Calzoni
Calzoni - Apulian Style Filling
Calzoni - Apulian Style Filling
Calzoni - Broccoli-Mushroom
Calzoni - Eggplant/Cheese Filling
Calzoni - Mushroom, Red Bell Pepper and Salami Filling
Calzoni - Neapolitan Style Filling



Calzoni

Recipe By :Mary Ann Esposito
Serving Size : 8

1 package active dry yeast
1 cup warm water -- (110 to 115 degrees)
2/3 dash sugar
2 tablespoons warm milk -- (110-115 degrees)
3 teaspoons olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt
stone-ground yellow cornmeal
olive oil
1 large egg -- beaten with 1
teaspoon water for egg wash

In a large bowl dissolve the yeast in the warm water, stir in the sugar
and let proof until foamy, about 10 minutes. Add the milk and olive oil
and stir well to blend. Mix 3 cups of the flour and the salt and add to
the yeast mixture. Mix until a ball forms. If dough seems to sticky add
up to an additional 1/2 cup flour. Turn the dough out onto a well floured
surface and knead until very smooth. Place dough in a lightly oiled
bowl, turning to cover dough with oil. Cover and let rise for 1 1/2
hours, or until doubled in bulk.Punch down the dough, turn out onto a
floured surface and knead for 5 minutes, or until it is smooth and
elastic. Cut the dough into 8 pieces and roll each piece out into a 7
inch circle. Place the circles on floured towels as you make them and
keep covered as you work with the remaining dough. Preheat oven to 375
degrees. Grease two baking sheets and dust with cornmeal. Brush each
circle lightly with olive oil. Divide the filling (recipes to follow)
among the circles, placing in the lower half. Fold the top half over to
enclose the filling, like a turnover, and seal the edges by pressing
with the tines of a fork. Place calzoni two inches apart on the baking
sheet, brush with the egg wash and make a small slit in the top. Cover
with a towel and let rise 20 minutes. Bake calzoni for 20 to 25 minutes,
or until golden brown. Let cool slightly before serving.

Variation:
Make mini calzoni by dividing dough into 24 pieces and rolling out into 2
inch circles. Fill same as large calzoni. Bake at 375 degrees for 15
minutes, or until golden brown.

Makes about 2 dozen

NOTES : To freeze calzoni, let cool completely and wrap individually in
aluminum foil. Defrost in the refrigerator and reheat in a 350 degree
oven for 20 minutes, or until warm.



Calzoni - Apulian Style Filling

Recipe By :Carlo Middione
Serving Size : 8

1 1/4 pounds onions -- sliced 1/8 inch thick
1/4 cup olive oil
4 ounces Gaeta or Kalamata olives -- pitted, coarsely chopped
2 pounds diced tomatoes
4 anchovy fillets -- diced
1/3 cup fresh parsley -- chopped
1 1/3 cups Romano cheese -- grated
salt to taste
Calzoni

In a medium skillet over medium heat, saute onion until transparent. Add
the olives and mix well. Add tomatoes, mix well, cover and cook until
liquid evaporates. Add anchovy and parsley and cook 3 minutes more.
Remove pan from heat, add cheese, mix thoroughly and set aside to cool.




Calzoni - Broccoli-Mushroom

Serving Size : 4

1 cup mushrooms -- sliced
2 teaspoons butter
1/4 cup Parmesan cheese -- grated
3/4 cup ricotta cheese
1 egg
1 tablespoon water
1/8 teaspoon black pepper
3/4 cup broccoli florets
1 red bell pepper -- roasted and sliced
4 pitted black olive -- sliced
Calzoni

Filling Saute mushrooms in margarine or oil until tender, about 5
minutes. Place egg in small bowl and beat with water. Combine cheeses,
1/4 cup of egg wash mixture, and black pepper. Stir in broccoli, roasted
peppers, olives, and mushrooms. On a greased baking sheet, stretch dough
into a 6 x 16-inch rectangle. Spoon filling on dough, covering up to 1
inch from the edges. Fold dough lengthwise over filling; press edges
together. Brush dough with remaining egg mixture. Bake at 350 degrees
until calzone is golden brown, about 25 to 30 minutes.

Source: "Recipe a Day.com"




Calzoni - Eggplant/Cheese Filling

Recipe By :Mary Ann Esposito

1/4 cup peanut oil
2 cups eggplants -- peeled and cubed
1 anchovy fillets -- packed in oil, mashed
1 cup Italian tomato sauce -- (homemade if you have it)
1 cup pepperoni -- diced (about 1/4 pound)
1 cup provolone cheese -- diced (about 1/4 pound)
1 teaspoon dried basil
3 teaspoons fresh ground black pepper

In a large skillet heat the peanut oil and saute the eggplant for 5
minutes, or until soft. Add the anchovy and cook for 2 minutes. add the
tomato sauce, stirring to blend, and simmer the mixture for 5 minutes.
Transfer mixture to a bowl and add pepperoni, cheese, basil and pepper.
Mix well and let cool.


Calzoni - Mushroom, Red Bell Pepper and Salami Filling

Recipe By :Biba Caggiano
Serving Size : 2

1 recipe pizza dough
2 tablespoons olive oil
8 ounces white mushrooms -- thinly sliced
1 clove garlic -- minced
3 teaspoons fresh parsley -- chopped
salt to taste
4 ounces mozzarella cheese -- diced
2 red bell peppers -- roasted, peeled,seeded cut into thin strips
6 ounces salami -- cut into thin strips
1 large egg -- beaten

Prepare the pizza dough and let it rise. Preheat oven to 450 degrees.
Heat the oil in a large skillet over high heat. Add the mushrooms and
cook, stirring, until they begin to color, about 2 minutes. Add the
garlic, parsley and salt. Mix once or twice to combine then remove from
heat. Divide the dough into two equal parts and roll out into two 8 inch
circles. Divide the mozzarella in half and place in the center of each
circle. Divide the mushroom mixture in half and place over the
mozzarella. Fold dough in half, seal, place on a baking sheet, brush
with the egg and bake until golden, about 15 - 20 minutes.



Calzoni - Neapolitan Style Filling

Recipe By :Carlo Middione
Serving Size : 8

1 pound mozzarella cheese -- shredded
2 ounces salami -- sliced thin and julienned
6 ounces ricotta cheese
1/4 cup fresh parsley -- chopped
1 teaspoon basil
salt and pepper to taste
1 cup Parmesan cheese -- grated
1 pound diced tomatoes -- drained, Optional
1 recipe -- calzoni, pizza or basic bread dough

Prepare the pizza dough and let it rise. Preheat oven to 450 degrees.
Divide the dough into two equal parts and roll out into two 8 inch
circles. Divide the mozzarella in half and place in the center of each
circle. Layer the other ingredients in order given. Fold dough in half,
seal, place on a baking sheet, brush with the egg and bake until golden,
about 15 - 20 minutes.

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