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Makes 6 calzones


  • 1 pound pizza dough (page 29)
  • 3 cups filling (recipes follow)
  • water for sealing
  • olive oil for brushing


No nutrition information available


1 pound pizza dough (recipe from the TOB-260)

3 cups filling (recipes follow)

 water for sealing

  olive oil for brushing

1.Divide pizza dough into 6 pieces. On a lightly floured surface roll or stretch the dough pieces into approximately 7 x 3½-inch-long ovals. Fill the lower half of the ovals with about ½ cup of firmly packed filling (if making the prosciutto filling it will be a heaping 1⁄3 cup per calzone). 

2.Brush the outer edges of the lower dough half with water and pull the top half over to cover the filling. With a fork, firmly press down around the dough edges to seal. Brush the calzones with oil.  If using the prosciutto filling, cut a small slit into the top of the calzone to create
a vent. 

3.Adjust the rack to position 2 fitted with the pizza stone. Preheat oven and stone by selecting Pizza at 450°F for 12-inch fresh. Adjust the time to 18 minutes. Once the oven beeps to signal it is preheated, transfer the calzones to the oven, and evenly space directly on the stone.  

4.Bake calzones until well browned and filling is hot. Remove from oven with a pizza peel or large spatula and let rest for at least 5 minutes before serving.

Sausage and broccoli filling
Makes 3 cups

3 cups broccoli florets, steamed and finely chopped

1½ cups cooked and crumbled sweet Italian sausage (from 4 links)

4 hot cherry peppers, seeded and finely chopped

¼ cup shredded Pecorino Romano

¼ cup shredded mozzarella

3 tablespoons ricotta cheese

1.Combine all ingredients in a medium bowl until well mixed
and cheese is evenly distributed.

2.Use as directed in calzone recipe above.

Nutritional information per sausage and broccoli calzone:
Calories 339 (31% from fat) • carb. 40g • pro. 19g • fat 12g • sat. fat 4g
• chol. 27mg • sod. 929mg • calc. 95mg • fiber 3g

Mushroom and spinach filling
Makes 3 cups

3 tablespoons unsalted butter

2 tablespoons olive oil

1½ pounds white button mushrooms, stemmed and sliced ¼-inch thick

1½ teaspoons kosher salt

2 thyme sprigs, leaves only

6 cups firmly packed baby spinach (about 6 ounces)

6 ounces Taleggio cheese, cut into bite-size pieces

¾ cup ricotta

1.Put the butter and oil in a large sauté pan over medium-high heat. Once butter is melted, add the mushrooms and the salt. Cook for 8 to 10 minutes until liquid had evaporated and mushrooms are browned.

2.Stir in the thyme. Add the spinach and cook until wilted, about 2 to 3 minutes. Taste and adjust seasoning as desired. Let cool to room temperature.

3.Combine the mushroom and spinach mixture with the cheeses in a medium bowl and stir to combine thoroughly.

4.Use as directed in calzone recipe above.

Nutritional information per mushroom and spinach calzone:
Calories 460 (50% from fat) • carb. 39g • pro. 19g • fat 26g • sat. fat 13g
• chol. 63mg • sod. 1075mg • calc. 294mg • fiber 3g

Prosciutto and fig filling
Makes 2 cups

4 ounces prosciutto, chopped

1 cup shredded fontina

1 cup ricotta

¼ cup fig spread or jam

1.Combine the filling ingredients in a medium bowl until well mixed.

2.Use as directed in calzone recipe above.

Nutritional information per prosciutto and fig calzone:
Calories 391 (39% from fat) • carb. 41g • pro. 19g • fat 17g • sat. fat 8g
• chol. 52mg • sod. 1101mg • calc. 185mg • fiber 1g


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