How To make Rolled Calzones
1/4 oz Active dry yeast
1 1/4 c Warm water
1/2 c Olive oil
4 c Bread flour
1 ts Salt
Chopped fresh rosemary, -tarragon and oregano For the filling 2 oz Pesto
1/4 lb Ham, thinly sliced
1/4 lb Provolone cheese, sliced
1/8 lb Coppacola (spicy italian
-ham) thinly sliced 2 Sweet red peppers, roasted,
-peeled and sliced 2 oz Pepperoncinis, drained and
-chopped (6 - 8) 1 Egg
1 Egg white
Cornmeal Servings: 4 - 6 as a sandwich QUAN MEAS ING ** For the Pizza Dough *DIRECTIONS* Soften the yeast in the water. Stir in the oil, then the flour and salt. Knead dough on a floured board until smooth and elastic (about 20 minutes). Shape into a round ball, cover with plastic and refrigerate 1 hourl Preheat oven to 400 degrees. Shape the pizza dough into a ball and then roll out into a large oval shape (about 24 inches long). About 2 inches behind the front edge, spread the pesto in a long stripe, stopping just short of the ends. Just behind and overlapping the pesto, place a layer of the ham slices, then a layer of cheese then the coppacolla, peppers and pepperoncinis. You should still have about 2 inches of dough showing at the back edge. Beat the egg and brush on the back edge and ends of the dough. Roll up Calzone as firmly as possible (so no air gets inside). Tuck the ends in and finish with the back edge on the bottom, not on the side. Place on a baking sheet pan sprinkled with corn meal, brush with egg white and bake in a 400 degree oven for 20 minutes. Cool to room temperature and slice. Can be sliced thin for appetizers NOTE: To roast peppers, preheat broiler. Slice the peppers in half lengthwise. Core them and remove the seeds and ribs. Lay the pieces skin side up on a flat broiling pan and place the pan 3 - 4 inches below the heat. Broil the peppers until the skins are charred (they should be black). Then place the peppers in a plastic bag, seal it with a twist tie and set aside. Let peppers steam in the bag for 15 minutes. Remove the peppers from the bag and slip off the charred skins. Source: Chef's Night out Cookbook Courtesy of: George Poston, Chef - Atwater's
How To make Rolled Calzones's Videos
Healthy Calzone ???????? #cooking #weightloss
Real Italian Calzones | Calzone Recipes | Allrecipes.com
Get the recipe for Real Italian Calzones at:
Ever wonder what it takes to make a real Italian-style calzone? In this video, we'll show you just that. From fresh pizza dough, to the signature filling, you'll feel like you've created an Italian masterpiece.
Subscribe to Allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook
Twitter
@Allrecipes
Tastier than pizza! Calzone with puff pastry from the store and simple ingredients
Tastier than pizza! Calzone with puff pastry from the store and simple ingredients
Ingredients:
puff pastry - 200 g (7 oz)
ham - 150 g (5.3 oz)
pickled cucumbers - 100 g (3.5 oz)
parmesan - 30 g (1 oz)
eggs - 2 pieces
mozzarella - 50 g (1.76 oz)
grease with yolk - 1 piece
IN THE OVEN 180 °C (356 °F)/25 minutes
Tray size 22 X 28 cm (8.66 x 11 in)
Follow us on:
Youtube:
Facebook:
Instagram:
Pizza Pockets: calzones - You Suck at Cooking (episode 119)
Pizza pockets are not pizza that's made into a pocket. They are pockets that happen to be made of pizza. There's a big difference.
Subscribe:
RECIPE
Make dough according to the instructions
Add innards
Cook for 12- 15 minutes on 425F and broil for a minute if you feel like it but you probably don't have to
Let it cool for 5 or 6 hours as it will be very hot
Calzones are SO much more than folded pizza
I am a calzone covert. No, they’re not pizza and they’re not *really* supposed to be. Find out why I love them so much in this video. Use my code BRIAN15 to get 15% off your Fly By Jing order here:
☕Like this content and want to show support? Buy me a coffee here:
????MY GEAR:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
SAUCE PAN:
PIZZA STEEL:
HALF SHEET PAN + RACK:
IMMERSION BLENDER:
KITCHEN AID MIXER:
QUARTER SHEET PAN + RACK:
- RECIPE -
DOUGH (makes 8 doughs)
▪375g or 1.5c warm water (86F/30C)
▪6g or 1 1/3tsp instant yeast
▪15g or 1 1/4Tbsp olive oil
▪15g or 1 1/4Tbsp sugar
▪600g or 4 3/4c bread flour
▪12g or 2tsp salt
Add ingredients to stand mixer with dough hook attachment and mix on medium speed for about 2 minutes or until the dough comes together into a shaggy ball. Increase speed to high and continue to mix for another 4 minutes or until dough is clearing the bowl.
