Calzone How to Make

Calzone How to Make

This homemade recipe for a Calzone uses traditional Italian ingredients like ricotta cheese, sausage, and dough.

About Calzone How to Make

This is a thorough recipe of how to make Calzone at home. It includes the Calzone dough ingredients for making in a dough machine and all the step-by-step instructions of creating the Calzone for baking in the oven.

This easy-to-make Calzone recipe has a number of options that give you different ways to experience it, like sausage or cheese only. And you can bake it on a regular baking sheet, pizza pan, pizza stone, or pizza steel.
Calzone Serving

Homemade Calzone Easy Recipe Options

This homemade Calzone easy 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 up the sausage to a full pound package.


Calzone Serving

Italian Homemade Calzone Recipe

JoJo
This easy-to-make Calzone recipe has a number of options that give you different ways to experience it, like sausage or cheese only. And you can bake it on a regular baking sheet, pizza pan, pizza stone, or pizza steel.
5 from 2 votes
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 6 servings
Calories 793

Equipment

  • 1 Pizza Baking Surface Pizza Pan, Baking Sheet, Pizza Stone, or Pizza Steel

Ingredients
  

  • 14 ozs pizza dough or 1 lb

Calzone Mixture Ingredients

  • ¾ lb pork sausage cooked and crumbled
  • 1 cup pepperoni slices
  • 4 cups mozzarella cheese shredded
  • 1 cup ricotta cheese stirred well before measuring
  • 1 clove minced garlic
  • 1 tsp Red Pepper Flakes
  • 2 tbsp Italian Seasonings

Calzone Dough Topping Ingredients

  • 3 tbsp olive oil

Instructions
 

PREPARE THE DOUGH (using 1 option only)

    Option 1: If Using Store Bought Premade Pillsbury Pizza Dough

    • If using Baking Sheet or Pizza Pan: Sprinkle out some corn meal on the pizza pan or baking sheet and unroll out the dough into the pan.
      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.

    Option 2: If Using Homemade Pizza Dough

    • Make your pizza dough as desired; here are our recipes that have the correct amount for this Calzone. Here is the recipe for making pizza dough by hand. And here's the recipe for making pizza dough using a bread maker.
      Baking Sheet or Pizza Pan Option: Sprinkle out some corn meal on the baking sheet or pizza pan, place the dough in the center. Lightly oil the top of the dough and gradually keep pressing it outward to fill the entire pizza pan or baking sheet. Any excess dough can be used to make a border, or it can be cut off and discarded. Any shortage of dough is only due to the size of the sheet or pan used, which is fine.
      Pizza Stone or Pizza Steel Option: Sprinkle out a good amount of flour on the countertop workspace and hand press outward (or roll out) the dough (and turn over as needed) to about 14"-16", circular or oval in shape. Add plenty of flour as needed.
      14 ozs pizza dough

    PREPARE THE OVEN

    • If using a pizza stone or steel, insert it in the oven now on 2nd from top shelf. Preheat the oven to 450oF.

    MAKE THE CALZONE

    • Cook the sausage, making it crumbled, and drain any excess oil.
      ¾ lb pork sausage
    • Combine all the Calzone Mixture Ingredients by hand (or hand mixer) in a mixing bowl.
      ¾ lb pork sausage, 1 cup pepperoni slices, 4 cups mozzarella cheese, 1 cup ricotta cheese, 1 clove 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 the empty ½ side of the dough over to cover the other side. Firmly press the edges downward to seal together. Use water as a sealant, if needed.
    • Brush the top with olive oil. Cut about 6 slits across the top.
      3 tbsp olive oil

    BAKE THE 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 (not medium nor darkened).
      Baking TIME guidelines: 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.
    Tried this recipe?Let us all know how it was!
    SOURCE: DarnGoodRecipes.com™
    Final calzone from Oven
    Final calzone from Oven

    Calzone Dough Recipe Options

    You can either use the easy premade store bought pizza dough you unroll or you can use the homemade Calzone dough ingredients (in this recipe) in a bread machine.

    Calzone Baking Cookware Options

    This Calzone recipe shows methods to make it for baking in different cookware. You might bake it in a pizza pan, pizza stone or a pizza steel.

    Calzone Meat Options

    There are a few options for changing your Calzone tastes each time. There is the classic sausage Calzone, the pepperoni Calzone, and this recipe of the combination sausage and pepperoni Calzone.

    Calzone Cheese

    There are several cheeses used in Calzone. They are mozzarella, ricotta, and parmesan for Calzone with meat. For just cheese Calzone, cheeses can vary and can also include Provolone and Asiago cheeses. The recipe primarily uses mozzarella and ricotta cheeses.


