Homemade Calzones
Prepare the pizza dough and the tomato sauce in advance of making the calzones. It is important to refrigerate the calzone dough overnight so that it can fully rise.
Nearly any topping that works for a pizza makes a great calzone filling, Including some other bulky ingredients like vegetables or meats. Just be sure to precook those other ingredients, or else they will give off moisture.
Yields four individual calzones
Ingredients:
- 1 recipe Pizza Dough, refrigerated for at least 8 hours, recipe below
- Unbleached bread flour or semolina flour, for dusting
- 1 cup No-Cook Tomato Sauce, recipe below
- 2 cups low-moisture mozzarella or other soft melting cheese
- 1 cup filling (see choices below)
- 1/4 cup grated Parmigiano-Reggiano cheese
- Olive oil, for brushing
- Kosher salt (optional)
Directions:
Take the dough out of the refrigerator, set it on a lightly oiled work surface, and divide into 4 equal pieces of about 7 oz. each. Roll each piece into a tight ball.
Line a baking sheet with parchment and lightly oil it with olive oil or cooking spray. Set each ball at least an inch apart on the parchment. Lightly spray or brush the balls with olive oil and cover loosely with plastic wrap.
Let the dough warm up and relax at room temperature for 1-1/2 to 2 hours.
Shape the dough:
Position a rack in the center of the oven and heat the oven to 500°F (a baking stone is optional). Fill a small bowl with bread flour, or semolina if using, and dust a clean work surface with a generous amount.
With floured hands, transfer one of the dough balls to the floured work surface. Sprinkle lightly with flour and press it with your fingertips into a round disk.
With a rolling pin, roll the dough out into an oval or round shape about 3/16 inch thick and 9 inches across. Dust with flour as necessary to prevent sticking.
If the dough resists rolling and springs back, let it rest for a few minutes and move on to the next dough ball. Roll out the remaining three dough balls.
Fill and bake the calzones:
Brush the edge of a dough round with cool water to make a damp band about 1/2 inch wide all the way around. Spread 1/4 cup of the sauce over the lower half of the dough. Sprinkle 1/2 cup of the mozzarella over the sauce, and then top with one-quarter of the filling ingredients and 1 tablespoon of the Parmigiano cheese.
Fold the top half of the dough over the filling. Crimp the dough either with fingers or a fork, sealing the damp edge tightly. Transfer the calzone to a baking sheet lined with parchment.
Repeat with the remaining dough circles and filling ingredients. Brush the tops with olive oil and cut three steam vents in each.
Put the baking sheet in the oven (or on the baking stone, if using) and reduce the oven temperature to 450°F. Bake until the crust turns a rich golden brown, 12 to 15 minutes.
Remove from the oven and cool for 3 minutes before serving. Serve with extra sauce.
Pizza Dough for Calzones
It’s best to mix the dough at least a day before you plan to bake. The dough keeps for up to 3 days in the refrigerator or for 3 months in the freezer. To freeze the dough: After kneading the dough, divide it into 4 equal pieces for calzones. Freeze each ball in its own zip-top freezer bag. They’ll ferment somewhat in the freezer and this counts as the rise. Before using, thaw completely in their bags overnight in the refrigerator or at room temperature for 2 to 3 hours. Then treat the dough exactly as you would, if they had not been frozen and continue with the directions for making the calzones. A recipe for whole wheat dough is below.
Makes enough dough for 4 calzones
Ingredients:
- 1 lb. (3-1/2 cups) unbleached bread flour; more as needed
- 2 teaspoons honey
- 1-1/2 teaspoons table salt (or 2-1/2 tsp. kosher salt)
- 1-1/4 teaspoons instant yeast
- 1-1/2 tablespoons extra-virgin olive oil; more as needed
- Semolina flour
Directions:
Combine the flour, honey, salt, yeast and olive oil in a large mixing bowl or in the bowl of an electric stand mixer. Add 1-1/4 cups plus 2 tablespoons cool (60º to 65ºF) water.
With a large spoon or the paddle attachment of the electric mixer on low speed, mix until the dough comes together in a coarse ball, 2 to 3 minutes by hand or 1 to 2 minutes in the mixer. Let the dough rest, uncovered, for 5 minutes.
Knead the dough:
If using an electric mixer, switch to the dough hook. Knead the dough for 2 to 3 minutes, either by hand on a lightly floured work surface or with the mixer’s dough hook on medium-low speed. As you knead, add more flour or water, as needed, to produce a ball of dough that is smooth, supple and fairly tacky but not sticky. When poked with a clean finger, the dough should show only a slight indentation. It may stick slightly to the bottom of the mixing bowl but not to the sides.
