Broccoli Chicken Quiche 4 Cheese

Broccoli Chicken Quiche 4 Cheese

Broccoli Chicken Quiche view 3 - 800x600

Broccoli and Chicken Casserole Quiche – 4 Cheese

This broccoli and chicken quiche recipe is incredibly delicious. It uses extra chicken so the emphasis is on casserole. Be ready for serving extra helpings.
No ratings yet
Prep 20 mins
Cook 1 hr
Total Time 1 hr 20 mins
Servings 8
Calories 258kcal



  • cups chicken cooked and cubed or chopped
  • 3/4 cup broccoli chopped
  • 1 cup mozzarella cheese grated
  • 4 medium eggs
  • 1 cup sour cream
  • 4 oz. cream cheese
  • ½ cup cottage cheese
  • ½ cup ricotta cheese
  • ½ tsp. garlic powder
  • ¼ tsp. onion powder


  • Preheat oven tp 325°F and spray (or apply) a large 13×9 casserole dish with oil.
    Bake Oven set to 325F view 1 - 300x150
  • Layer chicken in bottom of casserole dish, then broccoli on top of chicken, and top with mozzarella cheese.
    2½ cups chicken, 3/4 cup broccoli, 1 cup mozzarella cheese
    03 layer cheese on top - 200x150
  • Blend together mixture of eggs, cream cheese, sour cream, cottage cheese, ricotta cheese, garlic powder and onion powder until smooth.
    4 medium eggs, 1 cup sour cream, 4 oz. cream cheese, ½ cup cottage cheese, ½ cup ricotta cheese, ½ tsp. garlic powder, ¼ tsp. onion powder
    04 blending mixture of ingredients - 200x250
  • Pour mixture over casserole topping.
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  • Bake in preheated oven for 5060 minutes (or until a knife when inserted into the middle comes out clean). Let is set about 5-10 minutes.
    Broccoli Chicken Quiche view 3 - 270x200
  • Serve with your choice of fruit on the side.
    Broccoli Chicken Quiche view 1 - 200x150


Calories: 258kcal | Carbohydrates: 4g | Protein: 14g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 263mg | Potassium: 195mg | Fiber: 1g | Sugar: 2g | Vitamin A: 747IU | Vitamin C: 8mg | Calcium: 178mg | Iron: 1mg


About This Broccoli Chicken Quiche 4 Cheese Crustless Recipe

The broccoli chicken quiche cheeses are plentiful. It probably has the best blend of flavors overall for any broccoli chicken quiche recipe. This 4 cheese quiche uses mozzarella, cottage, ricotta, and cream cheeses. Also, the chicken amount is bountiful. It is so flavorful, you might encounter frequent requests for second helpings. This is definitely a keeper in your recipes collection.

The ingredients are so plentiful that, even if you didn’t have one of the cheeses or broccoli, it would still be a good main course. But, keep in mind, it’s served best and appreciated most when everything is included.

FAQ on Broccoli Chicken Quiche Recipe and Others

How do you keep the chicken broccoli quiche crustless from sticking to the casserole dish?

It’s important to apply or spray the oil to the casserole dish before adding any of the ingredients.

Why do some quiches end up watery?

Usually because of 1 or 2 reasons. It might contain too much dairy ingredients, they didn’t get mixed well, or too much of one particular dairy ingredient. Another cause can be not letting it set for about 5-10 minutes after baking.

Why do some quiches end up not very fluffy?

In other quiche recipes, this can be often due to a combination of too much milk or too many eggs. This particular recipe doesn’t use milk, although it does uses sour cream; and the amount of eggs are minimal.

Can I bake my quiches at a higher oven temp to lower the baking time?

Probably best not to. It can cause egg coagulation issues and curdling effects among the various dairy products.

What is the crustless quiche called?

A quiche with no crust is known as a Frittata. Being of an Italian cuisine, it’s generally cooked in a skillet or pan on the stovetop. Also, it usually contains less dairy. It comes in the form similar to a quiche or an omelet.

