homemade calzone

Calzone is a close cousin to pizza; you could even call it wrapped up pizza because the filling is encased in the delicious dough rather than sitting on top.
I’ve wanted to attempt making calzone for my Italian partner for some time now, but cooking for an Italian can be a somewhat daunting prospect! However, you’ve done such a great job with this lens, I think I may just have to give it a go! Thank you.
Yummy recipe for calzone! You can solve the moving of the calzone problem by doing it on parchment paper and lifting and baking the whole thing! I swear, parchment paper is magical stuff.
Great recipe,and cutting the dough (I used pizza cutter) makes very nice presentation.

Hi there! I randomly found this blog post by searching for “easy pizza dough recipes” and I have to see, this recipe really is fool proof! Up until trying this recipe, I had absolutely ZERO experience making my own pizza dough, pie crusts, or breads.
I was really intimidated by the process, but I finally had a moment of, “I have to try!” So I used this recipe for our weekly calzones (I normally used store-bought crust) and my my! This recipe is PERFECT! The dough came out EXACTLY right and my husband loved it! While eating his calzone he even said, “Is there honey is this dough?” Delicious.
Laurie- which pizza dough is better for pizza making- this one or the earlier favorite pizza recipe from earlier? We are looking for a great pizza dough and also need to know what temperature and the amount of time to cook it at (when it's not a calzone).
My husband loves pizza and calzones and I always trying new dough recipes.
Your calzones look incredible! I love that you made the dough from scratch… I have featured this post in today's Friday Food Fetish roundup.
Here’s what you need: Frozen (unrisen) dinner rolls or bread dough, ricotta cheese, Parmesan, mozzarella, sausage, onion, Italian seasoning (not pictured because I’m a dork), parsley, salt and pepper (not pictured because I’m an airhead), and pepperoni if you’re into that sort of thing.
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However, if you want to get them rolled out so there’s 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil.
To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top toward you – you basically need to fold it in half (imagine it looking like a big Cornish pasty!).
Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with plastic wrap, in the refrigerator.
Place the calzones on a pizza stone (my preference) or a greased baking sheet and let them rise for 30 minutes.
Place on a pizza stone (my preference) or a greased baking sheet and let the calzones rise for 30 minutes.
If the two halves don’t line up perfectly, it’s OK– simply stretch/adjust the dough until you can crimp the edges to seal up the calzone.
Regardless of how it’s pronounced, it looks delicious! And we love making homemade pizza, I’ll have to try the dough.
If the two halves don’t line up perfectly, it’s OK– simply stretch/adjust the dough until you can crimp the edges to seal up the calzone.
I used Great Value pizza dough since I enjoy the flavor and the convenience when it’s the middle of the week and I don’t have the time to make my own crust.
Step 4 Place on an un-greased cookie sheet and bake according to the pizza dough directions.
Again, by only cutting the dough in half, it makes a large calzone so if you’re starving by all means cook up a big calzone.
I decided to come up with a recipe for easy homemade calzones that both hubby and I can customize to our own tastes.
Savory Parmesan Bites—The fresh parsley and ripe red pepper in these warm and toasty Parmesan bundles dial up the flavor in every bite.
Savory Parmesan Bites—The fresh parsley and ripe red pepper in these warm and toasty Parmesan bundles dial up the flavor in every bite.
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Ingredient tip: The test kitchen had the best results using the packaged pizza dough that’s sold in the refrigerated section of specialty foods stores such at Trader Joe’s and Whole Foods.
The verdict – they both tasted great and HH said “yes” to serving either anytime soon! The only problem…I can’t put my hands on the pesky recipe! I had it just a few weeks ago and now it’s disappeared into the recipe black hole! Son of a biscuit! Well, it will turn up soon, I’m sure.
Recently inspired by the arrival of the Food Network Magazine October 2011 edition, I decided to see what the difference in technique was between a homemade hot pocket and a calzone.
Add tomato sauce, red pepper flakes and Italian blend and simmer on low for 15 minutes or until ready to assemble calzones.
What I love about these easy calzones is that I didn’t have to go to the trouble to make pizza dough from scratch.
Sprinkle mozzarella cheese in the middle of the crust, top with meat mixture and sprinkle with a little more cheese.
Transfer to a greased baking sheet, brush with olive oil and bake at 400 for 10 minutes or until golden brown.
Yes, some of my recipes are labor intensive but 99% of the time my week night dinner preparations are all about throwing together whatever the heck I can find in the pantry.
My secret ingredient…Pillsbury Artisan Pizza Crust.
Since getting a stand mixer, I’ve tried making my own pizza dough a few times, though I’ve been working on a white flour version from the book that came with my mixer.
In my parent’s home, we’d let dough rise in the small utility room that held the water heater — it was clean, draft-free, and toasty.
While continuing to mix, add in the remaining cup of flour, a bit at a time, until the flour is incorporated and the dough starts to pull off the side of the bowl.
I’m happy to report that even though the recipe contained ham (and his other “favorite” food, broccoli!), Eric enjoyed these calzones.
I’ve always thought that pizza calzones were WAY too heavy, but these look nice and light and absolutely delicious! Thanks for sharing, Katie.
When I saw this recipe for Cheesy Chicken Broccoli Calzones I knew I wanted to make a version of them as a recipe for using leftover Easter ham.
Add the flour mixture to the water 1 cup at a time while mixing with the stand mixer’s dough hook until a soft dough is formed.
Then I rolled out my dough, which had been coming to room temperature for 20 minutes, into a big circle ’til it was nice and thin – about 1/8″, or so.
This week has been mostly pleasure as I took four days of vacation from work, but it’s back to all business on Monday morning.
Yeah! I rolled out some leftover dough from my grilled pizza the other day, then stuffed it chock full o’ goodies and baked it ’til it was golden brown.
i also made calzones for the first time yesterday – so delish! quite similar to yours but added sauteed spinach w.
I transferred the calzone to a non-stick sprayed pizza pan (you could use a baking stone or cookie sheet) then sprayed the top with more non-stick spray and made a few slits on top with a sharp knife to let the steam escape out of.
I found myself with all three ingredients at home today – marshmallow fluff (leftover from Twix Balls,) peanut butter and an egg – so I finally gave into temptation and whipped up a half batch.
It’ll be fun for a couple of days – plus it makes me feel like Midwestern Barbie.
In fact, we just bought a small refrigerator for our basement today to hold drinks and dough, so once we plug it in tomorrow, I’ll be making many more of the recipes in your book! Keep posting your great ideas and recipes – it’s wonderful to see all of the different ways to use the dough.
I was using up the last of the french boule dough yesterday and was in the mood for pizza, but didn’t have anything for toppings – LOL! So I rolled out the dough – not too thin, brushed it with olive oil, scattered some crushed garlic over it, gave it a few shakes of dried oregano, and sprinkled a bunch of grated Romano on top before baking.
When using day-old dough, I slash the baguette almost all the way and then I twist, as if I were trying to take the water out of some wet cloth, and I don’t slash just before baking.
Bake 5-8 minutes, or until dough is just beginning to lose it’s shine and harden.
Transfer dough to an oiled bowl, or remove the dough from the mixing bowl, clean and spray the bowl, and put the dough back in.
Using a rolling pin or your hands, work a chunk of dough into a flat circle, about 1/4 to 1/2 inch thick.
Turn the dough out onto a lightly-floured surface and, using flour-dusted hands, knead the dough once or twice and shape it into a ball.
When you’re dough is ready, divide it into eighths and roll each piece into a flat circle.
Remove the paddle attachment and replace it with the dough hook.
Mix for about a minute until the dough starts to form a ball around the paddle.
After dough has risen, remove the plastic wrap and punch the dough down.
Cover with plastic wrap and let rise for 1 1/2 to 2 hours, or until dough has doubled in size.
If the dough springs back as you try to roll it, just let it rest for another 10 or 15 minutes and then try again.
The dough should be cleaning the side of the bowl.
While the dough is rising you can gather or assemble the ingredients you need for your filling.
Place a piece of parchment paper on your preheated pizza stone and put your calzones on top (you might have to do this in two batches).
Turn the dough so the oiled side is facing up.
Scoop filling onto one half of the dough and fold the other half over the filling.
I’m impressed with anyone who takes their time to make their own dough.
