Broccoli, Ham & Swiss Cheese Calzones

 This is my final attempt {this week} to convince you to try your hand at Homemade Calzone dough.  And oh man, I saved the best for last.  This is my FAVORITE Calzone yet! 

Dijon mustard, fresh broccoli, ham and Swiss cheese encompassed in a soft Parmesan wheat bread.  

 

Broccoli, Ham & Swiss Cheese Calzones

{click title to print}

Broccoli, Ham & Cheese Collage

Ingredients

FOR THE DOUGH:

  • 1 cup Lukewarm Water
  • 2-¼ teaspoons Active Dry Yeast
  • 1 teaspoon Salt
  • ½ teaspoons Sugar
  • 3 cups Flour {I Prefer White Wheat}
  • 1 Egg Beaten With The Below Amount Of Water
  • 2 teaspoons Water

FOR THE FILLING:

  • 3 Tablespoons Mayonnaise
  • 2 Tablespoons Dijon Mustard
  • 1 cup To 1 1/2 Cups Fresh Broccoli Florets, chopped
  • ½ whole Small Red Onion, Finely Diced
  • 1 cup Finely Diced Ham Cubes
  • 1 cup Shredded Swiss Cheese
  • ½ cups Shredded Colby Jack
  • 1 ounce, weight Grated Parmesan Cheese Powder

For the dough:
In the bowl of a stand mixer, combine the water, yeast, salt and sugar, and stir to dissolve. Set aside for 15 minutes, then add the flour. Using the dough hook, mix until smooth.

Knead the dough for about 4-6 minutes on medium low speed, adding more flour if necessary. The dough should feel smooth and elastic and not stick to the sides of the bowl or your fingers. Do not overwork the dough!

Lightly oil a bowl and place dough inside, cover with greased plastic wrap, and let dough rise in a warm place until doubled in size. (The time this takes depends on the temperature and humidity of your house, mine took a couple of hours.)

Divide the dough in half, then divide each half in thirds. Shape each piece into a ball and set the 6 balls into the greased bowl again. Cover with greased plastic wrap again, and let rise another 15 minutes.

For the filling:
Combine mayo and mustard in a large bowl then add in chopped broccoli florets, diced onion, ham and cheeses, both Swiss and colby jack.

To assemble:
Preheat oven to 450 F.

On a lightly floured surface, spread each dough ball into a nice-sized circle. Spread one half of the dough circle with 1/6 of the ham filling, leaving a clean area around edge. Fold dough in half and seal, by crimping the edges of the dough together with your fingers. Set the calzone on a baking tray. Repeat until all 6 are done.

Place calzones on a baking sheet and brush the top of each with some egg wash (1 egg beaten with 2 teaspoons water). Make a small incision in the top of each using a knife. Sprinkle with Parmesan cheese.

Bake in a preheated oven at 450 F for 14-16 minutes. Enjoy!

~T

Ham & Havarti Cheese Calzone

  {tap tap tap}

  Is this thing on????  

  You all sure were quiet yesterday!  Things are finally settling down on this blog, but man, even my normal daily commenters were silent.  Either you guys hate Calzones or everyone was really busy yesterday!  LOL 🙂  

 On to the Calzone of the day:

Ham, Havarti cheese and honey mustard cream cheese? Yes, please!

My favorite thing about Calzones, is that you really can use just about anything you have in the fridge.  You could make a BBQ Chicken one, you could make a traditional Pizza one like we did yesterday, you could do a Swiss, Beef and Mushroom one, the possibilities are endless!  And, like I mentioned yesterday, if you use whole wheat or white wheat flour, instead of regular white flour, you can make this a healthier choice for your family.

The idea for THIS Calzone, came from Ham & Cheese Slab Pies, shared at Weekend Potluck by My Biscuits Are Burning!  So yummy!