Other Recipes With Chopped or Shredded Chicken

Pasta in Marinara Sauce

Pasta in Marinara Sauce

Pasta in Marinara Sauce view 4 - 800x600

Quick & Easy Pasta with Marinara Sauce Bowl

Using a high quality jar of marinara sauce you can have dinner on the table within 20 minutes.
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Prep 5 mins
Cook 12 mins
Total Time 17 mins
Servings 6
Calories 292kcal


  • 3 cups penne pasta or your preferred pasta
  • 1 tbsp olive oil
  • 24 ounces marinara sauce Jar of Bertolli is what we always use
  • ½ cup shredded Parmesan Cheese optional; or grated


  • Prepare pasta as per directions on package, in a cooking pot.
  • Heat marinara sauce in a small saucepan.
  • When pasta is done cooking, drain and return to cooking pot. Stir in 1 tbsp of olive oil to evenly distribute.
  • Portion our pasta to serve onto plates or bowls. Top each with the heated marinara sauce, concluding with (optional) fresh parmesan cheese.
  • Ideas of sides to serve alongside: garden salad, coleslaw, bread with dipping oil, yeast rolls, garlic bread, or any side of your liking.


Calories: 292kcal | Carbohydrates: 48g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 725mg | Potassium: 511mg | Fiber: 4g | Sugar: 6g | Vitamin A: 563IU | Vitamin C: 8mg | Calcium: 119mg | Iron: 2mg


About Pasta in Marinara Sauce

There are some main courses that can justify the use of getting the ingredients premade. In this case, the use of premade Marinara Sauce is the extreme time-saver. Once you boil the pasta and heat the sauce, you’re basically good to go. You’ll have some waiting time for the pasta to cook so, you potentially could get the rest of the dinner sides ready like coleslaw or salad, and garlic bread or yeast rolls.  And, if you want to try another Italian fantastic recipe, try this one for Calzones.

Recipe for Sub Rolls in Bread Machine

Recipe for Sub Rolls in Bread Machine

Baked homemade sub rolls view 1 - 600x500

Sub Rolls – Bread Maker to Oven

Jeff Baygents
This sub rolls recipe gives an amazing soft center with a chewy crust on the outside. 3/4 of a sub's flavor will come from its bread.
No ratings yet
Prep 10 mins
Cook 30 mins
Bread Maker & Resting Time 2 hrs 40 mins
Total Time 3 hrs 20 mins
Servings 4 servings
Calories 534kcal


  • 1⅓ cups milk (or 3 tbsp milk powder per 1⅓ cups water)
  • 2 tsp salt (non-iodized, coarse, or sea salt)
  • 2 tbsp sugar
  • 4 cups bread flour
  • 1 tsp active, dry yeast


  • Place all main ingredients in the bread machine in order. Start it using the "dough" setting (for Zojirushi brand, it's course # 11). It usually takes about 2 hrs.
    All ingredients added to bread machine view 1 - 350x250
  • When done, roll out the dough on a lightly floured surface into a rectangular shape about 24 inches long and about 8-12 inches wide.
    Dough rolled into rectangular shape view 1 - 250x330
  • From the long side, roll it up to maintain the long length. Pinch the seam closed (using water as a sealant). Cut it into 4 sections.
    Single long dough loaf cut into 4 - view 1 - 300x165
  • Divide the dough and shape into 4 sub loaves. On the ends of each loaf, fold them towards the main seam and pinch closed.
    Resulting 4 sections shaped into their own dough loaves view 1 - 250x275
  • On a greased baking sheet, sprinkle it lightly with corn meal (maybe about 2 Tbsp). Lay the sub roll loaves onto the baking sheet, seam side down.
    Prepared baking sheet with corn meal view 1 - 300x170
  • Cut a single slit down each center.
    Cutting slits into dough loaves view 1 - 200x275
  • Cover the baking sheet with a cloth for about 40 minutes to rise about double in size.
    Covering dough loaves for final rising view 1 - 250x300
  • Preheat the oven to 375°F. Position an oven shelf to the middle level.
    Bake Oven set to 375F view 1 - 300x150
  • Remove the cloth. For crusty results, lightly brush the tops with olive oil. For softer crust, brush the top(s) with water or else with egg white (whisked with 1 tsp water).
    Brushing each dough loaf view 2 - 250x300
  • Bake the dough at 375°F, middle shelf, for about 25-30 minutes. Optionally, put ½ cup water in a separate baking container (or pour at the oven bottom, if it's designed to handle that). The steaming effect will enhance the overall bread.
    Bake Oven set to 375F view 1 - 300x150
  • Let the sub rolls cool for about 5-10 minutes before cutting.
    Recipe for Sub Rolls view 2 - 250x175


