Easy Calzone Cookbook: Easy Calzone Cookbook 50 Delicious Calzone Recipes [2 ed.]

Table of contents :
Table of Contents
Spicy Hot Wing Calzones
Back-to-School Calzones
Ground Beef and Chicken Calzones
Southern Italian Calzones with the Bread Machine
Classical Ricotta Calzone
Sun Dried Tomato, Artichoke, and Asiago Calzones
Easy Texas Chili Calzones
October Slithery Calzones
American Burger Calzones
San Vito’s Basil Mushroom Calzones
Fresh Garlic and Romano Filling
Country Applesauce and Oat Breakfast Calzone
Backyard Barbecue Chicken Calzones
Parmesan, Ricotta, and Mozzarella Calzones
Athens’s Style Provolone and Veggie Calzones
Vegetarian Green Leaf Calzones
Calzone Toscana
How to Make Dough for Calzones
A 2nd Grader’s Lunch
Basil Backroad Chicken and Onion Calzones
Little Party Calzones
Prepared Pesto Deli Meat Calzone
Maria’s No Meat Calzones
Marinara Calzones
Summer Garden Calzones
Ground Beef Red Pepper Calzones
5-Ingredient Calzones
Calzone Pinwheel
November Calzones
Simple Siena Calzones
Sunny Florida Calzones
Roasted Vegetables Calzones
I ♥ Calzones
Philadelphia Calzones
Garden Party Thyme and Havarti Calzones
7th Street Calzones
Mediterranean Calzones
French Roll Calzones
Nebraska Mustard and Cabbage Calzones
4-Ingredient Roasted Chicken Calzones
5 ★ Calzones
Fried Calzone
Pumpkin Calzone with Cloves
Apricot Calzones
Calzone of Beef and Black Beans
Hawaiian Butter Calzones
Latin Mushroom Calzone
Queso Chanco Calzone
Picadillo Spanish Calzone
Argentina Calzones
Central American Calzones

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Easy Calzone Cookbook 50 Delicious Calzone Recipes

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Table of Contents Spicy Hot Wing Calzones 7 Back-to-School Calzones 10 Ground Beef and Chicken Calzones 11 Southern Italian Calzones with the Bread Machine 13 Classical Ricotta Calzone 14 Sun Dried Tomato, Artichoke, and Asiago Calzones 16 Easy Texas Chili Calzones 20 October Slithery Calzones 21 American Burger Calzones 23 San Vito’s Basil Mushroom Calzones 24 Fresh Garlic and Romano Filling 26 Country Applesauce and Oat Breakfast Calzone 27 Backyard Barbecue Chicken Calzones 30 Parmesan, Ricotta, and Mozzarella Calzones 31 Athens’s Style Provolone and Veggie Calzones 32 Vegetarian Green Leaf Calzones 34 Calzone Toscana 35 How to Make Dough for Calzones 37 A 2nd Grader’s Lunch 40 Basil Backroad Chicken and Onion Calzones 42 Little Party Calzones 43 Prepared Pesto Deli Meat Calzone 44

Maria’s No Meat Calzones 45 Marinara Calzones 48 Summer Garden Calzones 49 Ground Beef Red Pepper Calzones 51 5-Ingredient Calzones 52 Calzone Pinwheel 53 November Calzones 54 Simple Siena Calzones 55 Sunny Florida Calzones 58 Roasted Vegetables Calzones 59 I ♥ Calzones 60 Philadelphia Calzones 62 Garden Party Thyme and Havarti Calzones 63 7th Street Calzones 64 Mediterranean Calzones 65 French Roll Calzones 68 Nebraska Mustard and Cabbage Calzones 69 4-Ingredient Roasted Chicken Calzones 70 5 ★ Calzones 71 Fried Calzone 72 Pumpkin Calzone with Cloves 73 Apricot Calzones 74 Calzone of Beef and Black Beans 75 Hawaiian Butter Calzones 78

Latin Mushroom Calzone 79 Queso Chanco Calzone 80 Picadillo Spanish Calzone 81 Argentina Calzones 82 Central American Calzones 83

Spicy

Hot Wing Calzones

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 4 Calories 572 kcal Fat 26.9 g Carbohydrates 37.8g Protein 42.5 g Cholesterol 110 mg Sodium 1329 mg

Ingredients 1 lb. skinless, boneless chicken breast halves 2 tbsp butter 1/4 C. Buffalo wing sauce 1 refrigerated pizza dough

2 tbsp vegetable oil, divided 2 C. shredded mozzarella cheese

Directions 1. 2. 3. 4. 5.

Set your oven to 410 degrees F before doing anything else and grease a pizza pan. In a large pan, add the chicken and enough salted water to cover wand bring to a boil. Cook for about 15 minutes. Transfer the chicken into a bowl and shred with 2 forks. In a skillet, melt the butter on medium-high heat and sear the chicken and Buffalo wing sauce for about 2-4 minutes. 6. Place the pizza dough onto a generously floured surface and roll into a 12-inch circle. 7. Coat the dough with 1 tbsp of the vegetable oil. 8. Spread 1 C. of the mozzarella cheese in the center of the dough, leaving a 1-inch border and top with the chicken mixture, followed by the remaining 1 C. of the cheese. 9. Fold the pizza dough in half and pinch the edges together to seal. 10. Transfer the calzone onto the prepared pizza pan and coat the top with the remaining 1 tbsp of the oil. 11. Cook in the oven for about 17-20 minutes.

Spicy Hot Wing Calzones

7

BACK-TO-SCHOOL

Calzones

Prep Time: 2 hrs 40 mins Total Time: 2 hrs 50 mins Servings per Recipe: 4 Calories 984 kcal Fat 43.3 g Carbohydrates 103.3g Protein 42.6 g Cholesterol 109 mg Sodium 3103 mg

Ingredients Dough: 4 C. all-purpose flour 3/4 tsp sugar 1 tbsp salt 1 tbsp butter 1 1/2 C. lukewarm water 2 (.25 oz.) packages active dry yeast 2 tbsp olive oil

Stuffing: 8 oz. Margherita(R) pepperoni slices 8 oz. shredded mozzarella 8 oz. sliced mushrooms Egg wash Sesame seeds Ground thyme

Directions 1. 2. 3. 4.

In a bowl, mix together the flour, sugar, salt and butter. Transfer the flour mixture onto a smooth surface and make a well in the center. In a small bowl, dissolve the yeast in the lukewarm water. Place the yeast mixture in the center of flour mixture well and knead till a dough ball is formed. 5. Keep the dough aside for about 2 hours. 6. Set your oven to 425 degrees F and grease a baking sheet. 7. Divide the dough ball into 2 oz. sections and roll each section into a circular flat surface. 8. Place Pepperoni, Mozzarella and Mushroom slices in the center of each circle. 9. Fold over the dough, creating a half moon shape. 10. Coat with the egg wash and sprinkle with the sesame seeds and thyme. 11. Carefully transfer the calzones onto the prepared baking sheet. 12. Cook in the oven for about 8-10 minutes.

10

Back-to-School Calzones

Ground Beef

and Chicken Calzones

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 932 kcal Fat 62 g Carbohydrates 53.8g Protein 39.6 g Cholesterol 120 mg Sodium 1375 mg

Ingredients 1/2 lb. ground beef 2 tbsp finely chopped onion 4 oz. cooked, cubed chicken breast meat 1 tomato, seeded and diced 1 (4 oz.) can mushroom stems and pieces, drained 1 (2.25 oz.) can sliced ripe olives, drained 3/4 C. spaghetti sauce 1 C. shredded mozzarella cheese

1/2 C. shredded sharp Cheddar cheese 1/4 C. grated Parmesan cheese 1 frozen double pie crust, thawed 1 (3 oz.) package cream cheese, softened divided 1 tbsp olive oil, divided 1 tsp Italian seasoning, divided

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. Heat a large skillet on medium heat and cook the beef and onion for about 10 minutes. Drain the excess grease from the skillet. In a large bowl, mix together the ground beef mixture, chicken, tomato, mushrooms and ripe olives. 5. Add the spaghetti sauce, mozzarella, and sharp Cheddar and Parmesan cheeses and gently, stir to combine. 6. Place a pie crust flat onto a smooth surface. 7. Spread half of the cream cheese over the crust, leaving an edge about 1/2-inch deep. 8. Place half of the filling over the cream cheese. 9. Fold the crust over the filling to make a large half-moon shaped calzone and with a fork, press the edges together. 10. Cut several slits in the top of the calzone to vent the steam. 11. Repeat with second crust and remaining filling. 12. Arrange the calzones onto a baking sheet and coat the tops with the olive oil. Ground Beef and Chicken Calzones

11

13. Cook in the oven for about 25 minutes. 14. Sprinkle the tops with the Italian seasoning and cook in the oven for about 5 minutes more. 15. Remove from the oven and keep aside for about 5 minutes before cutting.

