Easy Calzone Recipe – A Beautiful Mess

I love homemade pizza, but I’m also a huge fan of Calzone, the understated cousin of pizza. And I’m all looking for homemade calzone recipes (from scratch), but this post is about how to easily create calzone using different types of crust mixes or store-bought dough .

Calzone differs from Stromboli in two ways. Stromboli rolls like pizza cinnamon rolls, while calzones only have upper and lower layers. If the calzone is a pressed sandwich, the strombolis is a pinwheel burrito. I also think of Calzone as a pizza pocket (or my childhood favorite: Hot Pocket).

The second difference is that calzone is usually made from ricotta cheese (or a cheese mix containing ricotta). This adds moisture to the calzone.

Related: Detroit-style pizza, deep dish pizza recipes, tomato sauce, pizza sauce.

What is Calzone?

calzone = Dough + Sauce + Cheese + Stuffing

The ingredients in the Calzone recipe are stuffed with dough, pizza sauce, cheese, pepperoni, Italian sausages, ham and other vegetables and protein. You can also make cheese calzone without other stuffing.

Another key to Great Calzone is to serve it with an immersion sauce, i.e. marinara. The red sauce used inside the Calzone can be provided to soak any red sauce, so you don’t need to make or buy two different sauces unless you need it.

Scratch fabric options

For a simple calzone recipe, use one of the options purchased from the store below: But if you’re looking to make calzone from scratch, here are some pizza dough recipes that can work well:

Other pizza dough recipes may work, but avoid them that are very thin or crispy. I don’t bake these either. There are a few exceptions, but it’s best to stick to a recipe for pizza dough that contains yeast.

Store-purchased Calzone Fabric Options

• Frozen dough for panting – this is my favorite store-bought option. Each loaf creates three calzones, so this whole package shown above creates nine calzones when you use them all at once. You will need to slowly thaw this dough with a pin and roll it.
• Refrigerated pizza dough (like Pillsbury) – I like this option too, as this option works well too, and can be easily shaped into many different calzones depending on the size.
• Dry Pizza Crust Mix (like Jiffy) – This works and is the most shelf stable option, but it can make the calzone crust thin and dry.

This is frozen dough before you roll it out. Whatever you use, be sure to use it I’ll roll out To the desired thickness before baking.

If you’re leaving the dough very thick (over 1/2 inch), it may be like dough on the inside, while baking completely while burning on the outside. Adjust the baking time as needed, depending on the recipe of the dough you use.

Calzone stuffing

• sauce – I like the red sauce. There’s not much to be needed inside each calzone. At most, it’s one spoonful. But you’ll want some on the side to soak. You can make calzone with Alfredo and other sauces such as other pasta and barbecue sauces. Your favourite sauce in pizza you’re probably in Calzone.
• cheese -I usually use a mixture of ricotta and shredded mozzarella cheese. Ricotta cheese adds moisture to the inside of the calzone and does not dry out in baking. That being said, if you want to skip ricotta, the best alternative is fresh mozzarella cheese, which is more moisture.
• topping – Pizza toppings can be a filling of calzone. My family likes pepperoni and if there is fresh basil I’ll add it too. If you want to use vegetables, we recommend considering cooking first, such as sauteing peppers, onions, or mushrooms. However, this is a personal preference and depends on what texture you prefer.

direction

Roll out the dough. As recommended here, the fabric should be about 8-10 inches in diameter and no more than 1/2 inches thick.

Add a spoonful or two sauces, spread more or less evenly towards the edges, leaving a little edge around. Place each calzone on a baking sheet lined with parchment.

Add 2-3 tablespoons of ricotta to half the calzone and break down. Sprinkle with 2-3 tablespoons of fine mozzarella or Parmesan cheese. Next, add a handful of your favorite toppings.

Fold the dough into itself to create an empanada shape (half moon). I like to use forks to push the edges together, but I can also roll them up. This depends on your fabric.

Optional: Polish the top with egg wash before baking. This will produce a golden brown color.

Once cooked, enjoy with soaked sauce. If you want to feel healthy, add a salad. You do you. enjoy! – Enma

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