Ladies and gentlemen, we’ve found another recipe test winner!
Oh my goodness. Who wouldn’t love a recipe for a calzone that doesn’t make you want to urp after you eat it? That’s exactly what I found and I’m so excited because it also happens to be delicious! I can’t get calzones at restaurants anymore because they pack them so full of pepperoni that it’s basically a greaseball. Very unappetizing.
We held my recipe test turn at my parent’s house so we could go to the showing of ‘The Dark Knight Rises’ on campus- still just as good as in the movie theatre!
The cast of characters for the pepperoni calzones:
The cheese mixture. Now this is very important. It needs to be the right blend of ricotta, mozzarella and parmesan. Cheesy calzone perfection:
If you don’t care much about your waistline try out these cookies. SO good- yet also so buttery. The cast of characters for the Citrus Butter cookies:
Anna grating the lime, lemon and orange for the zest:
Adding the zest to the mixture:
Juicing the just-zested fruit:
I don’t know what it is about my parent’s house but both times I’ve held my recipe test turn there we’ve totally forgotten to take pictures of ourselves. I did however remember to take pictures of the tasty dinner!:
Prep Time: 3 Hours | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 8
- 16 whole Frozen, Unrisen Dinner Rolls Note: Can Also Use Frozen Bread Loaves. (I used pizza dough mix from the blue Jiffy box)
- 1 Tablespoon Butter
- 1 whole Medium Onion, Diced (Didn’t use)
- 1 pound Breakfast Or Italian Sausage (I didn’t use.. I used pepperoni) 🙂
- 1/2 teaspoon Italian Seasoning (Didn’t use)
- 1/4 teaspoon Red Pepper Flakes (Didn’t use)
- 15 ounces, fluid Whole Milk Ricotta Cheese
- 1/2 cup Grated Parmesan Cheese
- 1-1/2 cup Grated Mozzarella Cheese
- 2 whole Eggs
- 1/2 teaspoon Salt
- Black Pepper To Taste
- 2 Tablespoons Chopped Fresh Parsley (Didn’t use)
- Marinara Sauce, For Serving
- 1 whole Egg Beaten
Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
Preheat oven to 400 degrees.
Melt butter in a large skillet over medium-high heat. Add onion and allow to cook for a couple of minutes. Add sausage and cook until brown, crumbling the sausage as you stir. Add Italian seasoning and red pepper flakes. Remove from pan and allow to cool on a plate.
In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. When sausage is cool, stir it in. Set aside.
When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle. Fold half of the dough over itself, then press edges to seal.
*Note: If you want a larger calzone, use frozen bread loaves and use about 1/4 to 1/3 of the loaf for each calzone.
Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.
Recipe: Citrus Butter Cookies
Prep Time: 15 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 36
- 2 cups (4 Sticks) Salted Butter, Softened
- 1-1/2 cup Sugar
- 2 whole Large Eggs, Separated
- 4 cups All-purpose Flour
- 3 Tablespoons Orange, Lemon, And Lime Zest (approx 1 Tablespoon Each)
- 2 Tablespoons Orange, Lemon, And/or Lime Juice (2 Tablespoons Total)
- 3 cups Powdered Sugar
- 2 Tablespoons Whole Milk
- 2 Tablespoons Orange, Lemon, And Lime Zest
- Juice Of 1/2 Lime
- Juice Of 1/2 Lemon
- Dash Of Salt
- Extra Zest, For Decorating
Preheat oven to 350 degrees.
Cream butter and sugar until combined. Add egg yolks and mix until combined (set whites aside for the icing.) Add the zest and the flour and mix until just combined, then add juice and mix until combined.
Scoop out heaping teaspoons of dough, then roll them into balls between your hands. Place on a cookie sheet and bake for 13 minutes. Remove from the oven and keep on the cookie sheet for 3 to 4 minutes. Remove from the pan with a spatula and allow to cool completely before icing.
To make the icing, combine 1 egg white with the rest of the icing ingredients. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.
Drizzle the icing across the cookies in several lines, then do it again in the other direction. Sprinkle with extra zest before the icing sets.