12

Southern Italian

Calzones with the Bread Machine

Prep Time: 30 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 659 kcal Fat 21 g Carbohydrates 86.9g Protein 28.2 g Cholesterol 54 mg Sodium 1442 mg

Ingredients 1 1/4 C. water 2 tsp active dry yeast 1 1/2 tbsp white sugar 3 C. bread flour 1 tsp salt 1 tsp powdered milk

3/4 C. sliced Italian sausage 3/4 C. pizza sauce 1 1/4 C. shredded mozzarella cheese 2 tbsp butter, melted

Directions 1. In the pan of the bread machine, place the water, yeast, sugar, flour, salt and powdered milk in the order recommended by the manufacturer. 2. Select the Dough cycle and press the Start button. 3. After cycle is completed, roll out dough on a lightly floured surface. 4. Meanwhile, heat a large skillet on medium heat and cook the sausage for about 8-10 minutes. 5. Drain the excess grease from the skillet and reserve into a bowl. 6. Set your oven to 350 degrees F and lightly, grease a baking sheet. 7. Shape dough into a 16x10-inch rectangle and transfer onto the prepared baking sheet. 8. Place the pizza sauce in the center of the dough lengthwise, followed by the browned sausage and the cheese. 9. Make diagonal cuts 1 1/2-inches apart down each long side of the dough rectangle, cutting to within 1/2-inch of the filling. 10. Cut the crisscross strips of dough over the filling and seal the edges with water. 11. Coat the top of calzone with the melted butter. 12. Cook in the oven for about 35-45 minutes. 13. Remove from the oven and keep aside to cool for about 5 minutes before slicing. Southern Italian Calzones with the Bread Machine

13

CLASSICAL

Ricotta Calzone

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 495 kcal Fat 22.8 g Carbohydrates 45.8g Protein 25.5 g Cholesterol 96 mg Sodium 1496 mg

Ingredients Crust: 1 1/2 C. all-purpose flour 1 envelope Fleischmann's(R) Pizza Crust Yeast 1 tsp sugar 3/4 tsp salt 2/3 C. very warm water (120 degrees to 130 degrees F) 1 tbsp vegetable oil Filling: 8 oz. Italian sausage 2 C. fresh spinach leaves

1/4 C. water 3/4 C. ricotta cheese 3/4 C. shredded mozzarella cheese 1 egg 1 tsp Spice Islands(R) Italian Herb Seasoning 1/2 tsp Spice Islands(R) Crushed Red Pepper 1/2 tsp Spice Islands(R) Garlic Salt Pizza sauce

Directions 1. 2. 3. 4. 5.

Set your oven to 375 degrees F before doing anything else and grease a baking sheet. In a large bowl, mix together 1 C. of the flour, undissolved yeast, sugar and salt. Add very warm water and oil and mix till well combined. Slowly, add enough remaining flour and mix till a slightly sticky dough ball is formed. Place the dough onto a floured surface and knead till smooth and elastic, adding more flour if required. 6. Cover the dough and keep onto the floured surface while preparing filling. 7. Heat a skillet on medium-high heat and cook the sausage till done completely. 8. Drain the excess grease from the skillet. 9. In the same skillet, add the spinach and water to skillet and sauté for about 1-2 minutes. 10. Drain the water and return the sausage to skillet. 11. In a bowl, mix together the ricotta, mozzarella, egg, Italian herb seasoning, crushed red 14

Classical Ricotta Calzone

pepper and garlic salt. 12. For the calzones, divide the dough into 4 equal sized portions. 13. Place the dough portions onto a floured surface and roll each into an 8-inch circle. 14. Spread about 1/3 C. of the ricotta mixture in the center bottom half of each dough circle, followed by 1/3 C. of the sausage mixture leaving outer 1/2-inch free of filling. 15. Fold top half of the dough over the filling. 16. Pull the edge of lower crust over top, folding and pressing layers together to form a seal. 17. Carefully transfer the calzones onto the prepared baking sheet. 18. Cut 3-4 vents in the top of each calzones to vent the steam. 19. Cook in the oven for about 15-20 minutes. 20. Remove from the oven and place onto a wire rack to cool slightly. 21. Serve alongside the pizza sauce.

15

SUN DRIED TOMATO,

Artichoke, and Asiago Calzones

Prep Time: 45 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 650 kcal Fat 28 g Carbohydrates 72.5g Protein 26.9 g Cholesterol 40 mg Sodium 1702 mg

Ingredients 1 lb. prepared pizza dough 1/3 C. chopped fresh spinach 1/3 C. sliced fresh mushrooms 1/3 C. sliced zucchini 1/3 C. chopped cabbage 1/3 C. chopped green bell pepper 1/3 C. seeded and sliced tomato 1/3 C. chopped onion 1/3 C. chopped sun-dried tomatoes 1/3 C. artichoke hearts, drained and chopped 1/3 C. sliced black olives

3 cloves garlic, minced 2 tsp Italian seasoning salt and ground black pepper to taste 1 1/2 C. shredded mozzarella cheese, divided 1/2 C. grated Asiago cheese, divided 3 tbsp olive oil 1 C. marinara sauce for dipping

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a baking sheet. 2. Divide the pizza dough into 4 equal portions. 3. Place the dough portions onto a lightly floured surface and roll each portion into a large oval. 4. In a large bowl, mix together the spinach, mushrooms, zucchini, cabbage, green bell pepper, fresh tomato, onion, sun-dried tomatoes, artichoke hearts, olives, garlic, Italian seasoning, salt and black pepper. 5. Place the vegetable mixture over the center of each dough oval, leaving about 1-inch border. 6. Sprinkle about 1/4 C. of the mozzarella cheese and 2 tbsp of the Asiago cheese over vegetable mixture. 7. Fold the pizza dough in half to create a half-moon. 16

Sun Dried Tomato, Artichoke, and Asiago Calzones

8. Pinch and seal the edges of each calzone. 9. Arrange the calzones onto the prepared baking sheet. 10. Cut small holes on the top of each calzones to vent and coat the tops with the olive oil. 11. Cook in the oven for about 30 minutes. 12. Sprinkle the remaining mozzarella cheese and Asiago cheese over each calzone evenly and cook in the oven for about 5-10 minutes, 13. Serve alongside the marinara sauce.

17

EASY TEXAS

Chili Calzones

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 16 Calories 375 kcal Fat 17.9 g Carbohydrates 40.3g Protein 11.1 g Cholesterol 20 mg Sodium 678 mg

Ingredients 10 strips turkey Bacon, chopped 1/2 C. chopped bell pepper 1/2 C. chopped onion 1 (15 oz.) can Chili No Beans 1 tbsp hot sauce

4 (8 oz.) packages refrigerated crescent roll dough 2 C. shredded Cheddar cheese

Directions 1. Set your oven to 400 degrees F before doing anything else and grease a baking sheet. 2. Heat a large skillet on medium heat and cook the bacon, bell pepper and onion for about 10 minutes. 3. Drain the grease from the skillet. 4. In bowl, mix together the chili, bacon mixture and hot sauce. 5. Roll out each crescent roll dough package into rectangle and press the perforations to seal. 6. Cut each rectangle into 8 squares. 7. Place the chili mixture over 16 squares, followed by the cheese. 8. Cover with the remaining crescent dough squares and pinch the seams together. 9. Tuck 2 sides of the square under and pinch the ends to form the shape of a football. 10. Arrange the calzones onto the prepared baking sheet. 11. Cook in the oven for about 8-10 minutes.

20

Easy Texas Chili Calzones

October

Slithery Calzones

Prep Time: 30 mins Total Time: 2 hrs 5 mins Servings per Recipe: 14 Calories 241 kcal Fat 11.1 g Carbohydrates 23g Protein 11.9 g Cholesterol 39 mg Sodium 534 mg

Ingredients Dough: 1 tsp white sugar 1 C. warm water (110 degrees F/45 degrees C) 1 (.25 oz.) package active dry yeast 2 tbsp olive oil 1 1/2 tsp kosher salt 3 C. all-purpose flour, divided Filling: 1 C. ricotta cheese 2 C. shredded mozzarella cheese

1/4 C. grated Parmesan cheese 1 (4 oz.) package sliced pepperoni 1 tbsp chopped fresh parsley 1/2 tsp Italian seasoning 1/2 C. sliced black olives 1/2 green bell pepper, cut into strips 1/2 C. sliced fresh mushrooms 1 egg 1 tbsp water

Directions 1. In the bowl of a stand mixer fitted with a dough hook, dissolve the sugar in the warm water. 2. Sprinkle the yeast over the water mixture and keep aside for about 5 minutes. 3. Stir in the oil, salt, and 2 C. of the flour and mix on low speed till a wet dough is formed. 4. While the machine running slowly, add 1 C. of the flour, 1/4 C. at a time and knead till a smooth and elastic dough is formed. 5. Transfer the dough into a lightly greased large bowl and turn to coat with oil. 6. With a light cloth, cover the bowl and keep in a warm place for about 1 hour. 7. In a large bowl, mix together the ricotta, mozzarella, Parmesan, pepperoni, parsley, Italian seasoning, olives, green pepper and mushrooms. 8. Set your oven to 375 degrees F and line a baking sheet with a parchment paper. 9. Punch down the dough and roll into a 9-inch wide and 30-inch long, flat strips. 10. Place the filling mixture in the center of the dough strip, leaving about 1-inch on all sides. October Slithery Calzones

21

11. Pull edges of the dough together and pinch to seal. 12. Form a long, filled roll. 13. Place the roll in a snakey "S" shape onto the prepared baking sheet, seam side down. 14. Tuck the ends underneath to seal. 15. In a small bowl, add the egg and 1 tbsp of the water and beat well. 16. Coat the calzones with the egg wash. 17. Cook in the oven for about 30-35 minutes. 18. Remove from the oven and keep onto a wire rack to cool for about 5 minutes before cutting into individual slices.

22

American

Burger Calzones

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 4 Calories 584 kcal Fat 28.5 g Carbohydrates 44.8g Protein 36.3 g Cholesterol 101 mg Sodium 2469 mg

Ingredients 1 lb. lean ground beef 1 C. fresh mushrooms, chopped 1 small sweet onion, diced 1 jalapeno pepper, diced 1/4 C. ketchup 2 tbsp prepared yellow mustard salt and ground black pepper to taste

1 (10 oz.) container refrigerated pizza dough 12 dill pickle slices 1 C. shredded American and Cheddar cheese blend 2 tsp olive oil 1 tsp sesame seeds

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease a baking sheet. 2. Heat a large skillet on medium heat and cook the ground beef, mushrooms, sweet onion, and jalapeno pepper for about 10 minutes. 3. Drain the excess grease from the skillet. 4. Stir in the ketchup, yellow mustard, salt and black pepper. 5. Remove from the heat. 6. Place the pizza dough onto a floured surface roll, then cut in half. 7. Place 1/2 of the ground beef mixture over each dough half and top with 6 dill pickle slices and 1/2 of the cheese blend. 8. Fold the dough over to secure the filling and with a fork, press the edges together to seal. 9. Place calzones onto the prepared baking sheet. 10. Coat the tops with the olive oil and sprinkle with the sesame seeds. 11. Cook in the oven for about 15-20 minutes.

