Best 5 Quick Calzones Recipes

QUICK CALZONES

Steps:

• Preheat oven to 350°. On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle. Spread 1/4 cup sauce over half of each circle to within 1/2 in. of edge; top with 1 tablespoon mozzarella cheese. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet., Brush milk over tops; sprinkle with Italian seasoning and Parmesan cheese. Bake until golden brown, 20-25 minutes.

QUICK PEPPERONI CALZONES

Steps:

• Preheat oven to 350°. In a small bowl, mix pepperoni, pasta sauce and mozzarella cheese., On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle; top each with a scant 1/3 cup pepperoni mixture. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet. , Brush milk over tops; sprinkle with Parmesan cheese and, if desired, Italian seasoning. Bake until golden brown, 20-25 minutes.

QUICK SPINACH-RICOTTA CALZONES

Steps:

• Separate rolls onto a cornmeal-sprinkled work surface. Cover with plastic wrap and let rest while preparing filling.
• Heat oil in 12-inch skillet over medium-high heat. Add onion; saute until tender and golden, 2 to 3 minutes. Add spinach, garlic and nutmeg; saute, breaking up large clumps with a wooden spoon, until heated through, 2 to 3 minutes. Add salt and pepper. Transfer to a medium bowl; stir in ricotta. Let cool; stir in remaining cheeses.
• Adjust oven rack to center position and heat oven to 450 degrees.
• Sprinkling with cornmeal as necessary, roll out each roll into a 7-inch circle. Spoon a scant 1/2 cup of filling just below the center line, leaving a 1-inch border along the bottom half of the dough circle. Spoon filling just below the center line of the circle of dough, leaving a border along the bottom half of the circle. With wet fingertips, moisten the bottom border. Fold dough over filling and press edges together. Thoroughly seal by using fingertips to crimp and flute the edges or by pressing with the tines of a fork. Place on a large cookie sheet lined with parchment paper. (At this point, can be frozen up to 2 weeks.)
• Brush tops with oil. Bake until golden brown, about 16 minutes (longer if frozen). Let cool slightly and serve with warm marinara sauce.

QUICK SAUSAGE AND BELL PEPPER CALZONES

Steps:

• Separate rolls onto a cornmeal-sprinkled work surface. Cover with plastic wrap and let rest while preparing filling.
• Fry sausage in a 12-inch skillet, breaking it up into small bits with a spoon, until it loses its raw color, about 5 minutes. Depending on the amount of fat in the pan, drain or add oil to equal about 2 Tbs. Add onion and peppers; saute until tender, about 5 minutes. Stir in garlic. Transfer to a bowl. Cool to room temperature; stir in cheeses and optional parsley.
• Adjust oven rack to center position and heat oven to 450 degrees.
• Sprinkling with cornmeal as necessary, roll out each roll into a 7-inch circle. Spoon a scant 1/2 cup of filling just below the center line, leaving a 1-inch border along the bottom half of the dough circle. Spoon filling just below the center line of the circle of dough, leaving a border along the bottom half of the circle. With wet fingertips, moisten the bottom border. Fold dough over filling and press edges together. Thoroughly seal by using fingertips to crimp and flute the edges or by pressing with the tines of a fork. Place on a large cookie sheet lined with parchment paper. (At this point, can be frozen up to 2 weeks.)
• Brush tops with oil. Bake until golden brown, about 16 minutes (longer if frozen). Let cool slightly and serve with warm marinara sauce.

QUICK AND EASY MEATBALL CALZONES

Steps:

• Preheat oven to 425 degrees.
• Spray baking sheet with cooking spray.
• Combine tomatoes with their sauce, meatballs, and basil in medium bowl, and set aside.
• Place 1 pie crust on prepared baking sheet, and spoon half of the meatball mixture evenly over half of the crust, leaving a 1 inch border around edge of crust.
• Sprinkle with half of cheese.
• Fold crust in half to enclose filling, pinch the edges together to seal, and cut slits in top of crust with knife to vent.
• Repeat with remaining crust, meatball mixture, and remaining cheese.
• Bake 20-25 minutes , or until golden brown.
• Cut each calzone into 3 wedges to serve.