This folded-over pizza is very easy to make, (just ask Grenville). Sure, we've had them when eating out, but never made them ourselves. It's also a great way to use up leftovers in the fridge.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 2 calzones
What We Used . . .
- 1 lb. store-bought pizza dough, allowed to rise at room
- 1 TBSP olive oil
- 1 medium onion, chopped
1 pepper, sliced thin
- 1/2 package mushrooms, sliced
- 1/2 package sliced pepperoni (optional)
- 1-1/4 C fresh ricotta cheese
- 1/2 C grated Parmesan-Romano cheese
- 1-1/2 C shredded mozzarella or Italian cheeses blend
- Salt and pepper
- 1/2 tsp oregano
- 1/2 tsp basil
- Homemade tomato (or store-bought) for serving
- In a large skillet, heat oil over medium heat. Add onions, mushrooms, pepper and cook until softened, stirring occasionally,. Set aside to cool.
- Preheat oven to 400ºF. Punch down the risen dough and divide it into 2 balls. On a lightly floured surface, stretch each dough ball out, and roll out. We didn't measure them, but tried not to have the dough too thick. (Grenville was the dough roller.)
- Combine ricotta and other cheeses in a bowl. Combine veggies in another bowl season with herbs, salt and pepper, and mix well.
- Assemble calzones by spreading half of veggie mixture and cheeses over one half of each piece of dough. Leave a border to fold over and form a half-moon. Brush water on edges of dough (water seals the dough seam) and crimp to seal shut using your fingers or a fork. Cut two slits in the top of each calzone to let off steam.
- Brush the crust with an egg white wash or olive oil right before baking. Why? An egg white wash gives the calzone a satiny-like finish. Olive oil makes the crust browner and crisper. We used olive oil.
- Bake 15 to 20 minutes or until golden brown. Serve with pizza or marinara sauce.
Calzone Tips . . .
Use simple combinations for the fillings; leftovers are great.
Don't overfill cause this is where less is better. Too full and the calzone is likely to leak (like ours did).
Calzones need a longer cook time than pizza and a lower temperature to crisp the crust and penetrate the filling.