Chill the dough:
Lightly oil a bowl that’s twice the size of the dough. Roll the dough in the bowl to coat it with the oil, cover the top of the bowl tightly with plastic wrap and refrigerate for at least 8 hours and up to 3 days. It will rise slowly in the refrigerator, but will stop growing once completely chilled. If the plastic bulges, release the carbon dioxide buildup by lifting one edge of the plastic wrap (like burping it) and then reseal. Use the dough, as directed in the recipe above.
Whole Wheat Pizza Dough
Replace 25% to 50% of the flour with an equal amount of whole wheat flour. It may be necessary to add more white bread flour as you knead. Your goal is to produce a ball of dough that is smooth, supple and fairly tacky but not sticky. It may stick slightly to the bottom of the mixing bowl but not to the sides of the bowl. When poked with a clean finger, the dough should leave only a slight residue.
No-Cook Pizza Sauce
Yields 3-1/4 cups.
Ingredients:
- 26-oz. container Pomi strained tomatoes
- 2 tablespoons red-wine vinegar or lemon juice
- Kosher salt or table salt and freshly ground black pepper
- 1 teaspoon dried (or 1 tablespoon. finely chopped fresh) oregano, basil, marjoram, thyme, or parsley
- 3 cloves garlic, minced
Directions:
Whisk the tomatoes, vinegar or lemon juice and remaining ingredients together in a bowl. Season with salt and pepper. The sauce can be refrigerated for a week or frozen for up to six months.
Filling Choices
Use one or more of the following (1 cup total for each calzone):
- Crumbled, cooked bacon, pancetta or ham
- Cooked sausage, sliced
- Small meatballs, cooked
- Sauteed eggplant cubes
- Sliced, sauteed mushrooms
- Sauteed onions
- Steamed broccoli or broccoli rabe
- Sauteed spinach
- Sauteed bell peppers or roasted red peppers
- Sliced olives
- Cooked (or canned, drained) artichoke hearts
- Chopped fresh basil
- Ricotta cheese
- Substitute another soft melting cheese for the mozzarella, such as Monterey Jack, Provolone, Gouda, smoked Mozzarella, or smoked Gouda.
- Substitute another dry aged grating cheese for the Parmigiano, such as Asiago or Romano.
One of My Favorites: Eggplant Parmesan Calzone
Follow directions above for the dough but divide into 2 pieces.
Yield: two 12″ calzones, 4 – 6 servings.
Eggplant Filling
- 2 medium (about 2 pounds) eggplant, cut in 1/2″ slices; peeled or not, your choice
- 2 tablespoons milk
- 1 large egg
- 1 2/3 to 2 cups panko or other coarse bread crumbs
- Salt
- Marinara or spaghetti sauce
- 2 cups shredded or grated mozzarella cheese, or a combination of your favorite pizza cheeses
Directions: Picture Directions Are Below:
Lightly grease two large baking sheets. Preheat the oven to 400°F.
Slice eggplants about 3/8″ thick. Whisk together the egg and milk. Pour the bread crumbs into a shallow dish and add salt to taste.
Dip each eggplant slice into the egg/milk mixture, and let it drain. Then dip both sides into the bread crumbs. Lay the slices in a single layer in the prepared pans. Drizzle or spray with olive oil.
Bake the eggplant for 40 minutes, or until it’s soft and the crumbs are beginning to brown. Remove it from the oven and let it cool right on the pan.
Working with one half at a time, place the dough onto a parchment-lined or lightly greased baking sheet. Pat it into an 11″ to 12″ circle.
Brush the dough with sauce, leaving 1/2″ clean all around the edges. Use as much sauce as you like.
Arrange half the eggplant, slightly overlapped, on half of the dough circle. It’ll seem like a lot of eggplant but don’t worry; it’ll settle as the calzone bakes. Drizzle the eggplant with additional sauce, if desired. Top with 1 cup of the cheese.
Fold the uncovered half of dough over the eggplant and cheese, pressing the edges together to seal.
Cut 3 or 4 slits in the top of each calzone to allow steam to escape. Brush with olive oil.
Repeat with the remaining piece of dough and filling ingredients.
Let the calzones rest, uncovered, for 15 minutes, while the oven preheats to 450°F.
Bake the calzones for 18 to 22 minutes until they’re golden brown.
Remove the calzones from the oven and slice into pieces to serve.