Calories: 534kcal | Carbohydrates: 102g | Protein: 19g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 1202mg | Potassium: 261mg | Fiber: 4g | Sugar: 10g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg


About This Recipe for Sub Rolls

This particular homemade recipe for sub rolls is extremely easy to make in the bread machine using everyday bread flour. Following these steps, you learn how to make homemade sub rolls. You then just roll it out, cut it into 4 pieces, shape each roll, rise and bake. The longest of the time is the waiting for the bread machine to make the dough, and the rising time for the yeast to work. The special aspect is that you can control the softness or hardness of the exterior crust. On this recipe for sub rolls, the absolute softest will come from egg whites whisked with a bit of water. The crustiest will be from doing nothing to brushing it with oil. Both types of crust still result in a great flavor and chewy sub roll.

For a sub roll sandwich recipe, click on the <Main Course> category on this site and you’ll find some of various types, like Italian and Chicken Salad subs. The Italian sub is the most popular type of sub sandwich to make. You can freeze (or refrigerate) these baked sub rolls and pull them out when you want a sub sandwich; it’s very handy.

Do you have some sub sandwiches recipes to use this sub roll?

Here are some sub sandwiches that are here for you to check out:

Who invented the sub roll?

There are tons of stories across every large American city and some are myths. The professional chefs tend to agree that the term “sub” merely came from its shape, as it looked like a submarine. There is one interesting story (or is it a myth?) about an Italian named “Benedetto Capaldo”. He was a shop keeper in New London who made large sandwiches for workers at an actual submarine yard. Eventually, he sold over 500 a day. The workers nicknamed it as a “grinder”. Other nicknames across the country called this kind of sandwich: hoagie, po’ boy, spuckie, hero, and wedge. There are specific meanings, however, for each nickname. The recipe for sub rolls on™ is today’s history.

How do you store sub rolls?

While chefs and bakers are typically against this method, you can refrigerate or freeze them. It’s said that it alters the bread flavor and texture. However, if you want to avoid all the additives and preservatives, you’ll make you own. If you put them into a good food storage bag, you can store them in the fridge or freezer.

How do you prepare a frozen sub roll to use it?

If from the freezer, it may take about 2-3 hours. If from a fridge, it’s about an hour.
If you need them immediately, there is a way to use the microwave. You fully enclose each roll in a paper towel. Run it on a cycle of your choosing. For a gentle reheat cycle, it’s about 1-3 minutes usually. If you get it too hot, you’ll need to let it cool down before using it. With practice, you can almost time it to be a little above room temp.

How do I use a sub roll that has dried out a bit?

Assuming it’s not molded, and is still safe to consume, you can sprinkle some water droplets over it, wrap it in foil, and heat in a 350 F oven for about 15 minutes.

Or, you can use it, as is, for other things small, sliced and seasoned toasted appetizers.

What brand of Bread Flour is best to use?

There are many expensive bread flours online and many reviewers have been very happy using the King Arthur brand. I have used that and the regular store bought brands and am pleased with both. However, the recipe for sub rolls here have been particularly adjusted over the years to accommodate the use of the regular store brands so, you might not have a need for the pricier brands.

