Meaty CastIron Skillet Calzone Recipe
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Meaty Calzone
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 can crimp the.
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Calzone is something people often only think about serving for a party or gathering, but calzone can be a wonderful dinner if you serve it with a side salad. If you can make homemade pizza, you can make homemade calzone. Ingredients: Pizza Dough. 1/4 lb. Capocolla Ham. 1/4 lb. Genoa Salami. 1/4 lb. Black Forest Ham. 1/4 lb. Provolone cheese
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Cook onions for 30 minutes, or until onions are browned and caramelized. While the onions are cooking, pre-heat oven to 400F. Place cubed butternut squash on a baking sheet and toss with a teaspoon of olive oil and sprinkle with salt and pepper. Roast for 15 minutes, or until soft. Remove and set aside.
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Repeat with the rest of the dough, the passata, and the filling. Place the calzoni onto 4 baking sheets lined with parchment paper (2 calzoni per sheet). Brush the surface of each calzone with passata. Place in a warm place for another 20 minutes to rise again. Meanwhile, preheat the oven to 440 F (225˚C).
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Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, salami and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges. Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone.
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Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size. Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper. While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6.
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Spoon ricotta mixture over mozzarella and layer with remaining salami, pepperoni, capiccola, and mozzarella. Brush edges of dough with water, fold over filling, and crimp edges to seal. 3. Transfer to oiled baking sheet and cut four 1-inch slits on top of calzone. Brush with remaining oil and bake until golden brown, about 15 minutes.
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In a large skillet, cook sausage until starting to brown. Add onions, garlic, bell peppers and Italian seasoning. Remove from heat and drain if necessary. Let cool slightly. Unroll dough out to a parchment covered baking sheet. Gently pull dough on the ends, to form a football shape.
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Prepare the crust: Combine tomato juice, yeast and 3/4 cup of the flour in a large bowl. Mix well then add oil, salt, and oregano, then gradually add the remaining 3/4 cup or so of flour. Work into a soft dough, then knead for 5 minutes on a lightly floured surface until smooth and elastic. Transfer dough to a lightly oiled bowl and cover with.
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Preheat the oven to 375°. Line your baking sheet with parchment paper to prevent the calzones from sticking to your pan. Divide the pizza dough into two. Roll each into a ball. Roll out each piece to be about 8 inches in diameter. Layer half the pepperoni, sausage, salami, and mozzarella cheese on each dough.
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Place 1 teaspoon olive oil in a large bowl; lay dough in the bowl and flip to coat with oil. Cover and let rise until almost doubled in size, about 40 minutes. Meanwhile, make the filling: Combine Cheddar cheese, ricotta cheese, pepperoni, mushrooms, and basil leaves in a medium bowl. Mix well, cover, and refrigerate to chill.
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Preparing the dough. Meanwhile, in a bowl, mix the yeast with 4 tbsp water and leave to dissolve for 5 minutes. Add 180ml warm water and all of the flour. Mix until it comes together as a dough. Turn onto floured surface. Knead for about 5 minutes until smooth and springy.
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Use a (measuring) tablespoon to scoop out the meat mixture and then use your hands to roll into balls. Place meatballs onto the prepared pan and bake for 15 minutes. Once cooked, allow to cool before assembling the calzones. (this recipe yields 30 meatballs) Increase the heat of your oven to 425 degrees.
Meaty CastIron Skillet Calzone Recipe
Mince the garlic . Heat the olive oil in a large skillet, and sauté the mushrooms, basil, and ½ teaspoon kosher salt until soft, around 4 minutes. Add the garlic and stir; sauté for 1 minute. Add the pizza sauce and spinach and cook down until the liquid has mostly cooked out. Remove from the heat.
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How to Make Meat Lovers Calzone. Step One: Preheat oven to 375°F. Line a baking sheet with parchment paper. Step Two: Divide pizza dough into two pieces. On a clean work surface, roll out each piece into a pizza dough round to be about 8-inches in diameter. Step Three: Layer half the pepperoni, sausage, salami, mozzarella cheese, and Parmesan.