American Burger Calzones

23

SAN VITO’S

Basil Mushroom Calzones

Prep Time: 1 hr Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 356 kcal Fat 17.9 g Carbohydrates 32.3g Protein 15.6 g Cholesterol 68 mg Sodium 686 mg

Ingredients 1 (.25 oz.) package active dry yeast 1 C. warm water 1 tbsp olive oil 1 tsp white sugar 1 tsp salt 2 1/2 C. all-purpose flour, divided 1 tsp olive oil 1/2 C. ricotta cheese 1 1/2 C. shredded Cheddar cheese

1/2 C. diced pepperoni 1/2 C. sliced fresh mushrooms 1 tbsp dried basil leaves 1 egg, beaten

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a small bowl, dissolve the yeast in the water. Add the oil, sugar and salt and mix well. Add 1 C. of the flour and mix till smooth. Slowly, stir in the remaining flour and mix till a smooth dough is formed. Place the dough onto a lightly floured surface and knead till elastic. Grease a bowl with 1 tsp of the olive oil. Place the dough into the greased bowl and flip to coat with oil. Cover the bowl and keep in warm place for about 40 minutes. In a bowl, mix together the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves. 10. Cover the bowl and refrigerate to chill. 11. Set your oven to 375 degrees F and lightly, grease a baking sheet. 12. Punch the dough and divide into 2 equal sized portions. 13. Place the dough portions onto a lightly floured surface and roll each portion into thin circles. 24

San Vito’s Basil Mushroom Calzones

14. Place 1/2 of the cheese mixture over each circle and fold over. 15. Fold the edges and with a fork, press to seal. 16. Coat the top of each calzone with the egg and arrange onto the prepared baking sheet. 17. Cook in the oven for about 30 minutes. 18. Serve hot.

25

FRESH GARLIC

and Romano Filling

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 233 kcal Fat 14.6 g Carbohydrates 6.4g Protein 18.6 g Cholesterol 109 mg Sodium 386 mg

Ingredients 1 1/2 lb. ricotta cheese 3 (1/2 oz.) slices prosciutto, diced, optional 3 tbsp grated Romano cheese 3 tbsp grated Parmesan cheese

2 eggs 2 tbsp chopped fresh parsley 1 clove garlic, minced salt and pepper to taste

Directions 1. In a large bowl, add all the ingredients and mix till well combined.

26

Fresh Garlic and Romano Filling

Country Applesauce

and Oat Breakfast Calzone

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 12 Calories 185 kcal Fat 2.2 g Carbohydrates 38.6g Protein 3.8 g Cholesterol 2 mg Sodium < 64 mg

Ingredients 1 C. quick cooking oats 1/2 C. applesauce 1 C. all-purpose flour 1/2 C. packed brown sugar 2 egg whites

1/4 C. nonfat milk 1 tsp active dry yeast 24 individually wrapped caramels, unwrapped

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease a baking sheet. 2. In a bowl, add the applesauce, egg whites and milk and mix till well combined. 3. In another bowl, mix together the oats, flour, brown sugar and yeast. 4. Add the oat mixture into the milk mixture and mix till well combined. 5. Separate the dough into 24 equal sized pieces and flatten each piece into 1/4-inch thick patties. 6. Place 12 patties onto a smooth surface and sprinkle the caramel in the center. 7. Cover with remaining 12 patties and with a fork, seal the edges. 8. Arrange the calzones onto the prepared baking sheet. 9. Cook in the oven for about 20-25 minutes.

Country Applesauce and Oat Breakfast Calzone

27

BACKYARD

Barbecue Chicken Calzones

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 565 kcal Fat 18.7 g Carbohydrates 50g Protein 45.3 g Cholesterol 107 mg Sodium 1387 mg

Ingredients 4 slices turkey bacon 1/2 small onion, chopped 3 C. shredded, cooked chicken breast meat 2/3 C. barbecue sauce

1 (10 oz.) can refrigerated pizza crust dough 1 C. shredded mozzarella cheese 2 tbsp chopped fresh cilantro

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease a baking sheet. 2. Heat a large skillet on medium-high heat and cook the bacon till crisp. 3. Transfer the bacon onto a paper towel lined plate to drain and then crumble it. 4. In the same skillet, add the onion and shredded chicken on medium heat and fry till the onion becomes tender. 5. Stir in 1/3 C. of the barbecue sauce and remove from the heat. 6. Stir in the cooked bacon. 7. Roll the pizza crust dough out onto the prepared baking sheet. 8. Press the dough into an even thickness and then cut in half. 9. Place the chicken mixture over half of each dough piece evenly, within 1/2-inch of the edge. 10. Drizzle the remaining sauce over the filling and sprinkle with the cheese and cilantro. 11. Fold the uncovered portion of dough over the filling and with a fork, press the edges to seal. 12. Cook in the oven for about 25 minutes. 13. Remove from the oven and keep onto a wire rack to cool for a few minutes before cutting.

30

Backyard Barbecue Chicken Calzones

Parmesan, Ricotta, and Mozzarella Calzones

Prep Time: 40 mins Total Time: 3 hrs Servings per Recipe: 6 Calories 567 kcal Fat 20.9 g Carbohydrates 71.1g Protein 22.9 g Cholesterol 26 mg Sodium 556 mg

Ingredients 1 1/3 C. warm water (110 degrees F) 2 tbsp olive oil 2/3 tsp salt 1/2 tsp dried oregano 4 C. bread flour 2 1/2 tsp active dry yeast 1 (10 oz.) package chopped frozen broccoli, thawed

1/4 tsp garlic powder 2 tbsp olive oil 1/2 C. shredded provolone cheese 1/2 C. grated Parmesan cheese 1/2 C. shredded mozzarella cheese 1/2 C. ricotta cheese 1 tbsp olive oil

Directions 1. In the pan of the bread machine, place the water, olive oil, salt, oregano, bread flour and yeast in the order recommended by the manufacturer. 2. Select the Dough cycle and press the Start button. 3. Meanwhile, squeeze out the excess liquid from the broccoli. 4. In a large skillet, heat the oil on medium heat and sauté the broccoli and garlic powder till tender. 5. Stir in the grated provolone cheese, grated Parmesan cheese, grated mozzarella cheese and ricotta cheese and remove from the heat. 6. Set your oven to 500 degrees F and lightly, grease a baking sheet. 7. Once bread cycle has finished, remove dough from machine and roll into-8 inch circle. 8. Place the filling over one half of the circle, leaving a border around it for closing. 9. Folding the edges on top of the filling and crimp the edges to seal. 10. Arrange the calzones onto the prepared baking sheet. 11. Cook in the oven for about 20-30 minutes.

Parmesan, Ricotta, and Mozzarella Calzones

31

ATHENS’S STYLE

Provolone and Veggie Calzones

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 732 kcal Fat 36.2 g Carbohydrates 73.3g Protein 27.6 g Cholesterol 89 mg Sodium 1660 mg

Ingredients 2 1/4 tsp active dry yeast 1 1/2 C. warm water (110 degrees F) 4 C. all-purpose flour 1 tsp salt 1 1/2 tsp white sugar 1 tbsp olive oil 1 tsp salt 1 1/2 heads fresh broccoli 2/3 C. shredded provolone cheese 1/3 C. shredded mozzarella cheese

1/4 C. grated Parmesan cheese 1 clove garlic, minced 1 C. diced pepperoni 1/4 C. olive oil salt and pepper to taste 1 egg, beaten 1 tbsp water 2 tbsp cornmeal

Directions 1. In a large bowl, dissolve the yeast in 1/4 C. of the warm water and keep aside till the bubbles appears onto surface. 2. In another large bowl, mix together the flour, salt, and sugar. 3. Add 1 tbsp of the olive oil and mix by rubbing between the palms of your hands. 4. Make a well in the center of the flour mixture. 5. Add the yeast mixture and mix well. 6. Slowly, add the remaining warm water and mix till a dough ball is formed. 7. Place one tsp of olive oil onto a wooden board. 8. Place the dough onto the oiled board and knead till smooth. 9. Place dough in a greased bowl and turn to coat. 10. With a plastic wrap and a towel, cover the bowl and keep in a warm place for about 1 1/2 hours. 11. Set your oven to 375 degrees F before doing anything else and dust 2 12x16-inch baking sheets with the cornmeal. 32

Athens’s Style Provolone and Veggie Calzones

12. Meanwhile, separate the broccoli tops from the stalks and soak in the bowl of a cool water with 1 tsp of the salt for about 15 minutes. 13. Rinse the broccoli under the cool water. 14. In a large pan of the boiling water, cook the broccoli for about 5 minutes. 15. Drain well and chop into small pieces. 16. In large bowl, mix together the broccoli, provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt and ground black pepper. 17. Punch down the dough and knead for about 1 minute. 18. Divide the dough into 6 equal sized pieces. 19. Place the dough pieces onto a floured surface and roll each piece into an 8x10-inch rectangle. 20. In a small bowl, mix together the beaten egg and water. 21. Place 2/3 C. of the filling over the long side of each rectangle in a strip 1-inch away from the edges and with a spoon, flatten the filling. 22. Coat the dough edges with the egg mixture. 23. Fold the dough over the filling. 24. Fold the edges under 1/4-inch and press to seal. 25. Arrange 3 calzones onto each baking sheet and coat the top of each calzone with the remaining egg mixture. 26. With a toothpick, prick the tops of each calzone, making holes 1/2-inch apart. 27. Cook in the oven for about 30 minutes. 28. Serve hot or cold as well.

