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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 calzones 357g Recipe makes 12 calzones) The following items or measurements are not included below: briskets |
||
| Calories 539 | ||
| Calories from Fat 144 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.0g | 24% | |
| Saturated Fat 5.1g | 25% | |
| Monounsaturated Fat 5.5g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 51mg | 17% | |
| Sodium 747mg | 31% | |
| Potassium 680mg | 19% | |
| Total Carbohydrate 71.0g | 23% | |
| Dietary Fiber 7.7g | 30% | |
| Sugars 3.5g | ||
| Protein 29.5g | 58% | |
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Ingredients
Dough
- 4 cups warm water
- 4 cups wheat flour
- 2 tablespoons yeast
- 1/2 teaspoon salt
- 1/4 cup oil
- 4 cups white flour
Chicken Filling
- 1 chicken breast, sliced and sauteed
- 1/2 cup spaghetti sauce
- 1/2 cup cheddar cheese, shredded
Beef Filling
Asparagus and Brie filling
- 1 bunch asparagus
- 1/4 lb brie cheese
BBQ Briscuit Filling
- 1 lb briskets
- 1 1/2 cups barbecue sauce
- 1 teaspoon liquid smoke
Chicken Mushroom filling
- 1 chicken breast
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 cup mushroom, sliced, roasted
Directions
1
Dough: Mix together water, yeast, 4 cups wheat flour, salt, and oil.2
Add white flour until you have a dough that follows the spoons around the bowl but still sticks to the sides of the bowl. Let dough rise to double (about an hour), punch down, and shape. I don't let mine rise again once I've shaped it, but it does some rising of its own as it cooks.3
Fillings: Ooooh, just have fun!4
Depending on the filling, top calzones for the last 5 minutes of baking with: egg wash, honey glaze, extra cheese.5
Also, make extra liquid parts when you make the fillings and freeze along with the calzones for a dipping sauce.6
Be sure to wrap with a paper towel when reheating in the microwave.7
(reheating in toaster oven is preferable.).8
Cook calzones at 300°F for 30 minutes.9
These can be frozen before or after cooking. When cooking a raw, frozen calzone, cook for 50 minutes at 300°F.
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- Course > Lunch/Snacks
- Main Ingredient > Pasta, Rice & Grains
- Preparation > Time to Make > < 60 mins
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- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
Featured Reviews for This Recipe
From: Herb-Cat
On Nov 5, 2008
Very tasty crust! We kneaded it for ten minutes before letting it rise the first time. This made eight meal sized calzones! I have six in the freezer for quick lunches. I hope they freeze well!
From: anne in apex
On Mar 31, 2008
We really enjoyed this crust, and we made up our own filling. I roasted a large pan of red peppers, zucchini, yellow squash, onion, eggplant and mushrooms. I used this for the filling, along with about 1T of tomato sauce, some garlic chips, red pepper flakes, Italian seasoning, and a good handful of mozzarella cheese. Next time I might add the Italian seasoning in the crust, but otherwise it was just right. I made half a recipe, and I plan to assemble a couple more to put in the freezer uncooked, for quick dinners. Thanks Annie H!
From: ~Bekah~
On Oct 25, 2003
This was quite good. Our filling was hamburger, black olives, cheese and pizza sauce. I can't wait to try the chicken one! The recipe did confuse me a bit, because I thought the dough should rise some. So after consulting some zaar friends, I mixed the dough, let it rise until doubled, then punched it down, rolled into about a 9 inch circle, filled them up, and sealed with a egg wash before crimping together. Wonderful! Thanks!
From: Merlot
On Jun 6, 2004
We loved this Calzone. I prepared the chicken filling in the morning. Then prepared the dough near supper time. VERY easy and very good. I plan on making the asparagus and brie cheese next. This is a gread find and I thank you for sharing it, Annie H.
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