Ham & Havarti Cheese Calzone

{click for easy printable}

Havarti Ham & Cheese Calzones collage txt

Ingredients

FOR THE DOUGH:

  • 1 cup Lukewarm water
  • 2-¼ teaspoons Active Dry Yeast
  • ½ teaspoons Sugar
  • 1 teaspoon Salt
  • 3 cups Flour {I Like To Use White Wheat}

FOR THE FILLING:

  • 4 ounces cream cheese, softened
  • 4 Tablespoons Honey Mustard
  • 2 teaspoons Garlic Powder
  • 1 Egg + 2 Tsp. Water
  • 1 cup Ham, In Small Cubes
  • ½ whole Red Onion, Chopped
  • 1 cup Shredded Havarti Cheese {Guyere Works Great Too}

For the dough:
In your kitchen aid mixing bowl, combine the water, yeast, salt and sugar, and stir to dissolve. Set aside for 15 minutes, then add the flour, using the dough hook, and mix until smooth. Knead about 4-6 minutes on medium low speed, adding more flour if necessary. The dough should feel smooth and elastic and not stick to the sides of the bowl or your fingers. {However, do not overwork the dough!}
Lightly oil a bowl, and place dough inside, cover with sprayed saran wrap, and let dough rise in a warm place until doubled in size. {Time this takes depends on the temperature of your house, mine took 3 hours, because my house is cool!} Divide the dough in half, then each half in thirds. Shape each piece into a ball. Cover with sprayed saran wrap again, and let rise another 15 minutes.

For the filling:
While you wait, combine 4 oz of cream cheese with honey mustard and garlic powder. Set aside. Cube ham, shred cheese and chop onion, then mix these items together in a bowl.

Assembly instructions:
On a lightly floured surface, spread each dough ball into a nice sized circle. Spread with 1/6 of the cream cheese on half the circle, leaving a clean edge, then 1/6 of the ham filling on top of that. Fold in half and seal by crimping the edges of the dough with your fingers. Repeat until all 6 are done. Brush calzones with an egg wash (1 egg beaten with 2 teaspoons water). Make a small incision on the top, and bake until golden, 18 to 20 minutes at 400*.   Serve with additional honey mustard for dipping, and some raw veggies.

Enjoy!
~T

Pepperoni Calzones

  I have spent the last year overcoming my fear of yeast.  Yes, there were ugly roll days, crunchy, flat breadsticks that rose and popped, and even burnt bottom rolls, that were otherwise gorgeous…SO CLOSE!

  Yeast and I used to have a love-hate relationship, but I gotta say, the more you work with it, the easier it comes together!

  I have 3 days of Calzones planned, and I want you to be brave and try your hand at homemade dough, even if you HATE yeast and it hates you back!  I used to just use a roll of Pillsbury Pizza dough for things like this, but guys, that is a white flour bread, and terrible for you!  Sooo, this one uses a white wheat flour, my favorite.  This kind of wheat is lighter in color than traditional wheat, so it has all the benefits of wheat, without the heaviness.  It’s a win-win!

 Fresh ingredients make the BEST food, so keep that in mind, as I ask you to shred fresh mozzarella. It is well worth the extra effort, as it melts and tastes WAY better than the pre-shredded packages of cheese!  We also used homemade marinara sauce from the garden that we made this summer, but I know all of you can’t use that. I’d offer some of ours, but we’d run out! 🙂  Instead, I am suggesting a good quality one from the store. 

Pepperoni Calzones

{click title for easy printable}

Pepperoni Calzones txt

FOR THE DOUGH:

  • 1 cup Lukewarm Water
  • 2-¼ teaspoons Active Dry Yeast
  • 1 teaspoon Salt
  • ½ teaspoons Sugar
  • 3 cups Flour {White Wheat or even a mix of white and whole wheat flours}
  • 1 Egg Beaten With 2 T. Water

FOR THE FILLING:

  • 1 jar (25 Oz) High Quality Marinara Sauce
  • 1 cup Sliced Pepperoni, I Like The Fatter Slices Of Fresh From The Deli, But Regular Or Mini Could Work Here Too!
  • 1 whole Ball Of FRESH Mozzarella, Shredded
  • 1 Tablespoon Of A Combo Of Oregano, Basil, Rosemary, Thyme Or An Italian Blend
  • 1 teaspoon Garlic Powder

For the dough:
In the bowl of a stand mixer, combine the water, yeast, salt and sugar, and stir to dissolve. Set aside for 15 minutes, then add the flour, using the dough hook, and mix until smooth. Knead about 4-6 minutes on medium low speed, adding more flour if necessary. The dough should feel smooth and elastic and not stick to the sides of the bowl or your fingers. However, do not overwork the dough!
Lightly oil a bowl and place dough inside, cover with sprayed plastic wrap, and let dough rise in a warm place until doubled in size. (The time this takes depends on the temperature and humidity of your house, mine took 3 hours.) Divide the dough in half, then each half in thirds. Shape each piece into a ball. Cover with sprayed plastic wrap again, and let rise another 15-20 minutes.

