Best Calzones With Sun Dried Tomatoes And Garlic Recipes

Best Chicken Calzone from Home image

Provided by Artandkitchen

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 -2 tablespoon olive oil, to taste
4 garlic cloves, minced
1 medium red bell pepper, diced (about 1/2 cup)
5 large sun-dried tomatoes, diced
1 teaspoon thyme
1/4 teaspoon chili powder, to taste
salt and pepper
1 (10 ounce) can refrigerated pizza dough
2 chicken breasts, cooked and shredded (about 1/2 pound)
2 -4 ounces havarti cheese, in slices (quantity to taste)
12 leaves fresh basil
olive oil
1 (10 ounce) can refrigerated pizza dough

Steps:

Preheat the oven at 400°F.
Sauté garlic and red bell pepper, in olive oil, for about 3 minutes (just enough to "combine" the flavors). Put aside to cool.
In a bowl combine sun-dried tomatoes, thyme, chili and red pepper mixture. Toss until well mixed. Season with salt and pepper.
Unroll pizza dough onto clean work surface.
Pat out to 15x11-inch rectangle; cut in half lengthwise, then in half crosswise to form 4 rectangles.
Place the dough pieces on a floured surface.
Spread a 1/4 of the shredded chicken on one side of each dough piece. Be sure to leave 1/2 inch of the dough border free.
Place one slice of cheese over each portion.
Spread the vegetable mix over the cheese.
Add 3 leaves fresh basil to each calzone.
Brush the dough borders with little water and cover the filling with the dough (using the side without filling) and seal edges with fork.
Place on baking sheet sprayed with cooking spray and cook for about 20 minutes or as desired until golden brown/middle down.
Serve warm or cold as sandwiches.

Nutrition Facts : Calories 223.9, Fat 14, SaturatedFat 4.8, Cholesterol 60.9, Sodium 209.6, Carbohydrate 4.6, Fiber 1.1, Sugar 2.2, Protein 19.5

Calzone With Sun-Dried Tomatoes image

Provided by Annacia

Categories Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 deep-dish pizza dough
1 tablespoon oil, from sun-dried tomato
1 medium onion (finely chopped)
1 garlic clove (minced)
1 cup ricotta cheese
1/4 cup chopped sun-dried tomato
2 tablespoons chopped fresh parsley
1/4 lb sliced salami or 1/4 lb prosciutto, cut into strips
2 cups mozzarella cheese, shredded
cornmeal (for baking sheet)
olive oil

Steps:

Prepare 1 recipe pizza dough (I use'd the dough cycle on the bread machine) and let it rise.
While Dough Rises, Prepare Filling:.
In a medium frying pan heat tomato oil over moderate heat, add onion and cook, stirring often, until soft but not browned.
Mix in garlic, then remove from heat.
In a medium bowl mix ricotta cheese with dried tomatoes and parsley.
Stir in cooked onion mixture.
Divide dough into two equal portions.
Roll each half out on a floured surface to a 12-inch circle.
Spread half of the ricotta filling over half of each circle of dough, leaving about a 1/2-inch margin.
Sprinkle half of each circle with half of the meat strips and 1 cup of the mozzarella cheese.
Fold circles in halves over filling, moistening and pinching edges together (or pressing with tines of a fork) to seal.
Preheat oven to 450~ F.
Sprinkle a large, greased baking sheet lightly with cornmeal.
Place calzones well apart on prepared baking sheet.
Let rise until puffy (12 to 15 minutes).
Bake to a deep golden color (about 20 mins).
Brush tops lightly with olive oil, then serve hot.