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Pizza Calzone

Pizza Calzone

1. In a large bowl, put over the flour 25 grams of salt, 10 grams of sugar and mix well.

Dissolve the yeast well in warm water and pour it into the bowl with the pheasant. Mix well and then knead. It should not take more than 7-8 minutes. Finally, grease the dough with olive oil and let it rest for 5-10 minutes. The dough will draw as much oil as it needs.

The dough needs to be matured, it can be used for pizza only after 26 hours. You have 2 options: either put the dough directly in the fridge with a foil on top, after 24 hours take it out, divide it into 7 pieces and leave it to rise for 2 hours in a warm place and then make pizza. Either portion it directly, let it rise for 2 hours and then put each palina in a bag and put them in the fridge for 24 hours. Then you can spread the dough directly to make pizza.

Thus the yeast is activated in the dough and not in the stomach, causing bloating. In any good pizzeria, the dough is made the day before.

Prepare the tomato sauce by blending peeled tomatoes, olive oil, salt to taste and a few fresh basil leaves.

Stretch the other with your hands. You can also use a facalet. The calzone pizza dough is much thinner, that's why the amount of dough is enough for 7 pizzas.

Put in the middle of the dough 150 gr of mozzarella, 3 tablespoons of tomato sauce and 100 gr of ham ham. Grasp the dough from 3 equally spaced parts and lift it and join the tops. Close each side. Grease with a little tomato sauce.

Grease a baking tray with olive oil, place the pizza in the pan and leave it in the oven for 7 minutes at 220 degrees C.

Good appetite!


Air Fryer Veggie Shorts

Carlene Thomas / Eat This, Not That!

Love pizza night, but want to switch it up? These air fryer calzones take all the fun toppings of pizza and secure them in a crisp, hand-held, delicious bundle. With the help of store-bought pizza dough (find it in the bakery section at the grocery store or ask your local pizza joint if they can sell you some), you can simply focus on the yummy fillings.

An air fryer’s swift-moving air makes the outside of each pocket beautifully crisp, yet fluffy on the inside. No dry pants here!

Pro type: For best results, make sure you're not overfilling the calzones, and that the edges are crimped shut or they'll spring a leak.

Serves 4


More Perfect Pizza Recipes

Ingredients

  • 2 pounds prepared pizza dough
  • 4-6 tablespoons marinara sauce, plus more for dipping
  • 8 ounces ricotta cheese
  • 4 ounces pepperoni, sliced
  • 8 ounces grated mozzarella cheese
  • 2 tablespoons chopped fresh oregano
  • For the egg wash:
  • 1 large egg wash
  • 1 tablespoon water

Method

Using the prepared pizza dough, split the dough into 4 evenly sized balls for large calzones or 6 for smaller ones. Work with one dough ball at a time and keep the remaining dough balls covered so they don’t dry out.

Transfer dough ball to a lightly floured surface. Using a rolling pin roll it out until you have a circle that is 6-8 inches in diameter, again depending on size you are looking for. If you are making four larger calzones, I would shoot for around 8 inches in diameter. If making the smaller version go for 6-inches.

Roll out all the dough balls, so you can have an assembly line when it comes to time to fill the calzones. In the end you should have what looks like 4 to 6 mini pizza crusts waiting to be filled.

Leave a 1/2-inch boarder around the edge of the dough so you can seal it later. Add about a tablespoon of marinara sauce on one half of the dough circle. Top the sauce with about two tablespoons of ricotta and spread it out over half of the dough, remembering to leave the boarder. Repeat with all remaining dough circles. Divide the diced pepperoni, mozzarella, and fresh oregano evenly among the calzones.

Once you have added the filling, dip your finger in some water and run it lightly around the edge of the calzone. Then take the unfilled side of the dough and fold it over the filling. Pinch the edges closed.

Use a serrated knife to cut three slits in the top of each calzone to allow for steam to escape as it bakes.

Once your calzones are sealed, make the egg wash. Add the egg and 1 tablespoon of water in small bowl and beat with a fork until combined. Use a pastry brush to brush the egg wash over the top of the calzones.

Line a baking sheet with parchment paper. Place the calzones in the oven and bake for 35 to 40 minutes until the calzones are a deep golden brown all around.


The best pizza recipes

Pizza margherita, calzone or regina & hellip everyone loves a delicious pizza. This kind of typical Italian food comes with a lot of options for you. Don't know which is the best? You need to try as many as you can. We present this article with some suggestions.


