Pizza Calzone: Recipe, Tips, and Delicious Variations

Pizza calzone: prepare to meet your new favorite way to enjoy all the deliciousness of pizza, but in a portable, hand-held package! Forget struggling with floppy slices; this folded-over delight is bursting with flavor and surprisingly easy to make at home. Have you ever wondered about the origins of this Italian street food staple? The calzone hails from Naples, Italy, and was originally conceived as a pizza you could eat on the go. Imagine strolling through the bustling streets of Naples, savoring a warm, cheesy, and savory calzone – pure bliss!

What makes a pizza calzone so irresistible? It’s the perfect combination of textures: a crispy, golden-brown crust giving way to a molten core of cheese, sauce, and your favorite pizza toppings. The beauty of the calzone lies in its versatility. You can customize it with any filling you desire, from classic pepperoni and mushrooms to more adventurous combinations like ricotta and spinach or even ham and pineapple (if you dare!). Plus, it’s incredibly convenient. Whether you’re packing a lunch, need a quick weeknight dinner, or want a crowd-pleasing appetizer, the calzone is always a winning choice. So, let’s get started and create your own masterpiece!

this Recipe

Ingredients:

• For the Dough:
• 3 1/2 cups (420g) all-purpose flour, plus more for dusting
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups (360ml) warm water (105-115°F)
• 2 tablespoons olive oil, plus more for greasing
• For the Filling:
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 pound Italian sausage, removed from casings
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups (about 6 ounces) shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 egg, beaten (for egg wash)

Making the Dough:

1. Activate the Yeast: In a large bowl, dissolve the sugar and yeast in the warm water. Let it stand for 5-10 minutes, or until foamy. This step ensures that your yeast is alive and active, which is crucial for a good rise. If it doesn’t foam, your yeast might be old and you’ll need to start over with fresh yeast.
2. Combine Wet and Dry Ingredients: Add the olive oil to the yeast mixture. Gradually add the flour and salt, mixing with a wooden spoon or your hands until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it’s too dry, add a teaspoon of water at a time. The kneading process develops the gluten in the flour, which gives the dough its structure and chewiness.
4. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. The warmer the environment, the faster the dough will rise. You can even place it in a slightly warmed oven (turned off, of course!).

Preparing the Filling:

1. Cook the Sausage: While the dough is rising, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
2. Brown the Sausage: Add the Italian sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
3. Simmer the Sauce: Stir in the dried oregano and red pepper flakes (if using). Add the crushed tomatoes, sugar, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld. The simmering process helps to thicken the sauce and deepen its flavor.
4. Cool the Filling: Remove the skillet from the heat and let the filling cool slightly. It’s important to let the filling cool down a bit before assembling the calzones, as hot filling can make the dough soggy.
5. Combine the Cheeses: In a medium bowl, combine the mozzarella cheese, ricotta cheese, Parmesan cheese, and chopped fresh basil.

Assembling the Calzones:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Divide the Dough: Punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 4 equal pieces.
3. Roll Out the Dough: Roll out each piece of dough into a 10-12 inch circle. The thinner you roll the dough, the crispier the crust will be.
4. Add the Filling: Spread about 1 cup of the sausage mixture over one half of each dough circle, leaving a 1-inch border. Top with about 1 cup of the cheese mixture. Be careful not to overfill the calzones, as this can make them difficult to seal.
5. Fold and Seal: Fold the other half of the dough over the filling to form a half-moon shape. Pinch the edges together tightly to seal. You can also crimp the edges with a fork for a decorative touch and to ensure a good seal.
6. Egg Wash and Vent: Brush the tops of the calzones with the beaten egg. This will give them a beautiful golden-brown color. Cut a few slits in the top of each calzone to allow steam to escape during baking. This will prevent the calzones from bursting.

Baking the Calzones:

1. Bake: Place the calzones on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and the filling is heated through. Keep an eye on them, as baking times may vary depending on your oven.
2. Cool Slightly: Let the calzones cool for a few minutes before serving. This will allow the filling to set slightly and prevent you from burning your mouth.

Serving Suggestions:

Serve the calzones warm with a side of marinara sauce for dipping. They’re also delicious with a simple salad. These calzones are perfect for a weeknight dinner, a party, or even a picnic. Enjoy!

Conclusion:

So there you have it! This pizza calzone recipe is more than just a meal; it’s an experience. It’s about the joy of creating something delicious with your own hands, the satisfaction of that first bite into warm, cheesy goodness, and the sheer versatility of a dish that can be customized to your heart’s content. I truly believe this recipe is a must-try for anyone who loves pizza, Italian food, or simply enjoys a good, comforting meal.

What makes this calzone so special? It’s the perfect balance of flavors and textures. The crispy, golden-brown crust gives way to a soft, chewy interior, filled with a savory blend of melted mozzarella, ricotta, and your favorite pizza toppings. It’s a complete meal in a convenient, hand-held package, perfect for a weeknight dinner, a weekend gathering, or even a fun lunch on the go.

But the best part about this recipe is its adaptability. Feel free to experiment with different fillings to create your own signature calzone. Are you a meat lover? Load it up with pepperoni, sausage, and bacon. Prefer something vegetarian? Try adding spinach, mushrooms, roasted red peppers, and artichoke hearts. The possibilities are endless!

For serving suggestions, I personally love to pair my calzone with a simple side salad dressed with a light vinaigrette. The freshness of the salad helps to balance the richness of the calzone. You could also serve it with a side of marinara sauce for dipping, or even a dollop of pesto for an extra burst of flavor.

And speaking of variations, consider these ideas to take your calzone game to the next level:

* Spicy Calzone: Add a pinch of red pepper flakes to the filling for a little heat.
* Hawaiian Calzone: Combine ham, pineapple, and mozzarella for a tropical twist.
* Chicken Calzone: Use shredded chicken, barbecue sauce, and cheddar cheese for a barbecue-inspired calzone.
* Dessert Calzone: Fill it with Nutella, ricotta cheese, and chocolate chips for a sweet treat.

I’m confident that you’ll love this pizza calzone recipe as much as I do. It’s easy to follow, uses readily available ingredients, and delivers amazing results every time. Don’t be intimidated by the thought of making your own dough; it’s actually quite simple, and the homemade crust makes all the difference. However, if you’re short on time, feel free to use store-bought pizza dough – I won’t judge!

The most important thing is to have fun and enjoy the process. Cooking should be a joyful experience, and this recipe is a great way to get creative in the kitchen. So gather your ingredients, preheat your oven, and get ready to create a delicious and satisfying meal that everyone will love.

I truly hope you give this recipe a try. And when you do, please don’t hesitate to share your experience with me! I’d love to hear about your variations, your serving suggestions, and any tips or tricks you discover along the way. You can leave a comment below, tag me on social media, or simply send me an email. I’m always eager to hear from fellow food lovers and see what culinary creations you come up with. Happy cooking!