Calzones.

 

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Making calzones couldn’t be easier. The fillings can be versatile, just like making pizza. I stuffed mine with pepperoni, basil and mozzarella, and served it with some spicy marinara sauce. You can also make it with sausage and peppers, cauliflower and cheese, sausage and cauliflower, spinach and ricotta, etc. Or stuff it with your favorite pizza toppings. After adding the filling onto the dough, seal the edges tightly, crimp them with a fork, brush egg yolk on the top (to get that crispy brown surface) and make a few slits with a knife (so they don’t explode in the oven).

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Two rules I follow when I make calzones: 1) if I use 1/2 pound dough per calzone, I try to use around 1/2 pound of toppings inside (or less). I don’t have exact measurements for the fillings in my recipe. 2) I don’t add sauce or fresh tomatoes inside the calzone. Sauce/tomatoes always end up leaking out and creating a mess.

They work great as a lunch to take to work too. I mean, wouldn’t you rather take this than a cold sandwich?

 

Calzones (makes 2)

Ingredients:

  • 1 lb. pizza dough
  • pepperoni slices
  • mozzarella
  • fresh basil leaves
  • 1 egg yolk

Directions:

1) Preheat oven to 375 degrees.

2) Dust the pizza dough with some flour to prevent it from sticking to your hands. On a baking sheet, divide the pound of dough in half and stretch into circles. Place fillings on each half of the dough, and fold over to seal the edges. Crimp the edges with a fork. Brush the tops of calzones with egg yolk, and using a knife, make 4 slits onto the tops of the calzones.

3) Bake uncovered for 30 minutes, until browned. Let cool for 5 minutes and cut into slices. Serve with marinara sauce for dipping.

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Preheat oven to 375 degrees.

Dust the pizza dough with some flour to prevent it from sticking to your hands. On a baking sheet, divide the pound of dough in half and stretch into circles.

Don’t worry if your circles of dough aren’t perfect looking, as you can see, mine aren’t. As long as you’re not puncturing holes or anything you’ll be fine.

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Place fillings on each half of the dough, and fold over to seal the edges. I first added a handful of pepperoni to each –

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followed by a handful of basil and handful of mozzarella.

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Crimp the edges with a fork.

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Brush the tops of calzones with egg yolk, and using a knife, make 4 slits onto the tops of the calzones. The cheese will bubble out of the slits, but not that much. Slitting the dough helps release the steam getting built up inside the calzone.

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Bake uncovered for 30 minutes, until browned. Let cool for 5 minutes and cut into slices.

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Serve with marinara sauce for dipping.

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15 Thoughts on “Calzones.

  1. Pingback: Tweets that mention Calzones. | Soupbelly -- Topsy.com

  2. Kathy Davis on August 9, 2010 at 10:49 pm said:

    Yum………………..this looks incredible!!

  3. I’ve never tried making calzones without sauce inside them, but I will try this next time and just serve with a tasty marinara sauce and even some kind of cheesy sauce. Yum!

  4. Now we’re having calzones for dinner. A craving has started! :-)

    There’s this place in Omaha, NE that has pretty good calzones. They put the sauce on the side too I think. In the one I get there, they put lots of veggies and ricotta and mozzarella. I love putting whole slices of basil in them too! NICE! Didn’t you used to leave in NY? Can you get a good calzone in CA after coming from NY?

  5. *live not leave! oops!

  6. These calzoni look STUNNING!!! My eyes widen after seeing the first photo. Did you make the dough? If so, what recipe did you use? Your calzoni are perfect!! Good job!

  7. These look fantastic… Calzones (calzoni, I suppose) are one of my favorites!

  8. Pingback: Calzones « mise en place

  9. Kathy – Thank you :)

    Jessica – Oooh cheesy sauce sounds good too. Thanks for the tip :)

    Sheila – NY had the best pizza and calzones. Though I can’t replicate NY pizza at home, I think the calzones are pretty close. I haven’t found any places in SD that compare to the East Coast yet…but if anyone can recommend some I’d like to try them.

    Memoria – I actually used Trader Joe’s pizza dough. I do have a pizza dough recipe though, I will have to post it next time I use the dough for something.

    Jen – Thanks!

  10. adetia on August 16, 2010 at 5:35 pm said:

    Can you freeze these I wonder?
    I have to make up lunches for my husband to take to work, obviously best served fresh from the oven, but am wondering if they could be nicely reheated in a toaster oven after being frozen.

  11. adetia – I haven’t done this myself, but here are some tips from other people at chowhound: http://chowhound.chow.com/topics/282343

    I think the trick is to bake them in the oven just a bit underdone, freezing them individually, then reheating in a toaster oven until golden.

    Hope this helps!

  12. Im salivating – I think Im going to read your whole blog tonight. Cheese? Im so there. I love food. And now its going on 11pm and Im thinking about heading to the kitchen.

  13. Megan – Thinking about food at 11pm isn’t so bad. I look at recipes from the moment I wake up in the morning until I go to bed.

  14. Awesome! Thanks for the great recipe! I added sauteed onions, garlic, spinach, and sausage! The dough turned out beautiful and brown.

  15. hi, I’m malaysian, not very good in english, but i try my best, hope you understand… this receipe is awesome, should give a try…

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