All ingredients added to bread machine view 1 - 350x250
Add Ingredients to Recipe for Sub Rolls to bread machine
Dough rolled into rectangular shape view 1 - 250x330
Dough rolled into rectangular shape
Resulting 4 sections shaped into their own dough loaves view 1 - 250x275
Resulting 4 sections shaped into their own homemade sub rolls loaves

Covering dough loaves for final rising view 1 - 250x300
Covering dough loaves for final rising
Recipe for Sub Rolls view 2 - 250x175
Recipe for Sub Rolls Completed

Authentic Italian Sub

Authentic Italian Sub

Authentic Italian Sub view 1 - 700x600

Authentic Italian Sub

Jeff Baygents
This authentic Italian Sub is rich in both flavor and texture.
No ratings yet
Prep 5 mins
Total Time 5 mins
Servings 1 serving
Calories 829kcal


  • 1 roll Sub Roll
  • 2 tbsp mayonnaise
  • 4 slices deli ham thin slices
  • 4 slices hard salami genoa
  • 2 slices provolone cheese
  • 1 leaf lettuce
  • 2 slices tomatoes
  • 1 slice onion diced, sweet
  • 2 tbsp Italian dressing


  • Cut the sub roll in half lengthwise. Pull out excess bread to allow for adding ingredients.
  • Add mayo on both halves.
  • Across the middle or on one half: Add ham, followed by salami, cheese(s), and then lettuce.
  • Add the tomatoes and onions.
  • Pour on desired amount of Italian dressing.
  • Fold sub close and optionally, cut in half.
  • Serve with chips and pickle spear.


Calories: 829kcal | Carbohydrates: 9g | Protein: 43g | Fat: 68g | Saturated Fat: 22g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 2940mg | Potassium: 698mg | Fiber: 1g | Sugar: 6g | Vitamin A: 853IU | Vitamin C: 9mg | Calcium: 316mg | Iron: 2mg


About the Authentic Italian Sub

This is an authentic Italian hoagie recipe. There was an Italian family that moved to Fort Walton Beach, Florida from Italy. They opened a successful sub shop and ran it for many years, as it was considered a local staple. In the 1970s, they retired and sold it to a young American who later expanded it to a 2nd location in a nearby college town. I helped get it open and worked there for a couple of years as an assistant manager. It was there that I learned a few Italian recipes and their cooking methods. There are many unique ways that Italian families cook, just as Americans do. You’ll thoroughly enjoy learning how to make an authentic Italian sub , as it was their number 1 seller.

There are a number of stories and myths about who started the first sub sandwich. Click here to see a homemade sub roll recipe and to read about this sandwich’s beginnings.

Remove excess bread from authentic Italian sub roll view 3 - 250x300
Remove excess bread from authentic Italian sub roll
Adding condiments to authentic Italian sub roll view 1 - 250x250
Adding condiments to Italian sub roll
Adding dressing to italian sub view 1 - 300x265
Adding dressing to Italian sub
Recipe for a Calzone

Recipe for a Calzone

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.

Final calzone from Oven
Final calzone from Oven

Jump to Recipe

Homemade Calzone Easy Recipe Options

This homemade Calzone easy recipe has a number of options that gives you different ways to create it each time.

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 the combination sausage with pepperoni Calzone recipe. When you do make the combination sausage and pepperoni Calzone, you will want to consider using half the amount of pepperoni (just 1 layer, either top or bottom) and reducing the sausage a small amount, usually cutting it down from 1 lb. to about 3/4 lb.

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 shows the amounts and how to apply each one.

Calzone Serving

Italian Homemade Calzone Recipe

This easy-to-make Calzone recipe has a number of options that give you different ways to experience it, like sausage, pepperoni, cheese only, baked on a stone or pizza pan, and so on.
5 from 1 vote
Prep 20 mins
Cook 20 mins
Resting Time 5 mins
Total Time 45 mins
Servings 6 servings
Calories 787kcal


pizza pan or stone or steel


Calzone Dough Ingredients for Bread Maker (or buy a lge 14-16 inch large pizza dough)

