Empanadas and Calzones

Empanadas and
Calzones
A Pastry Cookbook with Delicious
Empanada Recipes and Calzone Recipes
By
BookSumo Press
All rights reserved
Published by
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Table of Contents
Cinnamon Sugar Empanadas 9
Creamy Noodles and Beef Casserole 12
Fried Empanada 13
Pumpkin Empanada 14
Apricot Empanadas 15
Empanada of Beef and Black Beans 16
Empanadas of Pineapple 17
Mushroom Empanada 18
Cheese Empanada 19
Picadillo Empanada 22
Empanadas In Argentina 23
Classical Empanadas II 24
Classical Empanadas III 25
Squash Empanada 26
Classical Empanada IV 27
Banana Empanada 28
Country Applesauce and Oat Breakfast Calzone 29
Southern Italian Calzones with the Bread Machine 32
Spicy Hot Wing Calzones 33
Classical Ricotta Calzone 34
Back-to-School Calzones 36
Sun Dried Tomato, Artichoke, and Asiago Calzones 37
Easy Texas Chili Calzones 39
October Slithery Calzones 42
American Burger Calzones 44
San Vito’s Basil Mushroom Calzones 45
Fresh Garlic and Romano Filling 47
Backyard Barbecue Chicken Calzones 48
Parmesan, Ricotta, and Mozzarella Calzones 49
Athens’s Style Provolone and Veggie Calzones 52

Vegetarian Green Leaf Calzones 54
Calzone Toscana 55
How to Make Dough for Calzones 57
A 2nd Grader’s Lunch 58
Basil Backroad Chicken and Onion Calzones 62
Little Party Calzones 63
Prepared Pesto Deli Meat Calzone 64
Maria’s No Meat Calzones 65
Marinara Calzones 66
5-Ingredient Calzones 67
Summer Garden Calzones 68
Ground Beef Pepper Calzones 72
Calzone Pinwheel 73
November Calzones 74
Simple Siena Calzones 75
Sunny Florida Calzones 76

Roasted Vegetables Calzones 77
I ♥ Calzones 78
Philadelphia Calzones 82
Garden Party Thyme and Havarti Calzones 83
7th Street Calzones 84
Mediterranean Calzones 85
4-Ingredient Roasted Chicken Calzones 86
French Roll Calzones 87
Nebraska Mustard and Cabbage Calzones 88
Fried Calzone 89
5 ★ Calzones 92
Pumpkin Calzone with Cloves 93
Apricot Calzones 94
Calzone of Beef and Black Beans 95
Hawaiian Butter Calzones 96
Queso Chanco Calzone 97

Picadillo Spanish Calzone 98
Argentina Calzones 99
Central American Calzones 100

Cinnamon Prep Time: 15 mins
Sugar Empanadas Total Time: 40 mins
Servings per Recipe: 12

Calories 226 kcal
Carbohydrates 32.1 g
Cholesterol 28 mg
Fat 10.3 g
Protein 1.8 g
Sodium 84 mg
Ingredients
1/2 cup butter, softened 1/3 cup white sugar
1 (3 ounce) package cream cheese 1 tsp ground cinnamon
1 cup sifted all-purpose flour
1 cup fruit preserves
Directions
1. Whisk butter, flour and cream together until smooth before shaping it up and wrapping it
in foil to be placed in the refrigerator for at least one night.
2. Set your oven to 375 degrees F.
3. Roll the dough on a floured surface before cutting it with a cookie cutter and placing jam
in the center of each one.
4. Bake this in the preheated oven for about 20 minutes before coating it with the mixture
of cinnamon and sugar.
Cinnamon Sugar Empanadas 9

CREAMY NOODLES
and Beef
Prep Time: 25 mins
Total Time: 1 hr 25 mins
Casserole Servings per Recipe: 4

Calories 737.5
Fat 29.9g
Cholesterol 169.7mg
Sodium 894.6mg
Carbohydrates 76.5g
Protein 39.7g
Ingredients
1 lb ground beef 1 (10 1/2 oz.) cans cream of chicken
1 onion, chopped soup
1/2 C. celery, chopped 1 (12 oz.) packet wide egg noodles
1 tbsp garlic, minced 1/2 C. shredded cheddar cheese
1 (14 oz.) cans diced tomatoes
Directions
1. Before you do anything, preheat the oven to 350 F. Grease a casserole dish and place it
aside.
2. Bring a large pot of water with a pinch of salt to a boil. Prepare in it the noodles according
to the directions on the package.
3. Place a large pan over medium heat Brown in it the beef with onion for 4 min. Stir in the
celery with garlic and cook them for 6 min.
4. Lay half of the noodles in the bottom of the casserole dish. Drain half of the beef mix and
spread it over it.
5. Lay on top half of the tomato followed by half of the soup and half of the cheese. Repeat
the process to the remaining ingredients to make another layer of them.
6. Place the casserole in the oven and let it cook for 1 h. Serve it hot.
7. Get a large mixing bowl:
8. Enjoy.
12 Creamy Noodles and Beef Casserole

Fried Prep Time: 20 mins
Empanada Total Time: 2 hrs 20 mins

Calories 528 kcal
Cholesterol 33 mg
Fat 46.2 g
Protein 8g
Sodium 169 mg
Ingredients
4 1/2 cups all-purpose flour 1 tbsp cumin
1 1/2 tsps salt 1/2 tsp ground black pepper
1/2 cup shortening 1/2 cup raisins
1 1/4 cups water, or as needed 1 tbsp white vinegar
2 tbsps olive oil 2 hard-cooked eggs, peeled and chopped
1 small onion, chopped 1 quart oil for frying, or as needed
1 1/2 pounds ground beef
1 pinch salt
2 tbsps paprika
Directions
1. Mix salt, flour and sliced shortening very thoroughly before adding water and turning all
this into a ball shaped dough to be put into refrigerator wrapped in plastic wrap.
2. Cook onion in hot oil for a few minutes before adding beef, salt, paprika, cumin and black
pepper, and cook until beef is brown before adding vinegar and raisins.
3. Cool it down before adding some hard cooked eggs into it.
4. Make 2 inch balls out of dough and after rolling it up on a floured surface; put some
meat into it before folding it into half-moon shapes.
5. Deep fry one or two at a time for about 5 minutes
6. Serve.
Fried Empanada 13
PUMPKIN
Empanada
Prep Time: 20 mins
Total Time: 1 hr

Calories 384 kcal
Cholesterol 46 mg
Fat 18.6 g
Protein 5.5 g
Sodium 710 mg
Ingredients
3 cups all-purpose flour 1 cup white sugar
1/3 cup white sugar 1 tsp salt
1 1/2 tsps salt 1 1/2 tsps ground cinnamon
1/4 tsp baking powder 1 tsp ground ginger
1 cup vegetable shortening 1/2 tsp ground cloves
1 cup warm water 1 beaten egg
4 cups canned pure pumpkin
2 eggs
Directions
1. Set your oven to 350 degrees F before doing anything else.
2. Mix flour, salt, sugar and shortening in a large sized bowl before adding water with the
help of a spoon continuously until you see that dough is formed.
3. Roll it up on the floured surface before cutting it into 12 equal parts.
4. Make twelve balls out of it and cover it up until you make the filling.
5. Whisk pumpkin, cinnamon, 2 eggs, 1 tsp of salt, ginger, 1 cup of sugar and cloves in a bowl
until smooth before filling the dough ball with this and folding it up to make half-moon
shaped empanada.
6. Press the edges with the help of a folk before placing it on the baking sheet.
7. Brush all these empanadas with the beaten egg before baking it for about 20 minutes or
until you see that the top of each empanada has turned brown.
8. Serve.
14 Pumpkin Empanada
Apricot Prep Time: 30 mins
Empanada Total Time: 1 hr

Calories 249 kcal
Cholesterol 0 mg
Fat 8.2 g
Protein 3.3 g
Sodium 133 mg
Ingredients
4 cups chopped dried apricots 3 cups all-purpose flour
1 1/2 cups water 1 tsp salt
3/4 cup white sugar 1 quart oil for frying, or as needed
1 tsp ground cinnamon
1 tsp ground nutmeg
1 pinch ground cloves
1 (.25 ounce) envelope active dry yeast
1 cup lukewarm water
1/4 cup shortening or lard
Directions
1. Bring a mixture of apricots and water to boil and cook for about 15 minutes before
setting it aside.
2. Blend apricots, sugar, cinnamon, nutmeg, cloves and some water in a blender until
smooth.
3. Let the mixture of yeast and water stand for about five minutes before adding water,
flour and shortening to make dough.
4. Knead this dough for about eight minutes to get it smooth and elastic before rolling it up
on a floured surface and cutting circles using a cookie cutter.
5. Fill these cookie-shaped circles with the filling before folding it up and pressing the edges
with your finger.
6. Deep fry these empanadas in hot oil until you see that they are golden brown from both
sides.
7. Serve.
Apricot Empanadas 15
EMPANADA
of Beef and Black
Prep Time: 15 mins
Total Time: 40 mins
Beans Servings per Recipe: 10

Calories 290 kcal
Cholesterol 56 mg
Fat 14.7 g
Protein 13.9 g
Sodium 569 mg
Ingredients
1 tbsp vegetable oil 4 ounces queso fresco, crumbled (cheese)
1 pound ground beef or turkey 1 (14 ounce) package empanada dough,
1 medium onion, chopped thawed
1/2 tsp salt 1 egg, beaten
1 (10.75 ounce) can Campbell's®
Condensed Black Bean, Cumin &
Cilantro Soup
Directions
2. Cook beef, salt and onion in hot over high heat until you see that the beef is thoroughly
browned.
3. Turn down the heat to medium before stirring in soup and cooking it until the mixture is
really hot and bubbling.
4. Turn the heat off and add queso fresco before spooning this mixture into the dough circle.
5. Fold up these empanadas and place them on the baking sheet.
16 Empanada of Beef and Black Beans

Empanadas Prep Time: 15 mins
of Pineapple Total Time: 1 hr 15 mins

Calories 292 kcal
Cholesterol 41 mg
Fat 14.7 g
Protein 2.5 g
Sodium 115 mg
Ingredients
3 cups white sugar 2 (8 ounce) packages cream cheese, softened
4 cups all-purpose flour and cut into pieces
1 pound butter, softened and cut into 2 (10 ounce) jars pineapple preserves
pieces
Directions
2. Mix flour and butter very thoroughly before adding cream cheese and kneading this
dough until you see that it is no longer crumbly.
3. Make 1 inch balls from this dough and flat it out on a floured surface using rolling pin.
4. Fold it up around 1 tbsp preserve before pressing edges with fingers to seal.
5. Bake it in the preheated oven for about 20 minutes.
Empanadas of Pineapple 17
MUSHROOM
Empanada
Prep Time: 15 mins
Total Time: 40 mins

Calories 115 kcal
Cholesterol 5 mg
Fat 6.3 g
Protein 3.7 g
Sodium 319 mg
Ingredients
2 (7.5 ounce) packages refrigerated 1 (4.5 ounce) can chopped green chilies
buttermilk biscuits (not the layered 2 large garlic cloves, minced
varieties) 2 tbsps minced fresh cilantro
Cornmeal for rolling Salt and pepper to taste
2 tbsps olive oil 4 ounces goat cheese, crumbled
1 medium onion, finely chopped Olive oil, for brushing
2 (10 ounce) packages white
mushrooms, stems trimmed, cut into
small dice
Directions
2. Cook onion in hot oil for about three minutes before adding mushrooms and cooking for
another five minutes.
3. Now add chilies, pepper, garlic, salt and cilantro, and cook all this for another two minutes
before turning the heat off and adding goat cheese.
4. Place biscuit on the cornmeal-coated surface and sprinkle cornmeal as required before
rolling all these into five inch circles.
5. Fill each circle with the filling you just prepared before placing them on the baking sheet
6. Bake it for about 20 minutes or until you see that the top of each empanada has turned
brown.
18 Mushroom Empanada
Cheese Prep Time: 20 mins
Empanada Total Time: 40 mins

