Easy 7-Cheese Calzones

Easy 7-Cheese Calzones takes roughly 45 minutes from beginning to end. This recipe serves 4 and costs $2.63 per serving. One serving contains 705 calories, 40g of protein, and 28g of fat. 365 people have made this recipe and would make it again. Plenty of people really liked this Mediterranean dish. A mixture of canned tomatoes, part skim ricotta, egg, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a main course. It is brought to you by My Life as a Mrs. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is solid. Similar recipes include Easy Calzone : Ham, Egg and Cheese Breakfast Calzones, Easy Calzones, and Easy Vegetarian Calzones.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 35 minutes

 

Ingredients:

1 (28 ounce) can San Marzano tomatoes

1 tablespoon cornmeal

1 egg, beaten

3-4 cloves garlic, course chopped

2 cups shedded italian six cheese blend

15 ounces part skim ricotta (you can use regular)

1 lb whole wheat pizza dough (you can use white)

1 teaspoon salt

2 teaspoon sugar

Equipment:

food processor

pizza stone

sauce pan

blender

frying pan

rolling pin

bowl

Cooking instruction summary:

For the Marinara:Add tomatoes, garlic, salt, and sugar to a saucepan and heat over medium high heat until it comes to a boil. Reduce heat to low, cover, and simmer for 20-30 minutes. Puree using a stick blender (may use a regular blender or food processor - just allow it to cool and BE CAREFUL as putting a lid on hot liquids will create pressure and you don't want a hot marinara explosion!). Keep warm until calzones are ready.For the Calzones:Preheat over to 450°F with your pizza stone in the center rack. If you do not have a pizza stone, preheat the pan in which you will bake them on. Cut pizza dough into 4 equal sized pieces and roll into balls. On a clean floured surface, use a rolling pin (and a sprinkle of flour to keep it from sticking) to roll the dough out as thin as you can get them (about 7-8 inches in diameter). In a medium sized bowl, mix the ricotta and shredded cheese together using a fork. Divide mixture into 4 equal parts (i just use the fork to push the mixture into the four corners of the bowl). Add equal parts of the cheese mixture to each floured circle; you want to mound it in a half circle shape on the bottom half of the dough, leaving a half inch border (the cheese is thick, so you can mould it with your hands). Brush the border with the egg wash, fold top half over it and firmly press the two edges together. I like to fold the bottom slightly over the top to get a nice seal. Brush tops of calzones with egg wash. You can sprinkle on some salt, oregano, crushed red pepper, and/or grated parmesan if you desire - I left ours plain this time. Bake at 450°F for 10-18 minutes until dough is golden brown and cooked through (may take a little longer if you are not using a pizza stone). Serve with hot marinara and fresh grated parmesan cheese!

 

Step by step:

For the Marinara

1. Add tomatoes, garlic, salt, and sugar to a saucepan and heat over medium high heat until it comes to a boil. Reduce heat to low, cover, and simmer for 20-30 minutes. Puree using a stick blender (may use a regular blender or food processor - just allow it to cool and BE CAREFUL as putting a lid on hot liquids will create pressure and you don't want a hot marinara explosion!). Keep warm until calzones are ready.For the Calzones:Preheat over to 450°F with your pizza stone in the center rack. If you do not have a pizza stone, preheat the pan in which you will bake them on.

2. Cut pizza dough into 4 equal sized pieces and roll into balls. On a clean floured surface, use a rolling pin (and a sprinkle of flour to keep it from sticking) to roll the dough out as thin as you can get them (about 7-8 inches in diameter). In a medium sized bowl, mix the ricotta and shredded cheese together using a fork. Divide mixture into 4 equal parts (i just use the fork to push the mixture into the four corners of the bowl).

3. Add equal parts of the cheese mixture to each floured circle; you want to mound it in a half circle shape on the bottom half of the dough, leaving a half inch border (the cheese is thick, so you can mould it with your hands).

4. Brush the border with the egg wash, fold top half over it and firmly press the two edges together. I like to fold the bottom slightly over the top to get a nice seal.

5. Brush tops of calzones with egg wash. You can sprinkle on some salt, oregano, crushed red pepper, and/or grated parmesan if you desire - I left ours plain this time.

6. Bake at 450°F for 10-18 minutes until dough is golden brown and cooked through (may take a little longer if you are not using a pizza stone).

7. Serve with hot marinara and fresh grated parmesan cheese!


Nutrition Information:

Quickview
705k Calories
39g Protein
27g Total Fat
80g Carbs
13% Health Score
Limit These
Calories
705k
35%

Fat
27g
43%

  Saturated Fat
8g
55%

Carbohydrates
80g
27%

  Sugar
18g
20%

Cholesterol
85mg
28%

Sodium
1918mg
83%

Get Enough Of These
Protein
39g
80%

Calcium
479mg
48%

Iron
6mg
36%

Selenium
22µg
33%

Phosphorus
288mg
29%

Fiber
5g
23%

Vitamin C
18mg
23%

Manganese
0.43mg
22%

Potassium
746mg
21%

Copper
0.42mg
21%

Vitamin B2
0.36mg
21%

Vitamin B6
0.38mg
19%

Vitamin A
894IU
18%

Vitamin E
2mg
18%

Magnesium
60mg
15%

Zinc
2mg
15%

Vitamin B3
2mg
13%

Vitamin B1
0.19mg
13%

Folate
45µg
11%

Vitamin K
11µg
11%

Vitamin B5
1mg
10%

Vitamin B12
0.41µg
7%

Vitamin D
0.33µg
2%

covered percent of daily need
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