CALZONE With Pizza Dough
This is a complete recipe for how to make an authentic homemade Italian Calzone with Pizza Dough. Make it with pre-made dough or make your own. See included steps for making everything and bake it in the oven. Also, this is shown in our Italian Cuisine, Pizzas, Cheese, Pork, Main Dishes, and Oven Dinners categories.
Overview Of How To Make Calzone With Pizza Dough
This is an introduction and overview as a step-by-step summary guide on how to make Calzone with pizza dough. After this section, there are a lot of expert tips, questions answered, and the flexible recipe itself.
Step 1. Make The Pizza Dough
Make the pizza dough handmade or pizza dough using a bread machine (dough mode).
- Pizza Dough Homemade by Hand
- Pizza Dough in Bread Machine (using dough mode to set it and forget it)
Step 2. Make the Calzone Mixture
It’s easy to just cook the sausage and simply add it and all the remaining ingredients to a mixing bowl. Then, mix together by hand. It will be a very thick mixture.
Add the cooked sausage and all remaining ingredients into a bowl. Mix together by hand.
Step 3. Build the Calzone using Pizza Dough
Next, you just roll out the dough. Then, add the Calzone mixture onto one half side of the pizza dough. Fold over the dough and press to seal it.
Step 4. Final Preparations of Built Calzone for Oven
Cut some air pocket slits in the sealed Calzone. Then, oil the top. Optionally, you can sprinkle some Parmesan cheese across the top. It can be the grated or shredded type of Parmesan cheese..
Step 5. Transfer and Bake the Calzone
Transfer the Calzone into the preheated oven and bake it. There are a ton of bakeware options and you don’t have to have the pizza baking tools as shown. So, keep reading to see even the basic options available.
Step 6. Cut and Serve the Calzone
Finally, let it rest after baking for a few minutes. Then, cut to serve. Speedy, Easy, and Tasty Calzone!
Jump to Recipe
Jump To The Recipe of Calzone with Pizza Dough Here
Jump to RecipeHomemade Calzone with Pizza Dough Recipe Options
This Italian Calzone with pizza dough recipe has some intuitive optional changes you can make to give you different ways to create it each time. For example, you can omit the pepperoni and increase the sausage to a full pound package.
Calzone with Pizza Dough Cookware Options
This Calzone with pizza dough recipe shows methods to make it for baking in different cookware. Make it using any of the following bakeware choices.
- baking sheet
- pizza pan
- pizza stone
- baking steel (aka pizza steel)
- cast iron pizza pan
- cast iron skillet
Calzone with Pizza Dough MEAT Options
There are a few meat options for changing your Calzone tastes each time. There is the classic sausage Calzone, the pepperoni Calzone, and then this recipe of the supreme combination sausage and pepperoni Calzone.
Jump to RecipeCalzone Cheese Options
Use several cheeses in a meat Calzone like mozzarella, ricotta, and parmesan. For just cheese Calzone, the cheeses vary and can also include Provolone and Asiago cheeses. However, this recipe is a meat Calzone and uses the traditional mozzarella and ricotta cheeses.
Calzone Sizing Options
Instead of making one big Calzone, go ahead and try making smaller individual ones. It’s a great option that’s perfect for several reasons. Here are some of those advantages.
- There’s no cutting involved when you make smaller individual Calzones.
- You don’t need to use any fancy pizza tools to transfer it from the counter to the oven.
- They’re smaller so you can bake them on just about anything. You don’t need any special pizza bakeware.
- The ingredients don’t change. You just cut up the dough into individual sizes.
Calzone with Pizza Dough Questions and Expert Tips
Here are a lot of tips to read through before making your Calzone. It’s knowledge will go a long way to making your homemade Calzone experience much easier.
How do you seal a Calzone with pizza dough after folding over the dough?
Usually, just with routine firm pressure, but sometimes, applying a bit of water (which acts like an adhesive) will seal it shut very well. Regardless, you can seal it using hand pressure, fork tines, or with a pastry blender.
How do you get rid of Excess Dough when building a Calzone with pizza dough?
There are several ways of getting rid of any extra dough when making your Calzone. It’s best to do this AFTER you’ve sealed the entire Calzone. Then, you just use a knife and cut the extra dough edges off. Another solution is to use a pizza cutter. The pizza wheel cutter makes a cleaner edge. After any trimming of excess dough is performed, reseal the Calzone.
Cut away excess dough on a Calzone using a pizza wheel cutter.
How To Build the Calzone on a Wooden Pizza Peel and Transfer To Oven
This one works well if you just have a wooden peel and can’t scoop with it. It also works just fine with a metal peel. On this one, press or roll out your pizza dough on the counter workspace. Then, sprinkle lots of corn meal on the pizza peel (about 1-1/2 Tbsp.) and you hand spread it out to distribute it somewhat evenly. Pick up the pizza dough and drag it onto the peel. It will lose its shape, so make adjustments to fix that. Then, rapidly build the Calzone while it’s on the peel. Now, this next step is very important.