Related articles
- Killer Deep Dish Pizza Dough (mybestcookbook.wordpress.com)
- http://jovinacooksitalian.com/2012/11/29/have-a-pizza-party-at-home/
- http://jovinacooksitalian.com/2012/11/08/discover-how-good-fennel-is/
- http://jovinacooksitalian.com/2012/07/31/what-is-the-difference-between-calzone-and-stromboli/
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- http://jovinacooksitalian.com/2012/05/04/its-friday-lets-have-pizza/
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Calzone
Calzone is a turnover with ingredients similar to pizza. The making of calzones started in Naples, Italy in the 18th century. The name came from the baggy pants worn by men during the time.
The ingredients of calzones usually consist of mozzarella, ricotta, tomato sauce, and other pizza toppings. It is folded over and shaped like a crescent moon before baking or frying. There are many versions of calzones, some are small and some huge, with a variety of stuffings.
Because of its size and its resemblance to sandwiches, calzones are a popular street food that can be eaten while on the go. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors because they are easy to eat while standing or walking. Fried versions, typically filled with tomato and mozzarella, are made in Puglia and are called panzerotti. Somewhat related is the Sicilian cuddiruni or cudduruni pizza. This is stuffed with onions (or sometimes other vegetables such as potatoes or broccoli), anchovies, olives, cheese, mortadella, then the rolled pizza dough is folded in two over the stuffing and the edge is braided, prior to frying.
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. The dough is folded into a half-moon shape 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. A Sicilian-American version, Scacciata, is similar to a calzone but is filled with either broccoli or spinach and potatoes, onions, and sausage.
Stromboli
A stromboli is related to a calzone, but it is more of a sandwich than a pizza. The most common ingredients that comprise the fillings are various types of cheese, Italian meats, like salami and capicola, and sometimes vegetables. It is rolled into a loaf, not folded before baking. Stromboli make great appetizers, especially at a Super Bowl party.
It would be completely understandable, were you to assume, that the only stromboli you are familiar with is the stuffed bread filled with a variety of salami and cheeses. But if you look at a map, you might realize that Stromboli is the name of a tiny island north of Sicily and west of the toe of the Italian peninsula. Best known for its active volcano, the island lies in the Tyrrhenian Sea. However, the Italian island may have played a role in the naming of the sandwich. The origin of the Stromboli is a bit unclear, but it seems to date back to around the 1950s.
The Island of Stromboli
Unlike the calzone, it does not originate from Italy, but from Philadelphia, Pennsylvania or Spokane, Washington depending on which story you believe. Unless you’re a fan of 1940′s black & white films, you would probably not associate it with a wildly popular Swedish movie star and a Philadelphia suburb pizzeria.
A 1950 movie about a refugee who marries a Sicilian fisherman but can’t cope with the harshness of her new life.
The Philly version:
In 1948 director Roberto Rossellini cast Ingrid Bergman in his drama, Stromboli, about survivors of World War II trying to make a life on the isolated island. Although the film, released in the U.S. in 1950, received only mixed reviews, it caught the attention of people who might never have had any interest in Italian cinéma verité. The Hollywood tabloids and newsreels made sure that movie fans around the world knew that everyone’s favorite actress of the time was having a love affair with her director. The real volcano on Stromboli and the film, were eclipsed by the sensation, of what was then, the scandalous Bergman-Rossellini affair.
Meanwhile, in a small town south of Philadelphia, another drama—one with far greater consequences for Italian-American gastronomic history—was about to unfold. Nazzereno Romano, owner of Romano’s Italian Restaurant & Pizzeria in Essington, Pennsylvania, rolled up some cheese and cold-cuts in his pizza dough. He baked the loaf and then sliced it to expose the attractive, flavor-packed spiral within. ‘Nat’ Romano is reported to have asked his customers what he should call his creation. We can imagine that a copy of The National Enquirer might have been at hand because the sources claim that someone blurted out “Stromboli” and the name stuck.
Make the Bread Dough
Basic Dough for Calzones or Stromboli
Ingredients:
- 1 package active dry yeast
- 1 cup warm water (110 degrees F)
- Pinch of sugar
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl
- 3 cups all-purpose flour, or Eagle Ultra Grain flour or 1 ½ cups all purpose flour and 1 ½ cups whole wheat flour
- Cornmeal, as necessary, for dusting pizza peel.
Directions:
In a large bowl of an electric mixer combine yeast with water and sugar and stir well to combine. Let rest until foamy, about 5 minutes. Add the flour, salt, and olive oil, and mix well with the paddle attachment to thoroughly combine. The dough should be slightly sticky to the touch.