Calories 343 kcal
Carbohydrates 39 g
Cholesterol 57 mg
Fat 13.8 g
Protein 14.8 g
Sodium 287 mg
Ingredients
3 cups all-purpose flour 1 egg, well beaten
1 tsp baking powder 1 cup queso chanco (or Swiss cheese or
1/2 tsp salt Havarti), cut into 1/2-inch cubes
2 tbsps lard
1 cup whole milk
Directions
2. Combine flour, salt, hot milk and baking powder very thoroughly before kneading it until
you see that the dough is smooth and elastic.
3. Cut the dough into four inch circles before filling it up with mound of cheese.
4. Press the edges of the empanadas with folk before placing them in the baking sheet.
6. Serve.
Cheese Empanada 19
PICADILLO
Empanada
Prep Time: 15 mins
Total Time: 40 mins

Calories 140 kcal
Cholesterol 13 mg
Fat 6.6 g
Protein 6.4 g
Sodium 313 mg
Ingredients
2 (7.5 ounce) packages refrigerated 1 (16 ounce) can crushed tomatoes
buttermilk biscuits (not the layered 1/4 cup seedless raisins
varieties) 1/4 cup chopped pimento-stuffed olives
Cornmeal for rolling 2 large garlic cloves, minced
2 tbsps olive oil 1/4 cup toasted slivered almonds
1 medium onion, finely chopped Salt and pepper, to taste
1/2 medium Granny Smith apple, cut Olive oil, for brushing
into small dice
1/4 tsp ground cinnamon
1/8 tsp ground cloves
2 cups shredded meat from a rotisserie
chicken
Directions
1. Set oven to 450 degrees F.
2. Cook onion and apple in hot oil for about four minutes before adding spices and cooking
for another 30 seconds.
3. Now add olives, chicken, raisins and tomatoes, and cook for another seven minutes before
adding garlic, pepper, almonds and salt.
6. Bake it for about 20 minutes or until you see that the top of each empanada has turned
brown.
22 Picadillo Empanada
Empanadas Prep Time: 15 mins
In Argentina Total Time: 40 mins

Calories 498 kcal
Cholesterol 73 mg
Fat 36.8 g
Protein 14.7 g
Sodium 326 mg
Ingredients
1/2 cup shortening 1/2 cup pitted green olives, chopped
2 onions, chopped 2 hard-cooked eggs, chopped
1 pound lean ground beef salt to taste
2 tsps Hungarian sweet paprika 1 (17.5 ounce) package frozen puff pastry
3/4 tsp hot paprika sheets, thawed
1/2 tsp crushed red pepper flakes
1 tsp ground cumin
1 tbsp distilled white vinegar
1/4 cup raisins
Directions
1. Cook onion and shortening in hot oil for a few minutes before adding sweet paprika,
crushed red pepper flakes, hot paprika and salt.
2. Cook meat in boiling water for some time before transferring this to a dish and adding
salt, vinegar and cumin.
3. Mix this meat mixture with the onion mixture in a bowl and let it cool down.
4. Cut ten circles from the pastry dough before placing that meat mixture, hard-boiled egg,
raisins and olives on each one of them.
5. Now fold it around this filling very neatly to form a shape that resembles half-moon.
6. Press the edges with a folk.
7. Set your oven to 375 degrees F and place these empanadas in the baking sheet.
9. Serve.
Empanadas In Argentina 23
CLASSICAL
Empanadas II
Prep Time: 30 mins
Total Time: 1 hr

Calories 105 kcal
Cholesterol 32 mg
Fat 5.6 g
Protein 2.3 g
Sodium 102 mg
Ingredients
1 recipe pastry for a 9 inch double 1/2 cup raisins
crust pie salt and pepper to taste
2 large potatoes, peeled and cubed 2 eggs, beaten
2 tbsps olive oil
2 onions, diced
3 hard-cooked eggs, chopped
1/4 cup chopped green olives
Directions
2. Cook potatoes in boiling water for about five minutes to get it tendered.
3. Cook onion in hot oil for about 5 minutes before adding cooked potatoes and cooking it for
another ten minutes or until you see that the potatoes are lightly brown.
4. Transfer this to bowl and stir in raisins, salt, pepper, hard-cooked eggs and olives.
5. Cut ten circles from the pastry dough after rolling it up on a floured surface.
7. Press the edges with a folk and place them in the baking sheet.
24 Classical Empanadas II
Classical Prep Time: 45 mins
Empanadas III Total Time: 1 hr 20 mins

Calories 140 kcal
Cholesterol 13 mg
Fat 6.6 g
Protein 6.4 g
Sodium 313 mg
Ingredients
1 tbsp Goya Extra Virgin Olive Oil 1 tsp Goya Minced Garlic
1/2 pound ground beef 1/2 tsp Goya Dried Oregano
1/2 medium yellow onion, finely chopped Goya Ground Black Pepper, to taste
1/4 cup Goya Tomato Sauce 1 (14 ounce) package Goya Discos (yellow or
6 Goya Spanish Olives Stuffed with white), thawed
Minced Pimientos, thinly sliced Goya Corn Oil, for frying
2 tbsps Goya Sofrito
1 packet Sazon Goya with Coriander and
Annatto
Directions
1. Cook beef in hot oil for about ten minutes before adding onions and cooking it for
another five minutes.
2. Now add black pepper, oregano, sofrito, garlic, tomato sauce, sazon and olives before
turning down the heat to medium and cooking it for another 15 minutes.
3. On a lightly floured surface, roll out discos until you see that it is half inch in diameter
before folding it around the meat mixture to form a half-moon like shape.
4. Press folk to the edges of these empanadas before deep frying them in hot oil in batches
for about 6 minutes each, while turning only once.
5. Serve.
Classical Empanadas III 25

SQUASH
Empanada
Prep Time: 15 mins
Total Time: 40 mins

Calories 308 kcal
Cholesterol 27 mg
Fat 20.1 g
Protein 5.4 g
Sodium 286 mg
Ingredients
1 tbsp extra-virgin olive oil 1 pinch ground nutmeg
1 tbsp butter 1 egg
3 cloves garlic, minced 1 tsp water
1 (1 inch) piece fresh ginger, minced 1 (15 ounce) package pastry for a 9 inch
2 kohlrabi bulbs, peeled and cubed double crust pie
salt and pepper to taste
1 large yellow squash, cubed
2 green onions, chopped
1/2 cup chopped fresh spinach
Directions
2. Cook ginger and garlic in hot oil for about three minutes before adding kohlrabi, pepper
and salt and cooking it for another four minutes.
3. Now add yellow squash and cook it for another four minutes before adding green onion,
nutmeg pepper, salt and spinach, and cooking it one more minute.
4. Roll out the pie crust on a floured surface and cut sixteen 6-inch circles by using cookie
cutter before folding it up around the kohlrabi mixture.
5. Press folk to the edges of the empanadas to seal them and then place them in the baking
dish
6. Bake it for about seven minutes or until you see that the top of each empanada has
turned brown.
26 Squash Empanada
Classical Prep Time: 30 mins
Empanada IV Total Time: 1 hr 30 mins

Calories 415 kcal
Cholesterol 24 mg
Fat 19.7 g
Protein 11.3 g
Sodium 312 mg
Ingredients
2 cups all-purpose flour 1 green bell pepper
1/2 tsp salt 1 tbsp olive oil
2/3 cup shortening 8 ounces tomato paste
6 tbsps water 1/2 cup water
2 1/2 cups peeled, cored and sliced apples 1 tbsp distilled white vinegar
1 cup white sugar 1 pound lean steak, cut into 1 inch cubes
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 yellow onion
Directions
1. Combine flour, salt, water and shortening very thoroughly to form dough.
2. Roll this out on a floured surface before cutting it into four inch circles.
3. Cook the mixture of fruit, nutmeg, sugar and cinnamon until very hot.
4. Coat meat with the mixture of onion, tomato sauce, green pepper, water and vinegar
cooked in hot oil for about 20 minutes.
5. Place any of the above mixture in the center of dough circle before pressing its edge with
a fork and baking it for ten minutes.
6. Serve
Classical Empanada IV 27
BANANA
Empanada
Prep Time: 20 mins
Total Time: 55 mins

Calories 157 mg
Cholesterol
Fat 19.9 g
Protein 5.6 g
Sodium 157 mg
Ingredients
1/4 cup raisins 1/2 tsp ground cinnamon, or to taste
2 1/2 cups all-purpose flour 1 tbsp cold water
1/2 tsp salt 1 egg white
3/4 cup shortening
2 tbsps plain yogurt
1/2 cup cold water
4 large ripe bananas, coarsely chopped
Directions
2. Let the raisins stand in hot water for about 30 minutes.
3. Combine flour, salt, water, yoghurt and shortening very thoroughly to form dough.
4. Roll out dough on floured surface before cutting four 8x8 inch squares.
5. Place mixture of chopped bananas, raisins and cinnamon to the center of each square,
while leaving some space to roll it up.
6. Press edges with the help of folk to seal it properly
7. Brush these empanadas with beaten egg and bake it for about thirty minutes or until you
see that the top of each empanada has turned brown.
8. Enjoy.
28 Banana Empanada
Country Prep Time: 20 mins
Applesauce and Total Time: 1 hr 20 mins
Oat Breakfast Servings per Recipe: 12
Calzone
Calories 185 kcal
Fat 2.2 g
Carbohydrates 38.6g
Protein 3.8 g
Cholesterol 2 mg
Sodium < 64 mg
Ingredients
1 C. quick cooking oats 1/4 C. nonfat milk
1/2 C. applesauce 1 tsp active dry yeast
1 C. all-purpose flour 24 individually wrapped caramels, unwrapped
1/2 C. packed brown sugar
2 egg whites
Directions
1. Set your oven to 375 degrees F before doing anything else and lightly, grease a baking
sheet.
2. In a bowl, add the applesauce, egg whites and milk and mix till well combined.
3. In another bowl, mix together the oats, flour, brown sugar and yeast.
4. Add the oat mixture into the milk mixture and mix till well combined.
5. Separate the dough into 24 equal sized pieces and flatten each piece into 1/4-inch thick
patties.
6. Place 12 patties onto a smooth surface and sprinkle the caramel in the center.
7. Cover with remaining 12 patties and with a fork, seal the edges.
8. Arrange the calzones onto the prepared baking sheet.
9. Cook in the oven for about 20-25 minutes.
Country Applesauce and Oat Breakfast Calzone 29

SOUTHERN
Italian Calzones
Prep Time: 30 mins
with the Bread Servings per Recipe: 4

