Best Snake Bite Calzone Recipes
CLASSIC SNAKEBITE
Steps:
- Pour the beer into a pint glass. Add the cider and currant syrup. Serve without a garnish.
SPOOKY CALZONE SNAKE
I came up with this idea for Halloween. I baked it in an S shape after combining an egg yolk with food coloring (I made several colors with several yolks) and painted to make a colorful striped snake. I used various food items to make a tongue, nostrils, and eyes (Olives, peppercorns, fruit roll-ups, etc.). It was a hit with the kids! Serve with spaghetti sauce for dipping.
Provided by ElizabethKnicely
Categories Cheese
Time 1h35m
Yield 1 calzone, 14 serving(s)
Number Of Ingredients 18
Steps:
- Dissolve the sugar in the warm water in the bowl of a stand mixer fitter with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt, and 2 cups of flour, and mix on LOW until the mixture forms a wet dough. With the machine running add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95°F (27 to 35°C)) until doubled in volume, about 1 hour.
- Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green peppers, and mushrooms in a large bowl, and set aside.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strips, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon water, and brush the egg wash over the calzone.
- Bake in preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.
Nutrition Facts : Calories 248.3, Fat 12.5, SaturatedFat 5.5, Cholesterol 44.9, Sodium 468.1, Carbohydrate 21.9, Fiber 0.9, Sugar 0.6, Protein 11.5
CALZONE PINWHEELS
Once you try these mini-sized calzones, you may never go back to the large ones. Not only do these pretty bites take advantage of convenient refrigerator crescent rolls, but they can be made ahead and popped in the oven right before company arrives. No one can eat just one and people love the cheesy, fresh taste! -Lisa Smith, Bryan, Ohio
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a small bowl, mix the first 9 ingredients., Unroll crescent dough and separate into 4 rectangles; press perforations to seal. Spread rectangles with cheese mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal., Using a serrated knife, cut each roll into 4 slices; place on a greased baking sheet, cut side down. Bake until golden brown, 12-15 minutes. Serve with pizza sauce.
Nutrition Facts : Calories 118 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 383mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 4g protein.
20 HOMEMADE CALZONES
Skip ordering pizza and make these tasty homemade calzone recipes! From buffalo chicken to lasagna to ricotta and spinach, calzones are where it's at.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a calzone in 30 minutes or less!
Nutrition Facts :
SPOOKY CALZONE SNAKE
I came up with this idea for Halloween. I baked it in an S shape after combining an egg yolk with food coloring (I made several colors with several yolks) and painted to make a colorful striped snake. I used various food items to make a tongue, nostrils, and eyes (olives, peppercorns, fruit roll-up, etc). It was a hit with the kids! Serve with spaghetti sauce for dipping.
Provided by prttimecook
Categories Meat and Poultry Recipes Pork Sausage
Time 2h5m
Yield 14
Number Of Ingredients 17
Steps:
- Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt, and 2 cups of flour, and mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
- Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone.
- Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 22.1 g, Cholesterol 33.3 mg, Fat 9.7 g, Fiber 1.1 g, Protein 9.9 g, SaturatedFat 3.6 g, Sodium 512 mg, Sugar 0.7 g
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