A Delicious Melody Calzones
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper or brush with olive oil. Lightly flour your work surface and cut the pizza dough into four equal portions using a pizza cutter. Using a floured rolling pin, roll the pizza dough into 1/4-inch thick circles.
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Instructions. Preheat oven to 425°F and line a large sheet pan with parchment paper. Divide pizza dough into 4 equal parts and roll each dough ball into a 1/4 inch thick circle. On half of each dough circle, add equal parts sauce, yellow onion, green bell pepper, and sliced pepperoni. Make sure to leave a little room around the edges so you.
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Preheat the oven to 375° F. Line a baking sheet with parchment paper. Set aside. In a small bowl, stir together the ricotta cheese, parmesan cheese, and 1/2 teaspoon Italian seasoning. Divide the pizza dough into two. Roll out each piece into an 8-inch pizza dough round.
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some bread is laying on a baking sheet and sprinkled with parmesan
Beat the egg with 1 tablespoon of water with a fork in a small bowl until the egg is broken up. Brush each calzone lightly with the egg wash. Using a sharp knife, cut 2 to 3 steam vents on the top of each calzone. Bake the calzones. Bake until the calzones are golden brown and the filling bubbles, 15 to 20 minutes.
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To make the topping: Whisk together the egg and water to make a thin glaze. Slash the tops of the loaves,then brush with the egg wash and sprinkle with sesame or poppy seeds. Just before you put the calzone in the oven, pour 3 to 4 cups of water into the roasting pan. Bake for 15 minutes at 450°F.
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Hawaiian Mini Calzones Recipe by Tasty
Instructions. Preheat the oven to 475 °F. Line the baking sheet with parchment paper or spray it with oil. Divide the dough into 8 equally sized pieces. Roll each piece into a 1/4" thick circle. Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, salami and shredded mozzarella).
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Instructions. To make the calzone dough, in a large bowl, combine yeast and sugar in lukewarm water. Wait a few seconds until the yeast dissolves. Then add salt and gradually stir in flour, mix with your hands until dough is smooth. Then transfer the dough to a large cutting board sprinkled with flour.
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FileEgg salad sandwich.jpg Wikipedia
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. Bake the calzones: Line a baking sheet with parchment paper. Place the calzones in the oven and bake for 35 to 40 minutes until the.
![](https://natashaskitchen.com/wp-content/uploads/2020/09/Calzones-Recipe-5.jpg)
Easy Calzone Recipe
Fold over the pizza dough so the curved edges line up and pinch together to seal. Use remaining dough to make 3 more calzones (or refrigerate and use dough within 2 days). Cut 3 slits into the top of each calzone to allow steam to escape. Brush the egg wash over the dough. Sprinkle with Parmesan cheese and Italian seasoning.
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Place the filled calzones onto the parchment lined and cornmeal dusted baking sheet, brush each with a touch of egg wash, and cut three, small slits into the tops of each calzone with a paring knife or kitchen scissors to allow steam to escape; place into the oven (middle rack) to bake for about 18 minutes, or until golden-brown and the baked.
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Crimp the edges together using a fork (we used a large serving fork). Use a spatula to transfer the calzones to a parchment lined baking sheet. Repeat for all 8 calzones, split between two baking sheets. Beat the egg together with 1 tablespoon water and brush the egg wash onto the top of the calzones.
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Adjust oven racks to be equidistant from the middle. Line two sheet pans with parchment paper (or foil). Make Filling: In a medium bowl, combine ricotta, Parmesan, mozzarella, pepperoni, 2 eggs, parsley, Italian seasoning, salt, pepper. Set aside. Roll Out Dough: Dust flour on a clean surface to work with the dough on.
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Brush with the egg wash and then prick each calzone with a fork 5 times to allow steam to escape during baking. Bake for 22 to 25 minutes, until puffed and golden brown. Let cool for about 15 minutes, then serve. Note: If using store-bought pizza dough, increase the salt in the cheese mixture to ¼ teaspoon.
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Make the calzone dough. In the bowl of a stand mixer, combine the warm water, sugar, and yeast and mix well. Let it sit for about 5 minutes, or until it becomes frothy and bubbly. Once your yeast has proofed, add a cup of flour, the salt and cooking oil and mix with the dough hook to combine.
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Add air vents and egg wash. Transfer the calzones to a large half sheet baking pan lined with parchment paper. Sprinkle some cornmeal on the bottom if needed to prevent sticking. Make 3 air vents on the top of the calzones using a knife or scissors. Apply egg wash on top of the calzones. Bake. Bake in a 375 F preheated oven for 25 minutes until.
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Brush the egg mixture over the calzone to add a golden sheen to the baked calzone. Cut a couple slits in the top of the calzone for steam to escape. Bake calzones on a baking sheet for 20-25 minutes or until deep golden brown. Brush tops with a bit of olive oil and sprinkle with additional parmesan cheese and fresh herbs.