More Perfect Pizza Recipes

Ingredients

  • 2 pounds prepared pizza dough
  • 4-6 tablespoons marinara sauce, plus more for dipping
  • 8 ounces ricotta cheese
  • 4 ounces pepperoni, sliced
  • 8 ounces grated mozzarella cheese
  • 2 tablespoons chopped fresh oregano
  • For the egg wash:
  • 1 large egg wash
  • 1 tablespoon water

Method

Using the prepared pizza dough, split the dough into 4 evenly sized balls for large calzones or 6 for smaller ones. Work with one dough ball at a time and keep the remaining dough balls covered so they don’t dry out.

Transfer dough ball to a lightly floured surface. Using a rolling pin roll it out until you have a circle that is 6-8 inches in diameter, again depending on size you are looking for. If you are making four larger calzones, I would shoot for around 8 inches in diameter. If making the smaller version go for 6-inches.

Roll out all the dough balls, so you can have an assembly line when it comes to time to fill the calzones. In the end you should have what looks like 4 to 6 mini pizza crusts waiting to be filled.

Leave a 1/2-inch boarder around the edge of the dough so you can seal it later. Add about a tablespoon of marinara sauce on one half of the dough circle. Top the sauce with about two tablespoons of ricotta and spread it out over half of the dough, remembering to leave the boarder. Repeat with all remaining dough circles. Divide the diced pepperoni, mozzarella, and fresh oregano evenly among the calzones.

Once you have added the filling, dip your finger in some water and run it lightly around the edge of the calzone. Then take the unfilled side of the dough and fold it over the filling. Pinch the edges closed.

Use a serrated knife to cut three slits in the top of each calzone to allow for steam to escape as it bakes.

Once your calzones are sealed, make the egg wash. Add the egg and 1 tablespoon of water in small bowl and beat with a fork until combined. Use a pastry brush to brush the egg wash over the top of the calzones.

Line a baking sheet with parchment paper. Place the calzones in the oven and bake for 35 to 40 minutes until the calzones are a deep golden brown all around.


Instructions

FOR THE SAUCE:

  1. In a small sauce pan over medium low heat combine the tomato sauce, herbs and spices. Stir until hot then remove off of the heat to cool.

FOR UNDERWEAR:

  1. In a skillet brown the sausage, drain and set aside. Over medium heat cook onions until soft and golden.
  2. Divide the pizza dough into 4 equal portions. Roll out to about 8 inches in diameter. Smear a couple spoonfuls of cooled pizza sauce.
  3. Top with cooked Italian sausage, pepperoni, cooked onions and cheeses. Stretch and pull the dough over the top of the filling and twist and pinch the two seams together.
  4. Beat the egg and brush it over the top of the entire calzone. Bake in a preheated 375 degree oven for 20-minutes. Let cool before eating. Use any leftover pizza sauce to dunk your calzone in.

Nutrition Information:

Yield:

Serving Size:

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Buy the Cookbook: Simply Scratch: 120 Wholesome Homemade Recipes Made Easy Now available on Amazon & raquo
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FOR THE DOUGH:

  • 2-1 / 2 cups all-purpose flour, plus more for kneading
  • 1 cup warm water (115-120 degrees)
  • 1 packet active dry yeast
  • 1/2 teaspoon honey
  • 1/2 teaspoon kosher Salt
  • 1/2 teaspoon olive oil, plus more for oiling bowl

FOR THE PIZZA SAUCE:

  • 8 ounce can of tomato sauce
  • 1/2 teaspoon italian seasoning
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • a pinch of red pepper flakes (optional)
  • kosher salt and black pepper, to taste

FOR THE CALZONES:

  • 1 recipe for homemade pizza dough (above)
  • 8 slices of pepperoni sandwich, quartered
  • 1 medium onion, sliced ​​root to tip
  • 1/2 pound ground Italian sausage
  • 1-1 / 2 cups freshly grated mozzarella
  • 1/2 cup freshly grated sharp provolone
  • 1 whole egg, beaten

Homemade Pizza Calzones

Homemade pizza calzones, all things pizza stuffed into homemade pizza dough and baked. It & # 8217s is the best handheld pizza package!

One of my earliest posts on SS was my favorite childhood pizza dough recipe.

It & # 8217s my Mom & # 8217s recipe that she & # 8217s made for YEEEARS. And for some reason I was always hit or miss with it. Sometimes the yeast would totally fail me and just sit there, doing nothing. Sometimes it would double wonderfully, other times, not so much.

Researching all my past attempts I finally figured out what I was doing wrong. The water temperature. To be honest, I was being lazy and I never really measured how hot the water was or wasn & # 8217t. I just sort of guessed how hot it was. That was the moment I realized the trick to yeast, is a) make sure it & # 8217s not expired and b) the temperature of the water. Ever since then I & # 8217s been taking my waters temp like a baby and turning pizza & # 8217s out like Little Caesars.