33

VEGETARIAN

Green Leaf Calzones

Prep Time: 1 hr Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 584 kcal Fat 20.6 g Carbohydrates 61.2g Protein 35.5 g Cholesterol 101 mg Sodium 1200 mg

Ingredients 1 (15 oz.) container ricotta cheese 2 eggs 2 tbsp dried Italian seasoning 3 C. shredded mozzarella cheese 1 C. freshly grated Parmesan cheese 1 (10 oz.) package frozen chopped

spinach, thawed and squeezed dry salt and pepper to taste 1 (32 oz.) package frozen white bread dough, thawed

Directions 1. Set your oven to 400 degrees F before doing anything else and grease a baking sheet. 2. In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese, Parmesan cheese and spinach. 3. Divide the bread dough into 8 pieces and roll each piece into an 8-inch circle. 4. Place about 1/2 C. of the ricotta filling over each circle. 5. Fold the dough over and seal the edges. 6. Arrange the calzones onto the prepared baking sheet. 7. Cook in the oven for about 30 minutes.

34

Vegetarian Green Leaf Calzones

Calzone

Toscana

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 8 Calories 400 kcal Fat 24 g Carbohydrates 28.3g Protein 18.1 g Cholesterol 55 mg Sodium 896 mg

Ingredients 1 (11.3 oz.) can refrigerated dinner rolls, at room temperature Cornmeal for rolling 1 lb. spicy Italian sausage, removed from its casing, optional Olive oil, for sautéing 1 medium onion, finely chopped 1/2 large yellow bell pepper, cored and seeded, cut into small dice 1/2 large red bell pepper, cored and seeded, cut into small dice

2 large garlic cloves, minced 1 C. grated mozzarella cheese 1/4 C. grated Parmesan cheese 2 tbsp minced fresh parsley Olive oil, for brushing marinara-style pasta sauce

Directions 1. Separate the rolls onto a cornmeal dusted smooth surface. 2. With a plastic wrap, cover the rolls and keep aside while preparing filling. 3. Heat a 12-inch skillet and cook the sausage for about 5 minutes, breaking it up into small bits with a spoon. 4. Drain the excess grease from the skillet. 5. In the same skillet, add about 2 tbsp of the oil and sauté the onion and peppers for about 5 minutes. 6. Stir in the garlic and transfer the mixture into a bowl and keep aside to cool. 7. Stir in the cheeses and parsley. 8. Set your oven to 450 degrees F and arrange an oven rack in the center position. 9. Line a large baking sheet with a parchment paper. 10. Place the dough rolls onto a cornmeal dusted smooth surface and roll each into a 7-inch circle. Calzone Toscana

35

11. Place about 1/2 C. of the filling just below the center line of each circle, leaving 1-inch border along the bottom half. 12. With wet fingertips, moisten the bottom border. 13. Fold the dough over filling and with the tines of a fork, press the edges together to seal. 14. Arrange the calzones onto the prepared baking sheet and coat the tops with the oil. 15. Cook in the oven for about 16 minutes. 16. Remove from the oven and keep onto a wire rack to cool slightly. 17. Serve alongside the marinara sauce.

36

How to Make

Dough for Calzones

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 438 kcal Fat 7.7 g Carbohydrates 80.9g Protein 10.4 g Cholesterol 0 mg Sodium 296 mg

Ingredients 1/2 C. lukewarm water 1 (.25 oz.) package active dry yeast 1/2 C. water 2 tbsp olive oil 2 tbsp honey

1/2 tsp salt 3 C. all-purpose flour

Directions 1. In a bowl, dissolve the yeast into 1/2 C. of the lukewarm water and keep aside for about 5 minutes. 2. In another bowl, mix together 1/2 C. of the water, olive oil, honey and salt. 3. Add 1 C. of the flour and mix till well combined. 4. Add the yeast mixture into the flour mixture and mix well. 5. Slowly, add the remaining flour, 1 C. at a time and mix till a dough is formed. 6. Place the dough onto a floured surface and knead till the dough becomes soft, smooth and elastic. 7. Roll the dough into 4 calzone shapes.

How to Make Dough for Calzones

37

A 2ND GRADER’S

Lunch

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 10 Calories 264 kcal Fat 11.4 g Carbohydrates 31.6g Protein 10.4 g Cholesterol 21 mg Sodium 416 mg

Ingredients Dough: 1 1/2 C. white whole wheat flour 1 1/2 C. whole wheat pastry flour 2 tsp baking powder 1 tsp salt 1 1/4 C. warm water 1/4 C. extra-virgin olive oil 2 tbsp honey

4 tsp active dry yeast cooking spray Filling: 1 C. chopped broccoli 1 C. shredded cooked chicken breast 1 C. light cream cheese, softened

Directions 1. 2. 3. 4.

In the bowl of a stand mixer, mix together the flours, baking powder and salt. Make a well in the center of the flour mixture. In another bowl, mix together the water, olive oil and honey. Sprinkle the yeast over the water mixture and keep aside for about 10 minutes, without stirring. 5. Place the yeast mixture in the well of the flour mixture and with paddle beater, beat on low speed for about 2-3 minutes. 6. Replace the paddle beater with the dough hook and beat on low speed for about 10 minutes. 7. Grease a large bowl with cooking spray. 8. Transfer dough into the prepared bowl. 9. With a towel, cover the bowl and keep in a warm place for at least 30-60 minutes. 10. Divide the dough into 2 balls and with your hands, knead each for about 1 minute. 11. Grease 2 baking sheets with the cooking spray. 12. Place 1 dough ball in each prepared baking sheet and with a rolling pin, roll into 1/4-inch thickness. 40

A 2nd Grader’s Lunch

13. With a heart-shaped cookie cutter, cut the dough into an even number of hearts. 14. Set your oven to 400 degrees F. 15. In a microwave safe bowl, place the broccoli and microwave on High for about 1-2 minutes. 16. In a bowl, mix together the cooked broccoli, chicken and cream cheese. 17. Place 1-2 tbsp of the filling in the center of 1 heart and cover with another heart. 18. With a fork, seal the edges together by pressing around the heart. 19. Repeat with the remaining filling and hearts. 20. Cook in the oven for about 20 minutes.

41

BASIL

Backroad Chicken and Onion Calzones

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 940.4 Fat 40.5 g Cholesterol 225.3 mg Sodium 1816.1 mg Carbohydrates 109.8 g Protein 33.3 g

Ingredients Dough 2 1⁄2 C. flour 4 tsp baking powder 3 tsp basil 1 tbsp sugar 1⁄2 C. butter, melted 2⁄3 C. warm water 6 tsp instant powdered milk 2 eggs

Filling 2 tsp butter 1 onion, diced 2 boneless skinless chicken breasts, cooked and diced 2 portabella mushrooms, chopped 1 C. grated cheddar cheese 1 3⁄4 C. barbecue sauce

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a baking sheet. 2. In a bowl, mix together the flour, baking powder, sugar and basil. 3. In a small bowl, dissolve the milk powder in the water. 4. Add the eggs, melted butter and milk powder mixture into the flour mixture and mix well. 5. In a skillet, melt the butter on medium heat and sauté the onions till tender. 6. Add the chicken and mushroom pieces and cook for about 2 minutes. 7. Remove from the heat and stir in the barbecue sauce and cheese. 8. Divide the dough into 4 pieces and roll each piece into 8-inch circle. 9. Place about 3/4-1 C. of the filling in each circle. 10. Fold the dough in half and seal the edges tightly. 11. Arrange the calzones onto the prepared baking sheet. 12. Cook in the oven for about 15-20 minutes.

42

Basil Backroad Chicken and Onion Calzones

Little Party Calzones

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 16 Calories 48 Fat 2.2 g Cholesterol 28.9 mg Sodium 127.6 mg Carbohydrates 3.1 g Protein 3.9 g

Ingredients 2 lbs frozen bread dough, thawed 8 oz. sweet Italian sausage, or cubed chicken breast (cooked fully) 1 C. chopped onion 4 garlic cloves, minced 1⁄2 tsp dried basil 1⁄2 tsp dried oregano

1 C. pizza sauce 1 C. grated low-fat mozzarella cheese 4 tsp Parmesan cheese 2 eggs 4 tbsp milk

Directions 1. Set your oven to 425 degrees F before doing anything else and grease a baking sheet. 2. Divide the dough into 16 equal sized portions. 3. Heat a large skillet on medium heat and cook the sausage till browned and crumbly. 4. Drain the grease from the skillet. 5. Stir in the onion, garlic, basil, oregano and pizza sauce and simmer for about 10 minutes. 6. Roll each dough piece into a 5-inch circle. 7. Place the sausage mixture over each circle evenly and sprinkle with the cheeses. 8. With the water, moisten the edges of dough. 9. Fold the dough over to secure the filling and press the edges to seal. 10. Arrange the calzones onto the prepared baking sheet. 11. In a small bowl, add the eggs and milk and beat well. 12. Coat the calzones with the egg mixture. 13. Cook in the oven for about 15 minutes.

Little Party Calzones

43

PREPARED

Pesto Deli Meat Calzone

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 98.3 Fat 7.5 g Cholesterol 19.3 mg Sodium 245.3 mg Carbohydrates 0.6 g Protein 7.2 g

Ingredients 1 (10 oz.) can refrigerated pizza dough 16 slices turkey breast (thinly sliced) 4 slices provolone cheese

1⁄4 C. pesto sauce

Directions 1. 2. 3. 4. 5.

Set your oven to 400 degrees F before doing anything else and grease a baking sheet. Unroll the pizza dough onto a smooth surface. Pat the dough into a 15x11-inch rectangle. Cut the rectangle in half lengthwise then in half crosswise to form 4 rectangles. Spread 1 tbsp of the pesto sauce over each dough rectangle, followed by 4 turkey slices and 1 cheese slice. 6. Fold the rectangle in half to enclose the filling and with a fork, seal the edges. 7. Arrange the calzones onto the prepared baking sheet. 8. Cook in the oven for about 15 minutes.

