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

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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

JoJo
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

Equipment

pizza pan or stone or steel

Ingredients
 

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)

    Instructions
     

    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

      PREPARE THE OVEN

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

      MAKE THE CALZONE

      • 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.

      Notes

      CHEESE CALZONE
      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
      SERVING
      • 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.

      Nutrition

      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

      SOURCE

      DarnGoodRecipes.com™

      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.

       

      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.


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


      Recipe for Shish Kabobs

      Recipe for Shish Kabobs

      Overview of this Recipe for Shish Kabobs

      This particular recipe has been perfected over a 15 year period. It’s very flexible in that it can use any of 3 meat types: chicken, pork, or beef. This recipe is great for shish kabobs on charcoal grills, shish kabobs on gas grills, and shish kabobs in the oven. The pictures show on the grill but the recipe shows how to cook on the grill or broiled in the oven. There is, however, an emphasis of cooking shish kabobs on the grill, as that is more to describe.

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      Shish Kabobs on Charcoal Grill view 2 - 600x600
      Shish Kabobs on Charcoal Grill


      Shish Kabobs on Charcoal Grill view 2 - 600x600

      Gourmet Seasoned Shish Kabobs on the Grill or Oven

      Jeff Baygents
      This fantastic seasoned shish kabob recipe will answer your most detailed questions about how to cook them on the grill or in the oven.
      No ratings yet
      Prep 20 mins
      Cook 35 mins
      Total Time 55 mins
      Servings 5 skewers
      Calories 416kcal

      Equipment

      skewers for kabobs 12-16 inches long

      Ingredients
       

      Main Ingredients

      • lbs. boneless, skinless Chicken Breasts Usually 2 breasts. Alternate options: beef or pork
      • 2 medium sweet onions
      • 1 medium Squash green and/or yellow
      • ½ lbs. mushrooms whole
      • 2 medium tomatoes
      • 1 medium bell pepper

      Seasonings & Oil in a Measuring Cup

      Instructions
       

      Preparing the Meat

      • Cutup the meat in large chunks as illustrated. As an example in cutting sizes, for chicken, you might get about 6-8 pieces per breast. Place into a very large mixing bowl.
      • Either start the charcoal grill or the preheating of the oven.

      Preparing the Vegetables and Skewers

      • If using bell peppers, cutup in 8 pieces, discarding the seeds and interior contents.
      • If using (yellow and/or green) squash, you can optionally peel off some of the exterior skin. Cut the squash in slices about ½ to ⅔ of an inch thick and add them into the bowl.
      • After removing the ends, cut the tomatoes into 4 pieces and add them into the bowl.
      • After peeling the onions, cut them into 4 pieces each and add them into the bowl.
      • If using mushrooms, rinse them off rather well and place them into the bowl.
      • Prepare a measuring cup with the oil and seasonings. Then, pour the mixture over the cutup food items. Toss/mix everything to become coated.
      • Prepare each skewer with meat and vegetables. Usually, you alternate 2 different vegetables and 1 meat chunk, and then repeat. After you've added about half the skewer, you'll want to pull them together. Leave at least 1-inch on the skewer end. As you prepare each skewer, place them onto a large (ungreased) baking sheet. This will be later inserted into the oven or carried outside to the grill.
      • Now, perform only 1 of the following cooking options.

      Cooking Option 1: If On The GRILL

      • Be conscious of the skewers heat and how it retains heat. Use an oven mitt or other heat protection every time you need to turn, grab, or hold a skewer.
      • Initially, the skewers are placed on the hot grill (400-450°F) on direct heat for about 5 minutes to sear. Manage any flare-ups for any needed adjustments. You can turn the skewers no more than once during this time.
      • Turn and move the skewers to indirect heat for the remainder of time for about 20-30 minutes with the grill lid closed. You can optionally turn them once during this time period after the first 10 minutes. Maintain a temp of about 350-425°F. For kettle grills, the top and bottom vents should remain open to the point of maintaining that recommended temp. Remove skewers when meat is done (can check by tearing or cutting into a piece).

      Cooking Option 2: If Broiling In The OVEN

      • Preheat the oven broiler (make the temp around 425° to 450° Fahrenheit) and have a shelf in the middle.
      • Be conscious of the skewers heat and how it retains heat. Use oven mitts or other heat protection every time you need to turn, grab, or hold a skewer.
      • About every 3-5 minutes, turn the skewers so a different side is facing the top heat. This may be repeated about 4-6 times, until each "side" is browned or slightly browned a bit. It might take about 25-30 minutes total.

      After Cooking – SERVE the Shish Kabobs

      • Serve the Shish Kabobs. To eat, hold the skewer tip to the plate, use a large serving fork and push off about 1/4 of the food items from the skewer end. Then, repeat the process until the skewer is emptied.

      Nutrition

      Calories: 416kcal | Carbohydrates: 39g | Protein: 34g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1202mg | Potassium: 1648mg | Fiber: 7g | Sugar: 14g | Vitamin A: 17195IU | Vitamin C: 80mg | Calcium: 141mg | Iron: 3mg

      SOURCE

      DarnGoodRecipes.com™


      Meat Choices for the Shish Kabobs: Chicken, Beef, Pork

      Shish Kabobs Chicken

      If you use chicken, you’ll want to stay with boneless chicken breasts. You also will want to remove any skin or excess fat, if present.

