Easy Calzones Recipe Video

Wegmans Executive Chef Mark Makovec shares his tips on how to make your own calzones at home. It is a fast and fabulous meal when paired with a green salad and pizza sauce for dipping every last crumb! Your kitchen will smell like a bakery, and attract the neighbors for sure.

Summary

Preparation Time2 Hr 0 MinCooking Time20 Min
Ready In2 Hr 20 MinDifficulty LevelEasy
Health IndexJust EnjoyServings12
CuisineCourse
TasteMethod

Ingredients

Spinach & ricotta calzone
 Frozen spinach16 Ounce (Food You Feel Good About Just Picked & Quickly Frozen)
 Ricotta cheese15 Ounce (Wegmans)
 Shredded mozzarella cheese8 Ounce (Wegmans)
 Italian cheese blend2 Tablespoon, grated (Italian Classics)
 All pupose flour2 Tablespoon (for dusting)
For pepperoni calzone
 Pizza dough ball28 Ounce (Wegmans Pizza Shop White or Wheat Pizza Dough)
 Shredded mozzarella cheese16 Ounce (Wegmans)
 Mozarella cheese8 Ounce, shredded
 Italian cheese blend2 Tablespoon
 Pepperoni slices6 Ounce, chopped (Italian Style)
 Egg1 Large, beaten (for egg wash)

Nutrition Facts

Serving size

Calories 524 Calories from Fat 276

% Daily Value*

Total Fat 31 g47.8%

Saturated Fat 16.7 g83.4%

Trans Fat 0 g

Cholesterol 113.1 mg

Sodium 1145.8 mg47.7%

Total Carbohydrates 30 g10.2%

Dietary Fiber 1.1 g4.4%

Sugars 2.3 g

Protein 31 g62.8%

Vitamin A 103.1% Vitamin C 3.5%

Calcium 55.3% Iron 13.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Punch down each dough ball on lightly floured work surface; cut each into 6-equal portions.
2. Form into balls. Place on baking sheet; cover with plastic wrap. Let rest at room temp 1 1/2 to 2 hours.
3. Preheat oven to 450 degrees.

MAKING
4. For the Spinach ricotta filling, combine spinach, ricotta cheese, shredded cheese, and grated cheese in bowl.
5. For the Pepperoni cheese filling, combine cheeses and pepperoni in another bowl.
6. Dust work surface and hands lightly with flour. Working with one dough ball at a time, flatten dough by rolling and pressing edges into 8-inch round, 1/8-inch thick.
7. Mound a strip of 1 1/2 cups cheese spinach/pepperoni mixture filling down center of dough circle.
8. Moisten inside edges of dough circle with fingertips dipped in warm water. Fold flaps over filling, pinch ends to seal. Place on greased baking sheet.
9. Repeat process with remaining dough balls. You will get 6 of each type.
10. Place 3-4 calzones on each baking sheet. Cut 2-inch vent into top of each calzone. Brush with egg.
11. Bake 15-18 minutes until golden brown.

SERVING
12. Serve with tomato sauce/pizza or pasta sauce on the side.

TIP
To make snack size portions, divide each dough ball into 12 portions instead of 6 and fill with 1/2 cup of filling.
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