Calories 659 kcal
Machine Fat
Carbohydrates 86.9g
21 g
Protein 28.2 g
Cholesterol 54 mg
Sodium 1442 mg
Ingredients
1 1/4 C. water 3/4 C. sliced Italian sausage
2 tsp active dry yeast 3/4 C. pizza sauce
1 1/2 tbsp white sugar 1 1/4 C. shredded mozzarella cheese
3 C. bread flour 2 tbsp butter, melted
1 tsp salt
1 tsp powdered milk
Directions
1. In the pan of the bread machine, place the water, yeast, sugar, flour, salt and powdered
milk in the order recommended by the manufacturer.
2. Select the Dough cycle and press the Start button.
3. After cycle is completed, roll out dough on a lightly floured surface.
4. Meanwhile, heat a large skillet on medium heat and cook the sausage for about 8-10
minutes.
5. Drain the excess grease from the skillet and reserve into a bowl.
6. Set your oven to 350 degrees F and lightly, grease a baking sheet.
7. Shape dough into a 16x10-inch rectangle and transfer onto the prepared baking sheet.
8. Place the pizza sauce in the center of the dough lengthwise, followed by the browned
sausage and the cheese.
9. Make diagonal cuts 1 1/2-inches apart down each long side of the dough rectangle,
cutting to within 1/2-inch of the filling.
10. Cut the crisscross strips of dough over the filling and seal the edges with water.
11. Coat the top of calzone with the melted butter.
13. Remove from the oven and keep aside to cool for about 5 minutes before slicing.
32 Southern Italian Calzones with the Bread Machine

Spicy Prep Time: 20 mins
Hot Wing Calzones Total Time: 55 mins

Calories 572 kcal
Fat 26.9 g
Carbohydrates 37.8g
Protein 42.5 g
Cholesterol 110 mg
Sodium 1329 mg
Ingredients
1 lb. skinless, boneless chicken breast 2 tbsp vegetable oil, divided
halves 2 C. shredded mozzarella cheese
2 tbsp butter
1/4 C. Buffalo wing sauce
1 refrigerated pizza dough
Directions
1. Set your oven to 410 degrees F before doing anything else and grease a pizza pan.
2. In a large pan, add the chicken and enough salted water to cover wand bring to a boil.
3. Cook for about 15 minutes.
4. Transfer the chicken into a bowl and shred with 2 forks.
5. In a skillet, melt the butter on medium-high heat and sear the chicken and Buffalo wing
sauce for about 2-4 minutes.
6. Place the pizza dough onto a generously floured surface and roll into a 12-inch circle.
7. Coat the dough with 1 tbsp of the vegetable oil.
8. Spread 1 C. of the mozzarella cheese in the center of the dough, leaving a 1-inch border
and top with the chicken mixture, followed by the remaining 1 C. of the cheese.
9. Fold the pizza dough in half and pinch the edges together to seal.
10. Transfer the calzone onto the prepared pizza pan and coat the top with the remaining 1
tbsp of the oil.
Spicy Hot Wing Calzones 33

CLASSICAL
Ricotta Calzone
Prep Time: 20 mins
Total Time: 35 mins

Calories 495 kcal
Fat 22.8 g
Carbohydrates 45.8g
Protein 25.5 g
Cholesterol 96 mg
Sodium 1496 mg
Ingredients
Crust: 3/4 C. ricotta cheese
1 1/2 C. all-purpose flour 3/4 C. shredded mozzarella cheese
1 envelope Fleischmann's(R) Pizza Crust 1 egg
Yeast 1 tsp Spice Islands(R) Italian Herb
1 tsp sugar Seasoning
3/4 tsp salt 1/2 tsp Spice Islands(R) Crushed Red
2/3 C. very warm water (120 degrees Pepper
to 130 degrees F) 1/2 tsp Spice Islands(R) Garlic Salt
1 tbsp vegetable oil Pizza sauce
Filling:
8 oz. Italian sausage
2 C. fresh spinach leaves
1/4 C. water
Directions
1. Set your oven to 375 degrees F before doing anything else and grease a baking sheet.
2. In a large bowl, mix together 1 C. of the flour, undissolved yeast, sugar and salt.
3. Add very warm water and oil and mix till well combined.
4. Slowly, add enough remaining flour and mix till a slightly sticky dough ball is formed.
5. Place the dough onto a floured surface and knead till smooth and elastic, adding more
flour if required.
6. Cover the dough and keep onto the floured surface while preparing filling.
7. Heat a skillet on medium-high heat and cook the sausage till done completely.
8. Drain the excess grease from the skillet.
9. In the same skillet, add the spinach and water to skillet and sauté for about 1-2 minutes.
10. Drain the water and return the sausage to skillet.
34 Classical Ricotta Calzone

11. In a bowl, mix together the ricotta, mozzarella, egg, Italian herb seasoning, crushed red
pepper and garlic salt.
12. For the calzones, divide the dough into 4 equal sized portions.
13. Place the dough portions onto a floured surface and roll each into an 8-inch circle.
14. Spread about 1/3 C. of the ricotta mixture in the center bottom half of each dough circle,
followed by 1/3 C. of the sausage mixture leaving outer 1/2-inch free of filling.
15. Fold top half of the dough over the filling.
16. Pull the edge of lower crust over top, folding and pressing layers together to form a seal.
17. Carefully transfer the calzones onto the prepared baking sheet.
18. Cut 3-4 vents in the top of each calzones to vent the steam.
20. Remove from the oven and place onto a wire rack to cool slightly.
21. Serve alongside the pizza sauce.
35
BACK-TO-SCHOOL
Calzones
Prep Time: 2 hrs 40 mins
Total Time: 2 hrs 50 mins

Calories 984 kcal
Fat 43.3 g
Carbohydrates 103.3g
Protein 42.6 g
Cholesterol 109 mg
Sodium 3103 mg
Ingredients
Dough: Stuffing:
4 C. all-purpose flour 8 oz. Margherita(R) pepperoni slices
3/4 tsp sugar 8 oz. shredded mozzarella
1 tbsp salt 8 oz. sliced mushrooms
1 tbsp butter Egg wash
1 1/2 C. lukewarm water Sesame seeds
2 (.25 oz.) packages active dry yeast Ground thyme
2 tbsp olive oil
Directions
1. In a bowl, mix together the flour, sugar, salt and butter.
2. Transfer the flour mixture onto a smooth surface and make a well in the center.
3. In a small bowl, dissolve the yeast in the lukewarm water.
4. Place the yeast mixture in the center of flour mixture well and knead till a dough ball is
formed.
5. Keep the dough aside for about 2 hours.
6. Set your oven to 425 degrees F and grease a baking sheet.
7. Divide the dough ball into 2 oz. sections and roll each section into a circular flat surface.
8. Place Pepperoni, Mozzarella and Mushroom slices in the center of each circle.
9. Fold over the dough, creating a half moon shape.
10. Coat with the egg wash and sprinkle with the sesame seeds and thyme.
11. Carefully transfer the calzones onto the prepared baking sheet.
36 Back-to-School Calzones
Sun Dried Tomato, Prep Time: 45 mins
Artichoke, and Total Time: 1 hr 20 mins
Asiago Calzones Servings per Recipe: 4

Calories 650 kcal
Fat 28 g
Carbohydrates 72.5g
Protein 26.9 g
Cholesterol 40 mg
Sodium 1702 mg
Ingredients
1 lb. prepared pizza dough 1/3 C. sliced black olives
1/3 C. chopped fresh spinach 3 cloves garlic, minced
1/3 C. sliced fresh mushrooms 2 tsp Italian seasoning
1/3 C. sliced zucchini salt and ground black pepper to taste
1/3 C. chopped cabbage 1 1/2 C. shredded mozzarella cheese, divided
1/3 C. chopped green bell pepper 1/2 C. grated Asiago cheese, divided
1/3 C. seeded and sliced tomato 3 tbsp olive oil
1/3 C. chopped onion 1 C. marinara sauce for dipping
1/3 C. chopped sun-dried tomatoes
1/3 C. artichoke hearts, drained and
chopped
Directions
2. Divide the pizza dough into 4 equal portions.
3. Place the dough portions onto a lightly floured surface and roll each portion into a large
oval.
4. In a large bowl, mix together the spinach, mushrooms, zucchini, cabbage, green bell
pepper, fresh tomato, onion, sun-dried tomatoes, artichoke hearts, olives, garlic, Italian
seasoning, salt and black pepper.
5. Place the vegetable mixture over the center of each dough oval, leaving about 1-inch
border.
6. Sprinkle about 1/4 C. of the mozzarella cheese and 2 tbsp of the Asiago cheese over
vegetable mixture.
7. Fold the pizza dough in half to create a half-moon.
8. Pinch and seal the edges of each calzone.
Sun Dried Tomato, Artichoke, and Asiago Calzones 37

10. Cut small holes on the top of each calzones to vent and coat the tops with the olive oil.
11. Cook in the oven for about 30 minutes.
12. Sprinkle the remaining mozzarella cheese and Asiago cheese over each calzone evenly
and cook in the oven for about 5-10 minutes,
13. Serve alongside the marinara sauce.
38
Easy Prep Time: 20 mins
Texas Chili Calzones Total Time: 50 mins

Calories 375 kcal
Fat 17.9 g
Carbohydrates 40.3g
Protein 11.1 g
Cholesterol 20 mg
Sodium 678 mg
Ingredients
10 strips turkey Bacon, chopped 4 (8 oz.) packages refrigerated crescent roll
1/2 C. chopped bell pepper dough
1/2 C. chopped onion 2 C. shredded Cheddar cheese
1 (15 oz.) can Chili No Beans
1 tbsp hot sauce
Directions
2. Heat a large skillet on medium heat and cook the bacon, bell pepper and onion for about
10 minutes.
3. Drain the grease from the skillet.
4. In bowl, mix together the chili, bacon mixture and hot sauce.
5. Roll out each crescent roll dough package into rectangle and press the perforations to
seal.
6. Cut each rectangle into 8 squares.
7. Place the chili mixture over 16 squares, followed by the cheese.
8. Cover with the remaining crescent dough squares and pinch the seams together.
9. Tuck 2 sides of the square under and pinch the ends to form the shape of a football.
Easy Texas Chili Calzones 39

OCTOBER
Slithery Calzones
Prep Time: 30 mins

Calories 241 kcal
Fat 11.1 g
Carbohydrates 23g
Protein 11.9 g
Cholesterol 39 mg
Sodium 534 mg
Ingredients
Dough: 1/4 C. grated Parmesan cheese
1 tsp white sugar 1 (4 oz.) package sliced pepperoni
1 C. warm water (110 degrees F/45 1 tbsp chopped fresh parsley
degrees C) 1/2 tsp Italian seasoning
1 (.25 oz.) package active dry yeast 1/2 C. sliced black olives
2 tbsp olive oil 1/2 green bell pepper, cut into strips
1 1/2 tsp kosher salt 1/2 C. sliced fresh mushrooms
3 C. all-purpose flour, divided 1 egg
Filling: 1 tbsp water
1 C. ricotta cheese
2 C. shredded mozzarella cheese
Directions
1. In the bowl of a stand mixer fitted with a dough hook, dissolve the sugar in the warm
water.
2. Sprinkle the yeast over the water mixture and keep aside for about 5 minutes.
3. Stir in the oil, salt, and 2 C. of the flour and mix on low speed till a wet dough is formed.
4. While the machine running slowly, add 1 C. of the flour, 1/4 C. at a time and knead till a
smooth and elastic dough is formed.
5. Transfer the dough into a lightly greased large bowl and turn to coat with oil.
6. With a light cloth, cover the bowl and keep in a warm place for about 1 hour.
7. In a large bowl, mix together the ricotta, mozzarella, Parmesan, pepperoni, parsley, Italian
seasoning, olives, green pepper and mushrooms.
8. Set your oven to 375 degrees F and line a baking sheet with a parchment paper.
9. Punch down the dough and roll into a 9-inch wide and 30-inch long, flat strips.
10. Place the filling mixture in the center of the dough strip, leaving about 1-inch on all sides.
42 October Slithery Calzones