44

Prepared Pesto Deli Meat Calzone

Maria’s

No Meat Calzones

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 19.6 Fat 0.2 g Cholesterol 0 mg Sodium 18.1 mg Carbohydrates 3g Protein 1.9 g

Ingredients 3⁄4 C. sliced fresh mushrooms 3⁄4 C. halved and thinly sliced zucchini 1⁄2 C. sweet red pepper, chopped 1⁄4 C. sliced green onion 1⁄4 tsp garlic salt

1⁄4 tsp dried basil 1 (10 oz.) can refrigerated prepared pizza crust 1 C. low-fat mozzarella cheese 1 egg white, beaten

Directions 1. Set your oven to 425 degrees F before doing anything else and grease a baking sheet. 2. In bowl, mix together the mushrooms, zucchini, pepper, onions, garlic salt and basil. 3. Unroll the dough and place onto the prepared baking sheet. 4. Roll the dough into a 14-inch square and cut into 4 equal sized pieces. 5. Place 1/4 C. of the cheese over each square and spread within 1/2-inch of edge. 6. Top each with 1/4 of the vegetable mixture. 7. Fold the dough over in half and with a fork, press the edges to seal. 8. Coat each calzone with the egg white. 9. Cut 2-3 slits in top of each calzone to allow the steam to vent. 10. Cook in the oven for about 12-15 minutes.

Maria’s No Meat Calzones

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MARINARA

Calzones

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 187.3 Fat 11.6 g Cholesterol 34.1 mg Sodium 515.9 mg Carbohydrates 6.8 g Protein 15.1 g

Ingredients 1 (10 oz.) package frozen chopped spinach 1 C. part-skim ricotta cheese 1⁄2 C. Parmesan cheese, grated 3 slices turkey bacon, cooked and chopped

1⁄2 tsp garlic, minced 1⁄4 tsp salt 1 lb whole wheat pizza dough 1 C. marinara sauce, warmed

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 425 degrees F before doing anything else and grease a baking sheet. In a microwave safe bowl, add the spinach and microwave on High for about 3-4 minutes. Stir well and then squeeze out the moisture. Return the spinach in bowl. Add the ricotta, Parmesan cheese, bacon, garlic and salt and mix till well combined. Divide the dough into 4 equal sized portions. Place the dough onto a well-floured surface and roll each portion into a 6-inch circle. Place 1/4 of the filling in center of each circle. With water, moisten one half of edge and fold dough over filling, pressing edges together to seal. 10. Cut several small slits in top of each calzone to allow the steam to vent. 11. Arrange the calzones onto the prepared baking sheet. 12. Cook in the oven for about 12-15 minutes. 13. Remove from the oven and keep onto a wire rack to cool slightly. 14. Serve alongside the marinara sauce.

48

Marinara Calzones

Summer

Garden Calzones

Prep Time: 45 mins Total Time: 1 hr Servings per Recipe: 1 Calories 484.8 Fat 22.5 g Cholesterol 73.2 mg Sodium 874.2 mg Carbohydrates 55.2 g Protein 17.1 g

Ingredients 225 g all-purpose flour 1⁄2 tsp salt 7 g fast-rising active dry yeast 150 ml water 25 ml olive oil For the filling 1 red onion, finely chopped 4 -6 mushrooms, sliced 2 cloves garlic, minced 2 tbsp olive oil 10 black olives, pitted and chopped 15 cherry tomatoes

1 tsp dried oregano 2 tsp dried basil 3/4 C. feta cheese, crumbled 4 tbsp Parmesan cheese fresh ground black pepper 1 large egg, beaten with a splash of milk 6 tbsp tomato sauce

Directions 1. Sift the flour into a large bowl. 2. Add the salt, yeast, warm water and olive oil and mix till a slightly sticky dough ball is formed. 3. Place the dough onto a floured surface and knead the dough till smooth and springy. 4. Cover the dough and keep in a warm place for about 30 minutes. 5. Set your oven to 450 degrees F and grease a baking sheet. 6. In a frying pan, heat the oil and sauté the onions, garlic and mushrooms till tender. 7. Add the whole tomatoes, oregano, dried basil and chopped olives and cook for about 5 minutes, stirring occasionally. 8. Remove from the heat. 9. Divide the dough into 4 equal sized pieces. 10. Place each dough piece onto a floured surface and roll into 7 1/2-8- inch circle. Summer Garden Calzones

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11. Arrange each circle onto the prepared baking sheet and coat a 3/4-inch border with egg. 12. Spread the tomato sauce over the remaining dough. 13. Place 1/4 of the filling over one half, followed by a little of both cheeses, fresh basil and a grinding of pepper. 14. Fold over the unfilled half, press the edges and seal with a fork. 15. Coat the egg mixture over the top. 16. Cook in the oven for about 15 minutes.

50

Ground Beef

Red Pepper Calzones

Prep Time: 5 mins Total Time: 29 mins Servings per Recipe: 4 Calories 1207.8 Fat 93.5 g Cholesterol 231.5 mg Sodium 3236.9 mg Carbohydrates 26.4 g Protein 62.9 g

Ingredients 1 1⁄2 C. beef, ground 1 lb pizza dough, thawed 1 C. part-skim ricotta cheese, drained well 4 C. mozzarella cheese, shredded 1⁄2 C. Parmesan cheese 1 C. beef pepperoni slice, cooked 2 tbsp Italian seasoning

1 tsp crushed red pepper flakes 1 garlic clove, minced 2 tbsp olive oil 2 tbsp Parmesan cheese, grated 2 C. marinara sauce, to dip, heated salt and pepper

Directions 1. 2. 3. 4.

Set your oven to 450 degrees F before doing anything else and preheat a pizza stone. Lightly, dust a baking sheet with the cornmeal. In a large grill pan, cook the beef till cooked completely. Drain the beef. In a bowl, mix together the ricotta, mozzarella, garlic, seasonings, pepperoni, cooked beef, salt and black pepper. 5. Place the dough onto the prepared baking sheet and roll into a 15-inch circle. 6. Spread meat and cheese filling over 1 side of the dough, leaving at least 1-inch of the edge without filling to ensure a tight seal. 7. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon. 8. Pinch the edges together to seal tightly. 9. Coat with the olive oil and sprinkle the top with some Parmesan cheese. 10. Cut a few slits in the top to let the steam vent. 11. Transfer calzone onto the pizza stone in oven. Cook in the oven for about 10-15 minutes. 12. Remove from the oven and keep aside on wire rack for about 5 minutes before serving. 13. Serve alongside the warm marinara sauce.

Ground Beef Red Pepper Calzones

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5-INGREDIENT

Calzones

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 6 Calories 420.6 Fat 23.4 g Cholesterol 12.1 mg Sodium 451.6 mg Carbohydrates 43.1 g Protein 9.8 g

Ingredients 1 (14 1/2 oz.) can diced tomatoes, in sauce undrained 8 oz. frozen cooked meatballs, thawed, and quartered 1⁄4 tsp dried basil leaves

1 (15 oz.) package refrigerated pie crusts 4 oz. shredded part-skim mozzarella cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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Set your oven to 425 degrees F before doing anything and grease a baking sheet. In a bowl, mix together the tomatoes with their sauce, meatballs and basil. Place 1 pie crust onto the prepared baking sheet. Place 1/2 of the meatball mixture over half of the crust, leaving a 1-inch border around edge of crust and sprinkle with half of the cheese. Fold crust in half to secure the filling and pinch the edges together to seal. Cut the slits in top of crust to vent. Repeat with remaining crust, meatball mixture and remaining cheese. Cook in the oven for about 20-25 minutes.

5-Ingredient Calzones

Calzone

Pinwheel

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 493.7 Fat 26 g Cholesterol 93 mg Sodium 1262.6 mg Carbohydrates 40.7 g Protein 23.1 g

Ingredients 1⁄2 C. ricotta cheese 1⁄4 tsp salt 1⁄4 C. grated Parmesan cheese 1⁄2 C. shredded mozzarella cheese 1⁄2 C. chopped pepperoni 1⁄4 C. finely chopped fresh mushrooms 1⁄4 C. finely chopped green bell pepper

2 tbsp finely chopped onions 1 (8 oz.) can crescent roll dough 1 (14 oz.) jar pizza sauce

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a bowl, mix together the ricotta cheese, Italian seasoning, salt, Parmesan cheese, mozzarella cheese, pepperoni, mushrooms, green pepper and onion. 3. Unroll the crescent roll dough and separate into 4 rectangles. 4. Press the remaining perforations together to seal. 5. Spread the filling over each rectangle evenly. 6. Roll up the filling inside the dough starting at the short side, then cut each roll into 4 slices. 7. Arrange the slices onto a baking sheet, cut side down. 8. Cook in the oven for about 10-12 minutes. 9. Serve alongside the warm pizza sauce.

Calzone Pinwheel

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NOVEMBER

Calzones

Prep Time: 30 mins Total Time: 48 mins Servings per Recipe: 4 Calories 153.8 Fat 1.6 g Cholesterol 73.4 mg Sodium 164.7 mg Carbohydrates 5.8 g Protein 27.5 g

Ingredients 12 oz. oven-roasted turkey breast, chopped 2 C. chopped fresh spinach 1 1⁄2 C. of shredded 4-cheese pizza cheese

1 (8 oz.) can pizza sauce 1 pizza dough 1⁄8 C. milk 4 tsp grated Parmesan cheese

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease a baking sheet. 2. In a large bowl, mix together the turkey, spinach, shredded cheese, and 1/2 C. of the pizza sauce. 3. Place 1 pizza dough package onto a lightly floured surface and roll into a 12x12-inch square. 4. Then, cut into 4 (6x6-inch) squares. 5. Place about 1/2 C. of the turkey mixture over the half of each square to within about 1-inch of edge. 6. With water, moisten the edges of dough and fold over, forming a rectangle. 7. Pinch the edges to seal and with a fork, prick the tops of each calzone. 8. Coat with the milk and arrange onto the prepared baking sheet. 9. Sprinkle the top of each calzone with the grated Parmesan cheese. 10. Cook in the oven for about 18 minutes.

