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The calzone was invented in 18th Century Naples as a neatly contained, on-the-go variation of pizza. Its title speaks to its portability, translating roughly to “trousers” or “pants legs.” It is constructed from a piece of pizza dough that has been folded proper right into a half moon type, like a giant empanada, spherical a variety of fillings.
What Is in a Calzone?
The one calzone filling is a mix of cheeses—ricotta, mozzarella, and Parmesan—though pizzaiolos and residential cooks can and do riff endlessly on the calzone’s versatile format. When deciding on a ricotta for the filling, make sure that it is complete milk ricotta and try to determine on a mannequin that is additional flavorful. BelGioioso, Calabro, and Bellwether Farms are all good decisions.
What Is the Distinction Between Calzone and Stromboli?
Individuals usually confuse calzoni with stromboli, an Italian-American invention of pizza dough rolled proper right into a cylinder spherical different fillings after which baked. Panzerotti, nonetheless, is a deep-fried Italian variant of the calzone.
Use Selfmade or Retailer-Bought Dough
This recipe makes use of a do-it-yourself pizza dough, which has a perfectly superior style and is easy to work with as a consequence of not one nonetheless two in a single day rises. Whereas that can sound like a really very long time, it is practically completely hands-off. Don’t concern though! You probably can substitute retailer bought pizza dough or use your private favorite dough recipe as a substitute.
Fillings to Attempt In a Calzone
We provide a few ideas for variations beneath the recipe, nonetheless there’s infinite room for experimentation. Attempt numerous sorts of Italian salami or cooked sausage, sauteed peppers and onions, mushrooms, or wilted greens. However, one issue ought to remain mounted: tomato sauce under no circumstances goes on the inside of a calzone. Serve it on the side for dipping.
“I found the do-it-yourself dough less complicated to work with than the store-bought dough. Every are tasty nonetheless the do-it-yourself dough has a additional superior style. The cheese filling has the correct combination of creamy ricotta and stretchy mozzarella.” —Spruce Eats Verify Kitchen
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For the Pizza Dough
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1 3/4 cups warmth water (105 to 112 F)
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2 teaspoons energetic dry yeast
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1 teaspoon granulated sugar
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3 cups (360 grams) bread flour
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3 cups (340 grams) 00 flour or all-purpose flour (360 grams), plus additional for dusting
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2 teaspoons high-quality salt
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3 tablespoons olive oil, divided
For the Calzoni
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12 ounces low-moisture, part-skim mozzarella cheese, shredded (about 3 cups)
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1 cup whole-milk ricotta cheese
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1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
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1 tablespoon chopped modern basil
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1 teaspoon high-quality salt
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1/2 teaspoon ground black pepper
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16 skinny slices soppressata or Italian dry salami
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1 large egg
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1 tablespoon water
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1 cup marinara sauce
Discover: It’s best to use store-bought pizza dough for this recipe. Purchase 2 kilos modern prepared pizza dough and divide it into 4 (8-ounce) elements. Skip to the “Make the Calzones” portion of the recipe.
Make the Pizza Dough
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Accumulate the weather.
The Spruce Eats / Photographer: Fred Hardy, Meals Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
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Stir collectively warmth water, yeast, and sugar in a small bowl. Put apart until yeast has started to foam, about 5 minutes.
The Spruce Eats / Photographer: Fred Hardy, Meals Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
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Beat collectively bread flour, 00 or all-purpose flour, and salt in a stand mixer fitted with a dough hook on low tempo until combined, about 10 seconds.
The Spruce Eats / Photographer: Fred Hardy, Meals Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
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Add yeast mixture and a pair of tablespoons of the olive oil to flour mixture and mix on medium-low tempo until dough varieties a single mass and pulls away from the sides of the bowl, about 1 minute.
The Spruce Eats / Photographer: Fred Hardy, Meals Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
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Coat a giant bowl with the remaining 1 tablespoon olive oil and change dough to the oiled bowl; flip the dough to coat it with oil. Cowl the bowl with plastic wrap and refrigerate until the dough has doubled in amount, about 24 hours.
The Spruce Eats / Photographer: Fred Hardy, Meals Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
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Swap the dough from the bowl to a lightly-floured countertop and divide it evenly into 4 elements (about 9 3/4 oz. each).
The Spruce Eats / Photographer: Fred Hardy, Meals Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
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Working with one dough portion at a time, place the dough on a transparent work ground and cup the sides with the palms of your fingers, spinning the dough alongside along with your fingers to kind a taut ball. Repeat this course of with the remaining 3 dough elements.
The Spruce Eats / Photographer: Fred Hardy, Meals Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
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Line a baking sheet with parchment paper. Place the dough balls, seam side down, on the prepared baking sheet. Cowl the baking sheet with plastic wrap and refrigerate for 24 hours.
About 1 hour sooner than preparing the calzones, take away the dough balls from the fridge to allow them to return to room temperature.
The Spruce Eats / Photographer: Fred Hardy, Meals Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
Make the Calzoni
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Accumulate the weather. Place a rack inside the coronary heart of the oven. Flip a giant rimmed baking sheet the opposite approach up and place it on the oven rack. Preheat the oven to 500 F with the baking sheet inside.
The Spruce Eats / Photographer: Fred Hardy, Meals Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
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Stir collectively the mozzarella cheese, ricotta, 1/3 cup of the Parmigiano-Reggiano, basil, salt, and pepper in a giant bowl until successfully combined.
