Monday, February 3, 2014

Easy Calzones

This recipe was adapted from The Pioneer Woman's calzones. I just simplified the recipe a little bit to save time. These are perfect for freezing so you can pull out one for lunch or dinner on-the-go.

I used my Easy Bread Maker Bread Recipe for the dough--I made up several batches ahead of time (just do the "dough" setting, don't finish the loaf), rolled them into small balls and froze them in bags. Then when I was ready to make these calzones, I pulled out the dough, set on a greased baking sheet, covered with a towel and let rise for about 3 hours, until they were soft and had risen a little bit. Then I assembled the calzone. You could use Rhodes rolls and do the same process, or make up your own favorite bread/roll recipe.

 16 rolls (dough)
15 ounces, fluid Whole Milk Ricotta Cheese
1/2 cup Grated Parmesan Cheese
1-1/2 cup Grated Mozzarella Cheese
2 whole Eggs
1/2 teaspoon Salt
Black Pepper To Taste
2 Tablespoons Chopped Fresh Parsley
Pepperoni slices
Marinara Sauce, For Serving
1 whole Egg Beaten

Preparation Instructions

*Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
*Preheat oven to 400 degrees.
*In a bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley.
*When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle. Layer with pepperoni slices (I used 5 for each). Fold half of the dough over itself, then press edges to seal.
*Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.

***If you are freezing these, complete all steps, then wrap cooled calzones in saran wrap, then place in a gallon-sized Ziploc bag. I put about one cup of marinara sauce in a sandwich-sized Ziploc right inside that bigger bag to freeze with them. Then heat and eat when you're ready!