When oven is ready, place calzone(s) on parchment paper on the pizza stone.
Repeat with the other seven pieces of dough.
Happy Monday, Slice’rs! Hope you had a great weekend! Let’s ease into the week with some pizza, shall we? We’ve got kng31’s gorgeous Nearly-Politan pizza, a spicy Canadian bacon and pineapple pie from Jean B, and an awesome deep-dish pie cooked in a skillet from Dirk of the North.
Turn the dough out onto a floured work surface, and knead for 10 minutes, adding more flour if necessary.
Just curious what temperature you bake your calzones at? We tried this recipe last night and it was yummy, but our tops didn't brown up and we had to leave them in longer than the recipe called for.
Trim the excess dough, make a small incision on the top, and bake until golden, 18 to 20 minutes.
Also, if you have a recipe that you would like to share with us, email me at amysuehatfield@hotmail.com. I will only post recipes that I have personally made (most likely recently) and tasted.
The dough comes out crispy and chewy at the same time.
I’m not completely sure of the future of this website, but might post my random thoughts along with recipes in going along with the cafe theme.
3) Sprinkle evenly on one half of the dough with mozzarella, dollop the ricotta over the mozzarella and sprinkle evenly with the prosciutto.
4) Roll the other half over so you have a half moon shape, seal the edges and cut a few slits over the top to allow the steam to escape.
I saw this on pinterest… a lady had mad a braided calzone (here is her link ) and I thought it was very pretty and would be fun to do my own little version of her recipe.. so here is mine.. it turned out beautiful and was so terribly easy.. my husband and kids oooohed and ahhhed over it and I just got tickled at them cause it really was simple… you can do the same with a pie crust using cream cheese and strawberry jam and fruit making a braided danish.. I may try that one next week.
Using your fingers, spread the dough over the length of the pan.
Mix the ingredients above in your mixer (with dough hook) or knead by hand.
First you’ll need to make (or buy!) the pizza dough.
The day before I took these pics, I made the dough and let it chill in the refrigerator.
 Let rise in a warm space {hard to find these days!} for at least an hour.
Plus, my hands add a warmth to the dough which help it stretch.
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Some people recommend rolling it but I’ve found it’s easier to use my hands.
The last few times Michael and I went to our fave pizza place for dinner I ended up having a calzone.
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You name it, you put it into your calzone! You can also do a sweet version using fruit, chocolate, nutella,….
Dogs are my fave pets and cars my second passion after food.
If you’re like me, you’ve already got a half dozen balls of this great whole wheat pizza dough in your freezer waiting to be eaten.
Brush it with a little olive oil, sprinkle with garlic powder and Italian seasoning, then cut a couple slits in the dough so it doesn’t fill with air in the oven.
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Refrigerated pizza dough is shaped into one large rectangle and folded over a three-cheese and pepperoni filling.
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If making a calzone you may need to use less cheese and toppings, because at this point you’ll need to fold the un-sauced half of the dough over the toppings and press the “seam” together so that you have a semi-circular calzone.
So, I’ve included a pizza and calzone recipe below, and if you’ve never made homemade calzone or pizza before you are in for a treat.
I recently posted a pizza dough recipe that proved fairly popular with readers, and I later realized that I should have included more detailed instructions on what to do with the dough once you make it.
At that time, I didn’t give any thought to how much money was flying out of my wallet because of that habit; now, I do think about it: $20 per pizza, once a week, was $1,040 per year, going straight onto my credit cards, as I was in school at the time and didn’t have a job.
Bake in the oven for 10-15 minutes, or until the crust is just barely turning light brown and the cheese in the middle of the pizza looks hot and fully melted.
In first half part of the roll, add one layer of cheese (grated) onto the dough.
In this article I will tell you how to prepare a calzone and other important tips and dietary benefits of this recipe too.
When the mushrooms will become golden brown in color, add crushed garlic cloves, dried oregano and stir for another one minute.
Then, place another layer of the spinach & mushroom mixture, and finally one more layer of the cheese on it.
Calzone tastes best when you make it with packaged pizza dough.
Now take the pizza dough, try to flatten it with your hand into a round shape.
You can also buy fresh pizza dough from retail pizza restaurants.


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