11. Pull edges of the dough together and pinch to seal.
12. Form a long, filled roll.
13. Place the roll in a snakey "S" shape onto the prepared baking sheet, seam side down.
14. Tuck the ends underneath to seal.
15. In a small bowl, add the egg and 1 tbsp of the water and beat well.
16. Coat the calzones with the egg wash.
18. Remove from the oven and keep onto a wire rack to cool for about 5 minutes before
cutting into individual slices.
43
AMERICAN
Burger Calzones
Prep Time: 30 mins
Total Time: 55 mins

Calories 584 kcal
Fat 28.5 g
Carbohydrates 44.8g
Protein 36.3 g
Cholesterol 101 mg
Sodium 2469 mg
Ingredients
1 lb. lean ground beef 1/4 C. ketchup
1 C. fresh mushrooms, chopped 12 dill pickle slices
1 small sweet onion, diced 1 C. shredded American and Cheddar
1 jalapeno pepper, diced cheese blend
2 tbsp prepared yellow mustard 2 tsp olive oil
salt and ground black pepper to taste 1 tsp sesame seeds
1 (10 oz.) container refrigerated pizza
dough
Directions
sheet.
2. Heat a large skillet on medium heat and cook the ground beef, mushrooms, sweet onion,
and jalapeno pepper for about 10 minutes.
4. Stir in the ketchup, yellow mustard, salt and black pepper.
5. Remove from the heat.
6. Place the pizza dough onto a floured surface roll, then cut in half.
7. Place 1/2 of the ground beef mixture over each dough half and top with 6 dill pickle
slices and 1/2 of the cheese blend.
8. Fold the dough over to secure the filling and with a fork, press the edges together to seal.
9. Place calzones onto the prepared baking sheet.
10. Coat the tops with the olive oil and sprinkle with the sesame seeds.
44 American Burger Calzones

San Vito’s Prep Time: 1 hr
Basil Mushroom Total Time: 1 hr 30 mins
Calzones Servings per Recipe: 8

Calories 356 kcal
Fat 17.9 g
Carbohydrates 32.3g
Protein 15.6 g
Cholesterol 68 mg
Sodium 686 mg
Ingredients
1 (.25 oz.) package active dry yeast 1 1/2 C. shredded Cheddar cheese
1 C. warm water 1/2 C. diced pepperoni
1 tbsp olive oil 1/2 C. sliced fresh mushrooms
1 tsp white sugar 1 tbsp dried basil leaves
1 tsp salt 1 egg, beaten
2 1/2 C. all-purpose flour, divided
1 tsp olive oil
1/2 C. ricotta cheese
Directions
1. In a small bowl, dissolve the yeast in the water.
2. Add the oil, sugar and salt and mix well.
3. Add 1 C. of the flour and mix till smooth.
4. Slowly, stir in the remaining flour and mix till a smooth dough is formed.
5. Place the dough onto a lightly floured surface and knead till elastic.
6. Grease a bowl with 1 tsp of the olive oil.
7. Place the dough into the greased bowl and flip to coat with oil.
8. Cover the bowl and keep in warm place for about 40 minutes.
9. In a bowl, mix together the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and
basil leaves.
10. Cover the bowl and refrigerate to chill.
12. Punch the dough and divide into 2 equal sized portions.
13. Place the dough portions onto a lightly floured surface and roll each portion into thin
circles.
San Vito’s Basil Mushroom Calzones 45

14. Place 1/2 of the cheese mixture over each circle and fold over.
15. Fold the edges and with a fork, press to seal.
16. Coat the top of each calzone with the egg and arrange onto the prepared baking sheet.
18. Serve hot.
46
Fresh Prep Time: 10 mins
Garlic and Romano Total Time: 30 mins
Filling Servings per Recipe: 6

Calories 233 kcal
Fat 14.6 g
Carbohydrates 6.4g
Protein 18.6 g
Cholesterol 109 mg
Sodium 386 mg
Ingredients
1 1/2 lb. ricotta cheese 2 tbsp chopped fresh parsley
3 (1/2 oz.) slices prosciutto, diced, optional 1 clove garlic, minced
3 tbsp grated Romano cheese salt and pepper to taste
3 tbsp grated Parmesan cheese
2 eggs
Directions
1. In a large bowl, add all the ingredients and mix till well combined.
Fresh Garlic and Romano Filling 47

BACKYARD
Barbecue
Prep Time: 20 mins
Total Time: 45 mins
Chicken Calzones Servings per Recipe: 4

Calories 565 kcal
Fat 18.7 g
Carbohydrates 50g
Protein 45.3 g
Cholesterol 107 mg
Sodium 1387 mg
Ingredients
4 slices turkey bacon 1 C. shredded mozzarella cheese
1/2 small onion, chopped 2 tbsp chopped fresh cilantro
3 C. shredded, cooked chicken breast
meat
2/3 C. barbecue sauce
1 (10 oz.) can refrigerated pizza crust
dough
Directions
sheet.
2. Heat a large skillet on medium-high heat and cook the bacon till crisp.
3. Transfer the bacon onto a paper towel lined plate to drain and then crumble it.
4. In the same skillet, add the onion and shredded chicken on medium heat and fry till the
onion becomes tender.
5. Stir in 1/3 C. of the barbecue sauce and remove from the heat. Stir in the cooked bacon.
6. Roll the pizza crust dough out onto the prepared baking sheet.
7. Press the dough into an even thickness and then cut in half.
8. Place the chicken mixture over half of each dough piece evenly, within 1/2-inch of the
edge.
9. Drizzle the remaining sauce over the filling and sprinkle with the cheese and cilantro.
10. Fold the uncovered portion of dough over the filling and with a fork, press the edges to
seal.
12. Remove from the oven and keep onto a wire rack to cool for a few minutes before cutting.
48 Backyard Barbecue Chicken Calzones

Parmesan, Prep Time: 40 mins
Ricotta, and Total Time: 3 hrs
Mozzarella Calzones Servings per Recipe: 6

Calories 567 kcal
Fat 20.9 g
Carbohydrates 71.1g
Protein 22.9 g
Cholesterol 26 mg
Sodium 556 mg
Ingredients
1 1/3 C. warm water (110 degrees F) 1/4 tsp garlic powder
2 tbsp olive oil 2 tbsp olive oil
2/3 tsp salt 1/2 C. shredded provolone cheese
1/2 tsp dried oregano 1/2 C. grated Parmesan cheese
4 C. bread flour 1/2 C. shredded mozzarella cheese
2 1/2 tsp active dry yeast 1/2 C. ricotta cheese
1 (10 oz.) package chopped frozen 1 tbsp olive oil
broccoli, thawed
Directions
1. In the pan of the bread machine, place the water, olive oil, salt, oregano, bread flour and
yeast in the order recommended by the manufacturer.
2. Select the Dough cycle and press the Start button.
3. Meanwhile, squeeze out the excess liquid from the broccoli.
4. In a large skillet, heat the oil on medium heat and sauté the broccoli and garlic powder till
tender.
5. Stir in the grated provolone cheese, grated Parmesan cheese, grated mozzarella cheese
and ricotta cheese and remove from the heat.
7. Once bread cycle has finished, remove dough from machine and roll into-8 inch circle.
8. Place the filling over one half of the circle, leaving a border around it for closing.
9. Folding the edges on top of the filling and crimp the edges to seal.
Parmesan, Ricotta, and Mozzarella Calzones 49

ATHENS’S STYLE
Provolone and
Prep Time: 30 mins
Total Time: 2 hrs
Veggie Calzones Servings per Recipe: 6

Calories 732 kcal
Fat 36.2 g
Carbohydrates 73.3g
Protein 27.6 g
Cholesterol 89 mg
Sodium 1660 mg
Ingredients
2 1/4 tsp active dry yeast 1 clove garlic, minced
1 1/2 C. warm water (110 degrees F) 1 C. diced pepperoni
4 C. all-purpose flour 1/4 C. olive oil
1 tsp salt salt and pepper to taste
1 1/2 tsp white sugar 1 egg, beaten
1 tbsp olive oil 1 tbsp water
1 tsp salt 2 tbsp cornmeal
1 1/2 heads fresh broccoli
2/3 C. shredded provolone cheese
1/3 C. shredded mozzarella cheese
1/4 C. grated Parmesan cheese
Directions
1. In a large bowl, dissolve the yeast in 1/4 C. of the warm water and keep aside till the
bubbles appears onto surface.
2. In another large bowl, mix together the flour, salt, and sugar.
3. Add 1 tbsp of the olive oil and mix by rubbing between the palms of your hands.
4. Make a well in the center of the flour mixture.
5. Add the yeast mixture and mix well.
6. Slowly, add the remaining warm water and mix till a dough ball is formed.
7. Place one tsp of olive oil onto a wooden board.
8. Place the dough onto the oiled board and knead till smooth.
9. Place dough in a greased bowl and turn to coat.
10. With a plastic wrap and a towel, cover the bowl and keep in a warm place for about 1
1/2 hours.
11. Set your oven to 375 degrees F before doing anything else and dust 2 12x16-inch baking
52 Athens’s Style Provolone and Veggie Calzones
sheets with the cornmeal.
12. Meanwhile, separate the broccoli tops from the stalks and soak in the bowl of a cool water
with 1 tsp of the salt for about 15 minutes.
13. Rinse the broccoli under the cool water.
14. In a large pan of the boiling water, cook the broccoli for about 5 minutes.
15. Drain well and chop into small pieces.
16. In large bowl, mix together the broccoli, provolone cheese, mozzarella cheese, Parmesan
cheese, garlic, pepperoni, olive oil, salt and ground black pepper.
17. Punch down the dough and knead for about 1 minute.
18. Divide the dough into 6 equal sized pieces.
19. Place the dough pieces onto a floured surface and roll each piece into an 8x10-inch
rectangle.
20. In a small bowl, mix together the beaten egg and water.
21. Place 2/3 C. of the filling over the long side of each rectangle in a strip 1-inch away from
the edges and with a spoon, flatten the filling.
22. Coat the dough edges with the egg mixture.
23. Fold the dough over the filling.
24. Fold the edges under 1/4-inch and press to seal.
25. Arrange 3 calzones onto each baking sheet and coat the top of each calzone with the
remaining egg mixture.
26. With a toothpick, prick the tops of each calzone, making holes 1/2-inch apart.
28. Serve hot or cold as well.
53
VEGETARIAN
Green Leaf
Prep Time: 1 hr

Calories 584 kcal
Fat 20.6 g
Carbohydrates 61.2g
Protein 35.5 g
Cholesterol 101 mg
Sodium 1200 mg
Ingredients
1 (15 oz.) container ricotta cheese salt and pepper to taste
2 eggs 1 (32 oz.) package frozen white bread
2 tbsp dried Italian seasoning dough, thawed
3 C. shredded mozzarella cheese
1 C. freshly grated Parmesan cheese
1 (10 oz.) package frozen chopped
spinach, thawed and squeezed dry
Directions
2. In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese,
Parmesan cheese and spinach.
3. Divide the bread dough into 8 pieces and roll each piece into an 8-inch circle.
4. Place about 1/2 C. of the ricotta filling over each circle.
5. Fold the dough over and seal the edges.
54 Vegetarian Green Leaf Calzones

