
fresh basil -- minced
1 1/2 teaspoons
salt
1
sun-dried tomato -- chopped
1
tablespoon
garlic -- minced
1/4 cup
olive oil
-----fillling----2
tablespoons
olive oil
1
small
onion -- diced
1/2 pound
lean ground pork
1
tablespoon
fresh oregano -- chopped or
1
teaspoon
dried
1
small
bell pepper -- diced
1
teaspoon
garlic -- minced
1/2 cup
white wine
salt and pepper
DOUGH-Mix yeast, warm water. Stir. Add basil, salt, sun-dried tomatoes,
garlic and olive oil. Stir well. Add flour and mix until a ball forms.
Remove and put on a floured board. Let proof a few minutes. Flour rolling
pin and roll out into a thin rectangle. Cut across in 3" widths. Take each
piece and put a little filling. Roll up and bake 400~ 20 to 25 minutes.
FILLING-Saute in oil, onions, pork, bell pepper and garlic until onions
are translucent and pork is cooked. Add remaining ingredients.

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Exported from

MasterCook

Ham And Cheese Calzone

Recipe By
Serving Size

:
: 1

Preparation Time :0:00

Page 7

Categories
:
Amount Measure
-------- ------------

1
1
1
1
1
1

1/2
1/2
1/4

cup
cup
cup
clove
6"
ounce
ounce
tablespoon
tablespoon

Ingredient -- Preparation Method

-------------------------------cooking spray
red bell pepper -- chopped
yellow and green pepper -- chp
sliced mushrooms
garlic -- minced
pita
ham -- cut in strips
jarlsberg cheese -- shredded
parsley -- chopped
parmesan cheese -- grated
ground black pepper

Preheat oven to 350 F. Coat small skillet with cooking spray. Heat over
medium heat until hot. Add peppers, mushrooms and garlic; cook until
soft. Make slit in pita, fill with pepper mixture, ham, jarlsberg and
parsley. Sprinkle with parmesan cheese; season with black pepper to taste.
Wrap in foil: Bake 15 minutes or until golden brown.

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Exported from

MasterCook

Ham And Cheese Calzones

Recipe By
:
Serving Size : 8
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------2
cups
flour -- to 2 1/2 cups
1
package
dry yeast
1
teaspoon
salt
1
cup
water
1/2 cup
butter or margarine
1
egg -- beaten
4
ounces
ham; fully cooked -- chopped
8
ounces
ricotta cheese
6
ounces
mozzarella cheese -- shredded
1/4 cup
parmesan cheese -- grated
4
cups
olive oil
For dough, stir together 1 cup flour, yeast and salt. In a sauce pan heat
water and butter just til warm (115 to 120) and butter is almost melted;
stir constantly. Add to flour mixture. Stir vigorously till well combined.
Stir in as much of the remaining flour as you can. Turn dough out onto
lightly floured surface. Knead in enough remaining flour to make a
moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball. Place in a greased bowl, turn once. Cover and let rise
in a warm place till double (30 to 45 minutes). For filling, Stir together
egg, ham, ricotta, mozzarella and Parmesan cheeses. Set aside. Punch dough
down. Cover and let rest for 10 minutes. Divide dough into 8 portions and
roll out each into a 7" circle. Spoon about 2 rounded tablespoons filling
Page 8

onto half of each circle of dough. Fold dough over filling, fold under
edges, and pinch to seal. Fry calzones, a few at a time, in hot oil for 3
to 4 minutes or till golden brown. Drain on paper towels.

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Exported from

MasterCook

Italian Pizza Calzones

Recipe By
:
Serving Size : 8
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1/2 pound
italian sausage
26
ounces
beef pasta sauce
1
cup
fresh mushrooms -- sliced
1/2 cup
green pepper -- chopped
1/2 cup
onion -- chopped
2
packages
refrigerated crescent rolls
1
egg -- beaten
1
tablespoon
water
1
cup
mozzarella cheese -- shredded
Preheat oven to 350 F. In large skillet, brown sausage, pour off fat. Add
3/4 cup pasta sauce, mushrooms, green pepper and onion. Simmer uncovered
for 10 minutes. Meanwhile, unroll crescent dough and separate into 8
rectangles. Firmly press perforations together and flatten slightly. In a
small bowl mix egg and water, brush on dough edges. Stir cheese into meat
mixture. Spoon equal amounts of meat mixture onto half of each rectangle
to within 1/2 inch of edges. Fold dough over filling. Press to seal edges.
Arrange on baking sheet; brush with egg mixture. Bake 15 minutes or until
golden brown. Heat remaining pasta sauce; serve with calzones.
Refrigerate leftovers.