This pizza dough recipe is fool-proof and my go to for anything pizza. Follow the steps and then cover with a clean tea towel and stick the bowl in a warm draft-free area to rise for 40 & # 8211 60 minutes.

TO Make These Homemade Pizza Calzones You Will Need:

  • 1 recipe for homemade pizza dough (above)
  • ground Italian sausage
  • yellow onion
  • mozzarella
  • pepperoni sandwich
  • grated sharp provolone
  • egg
  • tomato sauce
  • dried basil
  • garlic powder
  • red pepper flakes (optional)
  • kosher salt
  • black pepper, to taste

Meanwhile get going on the toppings & # 8230err fillings. First I cook up a half pound of ground Italian sausage.

Slice the onion into strips from root to tip.

Saute them in the remaining sausage fat until soft and golden.

The Sauce Is Simple.

In a small saucepan add 1 (8 ounce) can of tomato sauce, 1/2 teaspoon Italian seasoning, 1/4 teaspoon dried basil, 1/4 teaspoon garlic powder, salt and black pepper. I even add a pinch of sugar, I counteracts the acidity. Alternatively, you could use this other homemade pizza sauce recipe.

Next quarter a few pepperonis.

Then grate the cheese.

On the left you have a half a half cup of the very stinky sharp provolone. And on the right is a cup to cup and a half of the very creamy mozzarella.

Next, after about an hour in a warm dry place, your dough should have doubled in size.

And then & # 8220Punch & # 8221 it down to deflate it a bit.

Then form the dough into a ball and cut in half. Then divide the halves in half, so you have for pieces.

Next, grab your rolling pin and roll each piece out to form an 8-inch circle. You may have to stretch it a bit with your fingers.

Then spread out a little sauce, leaving a little room around the edge. Top with Italian sausage and sauteed onions.

Next top with the pepperonis, a little mozz and then a little prov.

Then fold over, tuck and twist & # 8230 or is it twist and tuck. Well you get the idea.

Next brush with a little beaten egg.

Then bake the Homemade Pizza Calzones at 375 ° until puffed, crispy and a deep golden.

All this hard work it & # 8217s so totally worth eating the whole thing.

These homemade pizza calzones have a crispy crust, soft gooey center. I bet your family will be giving you high fives all night long.

Enjoy! And if you give these Homemade Pizza Calzones a try, let me know! Snap a photo and tag me on twitter or instagram!


Homemade Pizza Calzones

Homemade pizza calzones, all things pizza stuffed into homemade pizza dough and baked. It & # 8217s is the best handheld pizza package!

One of my earliest posts on SS was my favorite childhood pizza dough recipe.

It & # 8217s my Mom & # 8217s recipe that she & # 8217s made for YEEEARS. And for some reason I was always hit or miss with it. Sometimes the yeast would totally fail me and just sit there, doing nothing. Sometimes it would double wonderfully, other times, not so much.

Researching all my past attempts I finally figured out what I was doing wrong. The water temperature. To be honest, I was being lazy and I never really measured how hot the water was or wasn & # 8217t. I just sort of guessed how hot it was. That was the moment I realized the trick to yeast, is a) make sure it & # 8217s not expired and b) the temperature of the water. Ever since then I & # 8217s been taking my waters temp like a baby and turning pizza & # 8217s out like Little Caesars.

This pizza dough recipe is fool-proof and my go to for anything pizza. Follow the steps and then cover with a clean tea towel and stick the bowl in a warm draft-free area to rise for 40 & # 8211 60 minutes.

TO Make These Homemade Pizza Calzones You Will Need:

  • 1 recipe for homemade pizza dough (above)
  • ground Italian sausage
  • yellow onion
  • mozzarella
  • pepperoni sandwich
  • grated sharp provolone
  • egg
  • tomato sauce
  • dried basil
  • garlic powder
  • red pepper flakes (optional)
  • kosher salt
  • black pepper, to taste

Meanwhile get going on the toppings & # 8230err fillings. First I cook up a half pound of ground Italian sausage.

Slice the onion into strips from root to tip.

Saute them in the remaining sausage fat until soft and golden.

The Sauce Is Simple.

In a small saucepan add 1 (8 ounce) can of tomato sauce, 1/2 teaspoon Italian seasoning, 1/4 teaspoon dried basil, 1/4 teaspoon garlic powder, salt and black pepper. I even add a pinch of sugar, I counteracts the acidity. Alternatively, you could use this other homemade pizza sauce recipe.