54

November Calzones

Simple

Siena Calzones

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 256.4 Fat 15.7 g Cholesterol 56.2 mg Sodium 800.7 mg Carbohydrates 5.7 g Protein 22.5 g

Ingredients 1 (13 7/8 oz.) package refrigerated prepared pizza crust 1 C. part-skim mozzarella cheese, shredded 32 slices beef pepperoni

3⁄4 C. 1% fat cottage cheese 3⁄4 C. green bell pepper, julienned 1⁄4 C. onion, finely chopped

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease a baking sheet. 2. Unroll the pizza crust and roll into a 12-inch square. 3. Then, cut into 4 (6-inch) squares. 4. In a small bowl, mix together the pepper and onion. 5. Sprinkle 2 tbsp of the mozzarella cheese over half of each square within 1/2-inch of edges. 6. Top with 8 pepperoni slices, followed by 3 tbsp of the cottage cheese, 1/4 C. of the onion mixture and again 2 tbsp of the cottage cheese. 7. Fold dough over filling and with a fork, press the edges to seal. 8. Place the calzones onto the prepared baking sheet. 9. Cook in the oven for about 13-18 minutes.

Simple Siena Calzones

55

SUNNY

Florida Calzones

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 879.7 Fat 63.8 g Cholesterol 156 mg Sodium 1145 mg Carbohydrates 51.2 g Protein 26.5 g

Ingredients 12 oz. puff pastry, each sheet cut in half diagonally 4 tbsp olive oil 1⁄2 tsp salt 1⁄2 tsp black pepper 2 bulbs of garlic, roasted and pureed 2 beefsteak tomatoes, sliced into 12 slices

8 oz. fresh mozzarella cheese, sliced 1 tbsp Italian seasoning 2 eggs, mixed with 1 tsp water, to make an egg wash 1⁄4 C. Parmesan cheese, grated 1⁄4 C. fresh basil, chopped 1⁄2 C. marinara sauce, warmed

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. Coat each pastry sheet with the olive oil and sprinkle with the salt and pepper. 3. Spread the roasted garlic puree over each sheet and top with the tomatoes and mozzarella slices. 4. Sprinkle with the Italian seasoning and 1/2 of the basil. 5. Coat the edges with the egg wash and fold over to a triangle shape. 6. With the fork tines, seal the edges and cut 3 small slits in top to allow the steam to vent. 7. Coat the tops with the remaining egg wash and sprinkle with the Parmesan cheese. 8. Cook in the oven for about 15-20 minutes. 9. Serve with a garnishing of the fresh basil alongside the tomato sauce.

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Sunny Florida Calzones

Roasted

Vegetables Calzones

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 6 Calories 199.8 Fat 12.6 g Cholesterol 38.8 mg Sodium 398.8 mg Carbohydrates 6.5 g Protein 14.9 g

Ingredients 1 C. part-skim ricotta cheese, drained well 1 (8 oz.) bag part-skim mozzarella cheese, shredded 2 tsp garlic, minced 1 -1 1⁄2 C. roasted vegetables salt, to taste black pepper, to taste 1 lb pizza dough, thawed

1 -2 tbsp olive oil 2 tbsp Parmesan cheese, grated 1 -2 C. pizza sauce, to dip, heated

Directions 1. Set your oven to 450 degrees F before doing anything else and dust a baking sheet with the cornmeal. 2. In a bowl, mix together the ricotta, mozzarella, garlic, salt and black pepper. 3. Place the dough onto the prepared baking sheet and roll into a 15-inch circle. 4. Spread cheese filling over 1 side of the circle within 1-inch of the edge and top with the filling of your choice. 5. Lift 1 side of dough and fold over the filling so that it meets the other side, forming a half moon. 6. Pinch the edges together to seal and with a fork, press the edges together. 7. Coat each calzone with the olive oil and sprinkle with some Parmesan cheese. 8. Cut a few slits in the top to allow steam to release. 9. Cook in the oven for about 10-15 minutes. 10. Remove from the oven and keep aside for about 5 minutes before slicing. 11. Serve alongside the heated marinara sauce.

Roasted Vegetables Calzones

59

I♥

Calzones

Prep Time: 25 mins Total Time: 50 mins Servings per Recipe: 1 Calories 1669.1 Fat 76 g Cholesterol 125.5 mg Sodium 3958.5 mg Carbohydrates 188.2 g Protein 59.3 g

Ingredients flour, for rolling dough 5 oz. frozen chopped spinach, thawed and squeezed of excess water 1 C. whole milk ricotta cheese 1 small fresh mozzarella ball, grated 3⁄4 tsp kosher salt black pepper (5 grinds) coarse cornmeal, for dusting baking sheet 2 tbsp olive oil

Basic Pizza Dough (use half recipe) 2 1⁄4 tsp active dry yeast 3⁄4 C. warm water, about 110 degrees F 1 tsp sugar 1 tbsp extra virgin olive oil 1 3⁄4 C. all-purpose flour, plus extra for kneading 1 tsp salt

Directions 1. In a small bowl, dissolve the yeast, sugar and olive oil in the warm water and keep aside for about 3 minutes. 2. In another large bowl, mix together the flour and salt. 3. Slowly, add the yeast mixture into the flour and with a rubber spatula, mix till just combined and dough barely holds together. 4. Place the dough onto a floured surface and with lightly floured hands, knead till the dough becomes smooth and elastic. 5. Lightly, grease a large bowl with the olive oil and place the dough in it. 6. With a plastic wrap, cover the bowl tightly and keep in the warm place for about 1-2 hours. 7. With your hands, punch the dough down and divide into 2 equal sized portions. 8. Knead each portion slightly to form a uniform ball. 9. With a kitchen towel, cover the balls and keep aside for about 30 minutes. 10. Set your oven to 450 degrees F and dust a baking sheet with the cornmeal. 60

I ♥ Calzones

11. Lightly dust a smooth surface and a rolling pin with the flour. 12. Place the dough onto the floured surface and roll into an 8x11-inch oval. 13. In a bowl, mix together the spinach, ricotta, mozzarella, salt and pepper. 14. Place the filling over 1 half of the dough, leaving a 3/4-inch border along the edge. 15. Fold the remaining dough over the filling till the edges line up and pinch the edges together to seal. 16. Gently roll the pinched edges under to form a decorative rim. 17. Place the calzone onto the prepared baking sheet and coat the top of each with the olive oil. 18. Cook in the oven for about 25 minutes, rotating the pan once in the middle way.

61

PHILADELPHIA

Calzones

Prep Time: 15 mins Total Time: 27 mins Servings per Recipe: 4 Calories 504 Fat 37.6 g Cholesterol 105 mg Sodium 467.5 mg Carbohydrates 12.3 g Protein 29.2 g

Ingredients 1 (10 oz.) package refrigerated pizza dough 14 oz. Steak-ums (frozen chipped steak) 1⁄2 C. chopped onion 1⁄2 C. chopped green pepper 1⁄2 C. sliced mushrooms

1 C. part-skim ricotta cheese 6 slices white American cheese 1 -2 C. pizza sauce, for dipping

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly grease an 11x14inch baking sheet. 2. Heat a large skillet and cook the chipped steak and onion till meat is browned completely. 3. With a spatula, break up the meat and drain the grease. 4. Gently, spread the dough onto the prepared baking sheet to a 1/4-1/2-inch thick rectangle. 5. Place the ricotta cheese in the middle of the dough lengthwise and top with the cooked chipped steak mixture, followed by the green peppers, mushrooms and American cheese slices. 6. Gently fold the long ends together, pressing down seams to seal. 7. Cook in the oven for about 20 minutes. 8. Serve alongside the hot pizza sauce.

62

Philadelphia Calzones

Garden Party

Thyme and Havarti Calzones

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 223.9 Fat 14 g Cholesterol 60.9 mg Sodium 209.6 mg Carbohydrates 4.6 g Protein 19.5 g

Ingredients 1 -2 tbsp olive oil 4 garlic cloves, minced 1 medium red bell pepper, diced 5 large sun-dried tomatoes, diced 1 tsp thyme 1⁄4 tsp chili powder salt and pepper 1 (10 oz.) can refrigerated pizza dough

2 chicken breasts, cooked and shredded 2 -4 oz. Havarti cheese, in slices 12 leaves fresh basil olive oil 1 (10 oz.) can refrigerated pizza dough

Directions 1. Set your oven to 400 degrees F before doing anything else and grease a baking sheet. 2. In a large pan, heat the oil on medium heat and sauté the garlic and red bell pepper for about 3 minutes. Remove from the heat and keep aside to cool. 3. In a bowl, mix together the sun-dried tomatoes, thyme, chili, red pepper, salt and pepper. 4. Unroll the pizza dough onto a smooth surface. 5. Pat the dough into 15x11-inch rectangle. 6. Cut the rectangle in half lengthwise then in half crosswise to form 4 rectangles. 7. Place the dough pieces onto a floured surface. 8. Spread a 1/4 of the shredded chicken over one side of each dough piece, leaving 1/2inch of the dough border free. 9. Place 1 cheese slice over each portion and top with the vegetable mixture and 3 fresh basil leaves. Coat the dough borders with little water. 10. Cover the filling with the sides of the dough and with a fork, seal the edges. 11. Arrange the calzones onto the prepared baking sheet. Cook in the oven for about 20 minutes. 12. Serve warm or cold as well. Garden Party Thyme and Havarti Calzones

63

7TH STREET

Calzones

Prep Time: 50 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 482.3 Fat 25.3 g Cholesterol 87.6 mg Sodium 1027.4 mg Carbohydrates 42.4 g Protein 20.4 g

Ingredients 1 (1/4 oz.) package active dry yeast 1 C. warm water 1 tbsp olive oil 1 tsp white sugar 1 tsp salt 2 1⁄2 C. flour 1 tsp olive oil

1⁄2 C. mozzarella cheese 1 1⁄2 C. sharp cheddar cheese 1⁄2 C. diced beef pepperoni 1⁄2 C. sliced black olives 1 tbsp dried basil 1 egg, beaten

