Recipe: Calzones (6)

Maybe one of these ?

Joe

CHEESE "CALZONE"
4 oz. mozzarella cheese
1 c. ricotta cheese
2 pita bread
Preheat oven to 400 degrees. In small bowl combine cheeses, mixing well. Using a sharp knife, cut halfway around edge of pita; open to form pocket. Spread cheese mixture inside pita; wrap in foil and bake until cheeses melt, about 20 minutes. Makes 2 servings.

CALZONE
1 1/2 tsp. dry yeast
1 tbsp. honey
1 c. warm water
1 1/2 tsp. salt
2 1/2 to 3 c. flour
--FILLING:--
1 lb. Ricotta
2 cloves garlic, crushed
1/2 c. onion, minced
1 lb. fresh spinach
2 c. Mozzarella cheese, grated
1/2 c. Parmesan cheese
Dash of nutmeg
Soften these ingredients together and then knead 10 to 15 minutes. Cover, and set in a warm place to rise until doubled in bulk (1 hour). Punch down. Divide into six sections and roll out in rounds 1/2 inch thick. Fill with 1/2 to 3/4 cup filling. Chop spinach, steam. Saute onion and garlic in butter. Combine all ingredients, mix well. Salt and pepper to taste. Fill each of the above rounds with 1/2 to 3/4 cup of the filling, placing filling on one half of the circle. Moisten rim with water, fold the empty side over and crimp the edge with your fork. Prick here and there. Bake on oiled tray at 450 degrees for 15 to 20 minutes. Brush with butter. You can cover this with heated spaghetti sauce if you
like before it is served. Serves 6.

CALZONE WITH 3 CHEESES
1 pkg. (10 oz.) refrigerated pizza crust
1/4 c. grated Parmesan cheese
1 container (15 oz.) cottage cheese
1 c. (4 oz.) shredded Mozzarella cheese
1/2 tsp. basil
1/2 tsp. pepper
1 garlic clove
2 tbsp. chopped parsley
Roll dough to a 14 inch square. Cut into quarters, sprinkle each with 1 teaspoon grated cheese. In bowl combine remaining ingredients. Spoon 1/4 of cheese mixture in center of each square. Bring corners of dough up over cheese. Pinch seams to seal. Place on an ungreased cookie sheet. Bake 15 minutes. Makes 4. 540 calories. Bake at 450 degrees.

CALZONE
Non-stick spray coating or shortening
1 (10 oz.) pkg. refrigerated pizza dough
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1/2 c. ricotta cheese
1/4 c. grated Parmesan cheese
1 c. thick-style spaghetti sauce
OR 1(8 oz.) can pizza sauce
Spread dough on 12 inch pizza pan. Mix together cheeses. Spread cheeses on half of dough. Fold over. Seal edges together. Bake at 375 degrees for 10 minutes. Cover with foil and bake another 10 minutes. Serve with hot spaghetti or pizza sauce.

VEGGIE CALZONE
1 frozen bread loaf (use according to pkg. directions)
1 c. each of broccoli, cauliflower and mushrooms
1/4 lb. Muenster cheese
1/4 lb. American cheese
1 egg, beaten
1/4 c. milk
FILLING:
1 tomato
1 onion
1 green pepper (chopped)
When ready, flatten and spread dough on lightly greased cookie sheet to all edges. In center layer half of veggies, Muenster, and filling; repeat with remaining 1/2 of veggies, American cheese and filling. Bring up sides and pinch or press together then pinch ends and fold back. Cut slits in top of bread, brush with egg. Cook at 350 degrees until nicely browned.

VEGETABLE CALZONES
1 tbsp. butter or margarine
1/2 c. finely chopped onion
1 sm. clove garlic, crushed
1/4 tsp. dried oregano
1 (10 oz.) box frozen chopped kale or spinach, thawed
1 (15 oz.) container Ricotta cheese
1/4 c. grated Parmesan cheese
4 oz. Mozzarella cheese, cubed or shredded
1 carrot, shredded (2 1/2 c.)
1 (1 lb.) loaf white or whole wheat
frozen bread dough, thawed
In small skillet melt butter over medium heat. Add onion and garlic and cook, stirring, about 3 minutes until softened. Stir in oregano. Remove from heat and set aside. Squeeze as much liquid as possible from kale, then chop more finely. Heat oven to 425 degrees. In medium bowl combine onion mixture, kale, Ricotta, Parmesan cheese and Mozzarella cheese and carrot. Cut bread dough into 6 equal pieces. On lightly floured surface roll each piece into 5" circle, stretching with hands if necessary. Place 1/6 of the vegetable-cheese mixture (about 1/2 cup) on 1 side of each circle of dough. Lightly brush edges of unfilled side of each dough circle with water and fold over filling and press lightly to seal. Gently roll up edges and punch together. Make several pinches in tops of calzones with fork. Place calzones on ungreased baking sheet. Bake 10 to 15 minutes, until lightly browned. Let stand 5 minutes before serving. Serves 6.