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:

Equipment:

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:

covered percent of daily need