Directions 1. In a small bowl dissolve yeast in the warm water. 2. Add 1 tbsp of the oil, sugar, salt and 1 C. of the flour and mix till smooth. 3. Slowly, stir in the remaining flour and mix till a smooth dough is formed. 4. Place the dough onto a lightly floured surface and knead for about 5 minutes. o 5. Grease a bowl with 1 tsp of the olive oil. 6. Transfer the dough into the greased bowl, flipping to coat with the oil. 7. Cover the bowl and keep aside for about 40 minutes. 8. Meanwhile in another large bowl, add the remaining ingredients except the egg. 9. Cover the bowl and refrigerate to chill. 10. Set your oven to 375 degrees F and grease a cookie sheet. 11. With your hands, punch down the dough. Divide the dough into 2 equal sized portions. 12. Place the dough portions onto the lightly floured surface and roll each into a thin circle. 13. Place the filling over half of each circle and fold over. 14. Seal the edges by pressing with a fork. Coat the top of each calzone with the egg wash. 15. Arrange the calzone onto the prepared cookie sheet. Cook in the oven for about 30 minutes. 64

7th Street Calzones

Mediterranean Calzones

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 267 Fat 20.2 g Cholesterol 63.9 mg Sodium 533.1 mg Carbohydrates 5.8 g Protein 15.8 g

Ingredients 1 deep-dish pizza dough 1 tbsp oil, from sun-dried tomato 1 medium onion (finely chopped) 1 garlic clove (minced) 1 C. ricotta cheese 1⁄4 C. chopped sun-dried tomato 2 tbsp chopped fresh parsley

1⁄4 lb sliced salami, cut into strips 2 C. mozzarella cheese, shredded cornmeal (for baking sheet) olive oil

Directions 1. Prepare 1 recipe pizza dough in bread machine after selecting the Dough cycle. 2. Keep the dough aside to rise. 3. Meanwhile for the filling in a medium frying pan, heat the tomato oil on medium heat and cook the onion till tender, stirring occasionally. 4. Stir in the garlic and remove from the heat. 5. In a bowl, mix together the ricotta cheese, dried tomatoes and parsley. 6. Stir in the cooked onion mixture. Divide the dough into 2 equal sized portions. 7. Place each portion onto a floured surface and roll into a 12-inch circle. 8. Spread half of the ricotta filling over half of each circle of dough, leaving about a 1/2inch margin. Sprinkle with the meat strips and 1 C. of the mozzarella cheese. 9. Fold the circles in halves over the filling, moistening and pinching edges together to seal. 10. Set your oven to 450 degrees F and grease a baking sheet. 11. Sprinkle a thin layer of the cornmeal onto the prepared baking sheet. 12. Place the calzones onto the prepared baking sheet in a single layer and keep aside for about 12-15 minutes. Cook in the oven for about 20 minutes. 13. Remove from the oven and lightly, coat the tops with the olive oil. Serve hot. Mediterranean Calzones

65

FRENCH ROLL

Calzones

Prep Time: 24 hrs Total Time: 24 hrs 15 mins Servings per Recipe: 3 Calories 482.2 Fat 26.4 g Cholesterol 97.9 mg Sodium 734.1 mg Carbohydrates 28.1 g Protein 31.6 g

Ingredients 1⁄2 lb ground beef 1⁄4 C. chopped onion 1 (8 oz.) can of your favorite pizza sauce 2 tbsp chopped ripe olives 1 tsp basil

1⁄2 tsp oregano 3 French rolls 1 1⁄2 C. shredded mozzarella cheese

Directions 1. Heat a large skillet on medium-high heat and cook the beef and onion till browned completely. 2. Drain the excess grease from the skillet. 3. Stir in the pizza sauce, olives, basil and oregano and remove from the heat. 4. Cut a thin slice from the top of each roll. 5. Hollow out the bottom of each roll within 1/2-inch of the edges. 6. Sprinkle 3 tbsp of the cheese over the bottom of each roll and top with the meat mixture. 7. Sprinkle with the remaining cheese and cover with the rolls tops. 8. Wrap each roll in a piece of the foil and refrigerate for about 3-24 hours. 9. Set your oven to 375 degrees F. 10. Arrange the foil wrapped sandwiches onto a baking sheet. 11. Cook in the oven for about 40 minutes.

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French Roll Calzones

Nebraska Mustard and Cabbage Calzones

Prep Time: 45 mins Total Time: 3 hrs 45 mins Servings per Recipe: 18 Calories 165.1 Fat 12.8 g Cholesterol 39.6 mg Sodium 502.1 mg Carbohydrates 2.6 g Protein 9.6 g

Ingredients 1 lb ground beef 1 lb bulk Italian sausage, optional 1 C. onion, thinly sliced 6 C. shredded cabbage 2 tbsp prepared mustard 2 tsp salt 1⁄2 tsp ground black pepper

1 tsp caraway seed 1⁄2 C. American cheese, shredded 1⁄2 C. cheddar cheese, shredded 3 lbs frozen bread dough, thawed and let rise for one hour

Directions 1. Heat a large skillet on medium-high heat and cook the beef, bulk sausage and onion till browned completely. 2. Drain the excess grease from the skillet. 3. In the same skillet, add the cabbage, mustard, salt and pepper and sauté for about 5-8 minutes. 4. Add the cheeses and caraway seeds and stir till the cheese is melted completely. 5. Remove from the heat. 6. Divide the bread dough into 18 equal sized portions. 7. Flatten each portion of the dough into a round disk. 8. Place about 1/4 C. of filling over the center of each dough disk and pinch the edges together to form a stuffed round bun. 9. Arrange the calzones onto a lightly greased baking sheet, pinched-side down. 10. Keep aside for about 1 hour. 11. Set your oven to 350 degrees F. 12. Coat the calzones with a little milk and sprinkle with some kosher salt and caraway seeds. 13. Cook in the oven for about 20-30 minutes. Nebraska Mustard and Cabbage Calzones

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4-INGREDIENT

Roasted Chicken Calzones

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 184.2 Fat 10.3 g Cholesterol 48 mg Sodium 1158.8 mg Carbohydrates 3.5 g Protein 18.5 g

Ingredients 1 C. shredded cheese 1 (213 ml) can pizza sauce 1 lb prepared fresh pizza dough

8 oz. sliced roasted chicken breast

Directions 1. Set your oven to 425 degrees F before doing anything else and lightly, grease 2 jellyroll pans. 2. Place dough onto a lightly floured surface and divide into 4 equal sized portions. 3. Roll each portion into a 7-inch circle. 4. Spread the pizza sauce over each circle evenly. 5. Place the cheese and chicken over the circles leaving about 1/2-inch around the edge. 6. Fold the circles in half and with the tines of a fork, press the edges. 7. Arrange 2 calzones onto each prepared pan and with a fork, prick the top. 8. Cook in the oven for about 18-20 minutes, switching the pans once in the middle way.

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4-Ingredient Roasted Chicken Calzones

5★

Calzones

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 179.5 Fat 14.1 g Cholesterol 25 mg Sodium 528 mg Carbohydrates 8.2 g Protein 7.7 g

Ingredients 1 refrigerated pizza crust 1 tbsp olive oil 1⁄2 C. onion 3 garlic cloves 12 oz. spinach 1 tbsp lemon juice 3⁄4 C. feta cheese, crumbled

3 tbsp pine nuts 1 tsp dried oregano 1⁄4 tsp salt 1⁄4 tsp ground cayenne pepper

Directions 1. Set your oven to 450 degrees F before doing anything else and grease a baking sheet. 2. In a large pan, heat the oil on medium-high heat and sauté the onion and garlic for about 2 minutes. 3. Add 1/2 of the spinach and cook till wilted completely. 4. Add the remaining spinach and cook till wilted completely. 5. Remove from the heat and stir in the remaining ingredients. 6. Roll out the crust onto the prepared baking sheet. 7. With a slotted spoon, transfer the spinach mixture over the bottom half of the crust evenly. 8. Place the top of crust over the filling and pinch the edges to seal the filling. 9. With a sharp knife, cut a few slits in the top of the crust for steam. 10. Cook in the oven for about 15 minutes.

5 ★ Calzones

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FRIED

Calzones

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 12 Calories 528 kcal Carbohydrates 21.4 g Cholesterol 33 mg Fat 46.2 g Protein 8g Sodium 169 mg

Ingredients 4 1/2 cups all-purpose flour 1 1/2 tsps salt 1/2 cup shortening 1 1/4 cups water, or as needed 2 tbsps olive oil 1 small onion, chopped 1 1/2 pounds ground beef 1 pinch salt 2 tbsps paprika

1 tbsp cumin 1/2 tsp ground black pepper 1/2 cup raisins 1 tbsp white vinegar 2 hard-cooked eggs, peeled and chopped 1 quart oil for frying, or as needed

Directions 1. Mix salt, flour and sliced shortening very thoroughly before adding water and turning all this into a ball shaped dough to be put into refrigerator wrapped in plastic wrap. 2. Cook onion in hot oil for a few minutes before adding beef, salt, paprika, cumin and black pepper, and cook until beef is brown before adding vinegar and raisins. 3. Cool it down before adding some hard cooked eggs into it. 4. Make 2 inch balls out of dough and after rolling it up on a floured surface; put some meat into it before folding it into half-moon shapes. 5. Deep fry one or two at a time for about 5 minutes 6. Serve.

72

Fried Calzone

Pumpkin

Calzone with Cloves

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 12 Calories 384 kcal Carbohydrates 52.3 g Cholesterol 46 mg Fat 18.6 g Protein 5.5 g Sodium 710 mg

Ingredients 3 cups all-purpose flour 1/3 cup white sugar 1 1/2 tsps salt 1/4 tsp baking powder 1 cup vegetable shortening 1 cup warm water 4 cups canned pure pumpkin 2 eggs 1 cup white sugar

1 tsp salt 1 1/2 tsps ground cinnamon 1 tsp ground ginger 1/2 tsp ground cloves 1 beaten egg

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Mix flour, salt, sugar and shortening in a large sized bowl before adding water with the help of a spoon continuously until you see that dough is formed. 3. Roll it up on the floured surface before cutting it into 12 equal parts. 4. Make twelve balls out of it and cover it up until you make the filling. 5. Whisk pumpkin, cinnamon, 2 eggs, 1 tsp of salt, ginger, 1 cup of sugar and cloves in a bowl until smooth before filling the dough ball with this and folding it up to make halfmoon shaped calzone. 6. Press the edges with the help of a folk before placing it on the baking sheet. 7. Brush all these calzones with the beaten egg before baking it for about 20 minutes or until you see that the top of each calzone has turned brown. 8. Serve.