Next quarter a few pepperonis.

Then grate the cheese.

On the left you have a half a half cup of the very stinky sharp provolone. And on the right is a cup to cup and a half of the very creamy mozzarella.

Next, after about an hour in a warm dry place, your dough should have doubled in size.

And then & # 8220Punch & # 8221 it down to deflate it a bit.

Then form the dough into a ball and cut in half. Then divide the halves in half, so you have for pieces.

Next, grab your rolling pin and roll each piece out to form an 8-inch circle. You may have to stretch it a bit with your fingers.

Then spread out a little sauce, leaving a little room around the edge. Top with Italian sausage and sauteed onions.

Next top with the pepperonis, a little mozz and then a little prov.

Then fold over, tuck and twist & # 8230 or is it twist and tuck. Well you get the idea.

Next brush with a little beaten egg.

Then bake the Homemade Pizza Calzones at 375 ° until puffed, crispy and a deep golden.

All this hard work it & # 8217s so totally worth eating the whole thing.

These homemade pizza calzones have a crispy crust, soft gooey center. I bet your family will be giving you high fives all night long.

Enjoy! And if you give these Homemade Pizza Calzones a try, let me know! Snap a photo and tag me on twitter or instagram!


Italian Style

Italian Style Medium $ 13.00 - Large $ 14.00

Hand tossed, thin crust style. Baked directly on the stone for that authentic texture

The "Special" Medium $ 17.50 - Large $ 19.50

Topped with Pepperoni, Sausage, Mushrooms, Peppers and Onions.

1/2 "Special" Medium $ 15.50 - Large $ 17.00

Sicilian Style

Sicilian Style Medium $ 14.00 - Large $ 18.00

This crust is square and thick but with an emphasis on being the perfect weight (not too thick).

Sicilian Style "Special" Medium $ 18.00 - Large $ 24.00

Topped with Pepperoni, Sausage, Mushrooms, Peppers and Onions.

Sicilian Style 1/2 "Special" Medium $ 16.00 - Large $ 21.00

  • Italian Slice $ 2.50
  • Special $ 3.00
  • Sicilian Slice $ 2.60
  • Special $ 3.10
  • add & # 39l toppings .45

Spinach, Artichoke hearts, Vine ripe tomatoes, Sun dried tomatoes, Broccoli, Ricotta. $ 2.70 - Chicken, Scallops, Shrimp. $ 4.30 - Chili peppers, Green olives 2.20

Special Varieties

The "Vegi" Medium $ 17.50 - Large $ 19.50

Topped with fresh sliced ​​Tomatoes, Black Olives, Mushrooms, Green Peppers and Onions.

White (White style) Pizza Med. $ 14.00 Lg. $ 18.00

We baste our freshly prepared dough with an herb seasoned ricotta then top it with a trio of Monterey cheese, mozzarella and parmesan.

Spinach is a most popular topping for this pie.

Hawaiian Pizza Med. $ 16.00 Lg. $ 17.50

Our Italian style pie topped with ham and pineapple. This happens to be the most popular syle pizza in Australia and not Hawaii!

Shorts & Stromboli

Stuffed inside a fresh dough crust is a blend of cheeses including ricotta and 1 traditional topping of your choice (from the pizza menu). All calzone are served with Tomato sauce on the side.

Add & # 39l toppings .60
Premium fillings .90 & $ 1.80

With Monterey Jack cheese added to the mix.

Includes Pepperoni, Sausage, Green Peppers, Mushrooms and Onions

Fresh spinach packed inside

Loaded with the same toppings as the Special Calzone but no ricotta. Has Tomato sauce baked inside

Bang-Bang Shrimp or Chicken $ 8.50

Hand battered & tossed in a creamy, spicy sauce and lightly fried.

Johnny & # 39s Italian Restaurant
2907 S.R. 590 (Coachman Road)
Clearwater, FL 33759

Copyright & copy 2021 Johnny & # 39s Italian Restaurant. All Rights Reserved.


Prepare the Filling

While you wait for your dough to rise, you can prepare the filling. Classically, calzones are filled with cheese — usually a soft cheese like ricotta — along with mozzarella. Then other fillings are also added.

  • Ham and provolone cheese
  • Broccoli and cheddar cheese
  • Sausage and pepperoni
  • Spinach and sauteed garlic

After the veggies and / or meats are cooked, mix them together with the cheeses and any seasonings you like. Set aside. Preheat the oven to 500 F. If you're using a pizza stone, place it in the cold oven and heat it as the oven heats.


Video: Cooking With Fey Πίτσα Καλτσονε - Calzone (January 2022).