Best Sicilian Calzone Recipes

REAL ITALIAN CALZONES

Real Italian Calzones image

This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.

Provided by Jenny

Categories World Cuisine Recipes European Italian

Time 1h30m

Yield 8

Number Of Ingredients 13

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 ½ cups all-purpose flour, divided
1 teaspoon olive oil
½ cup ricotta cheese
1 ½ cups shredded Cheddar cheese
½ cup diced pepperoni
½ cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 egg, beaten

Steps:

To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
Preheat oven to 375 degrees F (190 degrees C).
When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

Nutrition Facts : Calories 334.6 calories, Carbohydrate 31.6 g, Cholesterol 63.6 mg, Fat 16.7 g, Fiber 1.6 g, Protein 13.8 g, SaturatedFat 7.2 g, Sodium 667 mg, Sugar 0.9 g

SICILIAN CALZONE

Sicilian Calzone image

From Fabulous Fat-Free Cooking. This savory pizza turnover makes a terrific dinner, just serve with a tossed salad.

Provided by TheGrumpyChef

Categories < 60 Mins

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

4 ounces frozen French bread dough, thawed
2 cups chopped spinach, leave blanched, drained, and squeezed dry
2 plum tomatoes, diced
1 cup fat-free ricotta cheese
1 tablespoon scallion, finely chopped
1/2 teaspoon dried oregano
1 tablespoon fresh basil, finely chopped
1 garlic clove, minced
1/4 teaspoon ground black pepper
1 pinch salt
1 tablespoon shredded fat free mozzarella cheese
1/2 cup tomato sauce, with Italian seasonings

Steps:

Position the oven rack in the lower third of oven. Preheat oven to 425°F.
On a lightly floured work surface, roll the dough into a 10-inch circle. Cover and let rest while making the filling.
In a medium bowl, combine the spinach tomatoes, ricotta, scallions, basil, oregano, garlic, pepper, and salt.
Spoon the mixture over half of the dough circle to within 1/2-inch of the edge.
Fold the dough over the filling to close, crimping the edges to seal.
With a large spatula, transfer the calzone to a baking sheet or to a baking stone in the oven.
Sprinkle the top with the mozzarella.
Bake for 20-25 minutes or until the crust browns.
Cut in half.
Heat the tomato sauce and serve with the calzone.