Chicken Cordon Bleu Calzones
4 boneless, skinless chicken breasts (1 pound)
1 cup sliced, fresh mushrooms
1/2 medium onion, chopped
3 tablespoons cornstarch
1 1/4 cups milk
1 tablespoon fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 (17 1/2 ounce) package frozen puff pastry, thawed
8 thin slices deli ham
4 slices Provolone cheese
Place chicken in a greased 2-quart dish, cover with water. Cover and bake at 350 degrees F for
30 minutes or until juices run clear.
Meanwhile in skillet, saute mushrooms and onion in butter until tender.
Combine cornstarch and milk until smooth, stir into skillet mix. Add basil and seasonings. Bring to
a boil, cook and stir for 2 minutes until thickened. Drain chicken.
Cut pastry sheets in half widthwise. On one side of each half, place a chicken breast, 1/4 cup
mushroom mixture, two ham slices and one cheese slice. Fold pastry over fillings and seal edges.
Place on a greased baking sheet. Brush tops with milk if desired. Bake at 400 degrees for 15-20
minutes or until puffed and golden.
1 package hot roll mix
1 1/4 cups hot water
2 tablespoons vegetable oil
1 cup ricotta cheese
1 cup mozzarella cheese, grated
8 ounces cream cheese, softened
1/2 pound crabmeat
4 green onions, chopped
1 clove garlic, minced fine
1 small can olives, chopped
1 tablespoon fresh parsley or 1 teaspoon dried, chopped
In large bowl, combine hot roll mix (flour mixture and yeast). Moisten with water and oil. Turn out
dough onto lightly floured surface. With greased hands, shape dough into ball and knead until no
longer sticky (about 3 minutes). Divide into 10 equal parts. Cover loosely with plastic wrap and
Meanwhile, combine remaining ingredients in medium bowl, mixing well.
Roll out each ball of dough into an 8-inch circle on a lightly floured surface. Spoon 1/3 cup filling
over half of dough, coming within 1-inch of edge. Brush edge with water. Fold dough in half over
filling. Press edges to seal, fluting sealed edge decoratively. Place on greased cookie sheet, then
brush with oil. Bake at 400 degrees F until brown (about 25 to 30 minutes).
Variation: Make into an appetizer by folding filo dough wrapper around 1 tablespoon filling
Garden Fresh Calzones
Vegetable oil cooking spray
3/4 cup mushrooms, sliced
3/4 cup zucchini, halved lengthwise, thinly sliced
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup green onion, sliced
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 (10 ounce) can refrigerated pizza crust dough
4 tablespoons light mozzarella cheese
4 tablespoons light spaghetti sauce
1 egg white, beaten
Preheat oven to 425 degrees F. Spray cookie sheet with cooking spray.
In a medium mixing bowl combine mushrooms, zucchini, peppers and onion. Sprinkle with garlic
powder and Italian seasoning; mix well. Unroll pizza dough onto cookie sheet. Roll dough into
large square. Cut into 4 equal squares. Place 1 tablespoon cheese, 1 tablespoon sauce and 1/4
vegetable mixture on each square, leaving a 1/2-inch edge on each square. Fold dough in half
over filling. Press edges with fork to seal. Brush with egg white and make 3 slits on top of each
calzone. Bake 12 to 15 minutes or until golden brown.
4 large hot Italian Sausages
4 cups grated mozzarella cheese
1 cup sliced mushrooms
2 cloves garlic minced
1/2 teaspoon cayenne
Marinara sauce for dipping
When dough is ready, preheat oven to 500 degrees F and oil a large baking sheet.
Fry sausages until done and slice into 1/4-inch rounds. Place in a large bowl and add cheese,
mushrooms, garlic and cayenne. Toss well.
Cut dough into 8 rounds and roll out each into 6-inch circles. Share the wealth of filling with each
round, moisten edges with water, fold over, press lightly and seal/crimp.
Place on sheet and lightly oil tops of calzone-sometimes I dust with parmesan cheese. Bake for
about 12 minutes.
Serve hot with warmed marinara sauce. Optional-olives and thinly sliced onions or use bacon and
ham in place of sausages
1 loaf frozen whole wheat bread dough
1 (10 ounce) package frozen spinach
1 cup ricotta cheese, about 1/2 pound
12 to 16 ounces mozzarella cheese, cubed
1/2 teaspoon ground nutmeg
Spray a bread pan with Pam. Place frozen dough in the pan and cover with plastic wrap. Let rise.
Defrost frozen spinach in a medium bowl. Remove spinach to squeeze out any excess moisture.
In the same bowl you used to defrost spinach, combine eggs with ricotta cheese, nutmeg and
spinach. Stir in mozzarella.
Divide bread dough into quarters and roll into four 8-inch circles. Cover half of each dough circle
with a quarter of the filling, leaving a 1/2-inch border around the edge. Fold dough over the filling
to form a turnover. Press edges with the tines of a fork to seal.
Spray a baking sheet with Pam and place calzones on it. Bake at 425 degrees F for 18 to 20
minutes, or until calzones are puffed and a deep golden brown.
Turkey Sausage and Pepper Calzones
1 tablespoon olive oil
1 small red onion, halved and thinly sliced
1 large red bell pepper, seeded and sliced
2 tablespoons garlic, chopped
1 (10 ounce) can refrigerated pizza dough
1/2 pound Italian seasoned turkey sausage
1/2 cup ricotta cheese
1 cup shredded mozzarella
2 tablespoons parmesan cheese
Cook onion and pepper in oil until soft, add garlic, then sausage until cooked through.
Heat oven to 425 degrees F.
Unroll pizza crust onto cutting board, cut into four 6- x 5-inch rectangles. Place on baking sheet,
evenly distribute cheeses, and turkey mixture onto dough rectangles. Bring opposite corners
together and pinch together, Repeat with remaining sides, and pinch all corners together to form
bundles. Bake 12 to 15 minutes, until golden brown, let cool 5 minutes before serving.
Mini Cheese Calzones
6 sticks (1 ounce each) string cheese
1 package (11 ounces) refrigerated bread-stick dough
1 cup jarred marinara sauce or pizza sauce for serving
1. Preheat the oven to 400°F
2. Unwrap the string cheese sticks and cut them in half crosswise. Open or unroll the bread-stick
dough and separate it into 12 rectangles. Coil a rectangle of bread-stick dough around a piece of
cheese stick as if you were wrapping it with yarn. Completely cover the cheese, tucking the
dough ends under and pinching them to seal closed. Repeat with the remaining dough and
cheese. Place the dough-covered cheese on an ungreased baking sheet.
3. Bake the mini calzones until they are golden brown, about 12 minutes. Remove them from the
baking sheet and serve at once with a bowl of marinara or pizza sauce for dunking.
Serves 6 (makes 12 mini calzones)