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.
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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

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


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Cook along with Anne as she prepares sweet and savory cinnamon rolls filled with bacon!
Get the recipe ▶ https://foodtv.com/3WcVnnV
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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!

Maple Bacon Puff Pastry Cinnamon Rolls
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 50 min
Active: 30 min
Yield: 12 rolls (6 servings)

Ingredients

8 slices thick-cut bacon, cut crosswise into 1/4-inch lengths
1 teaspoon olive oil
2 sheets puff pastry, defrosted but still cold
1/4 cup maple syrup
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup golden raisins
1 large egg
1 cup powdered sugar
1 tablespoons milk, plus more if necessary

Directions

Preheat the oven to 425 degrees F.

Place the bacon in a saute pan and bring to a medium-low heat. Add the olive oil and cook the bacon until brown and crispy, about 10 minutes. Remove the bacon to paper towels. Save the fat.

Working with one sheet at a time, lay out the puff pastry on a clean dish towel. Brush the puff pastry with the reserved bacon fat, and then with some maple syrup, leaving a 1/2-inch border along the side furthest away from you. Combine the granulated sugar and cinnamon in a small bowl and sprinkle the brushed area liberally with cinnamon sugar. Top with half the crispy bacon and raisins.

Beat together the egg with 1 teaspoon water in a small bowl. Brush the border with egg wash. Starting with the side closest to you, roll the puff pastry into a long log, using the towel to help you. Press firmly to close the log, arranging the seam on the bottom. Cut the log crosswise into 6 equal pieces. Repeat with the second sheet.

Brush a 6 1/2-by-9-inch baking dish with the remaining bacon fat. Snuggle the 12 rolls into the baking dish. Brush the tops of the rolls with the remaining egg wash. Bake until the rolls are puffy and golden brown, about 25 minutes.

For the glaze: Combine the powdered sugar, milk and a little bit of the remaining maple syrup in a small bowl until it reaches a frosting-like consistency, adding more milk if necessary. When the rolls come out of the oven, slather them with the glaze.

You’re on a roll!

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Anne Burrell’s Maple Bacon Puff Pastry Cinnamon Rolls | Food Network


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Cook along with Jeff as he fries up tasty toasted ravioli with marinara sauce for dipping!
#JeffMauro #TheKitchen #FoodNetwork #ToastedRavioli
Watch Jeff on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax!
Get the recipe ▶ https://foodtv.com/45kMuwf
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

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!

Toasted Ravioli
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 45 min
Active: 35 min
Yield: 6 to 8 servings

Ingredients

Vegetable oil, for frying
3 large eggs, lightly beaten
All-purpose flour, for breading
2 cups Italian-style breadcrumbs
Kosher salt and freshly ground pepper
One 9-ounce package frozen ravioli, slightly defrosted
Grated Romano cheese, for topping
Chopped fresh parsley, for topping
Favorite marinara sauce, ranch dressing, Caesar dressing, alfredo sauce, presto or vodka sauce, for serving

Directions

Heat 4 inches of vegetable oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F.

Set up a breading station with the eggs, flour and breadcrumbs in separate shallow bowls. Season the breadcrumbs with salt and pepper. Working one at a time, dip the ravioli in the egg, then in the flour, back in the egg and finally in the breadcrumbs.

Working in batches, fry the ravioli until golden, flipping and making sure they are not overlapping, about 2 minutes. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with some Romano and parsley. Serve with your favorite sauce.

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Jeff Mauro’s Toasted Ravioli | Food Network


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Tyler serves up his ultimate tips for homemade pasta sheets and turns them into delicious, savory shrimp ravioli!

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Get the recipe ► https://foodtv.com/35Kknt4

Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000.

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!

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How to Make Shrimp Ravioli in Vodka Sauce w/ Tyler Florence | Worst Cooks in America | Food Network


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If you’re looking for great comfort food with Southern flavors, this diner is the place to go! Guy returns to this quintessential Southern diner in Atlanta that he first visited back in 2008. This spot has been serving up comfort food classics since 1967 and has been featured in country music videos and TV shows!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

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!

Visit Silver Skillet: https://www.thesilverskillet.com
Follow them: https://foodtv.com/4a5GAlT

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Guy Fieri Eats Real-Deal Southern Comfort Food in GA | Diners, Drive-Ins and Dives | Food Network


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