    Calzone Questions and Tips

    How do you transfer the Calzone from the counter workspace to the Pizza Stone or Pizza Steel in the oven?

    This is an acquired skill and I have successfully accomplished all the mistakes possible, even after watching dozens of online videos showing different kitchen and commercial ways. So, here are 2 ways that have all been successfully repeated and they might help you. There are other methods but, I’m not listing any methods that worked only some of the time.

    First off, you have to have a Pizza Peel. It can be wooden or metal. Both methods of transference require it.

    Build the Calzone on the Peel Method

    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, you have your pizza dough pressed/rolled out on the counter workspace. Then, you 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 you make adjustments to fix that. Then, you rapidly build the Calzone while it’s on the peel. Now, this next step is very important.

    While just before and during building your Calzone, you’ll want to 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 to the preheated pizza stone or pizza steel in the oven, give it one last forward-and-back shake to ensure it doesn’t stick to the peel. When the Calzone is fully built, it’s heavier so it will take a much stronger and firmer shake so, be aggressive and confident (holding it over the countertop) for that final strong but brief shake.

    If you experience any issues and it sticks to the peel during a test shake (you tried it twice), you have no options but to set the peel back on the counter. Then, with some corn meal in one hand, lift underneath the pizza dough and pull up to “tuck sprinkle” more corn meal under that section. Repeat for all 4 sides and when you lift up each section, try to get close to the center but you don’t have to get to it. Then, try a real good shake again and chances are that it will slide very well. You can then readjust the dough shaping.

    When performing the actual transfer to the oven, you can do a lighter downward shake to slip it onto the stone/steel in the oven.

    Scoop, Shake, and Transfer Method

    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

    Performing a final Calzone test shake before transfer
    Performing a final Calzone test shake before transfer

    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. It also lets excess corn meal fall through onto the counter during test shakes and don’t get as much onto the stone/steel during the actual transfer into the oven. 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.

    Is there a difference between Pizza dough and Calzone dough?

    No. However, some will modify their pizza dough recipe knowing it will be used for Calzone. For example, some might use a little more or less yeast. Or, sometimes they make a larger quantity of dough so it will be thicker than for a thin pizza.

    Due to the many ways to make pizza dough, some have other changes to the pizza dough ingredients used.

    Another way that some make it different is that some people will put a sparse, thin tomato sauce and herbs/spices on top before baking the Calzone.

    Here are 2 recipes for pizza dough that can be used for this recipe. One is from scratch (homemade) and the other is made using a bread machine (for making the dough). Also, you can make the dough 1 to 3 days ahead and store it in the fridge in a tightly closed plastic food storage bag. Just leave it out at room temperature about 30-60 minutes before rolling it out.



    Is a Calzone just a folded Pizza?

    No. 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.

    Why is there no sauce in a Calzone?

    Because the formal manner is to put a very thin layer of sauce atop before it’s baked. Also, Calzones are often eaten by dipping in a sauce. Calzones weren’t intended to be considered a different kind of pizza.


    Calzone-ready-for-serving-250x250-1

    Q: Are Calzones fried or baked?


    What do they call a fried Calzone?

    It’s called a Panzerotti. These are usually small and handheld. They’re also nicknamed as “fried pizzas” and sometimes do consist of mostly just mozzarella cheese and a sauce.

    How do you seal a Calzone 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.


    Folding calzone step 1
    Folding calzone step 1
    Folding calzone step 2
    Folding calzone step 2

    How do you keep Calzones from getting soggy?

    Ensure the oven’s fully preheated before baking. Applying a light coating of olive oil on the dough bottom and top will give it a crispness. Also, let it sit for at least 5 minutes after removing from the oven.


    Homemade Calzone Easy Recipe ready for oven - 250x250
    Homemade Calzone Easy Recipe ready for oven
    Homemade Calzone Easy Recipe placed in oven - 400x200
    Homemade Calzone Easy Recipe placed in oven
    Homemade Calzone Easy Recipe removed from oven -250x250-1
    Homemade Calzone Easy Recipe removed from oven

    Conclusion

    In conclusion, this recipe for a Calzone is simple to follow and perfect for a family dinner. The ingredients are easy to find, and the end result is a delicious and hearty meal. Give it a try! And, here’s a good simple green salad to go with this Calzone. Or, try our homemade Sausage Pizza recipe, Pepperoni Pizza, or Italian Lasagna with Meat Recipe.


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