CALZONE DIPPING SAUCE RECIPES

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CALZONES WITH ITALIAN TOMATO SAUCE RECIPE | MYRECIPES



Calzones with Italian Tomato Sauce Recipe | MyRecipes image

Deliver with potato chips and fresh fruit.

Provided by MyRecipes

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield Makes 6 servings

Number Of Ingredients 8

1 pound lean ground beef
3?½ cups (14 ounces) shredded mozzarella cheese, divided
1 (6-ounce) can low-sodium tomato paste
½ cup frozen chopped spinach, thawed and drained
2 teaspoons Italian seasoning
2 (10-ounce) cans refrigerated pizza crust
Olive oil
Italian Tomato Sauce

Steps:

  • Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain.
  • Combine beef, 2 1/2 cups cheese, and next 3 ingredients.
  • Unroll each pizza crust, and cut each crust into thirds. Roll each portion to a 5-inch circle. Spread 3/4 cup of meat mixture evenly over half of each circle. Moisten edges with water; fold dough over, pressing or crimping edges to seal. Place on a lightly greased baking sheet, and cut slits in tops to allow steam to escape. Brush with olive oil.
  • Bake at 375° for 25 to 30 minutes or until golden. Top with Italian Tomato Sauce; sprinkle with remaining cheese. Melt cheese under broiler, if desired.
  • Note: Freeze baked calzones up to 1 month, if desired. Thaw in refrigerator overnight. Wrap calzones in aluminum foil, and bake at 300° for 1 hour or until thoroughly heated.

REAL ITALIAN CALZONES RECIPE | ALLRECIPES



Real Italian Calzones Recipe | Allrecipes image

This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.

Provided by Jenny

Categories     World Cuisine    European    Italian

Total Time 1 hours 30 minutes

Prep Time 1 hours 0 minutes

Cook Time 30 minutes

Yield 2 large calzones

Number Of Ingredients 13

1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2?½ cups all-purpose flour, divided
1 teaspoon olive oil
½ cup ricotta cheese
1?½ cups shredded Cheddar cheese
½ cup diced pepperoni
½ cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 egg, beaten

Steps:

  • To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
  • To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
  • Preheat oven to 375 degrees F (190 degrees C).
  • When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
  • Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

Nutrition Facts : Calories 334.6 calories, CarbohydrateContent 31.6 g, CholesterolContent 63.6 mg, FatContent 16.7 g, FiberContent 1.6 g, ProteinContent 13.8 g, SaturatedFatContent 7.2 g, SodiumContent 667 mg, SugarContent 0.9 g

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