Wednesday, October 10, 2012
These calzones were so easy to make and were so delicious. Those are two components that I love in a dish and also you can custom make them. When they are custom made, I get my spinach in mine and Ethan gets extra pepperoni's in his. These calzones are also great reheated for lunches and you can make however many you need. This recipe is for eight calzones and can be easily halved. The best part about these calzones is you don't have to even make a dough, the dough is made from frozen rolls that just have to rise. Perfection, really.
Source: The Pioneer Woman
8 whole Dinner Rolls, frozen and unrisen (Rhodes brand is great)
1/2 teaspoon of Italian Seasoning
1/4 teaspoon of Red Pepper Flakes
8 ounces of Ricotta Cheese
1/4 cup of Parmesan Cheese, grated
1/2 cup of Mozzarella Cheese, grated
1/4 teaspoon of Salt
1/4 teaspoon of Pepper
Marinara Sauce, optional, for dipping
Any additional toppings- Ground Italian Sausage (cooked), Spinach, Olives, Peppers
First, spray a baking sheet with nonstick cooking spray. Place the rolls on the baking sheet and cover with a towel and let rise for 2-3 hours.
Now, when you are ready to make a calzone, pre-heat your oven to 400 degrees.
Next, let's make the filling. Get out a medium bowl and mix the italian seasoning, red pepper flakes, ricotta, parmesan, mozzarella, 1 egg, salt, and the pepper. If you are just making one type of calzone stir in the additional ingredients, if not leave just the cheeses in this bowl.
Now, get the rolls out and place them onto a clean, lightly-floured surface. Roll them out until they are paper thin.
Next, it is time to fill the calzone. If you are just making one type, place the mixture, 3-4 tablespoons, in and fold over to seal. If you are making different types, place the toppings on one side of the calzone, place cheese mixture on top, and top with a few more toppings. Example: layer 3 pepperonis, 2 tablespoons ricotta, 3 pepperonis. Be careful not to overfill the calzones. Seal the calzone with the edges of a fork.
Now, beat your last egg and brush it over the top of the calzone. Bake for 10-13 minutes or until golden brown on top. Serve immediately and with marinara, if you like that kind of thing.
The Barbee Housewife