Flip dough out onto work surface and divide into 8 equal pieces (125g each). Round into balls using method shown @1:23. Once rounded into balls, move all 8 pieces into a lightly oiled sheet tray and cover or wrap well to prevent drying. Either refrigerate for 8-48 hours OR leave dough out at room temp for 2 hours. I recommend the 8-48 hour fridge ferment for additional dough flavor. If refrigerating, remove dough from fridge and allow to come to room temp for 1 hour.
--
MARINARA SAUCE (makes sauce for 8 calzones - 4 with sauce inside, and 4 for dipping only)
▪Olive oil
▪½ onion, grated
▪3-4 cloves garlic, minced
▪28oz/795g crushed tomatoes
▪5g or 1tsp salt
▪10g or 2 1/2tsp sugar
▪1g or 1tsp dried basil
▪1g or 1/2tsp dried oregano
▪Pinch Chile flake
Blend crushed tomatoes, salt, sugar, basil, oregano, and chile flakes with an immersion blender until smooth.
Preheat a sauce pan over medium. Add a long squeeze of olive oil, grated onion, and minced garlic. Stir to combine and fry until onions have softened. Add in tomato mixture and cook heat until sauce begins to bubble. Reduce heat to low and cook to reduce for 15-20min. When done, sauce should be thick enough to hold its shape when you pass a spoon through.
--
FOUR CHEESE CALZONE
▪Nice, fresh ricotta
▪Flaky salt
▪Pepper
▪Fresh mozzarella, sliced thinly (use fior di latte if you can find it)
▪Full fat aged mozzarella, shredded
▪Aged parmesan, grated
▪Egg wash (1 egg whisked with about 10g/2 teas water)
▪Sauce for dipping (recipe above)
Flour your work surface and 1 dough ball and pat down to degas. Roll ball out into about a 9”/23cm round.
Add 1/2c/100g of ricotta to lower half of dough. Season with a pinch of flaky salt and pepper. Top that with about 2 slices of fresh mozzarella followed by about 1/4c/30g of the shredded aged mozzarella, and a large pinch of parm.
Wet your fingertips with water and dab around the edge to moisten the perimeter of the dough. Fold top half of dough over the bottom to enclose cheeses and press around the edges to seal well. Fold edges of dough over to pleat as shown @6:29.
Place on a sheet tray lined with parchment and sprinkled with semolina. Snip or cut the top of the calzone twice to allow steam to escape, then brush the top with egg wash.
Bake in preheated 55F/288C oven on top of preheated pizza steel for 10 min.
--
PEPPERONI CALZONE
▪Marinara sauce (recipe above)
▪Pepperoni, sliced
▪Pepperoncini’s, chopped
▪Fresh mozzarella, sliced thinly (use fior di latte if you can find it)
▪Full fat aged mozzarella, shredded
▪Aged parmesan, grated
▪Egg wash (1 egg whisked with about 10g/2 teas water)
Flour your work surface and 1 dough ball and pat down to degas. Roll ball out into about a 9”/23cm round.
Add about 3 large spoons of sauce to bottom half of dough and spread (leaving room around all edges). Add a few pinches of sliced pepperoni followed by 1-2 pinches chopped pepperoncinis. Add 2-3 slices of fresh mozzarella, a large pinch of shredded mozz, and a pinch of parm. Fold, egg wash, and bake as shown in recipe above.
--
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Intro
0:24 Making the dough
2:17 The sauce
4:08 Building the 4 cheese calzone
7:15 Fly by jing tastes awesome (ad)
8:13 Four cheese calzone reveal
9:11 Building B-man’s sauce IN calzone
10:08 Let’s eat this thing
#calzone
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Pepperoni and Sausage Calzone - Dished #Shorts
On today's Dished #shorts we're making Pepperoni and Sausage Calzone
???? Link to the Full Recipe:
➡️ Subscribe for more! youtube.com/channel/UCOn8LdKK82EgLIpL4ZBzXMg?sub_confirmation=1
If you love this how-to-make pepperoni and sausage calzone recipe for beginners, let us know what you think in the comments below! #pizza #calzone #recipes
How to make Homemade Calzones:
- In a large bowl add 2 eggs
- Then add 1/2 cup milk
- Whisk everything together
- Now in a separate bowl add 2 cups flour
- Followed by 1 tbsp baking powder
- Also, add 1 tsp salt
- And 1 tbsp Italian seasoning
- Now combine the contents of both bowls
- Mix everything together
- Now knead you dough
- And roll out your dough
- Spread on your pizza sauce
- Also some mozzarella cheese
- Now add pepperoni and sausage or your favorite toppings
- Bake in the oven at 450F for 15-20 minutes
- Your calzones are now ready to serve
???? Subscribe and ring the bell to get notified every time we post a new video!
???? Our Main Channel, Dished!
???? Social Media????
???? TikTok:
???? Instagram:
???? Facebook:
???? Twitter: