Calzone is such a wonderful dish and quite showy I think. I love it with Caesar’s salad to really set it off. This can be made smaller in individual size or like we have done here and made a large one to share. Mr. Cottage and I first had calzone in Washington State as newlyweds in a little candlelit Italian restaurant with red checkered table cloths and music playing softly.
What Is The Difference Between A Calzone And A Stromboli?
A calzone is folded in half and a stromboli is rolled jelly-roll style.
What is inside a calzone?
Traditionally it is filled with ricotta cheese but we love all kinds of fillings. Anything you put on a pizza and so much more!
Is A Calzone Just A Folded Pizza?
A Calzone is just basically a folded pizza.
Where Do Calzones Originate?
Calzones originate in Naples, Italy in the 1700s where they were made as to-go street foods.
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Calzone Recipe
Ingredients:
3 Cups of Organic Flour
2 1/4 Teaspoons Yeast
1 1/4 Cup Luke-warm Milk or Water
2 Tablespoons Raw Sugar
1/4 Cup Light Olive Oil
1 1/2 Teaspoon Himalayan Salt
Stuffing Ingredients:
- Ricotta cheese is the traditional filling but you could fill it with any of these:
- Pizza sauce
- Pesto sauce
- Pepperoni
- Sausage with the casing removed
- Your favorite veggies
- Olive Oil, salt, pepper, garlic powder, and parmesan cheese
- Cheese
- Extra Pizza sauce for dipping
Directions With Bread Machine:
- Place milk or water and oil in the bread maker, follow with flour, sugar, salt, and yeast.
- Put on dough setting and start.
- Once done remove from the bread maker and place on a lightly floured parchment paper roll out your dough until it is a large circle like a pizza the size of your pan.
- Use a pastry brush to brush on some olive oil salt, pepper, garlic powder, and spoon on your ricotta cheese or we like to spoon on pasta sauce or pesto to half of the Calzone. You can Sprinkle with diced (we use nitrate-free) pepperoni or your favorite toppings. Slice a slit in the top of the dough to release steam.
- Brush on the calzone with egg wash.
- Bake in a preheated oven at 450 F for 12-14 minutes or until golden
- Let sit 5-10 min
- Serve with pizza sauce to dip.
Or by hand:
- Put warm water or milk in a bowl and sprinkle in the sugar.
- Stir well and sprinkle the yeast on top and let sit until the yeast bubbles.
- Add your oil to the side and your dry ingredients.
- Mix until well combined.
- Place the dough in a large greased bowl.
- Cover with oiled plastic wrap and let sit in a warm draft-free place.
- Let rise until the dough doubles in size.
- Preheat oven to 450 F.
- Punch down the dough and roll out the dough on a lightly floured surface until it is the shape and size of your pan.
- Brush with olive oil and sprinkle with seasonings and parmesan cheese or put your favorite sauce and toppings on one half of the dough.
- When done fold the dough in half and pinch the dough shut around the edges or use a fork to press around and seal the edges.
- Slice a slit in the top of the dough to release steam.
- Brush on the calzone with egg wash.
- Bake in a preheated oven at 450 F for 12-14 minutes or until golden
- Let sit 5-10 min
- Serve with pizza sauce on the side to dip.
Print Recipe
Calzone
Ingredients
- Ingredients:
- 3 Cups of Organic Flour
- 2 1/4 Teaspoons Yeast
- 1 1/4 Cup Luke-warm Milk or Water
- 2 Tablespoons Raw Sugar
- 1/4 Cup Light Olive Oil
- 1 1/2 Teaspoon Himalayan Salt
- Stuffing Ingredients:
- Ricotta cheese is the traditional filling but you could fill it with any of these:
- Pizza sauce
- Pesto sauce
- Pepperoni
- Sausage with the casing removed
- Your favorite veggies
- Olive Oil, salt, pepper, garlic powder, and parmesan cheese
- Cheese
- Extra Pizza sauce for dipping
Instructions
Directions With Bread Machine:
Place milk or water and oil in the bread maker, follow with flour, sugar, salt, and yeast.
Put on dough setting and start.
Once done remove from the bread maker and place on a lightly floured parchment paper roll out your dough until it is a large circle like a pizza the size of your pan.
Use a pastry brush to brush on some olive oil salt, pepper, garlic powder, and spoon on your ricotta cheese or we like to spoon on pasta sauce or pesto to half of the Calzone. You can Sprinkle with diced (we use nitrate-free) pepperoni or your favorite toppings. Slice a slit in the top of the dough to release steam.
Brush on the calzone with egg wash.
Bake in a preheated oven at 450 F for 12-14 minutes or until golden
Let sit 5-10 min
Serve with pizza sauce to dip.
Or by hand:
Put warm water or milk in a bowl and sprinkle in the sugar.
Stir well and sprinkle the yeast on top and let sit until the yeast bubbles.
Add your oil to the side and your dry ingredients.
Mix until well combined.
Place the dough in a large greased bowl.
Cover with oiled plastic wrap and let sit in a warm draft-free place.
Let rise until the dough doubles in size.
Preheat oven to 450 F.
Punch down the dough and roll out the dough on a lightly floured surface until it is the shape and size of your pan.
Brush with olive oil and sprinkle with seasonings and parmesan cheese or put your favorite sauce and toppings on one half of the dough.
When done fold the dough in half and pinch the dough shut around the edges or use a fork to press around and seal the edges.
Slice a slit in the top of the dough to release steam.
Brush on the calzone with egg wash.
Bake in a preheated oven at 450 F for 12-14 minutes or until golden
Let sit 5-10 min
Serve with pizza sauce on the side to dip.
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