Transfer to the dough hook and knead dough for at least 5 to 7 minutes, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3-quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
Divide dough into 2 portions for stromboli or 4 portions for calzones and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired for recipes below.
Meat and Cheese Calzone
Ingredients:
- 1 recipe basic dough, prepared for calzones
- 2 ounces finely chopped proscuitto or 2 ounces finely chopped Genoa salami or 2 ounces finely chopped pepperoni
- 1 1/2 cups ricotta cheese, drained
- 1/2 pound mozzarella cheese, cut into 1/4-inch cubes
- 1/4 cup grated Parmesan
- 1/2 cup chopped fresh basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- Cornmeal, for dusting pizza peels
Directions:
Preheat oven to 500 degrees F. and place a pizza stone on the bottom rack of the oven.
In a medium bowl combine the proscuitto and the next 6 ingredients.
Divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (10-inch) circles.
Divide filling evenly and place in the center of 1 side of each circle, then fold dough over the filling to meet edges of the filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of each calzone to allow steam to escape while cooking.
Lower heat to 475 degree F. Transfer calzones to a pizza peel (sprinkled with cornmeal to help facilitate moving dough). Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal spatula and serve immediately.
Vegetarian Calzone
Ingredients:
- 1 1/2 cups chopped frozen broccoli florets, defrosted and drained or a 10 oz. package of frozen spinach, defrosted and squeezed dry
- 1 cup shredded part-skim mozzarella cheese
- 1 cup part-skim ricotta cheese
- 4 scallions, thinly sliced
- 1/4 cup chopped fresh basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 recipe basic dough, prepared for calzones
Directions:
Preheat oven to 500 degrees F. and place a pizza stone on the bottom rack of the oven.
Combine broccoli or spinach and the next seven ingredients in a medium bowl.
Divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (10-inch) circles.
Divide filling evenly and place in the center of 1 side of each circle, then fold dough over the filling to meet edges of the filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of each calzone to allow steam to escape while cooking.
Lower heat to 475 degree F. Transfer calzones to a pizza peel (sprinkled with cornmeal to help facilitate moving dough). Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal spatula and serve immediately.
Meat and Cheese Stromboli
Recommend a healthier alternative for Italian Cold Cuts, such Applegate Farm products made without nitrates.
Ingredients:
- 2 bread dough balls, prepared for stromboli
- 1/2 pound thinly sliced salami
- 1/2 pound thinly sliced mortadella (or ham)
- 3/4 pound thinly sliced, mozzarella or provolone cheese
- 1 egg lightly beaten with 1 tablespoon water
Directions:
Preheat oven to 500 degrees F. and place a pizza stone on the bottom rack of the oven.
Transfer one ball of bread dough to a lightly floured surface and roll into a 15 x 12 inch rectangle.
Cover the dough rectangle with half the meat and cheese leaving a 1/2 inch border. Starting with the long side of the dough, roll the stromboli into a log (jelly roll style). Seal the dough by pinching firmly with fingertips on sides and ends.
Place on a cornmeal coated pizza peel. Using a pastry brush coat the top of the bread with the beaten egg mixture. Carefully place stromboli on preheated stone, turn down oven to 400 degrees F. and bake for 35 minutes. Remove from oven and let rest for 5 minutes. Slice with a serrated knife.
Repeat with the second piece of dough.
Vegetarian Stromboli
Ingredients:
- 2 bread dough balls, prepared for stromboli
- 1 -12-oz. bottle roasted red peppers, drained, patted dry and cut into strips
- 1/2 cup pitted kalamata or other black olives
- 3/4 pound thinly sliced, mozzarella cheese
- 1 teaspoon dried Italian herb seasoning
- Basil or baby spinach leaves
- 1 egg lightly beaten with 1 tablespoon water
Directions:
Preheat oven to 500 degrees F. and place a pizza stone on the bottom rack of the oven.
Transfer one ball of bread dough to a lightly floured surface and roll into a 15 x 12 inch rectangle.
Cover the dough rectangle with a layer of basil or spinach leaves, half the cheese slices, half the roasted peppers, followed by half the olives and half the Italian seasoning leaving a 1/2 inch border. Starting with the long side of the dough, roll the stromboli into a log (jelly roll style). Seal the dough by pinching firmly with fingertips on sides and ends.
Place on a cornmeal coated pizza peel. Using a pastry brush coat the top of the bread with the beaten egg mixture. Carefully place stromboli on preheated stone, turn down oven to 400 degrees F. and bake for 35 minutes. Remove from oven and let rest for 5 minutes. Slice with a serrated knife.
Repeat with the second piece of dough.
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