What would you stuff into the perfect calzone?

Answer 1

Cheese, sauce, ham, sausage, pepperoni, green peppers, gralic, onion. Bon Appetite!

Answer 2

Any of these ingredients in the combination you desire would be delish. Or try the two recipes that I included.

Cheeses: Ricotta, Mozzarella, Feta, Cheddar

Vegies: Banana Peppers, Black Olives, Broccoli, Green Olives, Green Peppers, Mushrooms, Jalapenos, Spinach, Tomato, Onion, Pesto, Artichokes

Meat: (pre-cooked) Ground Beef, Ham, Pepperoni, Salami, Sausage, Chicken, Turkey, Anchovies

Hawaiian: Ham, Pineapple, Sweet Onion and Cheese

Filling #1
2 medium to large Italian frying peppers
1 medium Onion
3 o4 handfuls of little mushrooms
2 or 3 Roma tomatoes, diced into 1/8″ cubes, no juice or seeds
3 cloves Garlic, chopped fine
8 oz. Mozzarella cheese, grated
12 ounces Italian sausage, hot or sweet, browned and cooled

Preheat the oven to 375. Chop the veggies into 1 inch chunks. Toss with olive oil and garlic and turn out onto a foil covered baking sheet. Add salt and pepper and bake until they look roasted. This process will get rid of excess water and make for better calzones. Combine the veggies in a bowl with the sausage and Romas. Toss to combine and cool.

Filling #2
1/4 cup extra virgin olive oil
2 pounds leeks, very thinly sliced to make about 5 cups
3 tablespoons whole milk
1 teaspoon sugar
6 salted anchovy fillets, cleaned and chopped
1/2 cup pitted black olives, chopped
1/4 cup finely minced flat-leaf parsley
2 or 3 small tomatoes, peeled, seeded, and chopped
1/2 cup golden raisins soaked in hot water to plump

Heat the olive oil in a saute' pan over medium-low heat. Add the leeks and saute' very gently for about 15 minutes, or until the leeks are soft but not brown. Add the milk and continue cooking another 5 minutes. Then stir in the sugar and cook 5 minutes more. At the end of this time, the leeks should be very soft, almost melting into a sauce. Add the anchovies, black olives, parsley, and tomatoes. Stir to mix well and continue cooking until the sauce is thick and all the liquid has evaporated. Remove from the heat and stir in the drained raisins.

Answer 3

Plenty of mozzarella, regatta, and some Parmesan cheeses, mix in some of your favorite ham (small thinly sliced) and some mushrooms and oh by the way, do not forget some garlic flavoring.

Answer 4

This is very similar to the dish I order at my favorite Italian resturant. Serve it with a marinara dipping sauce on the side.

Prosciutto and Ricotta Calzone

1 pound ricotta, drained
8 ounces mozzarella cheese, shredded
6 ounces prosciutto, in 2 thick slices, diced
3 tablespoons basil, chopped
salt and freshly ground pepper
flour for dusting
*1 recipe basic calzone dough - you can buy pizza dough from your fave pizzaria
1 egg, beaten with 2 teaspoons water

Preheat oven to 450°.

If you have a pizza stone, place it in the oven. In a bowl, combine the cheeses, prosciutto and basil. Season with salt and pepper.

On a floured surface, roll out each ball of dough to 1/4-inch thickness, and form circles 8 to 10 inches in diameter. Place one-quarter of the filling on one side of each circle. Moisten the edges of the dough with water, then fold dough over the filling. Seal by crimping the edges with a fork. Brush the tops and edges of the calzones with the egg mixture. Trim the excess dough with a pizza cutter, and make a small incision on the top to allow steam to release.

Place calzones on the pizza stone or parchment-lined baking sheet, and bake until golden, 18 to 20 minutes. Serves 4
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Basic Pizza Dough

1 pound 2 ounces all-purpose flour
1 tablespoon salt
1 teaspoon instant yeast
2 tablespoons extra-virgin olive oil

Place the flour into a large bowl. Add the salt and instant yeast, and mix well with a wooden spoon. Slowly pour in 1 cup of warm water while stirring. Add the olive oil and continue stirring until the dough becomes compact and elastic. Add a little flour if the dough is too wet, or water if it is too dry. Knead for about 8 minutes, shape into a ball and place in a oiled bowl. Cover and let rise at room temperature until it doubles in size. Preheat the oven to 550°. Dust a counter with flour and place the risen dough upon it.

Divide it into 4 equal parts and shape into balls. Cover and let rest for about half hour. Roll them out into very thin disks and brush them with olive oil. Place each disk on a baking peel, top with the ingredients of your choice, and place in the oven. Bake until crisp, about 5 to 8 minutes. Serves 4

Answer 5

Pepperoni, Mozzarella, Ricotta, diced black olives, onions, egglplant, sundried tomatoes, all sauteed in a cruched tomato basil, oregano, garlic onion, salt and pepper sauce folded into the flake pastery shell.

Answer 6

Spinach, Mushrooms, Sauce and loads of Mozzarella Cheese...yummmm.....

Answer 7

Pesto-Chicken Calzones:

The ultimate after-work, no-fuss meal. Packed with flavor--and vitamins, thanks to the broccoli. Prep and Cook Time: about 45 minutes.

1 pound purchased pizza dough, at room temperature
1 1/3 cups shredded mozzarella cheese
1/2 cup pesto
1 cup cooked chopped broccoli
1 cup shredded cooked chicken (about 4 oz.)
Olive oil

1. Preheat oven to 450°. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round. If dough shrinks, let it rest about 5 minutes, then roll again.

2. Divide mozzarella among the dough rounds, then top equally with pesto, broccoli, and chicken.

3. Gently pull half of dough over filling to make a half-moon shape. Fold bottom edge over top edge and pinch firmly to seal. Brush calzone tops lightly with olive oil. Transfer to a large baking sheet.

4. Bake calzones on middle rack until golden brown, 20 to 25 minutes (15 to 20 minutes in a convection oven). Let cool about 5 minutes, then transfer to plates.

Note: To make in advance, prepare through step 3, then freeze on a baking sheet. When frozen, wrap each calzone with aluminum foil and keep in freezer for up to 1 month. Bake at 375° for 30 to 35 minutes, until browned and cooked through.

Yield: Makes 4 servings

Answer 8

Ham and Swiss
or
Pepperoni and Mozzarella

Answer 9

penty of motzerella cheese and plenty of your fave ham and throw in a red bell pepper thats roughly diced

Answer 10

lots and lots of cheese, tomato sauce, bell pepper, chicken bacon, mushroom