Pumpkin Calzone with Cloves

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APRICOT

Calzones

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 12 Calories 249 kcal Carbohydrates 42.7 g Cholesterol 0 mg Fat 8.2 g Protein 3.3 g Sodium 133 mg

Ingredients 4 cups chopped dried apricots 1 1/2 cups water 3/4 cup white sugar 1 tsp ground cinnamon 1 tsp ground nutmeg 1 pinch ground cloves 1 (.25 ounce) envelope active dry yeast 1 cup lukewarm water 1/4 cup shortening or lard

3 cups all-purpose flour 1 tsp salt 1 quart oil for frying, or as needed

Directions 1. Bring a mixture of apricots and water to boil and cook for about 15 minutes before setting it aside. 2. Blend apricots, sugar, cinnamon, nutmeg, cloves and some water in a blender until smooth. 3. Let the mixture of yeast and water stand for about five minutes before adding water, flour and shortening to make dough. 4. Knead this dough for about eight minutes to get it smooth and elastic before rolling it up on a floured surface and cutting circles using a cookie cutter. 5. Fill these cookie-shaped circles with the filling before folding it up and pressing the edges with your finger. 6. Deep fry these calzones in hot oil until you see that they are golden brown from both sides. 7. Serve.

74

Apricot Calzones

Calzone

of Beef and Black Beans

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 10 Calories 290 kcal Carbohydrates 25.8 g Cholesterol 56 mg Fat 14.7 g Protein 13.9 g Sodium 569 mg

Ingredients 1 tbsp vegetable oil 1 pound ground beef or turkey 1 medium onion, chopped 1/2 tsp salt 1 (10.75 ounce) can Campbell's® Condensed Black Bean, Cumin & Cilantro

Soup 4 ounces queso fresco, crumbled (cheese) 1 (14 ounce) package calzone dough, thawed 1 egg, beaten

Directions 1. Set your oven to 425 degrees F. 2. Cook beef, salt and onion in hot over high heat until you see that the beef is thoroughly browned. 3. Turn down the heat to medium before stirring in soup and cooking it until the mixture is really hot and bubbling. 4. Turn the heat off and add queso fresco before spooning this mixture into the dough circle. 5. Fold up these calzones and place them on the baking sheet. 6. Brush all these calzones with the beaten egg before baking it for about 20 minutes or until you see that the top of each calzone has turned brown.

Calzone of Beef and Black Beans

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HAWAIIAN

Butter Calzones

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 12 Calories 292 kcal Carbohydrates 38.3 g Cholesterol 41 mg Fat 14.7 g Protein 2.5 g Sodium 115 mg

Ingredients 3 cups white sugar 4 cups all-purpose flour 1 pound butter, softened and cut into pieces

2 (8 ounce) packages cream cheese, softened and cut into pieces 2 (10 ounce) jars pineapple preserves

Directions 1. Set your oven to 425 degrees F. 2. Mix flour and butter very thoroughly before adding cream cheese and kneading this dough until you see that it is no longer crumbly. 3. Make 1 inch balls from this dough and flat it out on a floured surface using rolling pin. 4. Fold it up around 1 tbsp preserve before pressing edges with fingers to seal. 5. Bake it in the preheated oven for about 20 minutes.

78

Hawaiian Butter Calzones

Latin

Mushroom Calzone

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 20 Calories 115 kcal Carbohydrates 11.6 g Cholesterol 5 mg Fat 6.3 g Protein 3.7 g Sodium 319 mg

Ingredients 2 (7.5 ounce) packages refrigerated buttermilk biscuits (not the layered varieties) Cornmeal for rolling 2 tbsps olive oil 1 medium onion, finely chopped 2 (10 ounce) packages white mushrooms, stems trimmed, cut into small dice

1 (4.5 ounce) can chopped green chilies 2 large garlic cloves, minced 2 tbsps minced fresh cilantro Salt and pepper to taste 4 ounces goat cheese, crumbled Olive oil, for brushing

Directions 1. Set your oven to 450 degrees F. 2. Cook onion in hot oil for about three minutes before adding mushrooms and cooking for another five minutes. 3. Now add chilies, pepper, garlic, salt and cilantro, and cook all this for another two minutes before turning the heat off and adding goat cheese. 4. Place biscuit on the cornmeal-coated surface and sprinkle cornmeal as required before rolling all these into five inch circles. 5. Fill each circle with the filling you just prepared before placing them on the baking sheet 6. Bake it for about 20 minutes or until you see that the top of each calzone has turned brown.

Latin Mushroom Calzone

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QUESO

Chanco Calzone

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 12 Calories 343 kcal Carbohydrates 39 g Cholesterol 57 mg Fat 13.8 g Protein 14.8 g Sodium 287 mg

Ingredients 3 cups all-purpose flour 1 tsp baking powder 1/2 tsp salt 2 tbsps lard 1 cup whole milk

1 egg, well beaten 1 cup queso chanco (or Swiss cheese or Havarti), cut into 1/2-inch cubes

Directions 1. Set your oven to 375 degrees F. 2. Combine flour, salt, hot milk and baking powder very thoroughly before kneading it until you see that the dough is smooth and elastic. 3. Cut the dough into four inch circles before filling it up with mound of cheese. 4. Press the edges of the calzones with folk before placing them in the baking sheet. 5. Brush all these calzones with the beaten egg before baking it for about 20 minutes or until you see that the top of each calzone has turned brown. 6. Serve.

80

Queso Chanco Calzone

Picadillo

Spanish Calzone

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 20 Calories 140 kcal Carbohydrates 14.3 g Cholesterol 13 mg Fat 6.6 g Protein 6.4 g Sodium 313 mg

Ingredients 2 (7.5 ounce) packages refrigerated buttermilk biscuits (not the layered varieties) Cornmeal for rolling 2 tbsps olive oil 1 medium onion, finely chopped 1/2 medium Granny Smith apple, cut into small dice 1/4 tsp ground cinnamon 1/8 tsp ground cloves

2 cups shredded meat from a rotisserie chicken 1 (16 ounce) can crushed tomatoes 1/4 cup seedless raisins 1/4 cup chopped pimento-stuffed olives 2 large garlic cloves, minced 1/4 cup toasted slivered almonds Salt and pepper, to taste Olive oil, for brushing

Directions 1. Set oven to 450 degrees F. 2. Cook onion and apple in hot oil for about four minutes before adding spices and cooking for another 30 seconds. 3. Now add olives, chicken, raisins and tomatoes, and cook for another seven minutes before adding garlic, pepper, almonds and salt. 4. Place biscuit on the cornmeal-coated surface and sprinkle cornmeal as required before rolling all these into five inch circles. 5. Fill each circle with the filling you just prepared before placing them on the baking sheet 6. Bake it for about 20 minutes or until you see that the top of each calzone has turned brown.

Picadillo Spanish Calzone

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ARGENTINA

Calzone

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 10 Calories 498 kcal Carbohydrates 27.7 g Cholesterol 73 mg Fat 36.8 g Protein 14.7 g Sodium 326 mg

Ingredients 1/2 cup shortening 2 onions, chopped 1 pound lean ground beef 2 tsps Hungarian sweet paprika 3/4 tsp hot paprika 1/2 tsp crushed red pepper flakes 1 tsp ground cumin 1 tbsp distilled white vinegar

1/4 cup raisins 1/2 cup pitted green olives, chopped 2 hard-cooked eggs, chopped salt to taste 1 (17.5 ounce) package frozen puff pastry sheets, thawed

Directions 1. Cook onion and shortening in hot oil for a few minutes before adding sweet paprika, crushed red pepper flakes, hot paprika and salt. 2. Cook meat in boiling water for some time before transferring this to a dish and adding salt, vinegar and cumin. 3. Mix this meat mixture with the onion mixture in a bowl and let it cool down. 4. Cut ten circles from the pastry dough before placing that meat mixture, hard-boiled egg, raisins and olives on each one of them. 5. Now fold it around this filling very neatly to form a shape that resembles half-moon. 6. Press the edges with a folk. 7. Set your oven to 375 degrees F and place these calzones in the baking sheet. 8. Brush all these calzones with the beaten egg before baking it for about 30 minutes or until you see that the top of each calzone has turned brown. 9. Serve.

82

Argentina Calzones

Central American Calzones

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 22 Calories 105 kcal Carbohydrates 11.7 g Cholesterol 32 mg Fat 5.6 g Protein 2.3 g Sodium 102 mg

Ingredients 1 recipe pastry for a 9 inch double crust pie 2 large potatoes, peeled and cubed 2 tbsps olive oil 2 onions, diced 3 hard-cooked eggs, chopped

1/4 cup chopped green olives 1/2 cup raisins salt and pepper to taste 2 eggs, beaten

Directions 1. Set your oven to 375 degrees F. 2. Cook potatoes in boiling water for about five minutes to get it tendered. 3. Cook onion in hot oil for about 5 minutes before adding cooked potatoes and cooking it for another ten minutes or until you see that the potatoes are lightly brown. 4. Transfer this to bowl and stir in raisins, salt, pepper, hard-cooked eggs and olives. 5. Cut ten circles from the pastry dough after rolling it up on a floured surface. 6. Now fold it around this filling very neatly to form a shape that resembles half-moon. 7. Press the edges with a folk and place them in the baking sheet. 8. Brush all these calzones with the beaten egg before baking it for about 30 minutes or until you see that the top of each calzone has turned brown.

Central American Calzones

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