The Spruce Eats / Photographer: Fred Hardy, Meals Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
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Swap 1 dough ball to a carefully floured work ground. Keep the dough edges alongside along with your fingers or preserve beneath the dough spherical alongside along with your knuckles and gently rotate to allow gravity to stretch the dough. Alternatively, place the dough onto a floured ground and roll or gently stretch proper right into a 9-inch circle.
The Spruce Eats / Photographer: Fred Hardy, Meals Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
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Swap the dough spherical to a giant piece of parchment paper. Repeat the tactic with the remaining 3 dough balls.
Dollop 1/2 cup of the cheese mixture in a line within the midst of each dough circle, leaving a 1-inch border at edge.
The Spruce Eats / Photographer: Fred Hardy, Meals Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
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Tear 4 slices of the soppressata into objects and place on prime of cheese mixture. Dollop about 1/4 cup additional cheese mixture on prime of the soppressata.
The Spruce Eats / Photographer: Fred Hardy, Meals Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
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Whisk collectively the egg and water in a small bowl until blended. Alongside along with your fingers, flippantly coat the dough edges with egg wash mixture.
The Spruce Eats / Photographer: Fred Hardy, Meals Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
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Gently elevate one side of the dough and drape it over the cheese mixture to fulfill the opposite side. Press to seal the sides and crimp as desired. Repeat the tactic with the remaining 3 dough circles.
The Spruce Eats / Photographer: Fred Hardy, Meals Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
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Brush the very best and sides of the calzoni evenly with the remaining egg wash.
The Spruce Eats / Photographer: Fred Hardy, Meals Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
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Working with 2 calzoni at a time, use a pizza peel or a cookie sheet to slide the parchment-bottomed calzoni onto the preheated baking sheet. Bake until puffed and golden brown, 12 to fifteen minutes.
Take away from the oven and immediately prime each calzone with about 2 teaspoons Parmigiano-Reggiano cheese. Repeat with the remaining calzoni and Parmigiano-Reggiano. Slice each calzone into objects or halves and serve immediately with marinara sauce for dipping.
The Spruce Eats / Photographer: Fred Hardy, Meals Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood
Recipe Tip
The pizza dough itself sounds extended, nonetheless is pretty hands-off. Letting the dough rest for the whole 24 hours at first, after which the whole 24 hours after forming, helps it get hold of a additional superior style. You could as effectively use retailer bought dough!
Recipe Variations
- Provolone and Eggplant: Change half the mozzarella with shredded Provolone inside the cheese mixture. Swap soppressata for 1 cup of seared eggplant slices: Sprinkle 1 lb. eggplant slices (about 1/4-inch-thick) with 1/4 teaspoon high-quality sea salt. Put together in a superb layer on paper towels and let sit for 20 minutes, then pat dry. Working in batches, sear eggplant slices in olive oil over medium-high heat in a giant nonstick skillet until browned and tender, about 4 minutes. Pat with paper towels to remove additional oil.
- Broccoli Rabe: Omit basil from the cheese mixture. In its place of soppressata, use 1 cup blanched, squeezed-dry, chopped broccoli rabe.
- Buffalo or BBQ: Sub Monterey Jack or Pepper Jack cheese for half of the mozzarella and omit basil from the cheese mixture. In its place of soppressata, use 1 cup pulled rooster or pork tossed with BBQ or Buffalo sauce.
- Onion and Artichoke: Omit basil from the cheese mixture. In its place of soppressata, use 1 cup roughly chopped drained oil-packed artichoke hearts and 1/4 cup thinly sliced crimson onion. (Once you’re an anchovy lover, layer on a few fillets as successfully!)
Recommendations on tips on how to Retailer or Freeze
- These are best served immediately out of the oven.
- After rising, freeze the dough balls individually and thaw when in a position to make a calzone. You could as effectively freeze the raw stuffed calzoni. Place on a baking sheet and freeze until company, about 2 hours. Then change to freezer protected baggage for as a lot as 2 months. When in a position to bake, preheat the oven to 425 F and bake for barely longer, then enhance the heat on the end to get a pleasing golden shade. You probably may even freeze par-baked and completely baked calzoni and finish the cooking when desired, or reheat the already baked calzoni until scorching.
Make Ahead
In case you might be using do-it-yourself dough, this recipe is often made ahead of time, nonetheless you may too prep the cheese filling as a lot as 2 days upfront. Keep tightly coated inside the fridge.
| Weight loss plan Info (per serving) | |
|---|---|
| 1392 | Power |
| 59g | Fat |
| 148g | Carbs |
| 64g | Protein |
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| Weight loss plan Info | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Power | 1392 |
| % Daily Price* | |
| 59g | 75% |
| Saturated Fat 25g | 127% |
| 202mg | 67% |
| 3598mg | 156% |
| 148g | 54% |
| Dietary Fiber 6g | 23% |
| Full Sugars 6g | |
| 64g | |
| Vitamin C 1mg | 7% |
| Calcium 744mg | 57% |
| Iron 7mg | 41% |
| Potassium 750mg | 16% |
| *The % Daily Price (DV) tells you methods so much a nutrient in a meals serving contributes to a every day weight reduction plan. 2,000 vitality a day is used for widespread food plan suggestion. | |
(Weight loss plan data is calculated using an ingredient database and have to be thought-about an estimate.)
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