CHEESE 'N' SAUSAGE CALZONES
I love experimenting with recipes. Luckily, my husband likes to sample new foods, and this easy calzone recipe is great for dinner. -Maryann Kipling, Dayton, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 40 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine cheeses, oregano and basil; set aside. In a large skillet, saute the onion, green pepper and garlic in oil until tender; add to cheese mixture. In the same skillet, cook sausage over medium heat until no longer pink; drain and stir into cheese mixture. , Divide each loaf of dough into four portions; roll each into a 6-in. circle. Spoon 2 tablespoons of filling on half of one circle; fold dough over filling and seal edges. Repeat with remaining dough and filling. Brush with butter. Place on greased baking sheets. , Bake at 350° for 25 minutes or until golden brown. Serve with spaghetti sauce for dipping.
Nutrition Facts : Calories 155 calories, Fat 10g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 335mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
THREE-CHEESE CALZONES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
- Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined. Divide the pizza dough into 4 equal pieces. Roll out each piece on a lightly floured surface into a 7-to-8-inch round.
- Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border. Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal. Transfer the calzones to the prepared baking sheet.
- Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape. Sprinkle the calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes. Serve with marinara sauce, the salami and giardiniera.
CRESCENT CHEESY SAUSAGE CALZONE
I have been making this so long and it's one of the first recipes my Godmother ever shared with me. She is probably one of the other great cooks I know. She made this all the time and one day she shared it with me when I was I was about 13. I make it for my family now, it's one of my best friend's favorite foods too. It's so...
Provided by Annamaria Settanni McDonald
Categories Other Appetizers
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350'F. Unroll dough onto parchment paper lined cookie sheets, gently stretching dough on each side.
- 2. In a skillet brown sausage until no longer pink and in crumbles. Add in garlic and mix around for about a 2 minutes.
- 3. Turn off heat and add to sausage, romano cheese, then mix around, then add 1 cup shredded mozzarella/pizza cheese blend and mix around. Add in cream cheese in about 1 ounce pats so that it will be easier to mix and coat the sausage.
- 4. Split sausage and cheese mixture in half and place in middle of crescent dough leaving 1 inch untouched at ends, sprinkle on top of sausage mixture 1/2 cup of shredded mozzarella/pizza cheese blend
- 5. Take one side of dough and stretch over meat mixture and do the same with other side of dough carefully not to rip dough. Fold open edges up and flip calzone over so that the double layer of dough is on bottom. (This will guarantee the dough to fully cook.) Scoot over calzone to lay 2nd. sheet of crescent dough and do the same steps. (This will allow you to bake both on the same sheet at the same time.)
- 6. Bake for 15-20 minutes until golden brown. Let calzones set for about 10 minutes. Then cut with a sharp knife into strips and serve! You can serve with marinara sauce but these are so good by themselves and make a great party snack!
- 7. Note: If you want to make 1 cream cheese calzone, add half of the sausage blend to first calzone before adding cream cheese, then mix in 4 ounces of cream cheese to sausage mixture in pan and mix then add to second sheet of crescent dough. (Still top both with shredded cheese before wrapping dough)
ITALIAN SAUSAGE CALZONE
My teenage daughter and I have been experimenting in the kitchen to re-create some old-time family dishes. This calzone with spinach and sausage is definitely a favorite. Using a refrigerated pizza crust, it's a cinch to prepare one for us or several for a crowd. -Terri Gallagher, King George, Virginia
Provided by Taste of Home
Categories Appetizers Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Unroll pizza dough onto an ungreased baking sheet; pat into a 14x11-in. rectangle. Spread pizza sauce over 1 long side of dough to within 1/2 in. of edges. , Layer the spinach, sausage, mushrooms and cheese over sauce. Fold dough over filling; pinch seams to seal. , Bake at 400° for 30-35 minutes or until golden brown. Let stand for 10-15 minutes before slicing. Freeze option: Freeze cooled unsliced calzone in a freezer container. To use, place calzone on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 10 minutes. Uncover; bake until heated through.
Nutrition Facts : Calories 322 calories, Fat 15g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 870mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein.
SAUSAGE CREAM CHEESE CRESCENTS
These sausage rolls are so good, you can't have just one. They're fluffy, flaky crescent rolls wrapped around a creamy and cheesy sausage bite. These are a savory appetizer, but they'd make a delicious breakfast treat too. Bonus, they are super simple to prepare.
Provided by Annamaria Settanni McDonald
Categories Other Side Dishes
Time 35m
Number Of Ingredients 4
Steps:
- 1. Mix cooked sausage, cream cheese, and shredded cheese together.
- 2. Separate rolls into triangles.
- 3. Cut eat triangle in half lengthwise.
- 4. Scoop a heaping tablespoon onto each roll.
- 5. Roll up.
- 6. Bake at 375 for 15 minutes or until golden brown.
SAUSAGE CHEESE CRESCENTS
My mother says that my grandmother made the best butterhorns. I never tasted hers, but my mom's were delicious and grandma, of course, taught her. Through the years, my mom filled butter horns with everything, from fruit, to seafood, to meats and all sorts of nuts and raisins. I always got a kick out of trying to guess what was in them. This recipe is ideal for brunch or lunch. -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in milk. Add the eggs, potato flakes, butter, sugar, salt and 4 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside to cool., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; sprinkle with 1 cup sausage and 1/4 cup cheese. Cut each circle into 12 wedges., Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise until doubled, about 30 minutes. Brush with egg., Bake at 375° for 14-18 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 207 calories, Fat 9g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 215mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
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