Calzone Recipe – European Special
Calzones are a delightful Italian dish resembling a folded pizza, packed with your favorite fillings and baked to golden perfection. These portable pockets are perfect for lunch, dinner, or a snack, making them a versatile addition to any meal. With a crispy crust and a savory filling, calzones can be customized to suit your tastes—whether you prefer classic cheese and pepperoni or a veggie-packed option.
- Prep Time1 hr 15 min
- Cook Time30 min
- Perform Time30 min
- Total Time2 hr 15 min
For the Dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup warm water (110°F or 43°C)
- 2 tablespoons olive oil
- 3 cups all-purpose flour (plus more for dusting)
- 1 teaspoon salt
- 1 teaspoon sugar
For the Filling:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cooked and crumbled Italian sausage or pepperoni (optional)
- 1/2 cup chopped spinach or other veggies (optional)
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For Topping:
- 1 egg (for egg wash)
- Extra olive oil or marinara sauce (for serving)
Prepare the Dough:
Activate Yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
Mix Ingredients: In a large mixing bowl, combine the flour and salt. Make a well in the center and add the activated yeast mixture and olive oil.
Knead: Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.
First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Filling:
Combine Ingredients: In a bowl, mix the ricotta, mozzarella, Parmesan, cooked sausage or veggies, oregano, salt, and pepper until well combined.
Assemble the Calzones:
Preheat Oven: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
Divide Dough: Once the dough has risen, punch it down and divide it into 4 equal pieces. Roll each piece into a circle about 1/4 inch thick.
Fill and Fold: Place a generous amount of filling on one half of each dough circle. Fold the other half over the filling and press the edges to seal. Crimp the edges with a fork for a decorative touch.
Bake:
Prepare for Baking: Place the calzones on the prepared baking sheet. Beat the egg and brush it over the top of each calzone for a golden finish.
Bake: Bake for 15-20 minutes, or until golden brown and cooked through.
Serve:
Cool and Serve: Allow the calzones to cool slightly before serving. Enjoy with marinara sauce for dipping if desired.
Recipe Notes:
Dough Variations: You can substitute half of the all-purpose flour with whole wheat flour for a heartier version.
Filling Options: Feel free to get creative with your fillings—try different cheeses, veggies, or proteins based on your preferences.
Storage: Leftover calzones can be stored in the fridge for up to 3 days or frozen for up to a month. Reheat in the oven for best results.
