PIZONE RECIPES

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CALZONE RECIPE | ALLRECIPES



Calzone Recipe | Allrecipes image

This recipe can be split in half for 2 regular calzones. We fill them with anything. They are delicious!

Provided by D Adams

Categories     Main Dishes    Savory Pie Recipes

Total Time 3 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 1 - 1 pound calzone

Number Of Ingredients 10

1?¼ cups water
1 teaspoon salt
3 cups bread flour
1 teaspoon dry milk powder
1?½ tablespoons white sugar
2 teaspoons active dry yeast
¾ cup pizza sauce
4 ounces pepperoni sausage, chopped
1?¼ cups shredded mozzarella cheese
2 tablespoons butter, melted

Steps:

  • Place water, salt, bread flour, dry milk, sugar, and yeast in the pan of the bread machine in the order suggested by the manufacturer. Select Dough cycle.
  • After cycle ends, roll out dough on a lightly floured surface; shape into a 16 x 10 inch rectangle. Transfer to a lightly greased cookie sheet. In a small bowl, mix together chopped pepperoni and mozzarella. Spoon pizza sauce in a stripe down the center of dough lengthwise; add sausage and cheese filling. Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling. Criss cross strips over filling, sealing with water. Brush top with melted butter.
  • Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

Nutrition Facts : Calories 285.3 calories, CarbohydrateContent 34.2 g, CholesterolContent 29 mg, FatContent 11.1 g, FiberContent 1.4 g, ProteinContent 11.3 g, SaturatedFatContent 5.1 g, SodiumContent 623.5 mg, SugarContent 2.9 g

PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES



Pizza Hut Pan Pizza Copycat Recipe | Top Secret Recipes image

The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.  Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 2 hours 10 minutes0S

Prep Time 1 hours 5 minutes0S

Cook Time 1 hours 5 minutes0S

Number Of Ingredients 24

Nutrition Facts : Calories 390 calories

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