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Wednesday, February 19, 2014

Calzone - the Other Pizza

Calzones are half-moon turnovers consisting of dough (you can use pizza dough), filled with cheeses , typically ricotta and mozzarella and a variety of veggie and meat fillings. You can vary the ingredients to  come up with your own favorite.

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
    temperature (at least 30 minutes
  • 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
  • cornmeal
  • Homemade tomato (or store-bought) for serving
  1. In a large skillet, heat oil over medium heat. Add onions, mushrooms, pepper and cook until softened, stirring occasionally,. Set aside to cool.
  2. 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.)
  3. Combine ricotta and other cheeses in a bowl. Combine veggies in another bowl season with herbs, salt and pepper, and mix well.
  4. 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.
  5. Use a wide metal spatula transfer calzones to a baking sheet lined with parchment paper and sprinkled with cornmeal; carefully reshape as needed. 
  6. 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.
  7. Bake 15 to 20 minutes or until golden brown. Serve with pizza or marinara sauce.
We made 2 very large calzones, enough for leftovers — a very good thing.

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.

22 comments:

Montanagirl said...

I would like these - my husband has hated cheese his whole life, and doesn't like Pizza either. Some people are just so strange! LOLOL

Out on the prairie said...

I make my own crust, sometimes whole wheat.

LONDONLULU said...

This is perfect winter weather comfort food!:)

Daisy said...

That looks delicious! I've had them eating out but have never made them myself.

Anvilcloud said...

Blast you! I'm hungry now.

Charlotte Wilson said...

Thank you, Dorothy and Pat! This is my husband's favorite when we go to our neighborhood Italian restaurant. Now I know how to make them for him.

charlotte

Rebecca said...

Sounds great. A need to make a note to try it...when I go back to eating carbs.

thecottagebythecranelaketwo said...

I actually prefer the folded pizza's, I think they taste more and better. I'm a seafood guy so I usually put in much of that but every now and again I have a calzone too :-)

Have a great day!
Christer.

DeniseinVA said...

Hello Dorothy and Pat, this looks so delicious! I have never eaten Calzone though have seen them when in restaurants and the supermarket. Must try :)

W. Latane Barton said...

Beatrice, if there is any of those left just let me know. Wow, they look so yummy. Maybe you need to go into calzone business and sell them on a street corner.

Emma Springfield said...

These make a wonderful and quick meal. It is good to make several for someone like me. I can eat one and freeze the rest for a day when I do not feel like cooking.

A Quiet Corner said...

Sounds good...the Pres likes calzones!!!...:)JP

Blackberry Lane said...

I love to order these when dining out; never thought about making my own. Thx!

Doris said...

Sounds delicious! Make mine gluten free, please ;-)

Country Gal said...

Looks YUMMY ! Thanks for sharing . Have a good day !

William Kendall said...

It's been too long since I've had calzone!

gigihawaii said...

This looks delicious, but it looks so difficult to make.

Cezar and Léia said...

Bonjour dear Beatrice!
You are very talented, I love calzone but I have never tried to prepare it myself. Now you gave me ideas and thanks for the recipe. The calzone looks delicious!
I would like to say also thanks so much for your kind words and visit in my Bonjour et Bon Voyage, you are so welcome dear friend!
Your blog is adorable with plenty of interesting posts!Congrats!
Léia

Cheryl @ TFD said...

Oh, what a time to read about these. Now I'm hungry for sure! lol! It looks very delicious. I've never made them before.

Debbie said...

I have eaten many a calzone at pizza joints but I have never made one!! This looks very good, thanks for sharing all the details!!

Patrica Ball Morrison said...

seems every culture has it's similar use for left overs in a type of folded over dough...calzones, burritos, piroski, pasties. all good.

L. D. said...

This looks like a great one to try. I have only eaten one of these once while visiting in Maine.

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