Calzone Prep Time: 20 mins
Toscana Total Time: 1 hr 50 mins

Calories 400 kcal
Fat 24 g
Carbohydrates 28.3g
Protein 18.1 g
Cholesterol 55 mg
Sodium 896 mg
Ingredients
1 (11.3 oz.) can refrigerated dinner rolls, at 2 large garlic cloves, minced
room temperature 1 C. grated mozzarella cheese
Cornmeal for rolling 1/4 C. grated Parmesan cheese
1 lb. spicy Italian sausage, removed from 2 tbsp minced fresh parsley
its casing, optional Olive oil, for brushing
Olive oil, for sautéing marinara-style pasta sauce
1 medium onion, finely chopped
1/2 large yellow bell pepper, cored and
seeded, cut into small dice
1/2 large red bell pepper, cored and
seeded, cut into small dice
Directions
1. Separate the rolls onto a cornmeal dusted smooth surface.
2. With a plastic wrap, cover the rolls and keep aside while preparing filling.
3. Heat a 12-inch skillet and cook the sausage for about 5 minutes, breaking it up into small
bits with a spoon.
5. In the same skillet, add about 2 tbsp of the oil and sauté the onion and peppers for about
5 minutes.
6. Stir in the garlic and transfer the mixture into a bowl and keep aside to cool.
7. Stir in the cheeses and parsley.
8. Set your oven to 450 degrees F and arrange an oven rack in the center position.
9. Line a large baking sheet with a parchment paper.
10. Place the dough rolls onto a cornmeal dusted smooth surface and roll each into a 7-inch
circle.
Calzone Toscana 55
11. Place about 1/2 C. of the filling just below the center line of each circle, leaving 1-inch
border along the bottom half.
12. With wet fingertips, moisten the bottom border.
13. Fold the dough over filling and with the tines of a fork, press the edges together to seal.
14. Arrange the calzones onto the prepared baking sheet and coat the tops with the oil.
16. Remove from the oven and keep onto a wire rack to cool slightly.
56
How to Make Prep Time: 15 mins
Dough for Calzones Total Time: 15 mins

Calories 438 kcal
Fat 7.7 g
Carbohydrates 80.9g
Protein 10.4 g
Cholesterol 0 mg
Sodium 296 mg
Ingredients
1/2 C. lukewarm water 1/2 tsp salt
1 (.25 oz.) package active dry yeast 3 C. all-purpose flour
1/2 C. water
2 tbsp olive oil
2 tbsp honey
Directions
1. In a bowl, dissolve the yeast into 1/2 C. of the lukewarm water and keep aside for about
5 minutes.
2. In another bowl, mix together 1/2 C. of the water, olive oil, honey and salt.
3. Add 1 C. of the flour and mix till well combined.
4. Add the yeast mixture into the flour mixture and mix well.
5. Slowly, add the remaining flour, 1 C. at a time and mix till a dough is formed.
6. Place the dough onto a floured surface and knead till the dough becomes soft, smooth
and elastic.
7. Roll the dough into 4 calzone shapes.
How to Make Dough for Calzones 57

A 2ND GRADER’S
Lunch
Prep Time: 30

Calories 264 kcal
Fat 11.4 g
Carbohydrates 31.6g
Protein 10.4 g
Cholesterol 21 mg
Sodium 416 mg
Ingredients
Dough: 4 tsp active dry yeast
1 1/2 C. white whole wheat flour cooking spray
1 1/2 C. whole wheat pastry flour Filling:
2 tsp baking powder 1 C. chopped broccoli
1 tsp salt 1 C. shredded cooked chicken breast
1 1/4 C. warm water 1 C. light cream cheese, softened
1/4 C. extra-virgin olive oil
2 tbsp honey
Directions
1. In the bowl of a stand mixer, mix together the flours, baking powder and salt.
2. Make a well in the center of the flour mixture.
3. In another bowl, mix together the water, olive oil and honey.
4. Sprinkle the yeast over the water mixture and keep aside for about 10 minutes, without
stirring.
5. Place the yeast mixture in the well of the flour mixture and with paddle beater, beat on
low speed for about 2-3 minutes.
6. Replace the paddle beater with the dough hook and beat on low speed for about 10
minutes.
7. Grease a large bowl with cooking spray.
8. Transfer dough into the prepared bowl.
9. With a towel, cover the bowl and keep in a warm place for at least 30-60 minutes.
10. Divide the dough into 2 balls and with your hands, knead each for about 1 minute.
11. Grease 2 baking sheets with the cooking spray.
12. Place 1 dough ball in each prepared baking sheet and with a rolling pin, roll into 1/4-inch
thickness.
58 A 2nd Grader’s Lunch
13. With a heart-shaped cookie cutter, cut the dough into an even number of hearts.
15. In a microwave safe bowl, place the broccoli and microwave on High for about 1-2
minutes.
16. In a bowl, mix together the cooked broccoli, chicken and cream cheese.
17. Place 1-2 tbsp of the filling in the center of 1 heart and cover with another heart.
18. With a fork, seal the edges together by pressing around the heart.
19. Repeat with the remaining filling and hearts.
59
BASIL
Backroad
Prep Time: 25 mins
Total Time: 40 mins
Chicken and Servings per Recipe: 4

Calories 940.4
Onion Calzones Fat

Cholesterol
40.5 g
225.3 mg
Sodium 1816.1 mg
Protein 33.3 g
Ingredients
Dough Filling
2 1⁄2 C. flour 2 tsp butter
4 tsp baking powder 1 onion, diced
3 tsp basil 2 boneless skinless chicken breasts,
1 tbsp sugar cooked and diced
1⁄2 C. butter, melted 2 portabella mushrooms, chopped
2⁄3 C. warm water 1 C. grated cheddar cheese
6 tsp instant powdered milk 1 3⁄4 C. barbecue sauce
2 eggs
Directions
2. In a bowl, mix together the flour, baking powder, sugar and basil.
3. In a small bowl, dissolve the milk powder in the water.
4. Add the eggs, melted butter and milk powder mixture into the flour mixture and mix well.
5. In a skillet, melt the butter on medium heat and sauté the onions till tender.
6. Add the chicken and mushroom pieces and cook for about 2 minutes.
7. Remove from the heat and stir in the barbecue sauce and cheese.
8. Divide the dough into 4 pieces and roll each piece into 8-inch circle.
9. Place about 3/4-1 C. of the filling in each circle.
10. Fold the dough in half and seal the edges tightly.
62 Basil Backroad Chicken and Onion Calzones

Little Prep Time: 20 mins
Party Calzones Total Time: 35 mins

Calories 48
Fat 2.2 g
Cholesterol 28.9 mg
Sodium 127.6 mg
Carbohydrates 3.1 g
Protein 3.9 g
Ingredients
2 lbs frozen bread dough, thawed 4 tsp Parmesan cheese
8 oz. sweet Italian sausage, or cubed 2 eggs
chicken breast (cooked fully) 4 tbsp milk
1 C. chopped onion
4 garlic cloves, minced
1⁄2 tsp dried basil
1⁄2 tsp dried oregano
1 C. pizza sauce
1 C. grated low-fat mozzarella cheese
Directions
2. Divide the dough into 16 equal sized portions.
3. Heat a large skillet on medium heat and cook the sausage till browned and crumbly.
4. Drain the grease from the skillet.
5. Stir in the onion, garlic, basil, oregano and pizza sauce and simmer for about 10 minutes.
6. Roll each dough piece into a 5-inch circle.
7. Place the sausage mixture over each circle evenly and sprinkle with the cheeses.
8. With the water, moisten the edges of dough.
9. Fold the dough over to secure the filling and press the edges to seal.
11. In a small bowl, add the eggs and milk and beat well.
12. Coat the calzones with the egg mixture.
Little Party Calzones 63

PREPARED
Pesto Deli Meat
Prep Time: 10 mins
Total Time: 25 mins
Calzone Servings per Recipe: 4

Calories 98.3
Fat 7.5 g
Cholesterol 19.3 mg
Sodium 245.3 mg
Carbohydrates 0.6 g
Protein 7.2 g
Ingredients
1 (10 oz.) can refrigerated pizza dough 1⁄4 C. pesto sauce
16 slices turkey breast (thinly sliced)
4 slices provolone cheese
Directions
2. Unroll the pizza dough onto a smooth surface.
3. Pat the dough into a 15x11-inch rectangle.
4. Cut the rectangle in half lengthwise then in half crosswise to form 4 rectangles.
5. Spread 1 tbsp of the pesto sauce over each dough rectangle, followed by 4 turkey slices
and 1 cheese slice.
6. Fold the rectangle in half to enclose the filling and with a fork, seal the edges.
64 Prepared Pesto Deli Meat Calzone

Maria’s Prep Time: 15 mins
No Meat Calzones Total Time: 30 mins

Calories 19.6
Fat 0.2 g
Cholesterol 0 mg
Sodium 18.1 mg
Carbohydrates 3g
Protein 1.9 g
Ingredients
3⁄4 C. sliced fresh mushrooms 1 (10 oz.) can refrigerated prepared pizza crust
3⁄4 C. halved and thinly sliced zucchini 1 C. low-fat mozzarella cheese
1⁄2 C. sweet red pepper, chopped 1 egg white, beaten
1⁄4 C. sliced green onion
1⁄4 tsp garlic salt
1⁄4 tsp dried basil
Directions
2. In bowl, mix together the mushrooms, zucchini, pepper, onions, garlic salt and basil.
3. Unroll the dough and place onto the prepared baking sheet.
4. Roll the dough into a 14-inch square and cut into 4 equal sized pieces.
5. Place 1/4 C. of the cheese over each square and spread within 1/2-inch of edge.
6. Top each with 1/4 of the vegetable mixture.
7. Fold the dough over in half and with a fork, press the edges to seal.
8. Coat each calzone with the egg white.
9. Cut 2-3 slits in top of each calzone to allow the steam to vent.
Maria’s No Meat Calzones 65

MARINARA
Calzones
Prep Time: 10 mins
Total Time: 25 mins

Calories 187.3
Fat 11.6 g
Cholesterol 34.1 mg
Sodium 515.9 mg
Carbohydrates 6.8 g
Protein 15.1 g
Ingredients
1 (10 oz.) package frozen chopped 1⁄4 tsp salt
spinach 1 lb whole wheat pizza dough
1 C. part-skim ricotta cheese 1 C. marinara sauce, warmed
1⁄2 C. Parmesan cheese, grated
3 slices turkey bacon, cooked and
chopped
1⁄2 tsp garlic, minced
Directions
2. In a microwave safe bowl, add the spinach and microwave on High for about 3-4 minutes.
3. Stir well and then squeeze out the moisture.
4. Return the spinach in bowl.
5. Add the ricotta, Parmesan cheese, bacon, garlic and salt and mix till well combined.
6. Divide the dough into 4 equal sized portions.
7. Place the dough onto a well-floured surface and roll each portion into a 6-inch circle.
8. Place 1/4 of the filling in center of each circle.
9. With water, moisten one half of edge and fold dough over filling, pressing edges together
to seal.
10. Cut several small slits in top of each calzone to allow the steam to vent.
13. Remove from the oven and keep onto a wire rack to cool slightly.
66 Marinara Calzones
5-Ingredient Prep Time: 10 mins
Calzones Total Time: 35 mins

