Hawaiian Mini Calzones Recipe by Tasty
Add a spoonful or two of sauce and spread more or less evenly toward the edges, leaving a little edge all around. On half of the calzone add 2-3 tablespoons ricotta cheese, crumbled. Also 2-3 tablespoons shredded mozzarella. Then add a handful of any toppings you like.
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Crimp the edges together using a fork (we used a large serving fork). Use a spatula to transfer the calzones to a parchment lined baking sheet. Repeat for all 8 calzones, split between two baking sheets. Beat the egg together with 1 tablespoon water and brush the egg wash onto the top of the calzones.
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Brush the egg mixture over the calzone to add a golden sheen to the baked calzone. Cut a couple slits in the top of the calzone for steam to escape. Bake calzones on a baking sheet for 20-25 minutes or until deep golden brown. Brush tops with a bit of olive oil and sprinkle with additional parmesan cheese and fresh herbs.
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Once your calzones are sealed, make the egg wash. Add the egg and 1 tablespoon of water in small bowl and beat with a fork until combined. Use a pastry brush to brush the egg wash over the top of the calzones. Bake the calzones: Line a baking sheet with parchment paper. Place the calzones in the oven and bake for 35 to 40 minutes until the.
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Instructions. Preheat the oven to 475 ยฐF. Line the baking sheet with parchment paper or spray it with oil. Divide the dough into 8 equally sized pieces. Roll each piece into a 1/4" thick circle. Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, salami and shredded mozzarella).
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The outlet notes that a simple egg wash (typically of egg and water, though some opt for milk) brushed all over the calzone helps to give it a shiny finish that will rival a store-bought iteration. The egg wash can also help to seal any openings or creases in the dough itself. MasterClass states that egg washes can contain both yolks and whites.
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Divide your pepperoni and cheese evenly and add any desired vegetables. Fold the dough over, creating a half circle, and crimp the edges, first rolling together with your fingers and then crimping with a fork. Cut 3 slits in the top of each one. Beat the egg and water together. Brush lightly over the exposed dough.
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Fold over the pizza dough so the curved edges line up and pinch together to seal. Use remaining dough to make 3 more calzones (or refrigerate and use dough within 2 days). Cut 3 slits into the top of each calzone to allow steam to escape. Brush the egg wash over the dough. Sprinkle with Parmesan cheese and Italian seasoning.
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To make the topping: Whisk together the egg and water to make a thin glaze. Slash the tops of the loaves,then brush with the egg wash and sprinkle with sesame or poppy seeds. Just before you put the calzone in the oven, pour 3 to 4 cups of water into the roasting pan. Bake for 15 minutes at 450ยฐF.
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Adjust oven racks to be equidistant from the middle. Line two sheet pans with parchment paper (or foil). Make Filling: In a medium bowl, combine ricotta, Parmesan, mozzarella, pepperoni, 2 eggs, parsley, Italian seasoning, salt, pepper. Set aside. Roll Out Dough: Dust flour on a clean surface to work with the dough on.
Learn how to make calzones with this easy pepperoni calzone recipe
Transfer the calzones to a parchment paper lined baking sheet. Brush them lightly with the beaten egg, then sprinkle with shredded mozzarella cheese and Italian seasoning. Bake for 12 to 15 minutes, or until golden brown. Remove from oven and let cool for 5 minutes before serving. Serve with pizza sauce, for dipping.
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Beat the egg with 1 tablespoon of water with a fork in a small bowl until the egg is broken up. Brush each calzone lightly with the egg wash. Using a sharp knife, cut 2 to 3 steam vents on the top of each calzone. Bake the calzones. Bake until the calzones are golden brown and the filling bubbles, 15 to 20 minutes.
Learn how to make calzones with this easy pepperoni calzone recipe
Make the calzone dough. In the bowl of a stand mixer, combine the warm water, sugar, and yeast and mix well. Let it sit for about 5 minutes, or until it becomes frothy and bubbly. Once your yeast has proofed, add a cup of flour, the salt and cooking oil and mix with the dough hook to combine.
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Brush the egg wash on top of the calzones. Sprinkle cornmeal on the bottom of a rimmed sheet tray and place the calzones on top. Bake: Bake for 12 minutes or until the calzones are golden brown and crisp on the outside. While they bake, make the garlic butter. Make Garlic Butter: Heat butter in a saucepan until melted.
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Add air vents and egg wash. Transfer the calzones to a large half sheet baking pan lined with parchment paper. Sprinkle some cornmeal on the bottom if needed to prevent sticking. Make 3 air vents on the top of the calzones using a knife or scissors. Apply egg wash on top of the calzones. Bake. Bake in a 375 F preheated oven for 25 minutes until.
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Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size. Preheat the oven to 425หF (220หC). Line a baking sheet with parchment paper. While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6.