Calzone Interior Ingredients

  • 1 lb pork sausage or 6 oz. pepperoni slices
  • 3 cups mozzarella cheese shredded
  • 1 cup ricotta cheese stirred well before measuring
  • 3 tsp minced garlic or ½ amount garlic powder
  • ¼ tsp Red Cayenne Pepper or double amount if red pepper flakes
  • ½ tsp Ground Black Pepper
  • 1 tbsp oregano
  • ½ tbsp basil
  • ½ tbsp rosemary

Calzone Exterior Topping Ingredients

  • ¼ cup parmesan cheese grated or shredded (for top of dough only)
  • 2 tbsp olive oil

Serving With Marinara Sauce (or Spaghetti/Pizza Sauce)


    PREPARE THE CALZONE DOUGH (choose 1 option only)

      Option 1: For Store Bought Premade Pillsbury Pizza Dough

      • If using Pizza Pan: Sprinkle out some corn meal on the pizza pan 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 that.

      Option 2: For Homemade Calzone Dough in Bread Maker

      • Make the dough: Add the dough ingredients (all in order, liquids first) to the bread maker and set it to "dough" setting. It will be done usually in about 2 hrs. Follow only one of the following options.
        Pizza Pan Option: Sprinkle out some corn meal on the 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. Any excess dough can be used to make a border, or it can be cut off and discarded.
        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.
        1 cup water, 1 tbsp sugar, 2 tsp salt, ½ tsp garlic powder, 2 tbsp olive oil, 2½ cups bread flour, 2½ tbsp vital wheat gluten, ½ tsp active, dry yeast


      • If using a pizza stone or steel, insert it in the oven now at mid-shelf. Preheat the oven to 450oF.


      • If using sausage, cook it, and drain oil.
        1 lb pork sausage
      • Use a hand mixer to combine all the Calzone Interior Ingredients in a mixing bowl. If using pepperoni instead of cooked sausage, do not add pepperoni to mixture.
        1 lb pork sausage, 3 cups mozzarella cheese, 1 cup ricotta cheese, 3 tsp minced garlic, ¼ tsp Red Cayenne Pepper, ½ tsp Ground Black Pepper, 1 tbsp oregano, ½ tbsp basil, ½ tbsp rosemary
      • If cooked sausage was used: Staying on ½ side of rolled out dough, add and spread out Calzone mixture.
        If pepperoni is used: Staying on ½ side of rolled out dough, lay out pepperoni slices, followed by spreading out Calzone mixture, and finishing with top layer of pepperoni.
      • Fold the empty ½ side of the dough over to cover the filled (other ½) side. Firmly press the edges downward to seal together. Use water as a sealant, if needed.
      • Apply the exterior toppings. Brush the top with olive oil and sprinkle on the parmesan cheese.
        2 tbsp olive oil, ¼ cup parmesan cheese
      • Cut about 4-6 distributed, deep slits across the top.

      BAKE THE CALZONE and Serve

      • If baking on a Pizza Pan: Put the pan 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. See the blog article for details of 2 transfer methods.
      • Bake 18-22 minutes, until light-medium brown. Remove from oven and wait 5 minutes before cutting into 12 pieces for serving.


      For Cheese Calzone, omit the meat and replace with only one of the following cheese choices:
      • 8 ounces of shredded Parmesan cheese
      • 4 ounces of shredded Parmesan cheese and 4 ounces of Provolone cheese
      • 4 ounces of shredded Parmesan cheese, 2 ounces of shredded Provolone cheese, and 2 ounces of shredded Asiago cheese
      • Serve with warmed pizza/spaghetti sauce or a marinara.
      • Great with coleslaw, tossed salad, or simple green salad.
      • Using the mixer for combining all the internal ingredients is a huge help as it’s a very thick mixture.


      Calories: 787kcal | Carbohydrates: 45g | Protein: 40g | Fat: 49g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1714mg | Potassium: 368mg | Fiber: 2g | Sugar: 3g | Vitamin A: 715IU | Vitamin C: 1mg | Calcium: 459mg | Iron: 2mg


      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.

      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.



      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.

      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

      Visit our site often for the latest recipes. Here’s a good simple green salad to go with this Calzone.