BEEF AND CHEESE CALZONE RECIPES

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PIZZA CALZONE RECIPE - PILLSBURY.COM



Pizza Calzone Recipe - Pillsbury.com image

Tuck favorite pizza fillings between layers of tender crust, and save the pizza sauce for dipping. It's so easy with Pillsbury™ refrigerated pizza crust!

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 7

2 cans (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
3 oz small pepperoni slices (42 slices)
1 jar (4.5 oz) sliced mushrooms, well drained
1/2 cup sliced pimiento-stuffed green olives
8 oz thinly sliced provolone cheese
1 tablespoon grated Parmesan cheese
1 jar (14 oz) pizza sauce, heated

Steps:

  • Heat oven to 375°F. Lightly grease 12-inch pizza pan. Unroll 1 can of dough; placing in greased pan. Starting at center, press out dough with hands to edge of pan. Layer pepperoni, mushrooms, olives and provolone cheese over dough.
  • Unroll remaining can of dough. Press out dough on work surface to form 12-inch round. Fold dough in half; place over provolone cheese and unfold. Press outside edges to seal. Cut several slits in top crust for steam to escape. Sprinkle with Parmesan cheese.
  • Bake 30 to 35 minutes or until crust is deep golden brown. Cut pizza into wedges; serve with warm pizza sauce.

Nutrition Facts : Calories 430 , CarbohydrateContent 53 g, CholesterolContent 35 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 18 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 1580 mg, SugarContent 9 g, TransFatContent 0 g

PIZZA CALZONE RECIPE - NYT COOKING



Pizza Calzone Recipe - NYT Cooking image

A calzone unveils itself slowly, bite by bite, especially if you’ve layered the fillings with several elements. For those who can’t give up the pie, I offer a pizza-calzone hybrid. Based on an elaborate dish I sampled at Don Antonio by Starita, a Midtown pizzeria, it has basil-perfumed ricotta and Parmesan in the center, and tomato sauce and melted mozzarella on top. It’s the best of both worlds, and an unexpected thing to do with a ball of pizza dough.

Provided by Melissa Clark

Total Time 30 minutes

Yield 2 servings

Number Of Ingredients 9

Extra virgin olive oil, as needed
3/4 cup fresh ricotta
1 ounce Parmesan, grated (1/4 cup)
2 tablespoons chopped basil
1/4 teaspoon black pepper
All-purpose flour, as needed
1 8-ounce ball pizza dough, homemade or purchased
1/3 cup tomato sauce
2 ounces fresh mozzarella, grated (1/2 cup)

Steps:

  • Heat the oven to 500 degrees. Line a rimmed baking sheet with foil and lightly oil.
  • In a bowl, stir together ricotta, Parmesan, basil and pepper.
  • Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread ricotta mixture on half the dough, leaving a half-inch border all around. Brush the edges of the dough with water and fold dough in half, over filling; pinch the edges of the dough together to seal.
  • Transfer calzone to baking sheet. Brush the top with olive oil. Spoon tomato sauce over the calzone and sprinkle with mozzarella. Bake until crust is firm and cheese is golden, about 15 to 20 minutes. Let cool 5 minutes before serving.

Nutrition Facts : @context http//schema.org, Calories 665, UnsaturatedFatContent 13 grams, CarbohydrateContent 65 grams, FatContent 30 grams, FiberContent 4 grams, ProteinContent 33 grams, SaturatedFatContent 15 grams, SodiumContent 1337 milligrams, SugarContent 3 grams

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