It's fall and time for some comfort food! Rhodes blogger Mara shows you how to make this deliicious calzone with fresh flavors that's big enough to feed the whole family. Gather 'round ...
The weather is cooling off and it feels like it’s time to turn the oven on and start baking some delicious recipes! I need something hearty that fills the house with delectable aromas, and is filled with all of our favorite ingredients. I always have Rhodes Rolls in my freezer, so this should be a snap. This recipe for a family-sized baked calzone is just the ticket!
Here is what you will need:
- 12 Rhodes™ Dinner Rolls, thawed to room temperature
- 1 tablespoon dry Italian salad dressing mix
- 3 tablespoons olive oil, divided
- 2-3 cloves fresh garlic, minced
- 1/2 red onion, thinly sliced
- 1 1/2 cups sliced fresh mushrooms
- 1/2 of a 6 ounce jar marinated artichoke hearts
- 1/4 pound deli turkey breast
- 1/4 pound deli ham
- 10 slices cooked bacon
- 1 cup grated Swiss cheese
- 1 tablespoon chopped fresh basil
When I remember to, I like to thaw my dough in the refrigerator the night before so that it is pliable and ready to go when I am, but you can thaw it on the counter too, it just takes a little longer. Spray the counter lightly with non-stick cooking spray. Combine the rolls together and roll into a 10x16-inch rectangle. Cover it with plastic wrap and let it take a little nap while you get the rest of the ingredients ready. You can also let it rest for a few minutes if you're having a hard time getting it to stay the size you need it. After 5 or 10 minutes, you'll find it easier to roll out some more.
Next, combine 1 tablespoon of salad dressing mix with 1 tablespoon of the olive oil and set it aside. Heat up another ½ tablespoon of olive oil in a skillet, add the onions and sauté them until they are translucent. They’ll look like this...
Drain the onions on paper towels and set aside. Heat another ½ tablespoon of oil in the same skillet and add the mushrooms and garlic. (Pardon me if I use a little more garlic than it calls for…I love garlic! It keeps the vampires away…well actually it keeps everybody away, but I don’t care!) Sauté until the mushrooms are fully cooked, but keep the heat at medium-low so the garlic doesn’t burn and turn bitter. Drain them on paper towel and set aside. Slice the artichokes and drain them on paper towel too.
We’re doing all this draining to keep the moisture content down because all the rest of the fabulous things we’re adding will create more than enough juicy goodness and still allow for a good tight seal on our calzone. Remove the plastic wrap from the dough and brush it with the salad dressing and oil mixture you set aside earlier. Avoid the edges of the dough so that it will seal up tightly.
If the ham and turkey are really moist, blot them dry with paper towel also. Layer half of the lengthwise dough with turkey, ham, bacon (I cooked some earlier and crumbled it), onions, mushrooms, artichoke hearts, cheese and fresh basil…another favorite ingredient of mine. It should be looking something like this by now...
Wet the edge of the dough with the fillings on it. Fold the other half of the dough over the filled half and pinch the edges to seal it tightly. Carefully pick it up and place it on a baking sheet sprayed with cooking spray. Cut some vent holes on the top and brush it with the remaining olive oil. Cover it with plastic wrap and let it rise 20-30 minutes. Oh boy, this is looking good!
Pop it in the oven at 375º and bake for 20-30 minutes. Then be the first to dive in so that you can get the crispy end piece! I wish I could describe the incredible aromas that have filled my kitchen…and the flavor…these calzones are mouth-wateringly delicious! You’ll definitely want to try these. Looks like the grandkids are here and they look hungry…let’s eat! HEY WAIT…that’s my end piece!!
Family Size Italian Club CalzoneServings: 8-10 | Skills: Beginning | Prep Time: 30 min (not including thaw time) | Bake Time: 20-25 min
Keep everyone in your family happy, with our delicious Family Size Italian Club Calzone.Family Size Italian Club Calzone
12 Rhodes Yeast Dinner Rolls, thawed to room temperature
1 tablespoon dry Italian salad dressing mix
3 tablespoons olive oil, divided
2-3 cloves fresh garlic, minced
1/2 red onion, thinly sliced
1 1/2 cups sliced fresh mushrooms
1/2 of a 6 ounce jar marinated artichoke hearts
1/4 pound deli turkey breast
1/4 pound deli ham
10 slices cooked bacon
1 cup grated Swiss cheese
1 tablespoon chopped fresh basil
Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 10x16-inch rectangle. Cover with plastic wrap and let rest.
Combine 1 tablespoon salad dressing mix with 1 tablespoon of the olive oil and set aside.
Heat 1/2 tablespoon olive oil in a skillet. Add onions to skillet and saute until onions are translucent. Drain onions on paper towels and set aside. Heat another 1/2 tablespoon oil in the same skillet and add mushrooms and garlic. Saute until mushrooms are fully cooked. Drain on paper towel and set aside. Slice artichoke hearts and drain on paper towel.
Remove plastic wrap from dough and brush with salad dressing and oil mixture avoiding the edges of the dough. If the ham and turkey are moist, pat dry with a paper towel. Layer half of the lengthwise dough with turkey, ham, bacon, onions, mushrooms, artichoke hearts, cheese and basil.
Wet the edge of the dough with the fillings on it. Fold the other half of the dough over the filled half and pinch the edges to seal. Cut some vent holes on the top and brush with the remaining olive oil.
Cover with sprayed plastic wrap and let rise 20-30 minutes. Bake at 375°F 20-25 minutes.