Best Pioneer Womans Cowboy Calzones Recipes

EASY CALZONES

Steps:

• Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
• Preheat the oven to 400 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red pepper flakes. Remove from the skillet and allow to cool on a plate.
• In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
• When the sausage is cool, stir it into the cheese mixture and set aside.
• When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal.
• Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.
• Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
• Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
• Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
• Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.

PIONEER WOMAN'S COWBOY CALZONES

Steps:

• For Pizza Dough:.
• Pour 1 1/2 cups warm water in a bowl and sprinkle in yeast.
• Combine the flour and salt in a mixing bowl.
• With an electric mixer on low speed, drizzle in olive oil until combined.
• Add water and yeast mixture slowly until ball forms.
• Let it rise for 1 to 2 hours or can be refrigerated for 2 days.
• To Make Calzones:.
• Preheat oven to 450.
• In a large skillet brown ground beef, sausage and onion over medium heat. Drain excess grease.
• Add Rotel and cook for 2 minutes remove from heat and let cool slightly.
• Combine ricotta, mozzarella, monterey jack, and egg in a bowl. Add salt and pepper to taste.
• Combine cheese mixture with meat mixture.
• Divide dough into 8 equal balls. Roll into 6 inch circles.
• Place one-eighth of the mixture in the middle of each circle.
• Fold one half of the circle over and pinch the edges to seal. Brush with olive oil.
• Bake for 12 to 15 minutes.