Loaded Calzones recipe from

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Brush the egg mixture over the calzone to add a golden sheen to the baked calzone. Cut a couple slits in the top of the calzone for steam to escape. Bake calzones on a baking sheet for 20-25 minutes or until deep golden brown. Brush tops with a bit of olive oil and sprinkle with additional parmesan cheese and fresh herbs.

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Mince the garlic . Heat the olive oil in a large skillet, and sauté the mushrooms, basil, and ½ teaspoon kosher salt until soft, around 4 minutes. Add the garlic and stir; sauté for 1 minute. Add the pizza sauce and spinach and cook down until the liquid has mostly cooked out. Remove from the heat.

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In a large skillet, cook sausage until starting to brown. Add onions, garlic, bell peppers and Italian seasoning. Remove from heat and drain if necessary. Let cool slightly. Unroll dough out to a parchment covered baking sheet. Gently pull dough on the ends, to form a football shape.

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Preheat the oven to 375°. Line your baking sheet with parchment paper to prevent the calzones from sticking to your pan. Divide the pizza dough into two. Roll each into a ball. Roll out each piece to be about 8 inches in diameter. Layer half the pepperoni, sausage, salami, and mozzarella cheese on each dough.

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Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, salami and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges. Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone.

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Calzone is something people often only think about serving for a party or gathering, but calzone can be a wonderful dinner if you serve it with a side salad. If you can make homemade pizza, you can make homemade calzone. Ingredients: Pizza Dough. 1/4 lb. Capocolla Ham. 1/4 lb. Genoa Salami. 1/4 lb. Black Forest Ham. 1/4 lb. Provolone cheese

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How to Make Meat Lovers Calzone. Step One: Preheat oven to 375°F. Line a baking sheet with parchment paper. Step Two: Divide pizza dough into two pieces. On a clean work surface, roll out each piece into a pizza dough round to be about 8-inches in diameter. Step Three: Layer half the pepperoni, sausage, salami, mozzarella cheese, and Parmesan.

Meaty Calzone

Beef Calzone. Preheat oven to 450 degrees. In a large skillet combine the sausage and hambugrer with the onion. Cook until browned and then drain off grease. Pour in the tomatoes and chilies and stir to combine Cook for 2 minutes. Remove from the heat and allow to cool slightly.

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Loaded Calzones recipe from

Prepare the crust: Combine tomato juice, yeast and 3/4 cup of the flour in a large bowl. Mix well then add oil, salt, and oregano, then gradually add the remaining 3/4 cup or so of flour. Work into a soft dough, then knead for 5 minutes on a lightly floured surface until smooth and elastic. Transfer dough to a lightly oiled bowl and cover with.

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Preheat oven to 500 degrees (preheat your pizza stone if using one) and sprinkle work surface and rolling pin with flour and roll each piece into 10 inch circles 1/4" thick. Spoon the pizza sauce onto the half of the dough, then add the olives, onions, pepperoni, sausage and cheese. Fold dough in half, wet the edges and roll and crimp, pinching.

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Preheat oven to 425°F and line a large sheet pan with parchment paper. Divide pizza dough into 4 equal parts and roll each dough ball into a 1/4 inch thick circle. On half of each dough circle, add equal parts sauce, yellow onion, green bell pepper, and sliced pepperoni. Make sure to leave a little room around the edges so you can crimp the.

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Place 1 teaspoon olive oil in a large bowl; lay dough in the bowl and flip to coat with oil. Cover and let rise until almost doubled in size, about 40 minutes. Meanwhile, make the filling: Combine Cheddar cheese, ricotta cheese, pepperoni, mushrooms, and basil leaves in a medium bowl. Mix well, cover, and refrigerate to chill.

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Combine flour, salt and yeast in a large mixing bowl. Add liquid ingredients and mix with paddle or beaters for 4 minutes on medium speed. Gradually add additional flour if needed and knead with dough hook (s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top.

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Repeat with the rest of the dough, the passata, and the filling. Place the calzoni onto 4 baking sheets lined with parchment paper (2 calzoni per sheet). Brush the surface of each calzone with passata. Place in a warm place for another 20 minutes to rise again. Meanwhile, preheat the oven to 440 F (225˚C).

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Cook onions for 30 minutes, or until onions are browned and caramelized. While the onions are cooking, pre-heat oven to 400F. Place cubed butternut squash on a baking sheet and toss with a teaspoon of olive oil and sprinkle with salt and pepper. Roast for 15 minutes, or until soft. Remove and set aside.