Pick up the peel (every couple of minutes) and give it a short front-and-back shake to ensure the the dough doesn’t stick to the peel. Finally, when you’re ready to transfer it, give it one last forward-and-back shake to ensure it doesn’t stick to the peel. When you fully build the Calzone, it becomes heavier. So, give a much stronger and firmer shake. Be aggressive and confident (holding it over the countertop) for that final strong but brief shake.
How do you transfer the Calzone from the counter workspace to the Pizza Stone or Pizza Steel in the oven?
First, you can actually make this Calzone directly on a baking sheet, pizza pan, cast iron skillet/pan. You can also make it on a pizza peel (if done quickly). But, for those who bake on a pizza stone or steel, keep reading to see about these ways. Have a Pizza Peel. It can be wooden or metal.
These methods are only used if you build the Calzone directly on the counter. Otherwise, you need to build your Calzone directly onto a baking sheet, pizza pan, or a cast iron skillet/pan.
How To Transfer Calzone from Counter To Oven Using a Metal Pizza Peel
This is how to use a metal pizza peel to go from the counter into the oven onto a pizza stone or pizza steel (aka baking steel). In summary, use the metal pizza peel to scoop, shake, and place. This method requires a pretty good metal pizza peel that has 3 things:
- a thin, tapered end for a good scooping action
- has perforations (holes or open slits)
- has some beveled, raised rows
The tapered end helps you get under the dough at the start of the scooping action. The holes or open slits will help reduce dough contact areas. When you test shake, some corn meal falls on the counter and fewer goes on the stone/steel when transferring to the oven.
Before transferring to oven, give a final, quick “forward-and-back” test shake to ensure Calzone isn’t stuck on the pizza peel.
Regarding the beveled wide strips, because of the angles on each row, it prevents dough contact with the peel in more areas. And, if it gets stuck, it has a much better tendency to free itself up significantly easier during a shake.
How to Fix If The Calzone with Pizza Dough Sticks to Pizza Peel
If you experience any issues and it sticks to the peel during a test shake (you tried it twice), set the loaded peel back on the counter. Then, put some cornmeal in one hand, lift underneath the pizza dough and pull up to “toss sprinkle” more corn meal under that section. Repeat for all 4 sides. When you lift each section, aim towards the center. Then, try a real good shake again. It will slide very well now. Then, adjust the dough shaping.
When performing the actual transfer to the oven, give a lighter downward shake to slip it onto the stone/steel in the oven.
How do you keep Calzones from getting soggy?
Here are some tips to ensure you keep Calzones from getting soggy.
- Ensure the oven’s fully preheated before baking.
- Be sure that you cut some air pocket slits in the top of the calzone before baking.
- Applying a light coating of olive oil on the dough bottom and top will give it a crispness.
- Finally, let it sit for at least 5 minutes after removing from the oven.
How Do You Clean The Pizza Steel After Cooking Calzone?
If you used a pizza steel (aka “baking steel”) to bake your Calzone, it’s easy to clean the pizza steel. After it’s fully cooled down, just scrape off the excess food residue and wash it with Dawn dish detergent like you would a pot. Then, wipe it off fully dry. If you didn’t do it last cleaning, recoat it very lightly with olive oil or flaxseed oil. Wipe off the excess oil and store it away. For more details and to learn about deeper cleaning, see our article on how to clean a pizza steel. Pizza steels are also called baking steels, by the way.
About Calzone Dough vs Pizza Dough
Is there a difference between pizza dough and Calzone dough?
There are just a few minor differences between Calzone dough and Pizza dough. It’s mostly about the texture which is slightly different. Here are all the various aspects about Calzone dough.
- Calzone dough has a bit more water that makes it more pliable when rolling it out.
- Some will add a slight increase of yeast when making the dough. This might be 1/4 to 1/2 tsp extra.
- Set the dough in the fridge for about 24 hours after it’s made. Most of us will not wait that long, but if you did plan, that makes it closer to Calzone dough flavor. Actually, some pizza preppers make their pizza dough a day ahead as well.
- Roll out the dough so it’s thicker in the center. Get the overall shape but a slightly smaller size. Then, roll out the outer couple of inches to be thinner.
How To Make Dough for Calzone with pizza dough
We provide here two pizza dough recipes usable for this homemade Calzone. One is from scratch (homemade) and we make the other using a bread machine (dough mode). Also, you can make the dough 1 to 3 days ahead. Then, store it in the fridge in a tightly closed plastic food storage bag. Leave it out at room temperature about 60 minutes before rolling it out.
Popular Questions About Calzones
Is a Calzone just a folded Pizza?
Calzone is not just a folded pizza. Even though there are some similarities in making it, there is no sauce inside a Calzone. The folding idea is just a perception in watching it being made. The contents are a little different, and after folding over the dough, it’s sealed shut with slits cut in the top, like a pie. Calzones are usually dipped in a sauce when eating.
How do Italians make Calzone?
They make it similar to this recipe. However, it offers a lot of optional changes to the ingredients. For example, here’s an Italian-American version that adds in some spinach and leeks and contains no meat. Check out LidiasItaly.com for her Calzone recipe. They’re small individual Calzones about 4-inch in size each.
Why is there no sauce in a Calzone?