Calories 420.6
Fat 23.4 g
Cholesterol 12.1 mg
Sodium 451.6 mg
Protein 9.8 g
Ingredients
1 (14 1/2 oz.) can diced tomatoes, in sauce 1⁄4 tsp dried basil leaves
undrained 1 (15 oz.) package refrigerated pie crusts
8 oz. frozen cooked meatballs, thawed, and 4 oz. shredded part-skim mozzarella cheese
quartered
Directions
1. Set your oven to 425 degrees F before doing anything and grease a baking sheet.
2. In a bowl, mix together the tomatoes with their sauce, meatballs and basil.
3. Place 1 pie crust onto the prepared baking sheet.
4. Place 1/2 of the meatball mixture over half of the crust, leaving a 1-inch border around
edge of crust and sprinkle with half of the cheese.
5. Fold crust in half to secure the filling and pinch the edges together to seal.
6. Cut the slits in top of crust to vent.
7. Repeat with remaining crust, meatball mixture and remaining cheese.
5-Ingredient Calzones 67
SUMMER
Garden Calzones
Prep Time: 45 mins
Total Time: 1 hr

Calories 484.8
Fat 22.5 g
Cholesterol 73.2 mg
Sodium 874.2 mg
Protein 17.1 g
Ingredients
225 g all-purpose flour 10 black olives, pitted and chopped
1⁄2 tsp salt 15 cherry tomatoes
7 g fast-rising active dry yeast 1 tsp dried oregano
150 ml water 2 tsp dried basil
25 ml olive oil 3/4 C. feta cheese, crumbled
For the filling 4 tbsp Parmesan cheese
1 red onion, finely chopped fresh ground black pepper
4 -6 mushrooms, sliced 1 large egg, beaten with a splash of milk
2 cloves garlic, minced 6 tbsp tomato sauce
2 tbsp olive oil
Directions
1. Sift the flour into a large bowl.
2. Add the salt, yeast, warm water and olive oil and mix till a slightly sticky dough ball is
formed.
3. Place the dough onto a floured surface and knead the dough till smooth and springy.
4. Cover the dough and keep in a warm place for about 30 minutes.
6. In a frying pan, heat the oil and sauté the onions, garlic and mushrooms till tender.
7. Add the whole tomatoes, oregano, dried basil and chopped olives and cook for about 5
minutes, stirring occasionally.
9. Divide the dough into 4 equal sized pieces.
10. Place each dough piece onto a floured surface and roll into 7 1/2-8- inch circle.
11. Arrange each circle onto the prepared baking sheet and coat a 3/4-inch border with egg.
12. Spread the tomato sauce over the remaining dough.
68 Summer Garden Calzones
13. Place 1/4 of the filling over one half, followed by a little of both cheeses, fresh basil and a
grinding of pepper.
14. Fold over the unfilled half, press the edges and seal with a fork.
15. Coat the egg mixture over the top.
69
GROUND BEEF
Red Pepper
Prep Time: 5 mins
Total Time: 20 mins

Calories 1207.8
Fat 93.5 g
Cholesterol 231.5 mg
Sodium 3236.9 mg
Protein 62.9 g
Ingredients
1 1⁄2 C. beef, ground 1 tsp crushed red pepper flakes
1 lb pizza dough, thawed 1 garlic clove, minced
1 C. part-skim ricotta cheese, drained 2 tbsp olive oil
well 2 tbsp Parmesan cheese, grated
4 C. mozzarella cheese, shredded 2 C. marinara sauce, to dip, heated
1⁄2 C. Parmesan cheese salt and pepper
1 C. beef pepperoni slice, cooked
2 tbsp Italian seasoning
Directions
1. Set your oven to 450 degrees F before doing anything else and preheat a pizza stone.
2. Lightly, dust a baking sheet with the cornmeal.
3. In a large grill pan, cook the beef till cooked completely.
4. Drain the beef.
5. In a bowl, mix together the ricotta, mozzarella, garlic, seasonings, pepperoni, cooked beef,
salt and black pepper.
6. Place the dough onto the prepared baking sheet and roll into a 15-inch circle.
7. Spread meat and cheese filling over 1 side of the dough, leaving at least 1-inch of the edge
without filling to ensure a tight seal.
8. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon.
9. Pinch the edges together to seal tightly.
10. Coat with the olive oil and sprinkle the top with some Parmesan cheese.
11. Cut a few slits in the top to let the steam vent.
12. Transfer calzone onto the pizza stone in oven. Cook in the oven for about 10-15 minutes.
13. Remove from the oven and keep aside on wire rack for about 5 minutes before serving.
14. Serve alongside the warm marinara sauce.
72 Ground Beef Red Pepper Calzones
Pinwheel Total Time: 30 mins

Calories 493.7
Fat 26 g
Cholesterol 93 mg
Sodium 1262.6 mg
Protein 23.1 g
Ingredients
1⁄2 C. ricotta cheese 1 (8 oz.) can crescent roll dough
1⁄4 tsp salt 1 (14 oz.) jar pizza sauce
1⁄4 C. grated Parmesan cheese
1⁄2 C. shredded mozzarella cheese
1⁄2 C. chopped pepperoni
1⁄4 C. finely chopped fresh mushrooms
1⁄4 C. finely chopped green bell pepper
2 tbsp finely chopped onions
Directions
2. In a bowl, mix together the ricotta cheese, Italian seasoning, salt, Parmesan cheese,
mozzarella cheese, pepperoni, mushrooms, green pepper and onion.
3. Unroll the crescent roll dough and separate into 4 rectangles.
4. Press the remaining perforations together to seal.
5. Spread the filling over each rectangle evenly.
6. Roll up the filling inside the dough starting at the short side, then cut each roll into 4
slices.
7. Arrange the slices onto a baking sheet, cut side down.
9. Serve alongside the warm pizza sauce.
Calzone Pinwheel 73
NOVEMBER
Calzones
Prep Time: 30 mins
Total Time: 48 mins

Calories 153.8
Fat 1.6 g
Cholesterol 73.4 mg
Sodium 164.7 mg
Carbohydrates 5.8 g
Protein 27.5 g
Ingredients
12 oz. oven-roasted turkey breast, 1⁄8 C. milk
chopped 4 tsp grated Parmesan cheese
2 C. chopped fresh spinach
1 1⁄2 C. of shredded 4-cheese pizza
cheese
1 (8 oz.) can pizza sauce
1 pizza dough
Directions
sheet.
2. In a large bowl, mix together the turkey, spinach, shredded cheese, and 1/2 C. of the pizza
sauce.
3. Place 1 pizza dough package onto a lightly floured surface and roll into a 12x12-inch
square.
4. Then, cut into 4 (6x6-inch) squares.
5. Place about 1/2 C. of the turkey mixture over the half of each square to within about
1-inch of edge.
6. With water, moisten the edges of dough and fold over, forming a rectangle.
7. Pinch the edges to seal and with a fork, prick the tops of each calzone.
8. Coat with the milk and arrange onto the prepared baking sheet.
9. Sprinkle the top of each calzone with the grated Parmesan cheese.
74 November Calzones
Simple Prep Time: 10 mins
Siena Calzones Total Time: 30 mins

Calories 256.4
Fat 15.7 g
Cholesterol 56.2 mg
Sodium 800.7 mg
Carbohydrates 5.7 g
Protein 22.5 g
Ingredients
1 (13 7/8 oz.) package refrigerated 3⁄4 C. 1% fat cottage cheese
prepared pizza crust 3⁄4 C. green bell pepper, julienned
1 C. part-skim mozzarella cheese, 1⁄4 C. onion, finely chopped
shredded
32 slices beef pepperoni
Directions
sheet.
2. Unroll the pizza crust and roll into a 12-inch square.
3. Then, cut into 4 (6-inch) squares.
4. In a small bowl, mix together the pepper and onion.
5. Sprinkle 2 tbsp of the mozzarella cheese over half of each square within 1/2-inch of
edges.
6. Top with 8 pepperoni slices, followed by 3 tbsp of the cottage cheese, 1/4 C. of the onion
mixture and again 2 tbsp of the cottage cheese.
7. Fold dough over filling and with a fork, press the edges to seal.
8. Place the calzones onto the prepared baking sheet.
Simple Siena Calzones 75

SUNNY
Florida Calzones
Prep Time: 5 mins
Total Time: 25 mins

Calories 879.7
Fat 63.8 g
Cholesterol 156 mg
Sodium 1145 mg
Protein 26.5 g
Ingredients
12 oz. puff pastry, each sheet cut in half 2 eggs, mixed with
diagonally 1 tsp water, to make an egg wash
4 tbsp olive oil 1⁄4 C. Parmesan cheese, grated
1⁄2 tsp salt 1⁄4 C. fresh basil, chopped
1⁄2 tsp black pepper 1⁄2 C. marinara sauce, warmed
2 bulbs of garlic, roasted and pureed
2 beefsteak tomatoes, sliced into 12
slices
8 oz. fresh mozzarella cheese, sliced
1 tbsp Italian seasoning
Directions
2. Coat each pastry sheet with the olive oil and sprinkle with the salt and pepper.
3. Spread the roasted garlic puree over each sheet and top with the tomatoes and mozzarella
slices.
4. Sprinkle with the Italian seasoning and 1/2 of the basil.
5. Coat the edges with the egg wash and fold over to a triangle shape.
6. With the fork tines, seal the edges and cut 3 small slits in top to allow the steam to vent.
7. Coat the tops with the remaining egg wash and sprinkle with the Parmesan cheese.
9. Serve with a garnishing of the fresh basil alongside the tomato sauce.
76 Sunny Florida Calzones

Roasted Prep Time: 5mins
Vegetables Total Time: 20 mins

Calories 199.8
Fat 12.6 g
Cholesterol 38.8 mg
Sodium 398.8 mg
Carbohydrates 6.5 g
Protein 14.9 g
Ingredients
1 C. part-skim ricotta cheese, drained well 1 lb pizza dough, thawed
1 (8 oz.) bag part-skim mozzarella cheese, 1 -2 tbsp olive oil
shredded 2 tbsp Parmesan cheese, grated
2 tsp garlic, minced 1 -2 C. pizza sauce, to dip, heated
1 -1 1⁄2 C. roasted vegetables
salt, to taste
black pepper, to taste
Directions
1. Set your oven to 450 degrees F before doing anything else and dust a baking sheet with
the cornmeal.
2. In a bowl, mix together the ricotta, mozzarella, garlic, salt and black pepper.
3. Place the dough onto the prepared baking sheet and roll into a 15-inch circle.
4. Spread cheese filling over 1 side of the circle within 1-inch of the edge and top with the
filling of your choice.
5. Lift 1 side of dough and fold over the filling so that it meets the other side, forming a half
moon.
6. Pinch the edges together to seal and with a fork, press the edges together.
7. Coat each calzone with the olive oil and sprinkle with some Parmesan cheese.
8. Cut a few slits in the top to allow steam to release.
10. Remove from the oven and keep aside for about 5 minutes before slicing.
11. Serve alongside the heated marinara sauce.
Roasted Vegetables Calzones 77