      Shish Kabobs Beef

      If you use beef, the best to use will be ribeye steak. According to butchers, that’s the easiest meat to use when grilling and it remains reasonably tender. If you use another cut of beef, you’ll want to tenderize it before cutting into its pieces.

      Shish Kabobs Pork

      If you use pork, it’s open to just about any kind. The simplest is some thick boneless pork chops but any kind of a large pork should or roast will be fine.

      Shish Kabobs All Vegetables

      And yes, vegetarians can go meatless, as there’s a wide variety of available vegetables that go super on a skewer.

      Shish Kabobs Marinade

      You can always opt to use a marinade for your meat. Click her for a marinade for steak, if you’re using that for your shish kabobs.

      FAQ about the recipe for shish kabobs

      Frequent questions are answered and shish kabob grilling tips are given via the preparation and cooking instructions such as:

      Do you grill them on direct heat or indirect heat?

      Use a combination of both but mostly indirect heat. As the recipe advises, you’ll put them on direct heat for a brief period but mostly you’ll have them on indirect heat with the grill cover in place as if you’re baking them.

      Do you cover the grill or leave the top open?

      You cover it when cooking on indirect heat. That’s the unattended time. When you’re cooking directly over the heat source of your grill, you’ll have the grill lid off or opened while your tending to them. Most of the time for shish kabobs will be on indirect heat with the grill lid closed and vents open.

      What is the Shish Kabobs Cooking Time?

      It usually takes between 25-35 minutes. The skewers, if metal, will speed up the interior cooking of the chicken or beef so, it will be surprisingly fast. The longer times are dependent on the thickness of the meat you’re using, as well as the temperature of your grill or oven. Every grill and oven is different so, each time you take off the grill cover or open the oven, it takes longer to recover the heat for continued cooking. Although the oven recovers quickest.

      How big do I cut the meat and vegetables?

      Usually in large 1-inch size chunks. They’re not intended to be bite-sized but this 1-inch size is intended to balance out the cooking time of the skewered vegetables as well.

      How do I serve a skewered meal?

      It’s illustrated in the recipe. But, basically you use touch the plate or bowl with the skewer tip and push them off with another utensil like a serving fork. Another option is to let your guests have their own skewer but the concern is the heat of handling the skewer. Some skewers cool down enough to handle and others don’t.

      Can squash be included?

      Yes; green/Zucchini or yellow squash are best and you want to partially or fully peel them when prepping the vegetables. Squash does good fast and sometimes tends to get a bit mushy but not as bad as tomatoes. You’ll want to ensure they’re cut about 3/4-inch thick.

      Can shish kabobs be cooked in an oven?

      Definitely, when the recipe refers to covering a grill, that’s when you’re baking them. When referencing direct heat on the grill, that’s when you can switch over to broiling them. The actual recipe references how to cook shish kabobs from the oven.

      Tips for Shish Kabobs Preparations and Cooking

      Regarding some vegetables becoming too mushy on the skewers, tomatoes are the biggest culprit.  If you compress the items together on the skewer, at least the softer vegetables, like tomatoes, won’t fall off during the cooking process.  I have experimented cooking them separately and it avoids them getting too soft.  However, the loss of the melded flavor of those vegetables, alongside other items on the skewer was too great, in my opinion.  So, I continue to skewer all vegetables knowing this.

      Another option that a few people will do with tomatoes is they will discard the soft inner seeded part of the tomato and will only skewer on the outer thick part of the tomato (like the bell pepper).

      When you add a mushroom, you’ll want to skewer it down the center (through the mushroom stem). When you add an onion, some of the layers might start to fall apart, especially at the start of the piercing. You can just do your best to pierce them through the layer centers. There might be some unusable pieces that could potentially be cooked in a pan later.

      For rectangular grills, both vents on one side should be open, e.g., top cover left and main charcoal cavity left side. If you’re losing some noticeable heat (or air for charcoal burning), open up both sides. And, of course, if you’re very familiar with how your grill handles ventilation and you have your own preferences, it’s more important you go for it. We wrote a very good article for how to choose the best kind of grill and it includes lists of quite a few of the best sellers.


      Summary of Visual Steps for Making Shish Kabobs

      all items ready to begin prepping - 300x200
      all items ready to begin prepping
      Adding seasonings and oil to cutup items - 250x280
      Adding seasonings and oil to food items
      adding food items to skewer - 200x350
      adding food items to skewer
      shish kabobs on charcoal grill on direct heat - 200x275
      shish kabobs on the grill
      post grilled in a serving bowl 2 - 275x275
      post grilled in a serving bowl

      Conclusion

      I hope this was helpful in your ventures with Shish Kabobs on the grill. Let me know how you did with your shish kabobs. Just leave a comment!

      Visit DarnGoodRecipes.com™ often to see the frequently added new recipes. Try these on your grill.