Ree Drummond's Easy Calzones with Marinara Sauce | The Pioneer Woman | Food Network скачать в хорошем качестве

Ree Drummond's Easy Calzones with Marinara Sauce | The Pioneer Woman | Food Network

You won't believe how easy it is to make homemade calzones! Ree makes this delicious recipe for her family all the time served with a simple homemade marinara sauce. #ReeDrummond #ThePioneerWoman #FoodNetwork #Calzones Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the Easy Calzones recipe ▶ https://foodtv.com/4aaUe7t Get the Marinara Sauce recipe ▶ https://foodtv.com/41ZOxXY Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Easy Calzones Recipe courtesy of Ree Drummond Level: Easy Total: 3 hr 40 min Prep: 40 min Inactive: 2 hr Cook: 1 hr Yield: 8 servings Ingredients 16 whole frozen, un-risen dinner rolls (I use Rhodes, can also use frozen bread loaves) 1 tablespoon butter 1 whole medium onion, diced 1 pound breakfast or Italian sausage 1/2 teaspoon Italian seasoning 1/4 teaspoon red pepper flakes 15 ounces whole milk ricotta 1 1/2 cups grated mozzarella 1/2 cup grated Parmesan 2 tablespoons chopped fresh parsley 1/2 teaspoon salt Black pepper 2 whole eggs plus 1 whole egg, beaten All-purpose flour, for dusting Marinara Sauce, warmed, for serving, recipe follows Marinara Sauce: Olive oil 3 to 4 whole cloves garlic, minced 1 whole small to medium onion, chopped 1/2 cup white wine (or chicken broth) Three 15-ounce cans crushed tomatoes Salt and ground pepper Pinch sugar Fresh parsley leaves Fresh basil leaves Directions Place the 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 the oven to 400 degrees F. Melt the butter in a large skillet over medium-high heat. Add the onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red pepper flakes. Remove from the skillet and allow to cool on a plate. In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs. When the sausage is cool, stir it into the cheese mixture and set aside. When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal. Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce. Marinara Sauce: Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir. Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes. Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine. Cook’s Note If you want a larger calzone, use frozen bread loaves and use one-quarter to one-third of the loaf for each calzone. 2012 Ree Drummond, All Rights Reserved Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TIKTOK:   / foodnetwork   ▶ TWITTER:   / foodnetwork   Ree Drummond's Easy Calzones with Marinara Sauce | The Pioneer Woman | Food Network    • Ree Drummond's Easy Calzones with Marinara...