(This picture doesn't go with the recipe. If you click the photo it will take you to a calzone recipe in Spanish!)
Thanks to Lisa for being my Guest Chef! Like here, TASTY RECIPES, to see more of her recipes! Lisa makes some really cool jewelry! You can see them here, Mockingbird Beads Etsy Store! In honor of BACON MONDAYS this recipe calls for BACON!!! I can't wait to make it! Do you have a yummy bacon or calzone recipe to share? If so leave your link!
Cheesy Bacon Calzone
- ⅓ cups Cream Cheese (or Neufchatel)
- ⅓ cups Shredded Cheddar (or A Blend)
- ¼ cups Bacon, Fried And Crumbled
- ⅓ cups Onion
- 1 dash Salt To Taste
- 1 dash Freshly Ground Pepper, to taste
- 1 whole Egg Yolk, Beaten
- 1 package 10 Oz. Refrigerator Ready Pizza Crust
Mix all ingredients except yolk and crust. Chill.
Roll out the pizza crust on a nonstick (floured) surface. Use a rolling pin to flatten a bit more.
Use a 3″ circle cookie cutter to make 12 or more circles. I’ve tried to use a cup, but this was not as easy. If you roll the scraps flat, you may get as many as 16 circles.
Roll the mixture into compact balls. Loose filling cheats the calzone of ingredients and flavor. Place a ball in the middle of each dough circle. Paint a circle around the edges with the egg yolk.
Carefully lift one side of the calzone and press the edges, making a semicircle with the filling inside. If you wish, you may dab the seam with additional yolk, but this is not necessary.
If you have extra cheese, sprinkle a little on each top. This is great for identification if you also make its meatless cousin (see above). Sprinkle the white cheese on the spinach calzones so everyone will be able to see the difference.
Place calzones on a cookie sheet (Air Bake is great). Poke a tiny hole on top of each one with a sharp knife.
Bake for 5 to 7 minutes or until golden. Cool SLIGHTLY.
If traveling with this dish, you can bake it first, but allow some heat to escape, keeping the calzones a little crisp. If needed, heat in an oven for a few minutes upon arrival.