Filled with pepperoni and ricotta, this calzones Recipe are full to the brim with cheese and meat. This recipe calls for a no-knead pizza crust, which is what I usually use.. When it’s done baking, it’s golden brown and tastes great. Don’t forget to bring extra sauce to dip your food in.
Make-your-own calzones are a special and easy-to-make dinner (even or a weeknight). Sometimes, I even want them more than the best pizza I’ve ever had.
This recipe calls for a no-knead pizza dough that can be made up to two days in advance and kept in the fridge, or frozen for up to three months. A jar of pasta sauce that has been sitting in the back of your fridge can also be used to make calzones. Because you only need about 1/2 cup to 3/4 cups of sauce, you can also use it to make the calzones.
For this version, I start with a simple and easy no-knead pizza dough. I then fill it with pepperoni, creamy ricotta, and gooey mozzarella cheese and bake it. When you’re done, you’ll have a crispy golden brown crust and a bite-sized meal that’s great for dipping in extra marinara sauce!
The best way to make good calzones at home is to follow along. You’ll learn all about how.
How to Make Calzones
Easy to make at home and fun for the whole family to help with. Just remember these simple steps.
1. Make your favorite pizza dough first, then make the rest. This no-knead pizza dough is what I use to make my calzones. It makes enough dough for four to six calzones, depending on how big you like them. To make and let it rise, you will need two hours. You could make it up to 48 hours in advance and keep it in the fridge until you’re ready.
2. Fill the calzones the way you like them, and then put them in the oven. In my opinion, I like a layer of marinara sauce, then ricotta cheese, and then sliced pepperoni and mozzarella cheese. But you can put it in any way you want.
3.Don’t fill the calzone all the way to the edge of the dough. It should be just enough. Need space to put the edges together.
4. To help the calzone stick together, wet the edges of the calzone dough and rub them together.
This is the last step. With your fingers, crimp it shut. There are other ways to make calzones, but I think fingers are better for this.
6.After the calzones are sealed, brush them with egg wash and cut slits in each one to let steam out as they bake.
Difference Between Calzones and Stromboli
Often, people mix these up. People usually roll Strombolis and calzones in the same way that they roll cinnamon rolls. All the time, they have some kind of cheese, like ricotta or mozzarella, as well as some kind of meat or vegetable mix. A stromboli usually has layers of ingredients like a sandwich, while a calzone has a lot of chopped ingredients inside.
My favorite thing to make at home is calzones, so that’s what I do.
Filling Suggestions and Substitutions
You can go crazy with the filling for calzones. As far as pizza goes, pretty much anything you could put on one can be put in a “calzone.”
A few ideas to get you going!
1.Mushrooms, sausage, and ricotta
2.Chicken, BBQ sauce, and smoked gouda
3.Spinach, garlic, ricotta, and mozzarella
How to Freeze and Reheat Calzones
To freeze these, I think you should bake them first, cool them down, and then put them in the freezer. Bake sheets with parchment paper should be lined with them. Freeze them until they are flat. Wrap them in plastic and store them in an airtight container for up to three months after they’ve been frozen.
They should be heated up in a 325°F oven until they’re hot all the way through (unwrap them from the plastic wrap, of course).
Leftovers! They will keep in the fridge for three to four days, or you can freeze them.
1. Preheat the oven:
The oven should be set to 375°F.
2. Divide the dough:
Using the pizza dough that was already made, divide the dough into 4 or 6 balls that are the same size for large calzones or 6 for small ones. When you work with one dough ball at a time, cover the other dough balls so they don’t dry out.
3. Roll out the dough:
Dough should be moved to a lightly floured surface. Roll it out with a rolling pin until you have a circle that is 6-8 inches in diameter, depending on the size you want. If you want to make four bigger calzones, I would try to make them about 8 inches in diameter, but you can make them any size you want. If you want to make a smaller version, go with 6-inches instead of 8.
Roll out all the dough balls so that when it’s time to fill the calzones, there will be a line. In the end, you should have 4 to 6 small pizza crusts that are ready to be filled.
4. Fill the calzones:
When you roll out the dough, leave a 1/2-inch border around the edges so you can seal it when you are done. Add about a tablespoon of marinara sauce to one half of the circle of dough and spread it out. Top the sauce with about two tablespoons of ricotta and spread it over half of the dough, making sure to leave a border around the edge of the dough. Repeat with the rest of the dough circles. Dice up the pepperoni, mozzarella, and fresh oregano and spread them out on each of the calzones.
5. Seal the calzones:
Dip your finger in some water and run it lightly around the outside of the calzone. Then, take the side of the dough that hasn’t been filled and fold it over the food. Close the edges.
6. Create steam vents:
To let steam out as it cooks, cut three slits in the top of each calzone.
7. Brush with egg wash:
Then, make the egg wash. Add the egg and 1 tablespoon of water to a small bowl and mix them together with a fork. Calzones need to be brushed with egg wash.
8. Bake the calzones:
A baking sheet should be lined with parchment paper, so that it doesn’t stick to the pan. They should be baked for 35 to 40 minutes, until they are a deep golden brown all over.
9. To Serve:
They should be served while still warm with extra marinara for dipping.