Author: Cassie Stevens
A calzone is folded over like a pocket pizza. A calzone has sauce inside, like a pizza. Not to be confused with the Stromboli, which does not contain any sauce and is usually made with Italian dough and stuffed with meats and cheeses only. Were as, the calzone is made with pizza dough hence, a pocket pizza, and stuffed with everything you would put on a pizza. I love either, meat and cheese wrapped in any kind of dough, sauce or not, and you can count me in.
Start by getting your stuff together. I used the same recipe I use for my pizza dough. Only, I added another 1 Tbsp of yeast for a thicker crust. Let the yeast sit a few minutes in warm water until it gets foamy.
Olive oil, Italian seasoning, yeast, sugar, bread flour, warm water, salt, and love. Mix and knead on a flour surface until dough is smooth. Place in a well oiled bowl in a warm oven to let rise for about an hour.
I always turn on my oven to as low as it gets (170) then shut it off once it hits temp. I place it on a hot pad on a sheet pan so my bowl doesn’t melt in the oven. Once it has a chance to rise, pull it out and divide in half for two large calzones or into four equal parts for four smaller ones. Egg wash the tops then sprinkle with sesame seeds. I baked them as high as my oven would go 500 degrees F for about ten minutes or so. Keep an eye on them they will brown fast.
My husband and I split one and we saved the other for lunch the next day. There was more than we could eat in one of them. They were very big, and very good. I didn’t get a chance to take pictures while I was stuffing them. They are filled with chicken, pepperoni, marinara sauce, ham, Colby jack cheese, and mozzarella cheese.
Fill them with whatever you like and enjoy! Easy personal pocket pizzas! Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors because they are easy to eat while standing or walking.
As a rule, calzones are usually stuffed with cheeses such as ricotta, mozzarella, Parmesan, Provolone or a type of regional cheese. The dough is folded into a half-moon shape then sealed with an egg wash mixture, or formed into a spherical shape and baked or fried. After cooking, calzones are typically served smothered in marinara sauce or topped with a combination of garlic, olive oil, and parsley.
In the United States, calzones are characteristically made from pizza dough and stuffed with meats, cheeses, and vegetables. Traditional calzone dough consists of flour, yeast, olive oil, water, and salt. Calzones are similar to Stromboli, but traditionally the two are distinctly different dishes.