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Exported from

MasterCook

Rolled Calzones
Recipe By
Serving Size
Categories

:
: 4
:

Preparation Time :0:00

Page 9

Amount
-------1/4
1 1/4
1/2
4
1
2

2
2

1/4
1/4
1/8

Measure
-----------ounce
cups
cup
cups
teaspoon
ounces
pound
pound
pound
ounces

1
1

Ingredient -- Preparation Method

-------------------------------active dry yeast
warm water
olive oil
bread flour
salt
chopped fresh rosemary -- tarragon and oregano
for the filling
pesto
ham -- thinly sliced
provolone cheese -- sliced
coppacola (spicy italian -- ham) thinly sliced
sweet red peppers, roasted -- peeled and sliced
pepperoncinis -- drained and
(6
- 8)
egg
egg white
cornmeal

For the Pizza Dough Soften the yeast in the water. Stir in the oil, then
the flour and salt. Knead dough on a floured board until smooth and
elastic (about 20 minutes). Shape into a round ball, cover with plastic
and refrigerate 1 hour. Preheat oven to 400 degrees. Shape the pizza
dough into a ball and then roll out into a large oval shape (about 24
inches long). About 2 inches behind the front edge, spread the pesto in a
long stripe, stopping just short of the ends. Just behind and overlapping
the pesto, place a layer of the ham slices, then a layer of cheese then
the coppacolla, peppers and pepperoncini. You should still have about 2
inches of dough showing at the back edge. Beat the egg and brush on the
back edge and ends of the dough. Roll up Calzone as firmly as possible (so
no air gets inside). Tuck the ends in and finish with the back edge on the
bottom, not on the side. Place on a baking sheet pan sprinkled with corn
meal, brush with egg white and bake in a 400 degree oven for 20 minutes.
Cool to room temperature and slice. Can be sliced thin for appetizers
NOTE: To roast peppers, preheat broiler. Slice the peppers in half
lengthwise. Core them and remove the seeds and ribs. Lay the pieces skin
side up on a flat broiling pan and place the pan 3 - 4 inches below the
heat. Broil the peppers until the skins are charred (they should be
black). Then place the peppers in a plastic bag, seal it with a twist tie
and set aside. Let peppers steam in the bag for 15 minutes. Remove the
peppers from the bag and slip off the charred skins.

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Exported from

MasterCook

Sausage And Roasted Pepper Calzone

Recipe By
:
Serving Size : 4
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ ------------------------------------crust----Page 10

15 ounces pk

1
1

pound

2
8

1/4

teaspoon

1/4
1/2
1/4
1/4
1/3

ounces
cup
cup
teaspoon
teaspoon
cup
7 ounces jar

pillsbury pie crusts

-----filling----sweet italian sausage
garlic clove minced
italian seasoning
eggs
mozzarella cheese -- cubes
pine nuts
sliced green onions
basil leaves
pepper
ricotta cheese
roasted red peppers chp

Heat oven to 400 F. Allow both crust pouches to stand at room temp 15-20
min. Meanwhile, in large skillet brown sausage with onions and garlic;
drain. Stir in basil, Italian seasoning and pepper. In small bowl, beat
eggs with fork; reserve 1.5 tbs; set aside. Add ricotta cheese to
remaining eggs; mix well. Stir into sausage mixture. Add mozzarella
cheese, peppers and 3 tbs of the pine nuts. Remove crusts from pouches;
unfold. Press out fold lines. Place one prepared crust on end of large
ungreased cookie sheet with about 1/3 of crust hanging over edge. Spoon
half of sausage mixture over half of crust on cookie sheet, leaving about
1" border and mounding filling towards center. Fold pie crust half over
filling' press edges with fork to seal. Cut four 1" slits in top of crust.
Repeat with second crust and remaining filling at opposite end of cookie
sheet. Brush with reserved 1.5 tbs egg. Sprinkle with remaining pine nuts.
Bake at 400 F for 20-25 min or until crust is golden brown. To serve cut
each calzone in half or into 3 wedges.

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Exported from

MasterCook

Tomato-Cheese Calzones
Recipe By
:
Serving Size : 6
Preparation Time :0:00
Categories
:
Amount Measure
Ingredient -- Preparation Method
-------- ------------ -------------------------------1/2 pound
mozzarella cheese -- grated
skim
5 1/2 ounces
goat cheese -- crumbled
1/4 pound
hard salami -- diced
1/2 cup
sun-dried tomatoes in oil -- drained will,
chopped
2
pounds
pizza dough -- thawed if frozen.
Preheat oven to 450F. In medium bowl, combine cheese, salmi and tomatoes;
toss. Divide dough into 6 pieces. On floured surface, with floured rolling
pin, roll each piece of dough into 7 inch round. Top left half of each
round with cheese mixture, dividing evenly. Moisten edges with water; fold
right side of dough over so edges meet. Press edges to seal; crimp. Place
on large baking sheet; with scissors, make three 1/2 inch slits in top of
Page 11

each. Bake 20-25 minutes or until well-browned. Cool briefly before

serving. 590 cal, 29g pro, 72g carbo, 20g fat, 60mg chol, 648mg sodium

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Page 12