Calzone recipes?

[kima]

Does anyone have or know of some good calzone recipes- preferably vegetarian but I can always improvise. I had a great book of recipes for them but gave it away!! Thanks very much!

[emilycat]

I make an incredible one from Moosewood -- I probably won't have time to type it up tonight, but I'll definitely do it for you tomorrow if you're interested. It's a spinach-cheese filling, and I've never served it without raves.(Even though mine always turn out kinda hanus-looking http://www.cookinglight.com/bbs/wink.gif )

[kima]

Thanks Emilycat. I have all the Moosewood books so will look it up. I do remember there was one in the Moosewood Cookbook by Mollie Katzen.
I would still love to hear about some other ideas.
Thanks again Emily- should of thought to look there myself.

[emilycat]

No problem, kima http://www.cookinglight.com/bbs/smile.gif I believe there's one in both The Moosewood Cookbook and The Enchanted Broccoli Forest; I use the one in the former, just in case you wonder when you look them up.

[Leanne]

We've had threads on this before - I don't know if they still exist or not - I would just do a search on "calzone".

I make one that's easy - although not an exact recipe.

Mix ricotta, egg substitute (not alot & I've left it out before), garlic, basil &/or italian spices, sauteed onion, parmeasan cheese, & shredded mozarella.

A roll of pillsbury pizza crust - (sorry to all of you dough-can phobes out there http://www.cookinglight.com/bbs/wink.gif) - will make 2 calzones.

I spoon this mixture in with my favorite pizza toppings, fold over, crimp, & bake according to dough directions.

We dip it in Boboli pizza sauce (or you can make your own pretty easily - 1 can sauce with oregano, basil, garlic - whatever you like).

Pretty easy & tasty. One more thing - you can wipe egg substitute over the crust before cooking & it gives it a nice color and texture.

[This message has been edited by Leanne (edited 05-01-2001).]

[lorilei]

I use Rhodes frozen bread dough to make calzones -- just allow loaf to thaw and separate into 6-8 pieces, roll out, fill and bake for 20-25 minutes.

What I've found about calzones is that you can put just about ANYTHING inside, and they'll come out delicious. Just keep the ingredients relatively dry to prevent the dough from getting soggy. I also generally use a bit of egg as a "binder".

Some of my favorite combinations:

Spinach, ricotta and olives
Eggplant, Roasted red peppers and mozzarella
Seasoned black beans with chipotles and pepperjack cheese
Mushrooms, onions and greens

[browneye]

Here's one that I have had on my "gotta try" list, it sounds really good. I would probably make my own pizza dough, however.


* Exported from MasterCook *

Roasted Vegetable-and-Feta Calzones

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cooking Light 1994 Sandwiches


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups eggplant peeled,and diced
2 cups chopped yellow onion
1 1/2 cups diced mushrooms
1 1/2 cups diced zucchini
1 cup diced red bell pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 tablespoon olive oil
1 cup crumbled Feta cheese -- (4 ounces)
1/2 cup chopped fresh basil
1 (1-pound) frozen white bread dough -- thawed (1 loaf)
Vegetable cooking spray
1 egg white
1 tablespoon water

Combine eggplant and next 7 ingredients on a 15 x 10 x 1-inch jelly-roll pan; stir well, and spread evenly.

Bake at 425 degrees for 45 minutes, stirring every 15 minutes. Spoon vegetables into a bowl; stir in cheese and basil.

Divide dough into 8 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying out), roll each portion into a 7-inch circle on a lightly floured surface. Spoon 1/2 cup vegetable mixture onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Place calzones on a baking sheet coated with cooking spray.

Combine the egg white and 1 tablespoon water; brush over calzones. Bake at 375 degrees for 20 minutes or until golden. Let cool on a wire rack.

4 WW points

Source:
"Cooking Light, Sept 1994, page 132"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 220 Calories; 7g Fat (27.5% calories from fat); 10g Protein; 34g Carbohydrate; 8g Dietary Fiber; 17mg Cholesterol; 544mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.

Serving Ideas : Serve warm or at room temperature.

NOTES : 4 WW points per serving
Nutr. Assoc. : 3234 5646 4204 5663 0 0 0 0 0 0 5515 0 0 0

[SusanL]

Browneye- Yummy I can't wait to try that this weekend!!
Emilycat -Yes, please for me... I have the lowfat book and have been waffling over buying the other books, I have been reading the previous threads, but yet another cookbook? Oh My!!
But seriously, if you have the time to post the spinach-cheese filling, it has my mouth watering at 6:10 AM!!

[emilycat]

Susan,

I don't mind a bit -- I don't have my book here with me at work, but I'll definitely do it either tonight or tomorrow. http://www.cookinglight.com/bbs/smile.gif

[emilycat]

Here you are! The last time I made these, I used half whole wheat flour, and I always use about half as much mozzarella -- I usually subsitute a more flavorful cheese for it, as well. And I'm definitely going to have to try your filling, browneye -- it looks delicious! http://www.cookinglight.com/bbs/smile.gif

Calzone (From The Moosewood Cookbook)
Prep time: about 2 hours
Yield: About 6 servings

*Make the filling while the dough rises, to save time
*The dough can be made in advance and refrigerated or even frozen until use. Let come to room temperature before assembling, then knead for a few minutes to warm it up.

The dough:
1 cup wrist-temperature water
1 1/2 t. active dry yeast
1 T. honey or sugar
1 1/2 t. salt
2 1/2 to 3 cups flour
olive oil

1) Place the water in a medium-sized bowl. Sprinkle in the yeast, and stir in the honey or sugar until everything dissolves.

2) Use a whisk to stir in the salt and flour. When it gets too thick to whisk, mix with one floured hand. Knead in the bowl for about 5 minutes.

3) Brush a little olive oil over the dough, cover the bowl, and let rise in a warm place until doubled in bulk (about 1 hour). In the meantime, you can get the filling ready.

Spinach-Cheese Filling:
1 T. olive oil
1 c. minced onion
1 lb. spinach
about 1/2 t. salt
lots of black pepper
4 or 5 medium cloves garlic
1 T. dried (or 3 T. fresh minced basil)
1 lb. ricotta or cottage cheese
2 c. (packed grated mozzarella)
about 1/4 c. grated parmesan

1) Heat the olive oil in a medium-sized skillet. Add onion, and saute over meium heat until translucent -- about 5 minutes.

2) Add spinach, salt and pepper. Cook, stirring, over high heat for several minutes -- until the spinach wilts. Stir in the garlic and basil and cook for about 2 more minutes.

3) Place the cheeses in a medium-sized bowl. Add the spinach saute and mix very well. Taste to correct seasonings.

To Assemble:
1) Preheat oven to 450 degrees. Oil a baking tray.

2) Punch down the risen dough. Divide it into 6 equal sections, and roll out on a floured surface into circles 1/4 inch thick.

3) Place 1/2 to 3/4 cup filling on one half of the circle, leaving a 1/2-inch rim. Use your fingers or a brush to moisten the rim with a little water. Fold over the empty side and crimp the edges with your favorite fork. Use that same fork to pri*k (sorry, I have to write it that way because the site thinks I have a dirty mind.) little holes here and there on the top surface.

4) Arrange the completed calzones on the oiled tray, and bake for 15 to 20 minutes, or until crisp and lightly browned. Optional: You can brush each pastry with a little melted butter or some olive oil during the last 5 minutes of baking. Serve hot.

[This message has been edited by emilycat (edited 05-04-2001).]

[eks]

I made the Broccoli and Sausage calzones (CL Jan. 2001) and they were great! I also like the Spinach calzones from the December issue. Both are easy and delicious!