This Is the Best Way to Make a Calzone

Table of Content

• FREE BONUS: 5 Secrets to Be a Better Cook!
• Frequently Asked Questions about Calzone Life
• Homemade Calzone
• Describe the Calzone.
• Bake at high heat.
• How to Make and Fold a Calzone

Turn the dough and any loose flour from the bowl out onto a clean work surface. Knead until all the flour is incorporated and the dough is smooth and elastic, 6 to 8 minutes. The dough will feel moist and a little tacky. If the dough sticks to your hands significantly, knead in more flour, 1 tablespoon at a time, until smooth. Do not overload the calzone with filling. Spinach, cheese, and tomato sauce will give off a lot of steam during baking.

Whether you enjoy them for lunch or dinner, they’re the perfect little “hot pockets” (ahem!) of cheese, veggies, and leftover meat. Here’s how to make them. A calzone differs from pizza not only in shape but in spirit. There's just something fun about toppings stuffed into a pocket. Plus, calzones are less messy, stay warmer longer, and involve dipping into sauce.

FREE BONUS: 5 Secrets to Be a Better Cook!

You can try sealing the dough with some water, just lightly brush some water underneath the top fold where it attaches to the bottom fold. As you’re rolling your dough out, pay special attention to the thickness. You want to make sure that the dough is thick enough to hold all the toppings and be folded over without breaking. ¼-inch thickness is the sweet spot.

Let the calzones cool for a few minutes before serving. Brush the calzones with egg wash and cut steam vents. Beat the egg with 1 tablespoon of water with a fork in a small bowl until the egg is broken up. Brush each calzone lightly with the egg wash.

Frequently Asked Questions about Calzone Life

My second batch of these was way better than the first. There was a little bit of a learning curve for me. If you’re in a pinch, grab any store-bought pizza dough to make your calzone. If you want to elevate your home cooking game, make your own pizza dough.

If you love a calzone, you've likely also tried a stromboli. Both are super similar in their fillings, but the difference comes in their presentation. Calzones are sealed like a hand pie how you would empanadas, whereas a stromboli is rolled up and sliced. In a large mixing bowl, combine the shredded chicken, mozzarella, ricotta, Parmesan, kale, tomatoes, red onions and pesto mixture. In a large mixing bowl, combine the vegan cheese, vegan sausage, cherry tomatoes, mushrooms, greens and the onion-garlic mixture. Swap vegan cheese substitute for regular cheese if you’re looking to make it vegetarian instead.

Homemade Calzone

Cheese Mozzarella add the perfect flavor. Ricotta is both a traditional and delicious addition . Sub in whatever you have on hand. Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.

Pretty much anything that goes on a pizza can go into a calzone. Prep a handful of these to have on hand throughout the week. They reheat really well and are perfect for packing work or school lunch. Allrecipes is part of the Dotdash Meredith publishing family.

Describe the Calzone.

Thanks for sharing that with me. Lastly, i made the Apple Pie Turnover. This one was to die for. Thank you for all the delicious recipes.

Transfer to prepared baking sheet. Turn dough out onto a lightly floured surface. Knead dough until it is elastic, about 5 minutes. Place 1 teaspoon olive oil in a large bowl; lay dough in the bowl and flip to coat with oil. Cover and let rise until almost doubled in size, about 40 minutes.

Bake at high heat.

I’ve never seen sauce inside a calzone in any pizza shop. In NY and NJ it’s always on the side. Hi Lori, one recipe for pizza dough will work for this recipe. Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients.

Used a can on biscuits I had in the fridge just to make dinner. I followed the dough recipe from here. I’ll try again another time and use the dough right away instead of putting it in the fridge. Are you cutting air vents for them? Also, be sure to not overfill the Calzones.