I♥
Calzones
Prep Time: 25 mins
Total Time: 50 mins

Calories 1669.1
Fat 76 g
Cholesterol 125.5 mg
Sodium 3958.5 mg
Protein 59.3 g
Ingredients
flour, for rolling dough Basic Pizza Dough (use half recipe)
5 oz. frozen chopped spinach, thawed 2 1⁄4 tsp active dry yeast
and squeezed of excess water 3⁄4 C. warm water, about 110 degrees F
1 C. whole milk ricotta cheese 1 tsp sugar
1 small fresh mozzarella ball, grated 1 tbsp extra virgin olive oil
3⁄4 tsp kosher salt 1 3⁄4 C. all-purpose flour, plus extra for
black pepper (5 grinds) kneading
coarse cornmeal, for dusting baking 1 tsp salt
sheet
2 tbsp olive oil
Directions
1. In a small bowl, dissolve the yeast, sugar and olive oil in the warm water and keep aside
for about 3 minutes.
2. In another large bowl, mix together the flour and salt.
3. Slowly, add the yeast mixture into the flour and with a rubber spatula, mix till just
combined and dough barely holds together.
4. Place the dough onto a floured surface and with lightly floured hands, knead till the dough
becomes smooth and elastic.
5. Lightly, grease a large bowl with the olive oil and place the dough in it.
6. With a plastic wrap, cover the bowl tightly and keep in the warm place for about 1-2
hours.
7. With your hands, punch the dough down and divide into 2 equal sized portions.
8. Knead each portion slightly to form a uniform ball.
9. With a kitchen towel, cover the balls and keep aside for about 30 minutes.
10. Set your oven to 450 degrees F and dust a baking sheet with the cornmeal.
78 I ♥ Calzones
11. Lightly dust a smooth surface and a rolling pin with the flour.
12. Place the dough onto the floured surface and roll into an 8x11-inch oval.
13. In a bowl, mix together the spinach, ricotta, mozzarella, salt and pepper.
14. Place the filling over 1 half of the dough, leaving a 3/4-inch border along the edge.
15. Fold the remaining dough over the filling till the edges line up and pinch the edges
together to seal.
16. Gently roll the pinched edges under to form a decorative rim.
17. Place the calzone onto the prepared baking sheet and coat the top of each with the olive
oil.
18. Cook in the oven for about 25 minutes, rotating the pan once in the middle way.
79
PHILADELPHIA
Calzones
Prep Time: 15 mins
Total Time: 27 mins

Calories 504
Fat 37.6 g
Cholesterol 105 mg
Sodium 467.5 mg
Protein 29.2 g
Ingredients
1 (10 oz.) package refrigerated pizza 6 slices white American cheese
dough 1 -2 C. pizza sauce, for dipping
14 oz. Steak-ums (frozen chipped steak)
1⁄2 C. chopped onion
1⁄2 C. chopped green pepper
1⁄2 C. sliced mushrooms
1 C. part-skim ricotta cheese
Directions
1. Set your oven to 400 degrees F before doing anything else and lightly grease an 11x14-
inch baking sheet.
2. Heat a large skillet and cook the chipped steak and onion till meat is browned completely.
3. With a spatula, break up the meat and drain the grease.
4. Gently, spread the dough onto the prepared baking sheet to a 1/4-1/2-inch thick
rectangle.
5. Place the ricotta cheese in the middle of the dough lengthwise and top with the cooked
chipped steak mixture, followed by the green peppers, mushrooms and American cheese
slices.
6. Gently fold the long ends together, pressing down seams to seal.
8. Serve alongside the hot pizza sauce.
82 Philadelphia Calzones
Garden Party Prep Time: 15 mins
Thyme and Havarti Total Time: 35 mins

Calories 223.9
Fat 14 g
Cholesterol 60.9 mg
Sodium 209.6 mg
Carbohydrates 4.6 g
Protein 19.5 g
Ingredients
1 -2 tbsp olive oil 1 (10 oz.) can refrigerated pizza dough
4 garlic cloves, minced 2 chicken breasts, cooked and shredded
1 medium red bell pepper, diced 2 -4 oz. Havarti cheese, in slices
5 large sun-dried tomatoes, diced 12 leaves fresh basil
1 tsp thyme olive oil
1⁄4 tsp chili powder 1 (10 oz.) can refrigerated pizza dough
salt and pepper
Directions
2. In a large pan, heat the oil on medium heat and sauté the garlic and red bell pepper for
about 3 minutes. Remove from the heat and keep aside to cool.
3. In a bowl, mix together the sun-dried tomatoes, thyme, chili, red pepper, salt and pepper.
4. Unroll the pizza dough onto a smooth surface.
5. Pat the dough into 15x11-inch rectangle.
6. Cut the rectangle in half lengthwise then in half crosswise to form 4 rectangles.
7. Place the dough pieces onto a floured surface.
8. Spread a 1/4 of the shredded chicken over one side of each dough piece, leaving 1/2-
inch of the dough border free.
9. Place 1 cheese slice over each portion and top with the vegetable mixture and 3 fresh
basil leaves.
10. Coat the dough borders with little water.
11. Cover the filling with the sides of the dough and with a fork, seal the edges.
14. Serve warm or cold as well.
Garden Party Thyme and Havarti Calzones 83
7TH STREET
Calzones
Prep Time: 50 mins

Calories 482.3
Fat 25.3 g
Cholesterol 87.6 mg
Sodium 1027.4 mg
Protein 20.4 g
Ingredients
1 (1/4 oz.) package active dry yeast 1⁄2 C. mozzarella cheese
1 C. warm water 1 1⁄2 C. sharp cheddar cheese
1 tbsp olive oil 1⁄2 C. diced beef pepperoni
1 tsp white sugar 1⁄2 C. sliced black olives
1 tsp salt 1 tbsp dried basil
2 1⁄2 C. flour 1 egg, beaten
1 tsp olive oil
Directions
1. In a small bowl dissolve yeast in the warm water.
2. Add 1 tbsp of the oil, sugar, salt and 1 C. of the flour and mix till smooth.
3. Slowly, stir in the remaining flour and mix till a smooth dough is formed.
4. Place the dough onto a lightly floured surface and knead for about 5 minutes. o
5. Grease a bowl with 1 tsp of the olive oil.
6. Transfer the dough into the greased bowl, flipping to coat with the oil.
7. Cover the bowl and keep aside for about 40 minutes.
8. Meanwhile in another large bowl, add the remaining ingredients except the egg.
9. Cover the bowl and refrigerate to chill.
10. Set your oven to 375 degrees F and grease a cookie sheet.
11. With your hands, punch down the dough. Divide the dough into 2 equal sized portions.
12. Place the dough portions onto the lightly floured surface and roll each into a thin circle.
13. Place the filling over half of each circle and fold over.
14. Seal the edges by pressing with a fork. Coat the top of each calzone with the egg wash.
15. Arrange the calzone onto the prepared cookie sheet.
84 7th Street Calzones

Mediterranean Prep Time: 20 mins

Calories 267
Fat 20.2 g
Cholesterol 63.9 mg
Sodium 533.1 mg
Carbohydrates 5.8 g
Protein 15.8 g
Ingredients
1 deep-dish pizza dough 2 tbsp chopped fresh parsley
1 tbsp oil, from sun-dried tomato 1⁄4 lb sliced salami, cut into strips
1 medium onion (finely chopped) 2 C. mozzarella cheese, shredded
1 garlic clove (minced) cornmeal (for baking sheet)
1 C. ricotta cheese olive oil
1⁄4 C. chopped sun-dried tomato
Directions
1. Prepare 1 recipe pizza dough in bread machine after selecting the Dough cycle.
2. Keep the dough aside to rise.
3. Meanwhile for the filling in a medium frying pan, heat the tomato oil on medium heat
and cook the onion till tender, stirring occasionally.
4. Stir in the garlic and remove from the heat.
5. In a bowl, mix together the ricotta cheese, dried tomatoes and parsley.
6. Stir in the cooked onion mixture. Divide the dough into 2 equal sized portions.
7. Place each portion onto a floured surface and roll into a 12-inch circle.
8. Spread half of the ricotta filling over half of each circle of dough, leaving about a 1/2-
inch margin. Sprinkle with the meat strips and 1 C. of the mozzarella cheese.
9. Fold the circles in halves over the filling, moistening and pinching edges together to seal.
11. Sprinkle a thin layer of the cornmeal onto the prepared baking sheet.
12. Place the calzones onto the prepared baking sheet in a single layer and keep aside for
about 12-15 minutes. Cook in the oven for about 20 minutes.
13. Remove from the oven and lightly, coat the tops with the olive oil.
14. Serve hot.
Mediterranean Calzones 85
4-INGREDIENT
Roasted Chicken
Prep Time: 20 mins
Total Time: 40 mins

Calories 184.2
Fat 10.3 g
Cholesterol 48 mg
Sodium 1158.8 mg
Carbohydrates 3.5 g
Protein 18.5 g
Ingredients
1 C. shredded cheese 8 oz. sliced roasted chicken breast
1 (213 ml) can pizza sauce
1 lb prepared fresh pizza dough
Directions
1. Set your oven to 425 degrees F before doing anything else and lightly, grease 2 jellyroll
pans.
2. Place dough onto a lightly floured surface and divide into 4 equal sized portions.
3. Roll each portion into a 7-inch circle.
4. Spread the pizza sauce over each circle evenly.
5. Place the cheese and chicken over the circles leaving about 1/2-inch around the edge.
6. Fold the circles in half and with the tines of a fork, press the edges.
7. Arrange 2 calzones onto each prepared pan and with a fork, prick the top.
8. Cook in the oven for about 18-20 minutes, switching the pans once in the middle way.
86 4-Ingredient Roasted Chicken Calzones

French Roll Prep Time: 24 hrs
Calzones Total Time: 25 hrs 15 mins

Calories 482.2
Fat 26.4 g
Cholesterol 97.9 mg
Sodium 734.1 mg
Protein 31.6 g
Ingredients
1⁄2 lb ground beef 3 French rolls
1⁄4 C. chopped onion 1 1⁄2 C. shredded mozzarella cheese
1 (8 oz.) can of your favorite pizza sauce
2 tbsp chopped ripe olives
1 tsp basil
1⁄2 tsp oregano
Directions
1. Heat a large skillet on medium-high heat and cook the beef and onion till browned
completely.
3. Stir in the pizza sauce, olives, basil and oregano and remove from the heat.
4. Cut a thin slice from the top of each roll.
5. Hollow out the bottom of each roll within 1/2-inch of the edges.
6. Sprinkle 3 tbsp of the cheese over the bottom of each roll and top with the meat mixture.
7. Sprinkle with the remaining cheese and cover with the rolls tops.
8. Wrap each roll in a piece of the foil and refrigerate for about 3-24 hours.
10. Arrange the foil wrapped sandwiches onto a baking sheet.
French Roll Calzones 87

NEBRASKA
Mustard and
Prep Time: 45 mins
Cabbage Servings per Recipe: 18

Calories 165.1
Calzones Fat
Cholesterol
12.8 g
39.6 mg
Sodium 502.1 mg
Carbohydrates 2.6 g
Protein 9.6 g
Ingredients
1 lb ground beef 1 tsp caraway seed
1 lb bulk Italian sausage, optional 1⁄2 C. American cheese, shredded
1 C. onion, thinly sliced 1⁄2 C. cheddar cheese, shredded
6 C. shredded cabbage 3 lbs frozen bread dough, thawed and let
2 tbsp prepared mustard rise for one hour
2 tsp salt
1⁄2 tsp ground black pepper
Directions
1. Heat a large skillet on medium-high heat and cook the beef, bulk sausage and onion till
browned completely.
3. In the same skillet, add the cabbage, mustard, salt and pepper and sauté for about 5-8
minutes.
4. Add the cheeses and caraway seeds and stir till the cheese is melted completely.
6. Divide the bread dough into 18 equal sized portions.
7. Flatten each portion of the dough into a round disk.
8. Place about 1/4 C. of filling over the center of each dough disk and pinch the edges
together to form a stuffed round bun.
9. Arrange the calzones onto a lightly greased baking sheet, pinched-side down.
10. Keep aside for about 1 hour.
12. Coat the calzones with a little milk and sprinkle with some kosher salt and caraway seeds.
88 Nebraska Mustard and Cabbage Calzones