There is no sauce in a Calzone because Calzones are often eaten by dipping in a sauce. It can be any tomato-based sauce. Also, it can be a warmed up sauce or not. Examples of Calzone dipping sauces are pizza sauce, spaghetti sauce (like Ragu), marinara sauce, and so on. However, there also is a formal manner to put a very thin layer of sauce atop before it’s baked.
Calzones are often eaten with a tomato-base dipping sauce.
Are Calzones fried or baked?
Calzones can be baked or fried. However, baked Calzone is the most popular, traditional way. Also, when it’s a fried Calzone, it’s not really called Calzone anymore.
What do they call a fried Calzone?
A fried Calzone is called a Panzerotti. These are usually small as a single serving and is handheld. They’re also nicknamed as “fried pizzas” and sometimes comprises mostly of just mozzarella cheese and a sauce.
Nutritional Values for Calzone
The nutritional values for Calzone with pizza dough are shown in the recipe. Calzone calories are about 800 per serving, not including any dipping sauce. This varies with optional changes made to its ingredients.
Conclusion for Calzone with Pizza Dough
Make this recipe for a Calzone with pizza dough for your next family dinner. The ingredients are easy to find, and the result is a delicious and hearty meal. Try it!
Italian Homemade Calzone Recipe
Equipment
- 1 Pizza Pan, Baking Sheet, Pizza Stone, cast iron pizza pan (or skillet) or Pizza Steel
Recipe Resizer
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Ingredients
- 14 ozs pizza dough or 1 lb
Calzone Mixture Ingredients
- ¾ lb pork sausage cooked and crumbled
- 4 ozs pepperoni slices 4 ozs is about 1 cup
- 4 cups mozzarella cheese shredded
- 8 ozs ricotta cheese 8 net wt ozs ricotta is about 1 cup
- ½ tsp minced garlic ½ tsp = 1 clove or ¼ tsp garlic powder
- 1 tsp Red Pepper Flakes or ⅓ amount cayenne red pepper
- 2 Tbsp Italian Seasonings
Calzone Dough Topping Ingredients
- 3 Tbsp olive oil
- 2 Tbsp parmesan cheese optional; can be grated or shredded
Instructions
PREPARE DOUGH & WORK SURFACE (2 Options)
- OPTION 1: If Using Homemade Pizza DoughIf using Baking Sheet, Pizza Pan, or cast iron pan/skillet: Sprinkle out some corn meal on the bakeware & place dough in center. Lightly oil top of dough and gradually keep pressing it outward to bakeware edges, where possible. Excess dough is cut off.If using Pizza Stone or Pizza Steel: Sprinkle out a good amount of flour on the countertop workspace. Hand press or roll out dough, turning over as needed.OPTION 2: If Using Store Bought Premade Pillsbury Pizza DoughIf using Baking Sheet, Pizza Pan, or cast iron pan/skillet: Sprinkle out some corn meal on the pan, sheet, or skillet and unroll out the dough into it.If using Pizza Stone or Pizza Steel: Sprinkle out some corn meal on the counter and unroll the pizza dough on top of the counter.14 ozs pizza dough
PREPARE OVEN
- If preheating bakeware, insert in the oven now on 2nd from top shelf. Preheat the oven to 500oF.
MAKE THE CALZONE
- Cook sausage, crumble it, and drain its oil. Add cooked sausage to a mixing bowl along with all the rest of the Calzone Mixture Ingredients. Mix by hand.¾ lb pork sausage, 4 ozs pepperoni slices, 4 cups mozzarella cheese, 8 ozs ricotta cheese, ½ tsp minced garlic, 1 tsp Red Pepper Flakes, 2 Tbsp Italian Seasonings
- Add the entire Calzone Mixture to ½ side of the rolled out dough. Then, fold empty side over to cover filled side. Firmly press the dough edges downward to seal together.
- Coat the top with olive oil. Cut slits across the top about 2 inches apart. Optionally, sprinkle Parmesan cheese across top.3 Tbsp olive oil, 2 Tbsp parmesan cheese
BAKE CALZONE and Serve
- If baking on a Baking Sheet or Pizza Pan: Carefully transfer the Calzone onto the sheet or pan, and then they go into the oven.If baking on a Pizza Stone/Steel: Sprinkle some cornmeal onto the pizza peel and scoop up the Calzone from the counter workspace. Transfer it onto the stone/steel in the oven.
- Bake until light brown. Baking TIME guidelines: cast iron skillet/pan (20-24 minutes or preheated iron 16-22 minutes), thin metal pizza pan or baking sheet (21-23 minutes), pizza stone (16-20 minutes), ¼" pizza steel (12-16 minutes).Remove from oven and wait 5 minutes before cutting into individual servings.
Notes
- Traditional Calzone uses no pepperoni. So, if no pepperoni slices, increase sausage by 1/4 more, which is just to use a full pound.
- If no minced garlic, can substitute 1/2 amount of garlic powder.
- Can make pizza dough homemade by hand or pizza dough by bread machine in dough mode. Tap links to see either recipe individually.
Nutrition
Actually, my wife made this. OMG!!! It was incredible. This was as good as when we had it at an Italian restaurant in New York years ago. Good job.