For the filling:
Shred the fresh mozzarella. Do not skip this step! You will be blown away at how amazing fresh mozzarella tastes and melts,
compared to the pre-shredded stuff! Toss with Italian seasonings of choice and garlic powder.

To assemble:
Preheat oven to 400ºF.
On a lightly floured surface, spread each dough ball into a nice-sized circle. Spoon a marinara sauce on each circle of dough, covering one half, but leaving a nice clean edge. Next, divide seasoned mozzarella between them, then the pepperoni, be generous! YUM! Fold in half and seal by crimping the edges of the dough with your fingers. Brush calzones with an egg wash (1 egg beaten with 2 teaspoons water). Make a small incision on the top. Optional: Sprinkle tops of each calzone with more Italian seasonings and/or parmesan cheese for an extra punch of flavor.
Bake until golden, 18 to 20 minutes or until golden brown.
Enjoy with warmed up leftover marinara sauce and a nice salad!

~T

IMG_2892

Broccoli, Ham & Cheese Calzone

  Supper was a success!  Everyone loved the calzone….. Here is the recipe: (this is the Ferguson Family variation)

BROCCOLI, HAM & CHEESE CALZONE

3 T. Miracle Whip

2 tsp Dijon mustard

1 1/2 cups fresh broccoli florets, cut in small pieces

1 package diced ham

1/2 small onion, chopped

1 1/2 cups shredded swiss cheese

1 cup Colby Jack shreds

1 T. Olive oil

2 homemade whole wheat crusts, recipe follows  

(Or, if this makes you too nervous, you can use 2 pkg. refrigerated pizza crust)

Parmesan cheese, grated.

  Preheat oven to 450*.  Combine mayo, and mustard in a large bowl. Add broccoli, onion, ham pieces and cheeses, season with salt, pepper and garlic to taste.  Stir well to coat.  Brush bar pan with olive oil and spread half of homemade pizza dough out on stone, stretching and pressing dough to cover bottom.  Fill with broccoli mixture.  Unroll remaining dough on top, press edges together.  Cut 12 slits across the top.  Brush with olive oil and top with Parmesan cheese.  Bake for 14-16 minutes or until a nice golden brown.  We served ours with a side of whole mushrooms sautéed in butter.  It was super low-calorie! lol 🙂 

I asked Avery if she liked supper.  She just showed me her food.  Does that mean yes? 

 

 

 

WHOLE WHEAT BREAD MACHINE PIZZA DOUGH

You CAN do this! The bread machine does all the hard work.  We love it! 

It’s such a good alternative to buying white flour crusts!

Makes 2 – 14 inch round pizzas, or in this case, the rectangle top and bottom crust of your calzone.

Ingredients:

1 1/3 cups water
2 T. Olive oil
3/4 tsp. salt
2 cups white wheat flour  (you can use all-purpose)
2 cups whole wheat flour
2 tsp bread machine yeast
 
1. Add ingredients in the order given into the bread machine pan.
2. Start dough cycle. (on my machine this takes 1 1/2 hours)
3. Once the dough is done, remove it from the pan onto a floured work surface.
4. Pinch dough into 2 parts.  Roll dough to fit the shape of your baking sheet. 

Follow Calzone recipe directions from here.

  Ahh, and now the good part……dessert!  These are truly amazing!  We skipped the last step of dipping the tops in chocolate.  I don’t like the chocolate to overpower the graham crust and marshmallow! 

 These are almost as good as the real deal, and in a tidy bite sized morsel to boot! 🙂

S’MORE CUPS from Pampered Chef

Ingredients:

7   whole graham crackers 
1/4   cup powdered sugar
6   tbsp butter, melted
4   bars milk chocolate candy, divided
12   large marshmallows
 Directions:
  1.  Preheat oven to 350°F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs.  Combine graham cracker crumbs, powdered sugar and butter in a small bowl.  Using a small cookie scoop, place scant scoop of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups with a Tart Shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
  2.  Cut marshmallows in half crosswise using kitchen shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to a cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
  3.   Break remaining candy bars and place in a microwave safe bowl. Microwave on HIGH 1 minute-11/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups

Happy Cooking!
~T 🙂