Fried Prep Time: 20 mins
Calzones Total Time: 2 hrs 20 mins

Calories 528 kcal
Cholesterol 33 mg
Fat 46.2 g
Protein 8g
Sodium 169 mg
Ingredients
4 1/2 cups all-purpose flour 2 tbsps paprika
1 1/2 tsps salt 1 tbsp cumin
1/2 cup shortening 1/2 tsp ground black pepper
1 1/4 cups water, or as needed 1/2 cup raisins
2 tbsps olive oil 1 tbsp white vinegar
1 small onion, chopped 2 hard-cooked eggs, peeled and chopped
1 1/2 pounds ground beef 1 quart oil for frying, or as needed
1 pinch salt
Directions
1. Mix salt, flour and sliced shortening very thoroughly before adding water and turning all
this into a ball shaped dough to be put into refrigerator wrapped in plastic wrap.
2. Cook onion in hot oil for a few minutes before adding beef, salt, paprika, cumin and black
pepper, and cook until beef is brown before adding vinegar and raisins.
3. Cool it down before adding some hard cooked eggs into it.
4. Make 2 inch balls out of dough and after rolling it up on a floured surface; put some
meat into it before folding it into half-moon shapes.
5. Deep fry one or two at a time for about 5 minutes
6. Serve.
Fried Calzone 89
5★
Calzones
Prep Time: 15 mins
Total Time: 30 mins

Calories 179.5
Fat 14.1 g
Cholesterol 25 mg
Sodium 528 mg
Carbohydrates 8.2 g
Protein 7.7 g
Ingredients
1 refrigerated pizza crust 3 tbsp pine nuts
1 tbsp olive oil 1 tsp dried oregano
1⁄2 C. onion 1⁄4 tsp salt
3 garlic cloves 1⁄4 tsp ground cayenne pepper
12 oz. spinach
1 tbsp lemon juice
3⁄4 C. feta cheese, crumbled
Directions
2. In a large pan, heat the oil on medium-high heat and sauté the onion and garlic for about
2 minutes.
3. Add 1/2 of the spinach and cook till wilted completely.
4. Add the remaining spinach and cook till wilted completely.
5. Remove from the heat and stir in the remaining ingredients.
6. Roll out the crust onto the prepared baking sheet.
7. With a slotted spoon, transfer the spinach mixture over the bottom half of the crust
evenly.
8. Place the top of crust over the filling and pinch the edges to seal the filling.
9. With a sharp knife, cut a few slits in the top of the crust for steam.
10. Cook in the oven for about 15 minutes
92 5 ★ Calzones
Pumpkin Prep Time: 20 mins
Calzone with Cloves Total Time: 1 hr

Calories 384 kcal
Cholesterol 46 mg
Fat 18.6 g
Protein 5.5 g
Sodium 710 mg
Ingredients
3 cups all-purpose flour 1 cup white sugar
1/3 cup white sugar 1 tsp salt
1 1/2 tsps salt 1 1/2 tsps ground cinnamon
1/4 tsp baking powder 1 tsp ground ginger
1 cup vegetable shortening 1/2 tsp ground cloves
1 cup warm water 1 beaten egg
4 cups canned pure pumpkin
2 eggs
Directions
2. Mix flour, salt, sugar and shortening in a large sized bowl before adding water with the
help of a spoon continuously until you see that dough is formed.
3. Roll it up on the floured surface before cutting it into 12 equal parts.
4. Make twelve balls out of it and cover it up until you make the filling.
5. Whisk pumpkin, cinnamon, 2 eggs, 1 tsp of salt, ginger, 1 cup of sugar and cloves in a
bowl until smooth before filling the dough ball with this and folding it up to make half-
moon shaped calzone.
6. Press the edges with the help of a folk before placing it on the baking sheet.
7. Brush all these calzones with the beaten egg before baking it for about 20 minutes or
until you see that the top of each calzone has turned brown.
8. Serve.
Pumpkin Calzone with Cloves 93

APRICOT
Calzones
Prep Time: 30 mins
Total Time: 1 hr

Calories 249 kcal
Cholesterol 0 mg
Fat 8.2 g
Protein 3.3 g
Sodium 133 mg
Ingredients
4 cups chopped dried apricots 1 cup lukewarm water
1 1/2 cups water 1/4 cup shortening or lard
3/4 cup white sugar 3 cups all-purpose flour
1 tsp ground cinnamon 1 tsp salt
1 tsp ground nutmeg 1 quart oil for frying, or as needed
1 pinch ground cloves
1 (.25 ounce) envelope active dry yeast
Directions
1. Bring a mixture of apricots and water to boil and cook for about 15 minutes before setting
it aside.
2. Blend apricots, sugar, cinnamon, nutmeg, cloves and some water in a blender until smooth.
3. Let the mixture of yeast and water stand for about five minutes before adding water, flour
and shortening to make dough.
4. Knead this dough for about eight minutes to get it smooth and elastic before rolling it up
on a floured surface and cutting circles using a cookie cutter.
5. Fill these cookie-shaped circles with the filling before folding it up and pressing the edges
with your finger.
6. Deep fry these calzones in hot oil until you see that they are golden brown from both
sides.
7. Serve.
94 Apricot Calzones
of Beef and Black Total Time: 40 mins
Beans Servings per Recipe: 10

Calories 290 kcal
Cholesterol 56 mg
Fat 14.7 g
Protein 13.9 g
Sodium 569 mg
Ingredients
1 tbsp vegetable oil 1 (14 ounce) package calzone dough, thawed
1 pound ground beef or turkey 1 egg, beaten
1 medium onion, chopped
1/2 tsp salt
1 (10.75 ounce) can Campbell's®
Condensed Black Bean, Cumin & Cilantro
Soup
4 ounces queso fresco, crumbled (cheese)
Directions
2. Cook beef, salt and onion in hot over high heat until you see that the beef is thoroughly
browned.
3. Turn down the heat to medium before stirring in soup and cooking it until the mixture is
really hot and bubbling.
4. Turn the heat off and add queso fresco before spooning this mixture into the dough circle.
5. Fold up these calzones and place them on the baking sheet.
Calzone of Beef and Black Beans 95

HAWAIIAN
Butter Calzones
Prep Time: 15 mins

Calories 292 kcal
Cholesterol 41 mg
Fat 14.7 g
Protein 2.5 g
Sodium 115 mg
Ingredients
3 cups white sugar 2 (8 ounce) packages cream cheese,
4 cups all-purpose flour softened and cut into pieces
1 pound butter, softened and cut into 2 (10 ounce) jars pineapple preserves
pieces
Directions
2. Mix flour and butter very thoroughly before adding cream cheese and kneading this
dough until you see that it is no longer crumbly.
3. Make 1 inch balls from this dough and flat it out on a floured surface using rolling pin.
4. Fold it up around 1 tbsp preserve before pressing edges with fingers to seal.
5. Bake it in the preheated oven for about 20 minutes.
96 Hawaiian Butter Calzones

Queso Prep Time: 20 mins
Chanco Calzone Total Time: 40 mins

Calories 343 kcal
Carbohydrates 39 g
Cholesterol 57 mg
Fat 13.8 g
Protein 14.8 g
Sodium 287 mg
Ingredients
3 cups all-purpose flour 1 egg, well beaten
1 tsp baking powder 1 cup queso chanco (or Swiss cheese or
1/2 tsp salt Havarti), cut into 1/2-inch cubes
2 tbsps lard
1 cup whole milk
Directions
2. Combine flour, salt, hot milk and baking powder very thoroughly before kneading it until
you see that the dough is smooth and elastic.
3. Cut the dough into four inch circles before filling it up with mound of cheese.
4. Press the edges of the calzones with folk before placing them in the baking sheet.
6. Serve.
Queso Chanco Calzone 97

PICADILLO
Spanish Calzone
Prep Time: 15 mins
Total Time: 40 mins

Calories 140 kcal
Cholesterol 13 mg
Fat 6.6 g
Protein 6.4 g
Sodium 313 mg
Ingredients
2 (7.5 ounce) packages refrigerated 1 (16 ounce) can crushed tomatoes
buttermilk biscuits (not the layered 1/4 cup seedless raisins
varieties) 1/4 cup chopped pimento-stuffed olives
Cornmeal for rolling 2 large garlic cloves, minced
2 tbsps olive oil 1/4 cup toasted slivered almonds
1 medium onion, finely chopped Salt and pepper, to taste
1/2 medium Granny Smith apple, cut Olive oil, for brushing
into small dice
1/4 tsp ground cinnamon
1/8 tsp ground cloves
2 cups shredded meat from a rotisserie
chicken
Directions
2. Cook onion and apple in hot oil for about four minutes before adding spices and cooking
for another 30 seconds.
3. Now add olives, chicken, raisins and tomatoes, and cook for another seven minutes before
adding garlic, pepper, almonds and salt.
6. Bake it for about 20 minutes or until you see that the top of each calzone has turned
brown.
98 Picadillo Spanish Calzone

Argentina Prep Time: 15 mins

Calories 498 kcal
Cholesterol 73 mg
Fat 36.8 g
Protein 14.7 g
Sodium 326 mg
Ingredients
1/2 cup shortening 1/4 cup raisins
2 onions, chopped 1/2 cup pitted green olives, chopped
1 pound lean ground beef 2 hard-cooked eggs, chopped
2 tsps Hungarian sweet paprika salt to taste
3/4 tsp hot paprika 1 (17.5 ounce) package frozen puff pastry
1/2 tsp crushed red pepper flakes sheets, thawed
1 tsp ground cumin
1 tbsp distilled white vinegar
Directions
1. Cook onion and shortening in hot oil for a few minutes before adding sweet paprika,
crushed red pepper flakes, hot paprika and salt.
2. Cook meat in boiling water for some time before transferring this to a dish and adding
salt, vinegar and cumin.
3. Mix this meat mixture with the onion mixture in a bowl and let it cool down.
4. Cut ten circles from the pastry dough before placing that meat mixture, hard-boiled egg,
raisins and olives on each one of them.
6. Press the edges with a folk.
7. Set your oven to 375 degrees F and place these calzones in the baking sheet.
9. Serve.
Argentina Calzones 99
CENTRAL AMERICAN
Calzones
Prep Time: 30 mins
Total Time: 1 hr

Calories 105 kcal
Cholesterol 32 mg
Fat 5.6 g
Protein 2.3 g
Sodium 102 mg
Ingredients
1 recipe pastry for a 9 inch double 1/2 cup raisins
crust pie salt and pepper to taste
2 large potatoes, peeled and cubed 2 eggs, beaten
2 tbsps olive oil
2 onions, diced
3 hard-cooked eggs, chopped
1/4 cup chopped green olives
Directions
2. Cook potatoes in boiling water for about five minutes to get it tendered.
3. Cook onion in hot oil for about 5 minutes before adding cooked potatoes and cooking it for
another ten minutes or until you see that the potatoes are lightly brown.
4. Transfer this to bowl and stir in raisins, salt, pepper, hard-cooked eggs and olives.
5. Cut ten circles from the pastry dough after rolling it up on a floured surface.
7. Press the edges with a folk and place them in the baking sheet.
8. Brush all these calzones with the beaten egg before baking it for about 30 minutes or until
you see that the top of each calzone has turned brown.
100 Central American Calzones

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