Homemade Calzone Pizza Recipe
Calzone is a folded-up version of pizza, and you can fill it with your favorite pizza toppings. They are excellent for lunch boxes and snacks.
Equipment
Ingredients
- Dough
- 1 ⅓ cup warm water
- 2¼ teaspoons instant yeast
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3 ½ cups all-purpose flour
- 1 tablespoon milk powder (optional)
- 1 teaspoon garlic powder (optional)
- Filling
- ½ cup pizza sauce (add more if needed)
- 1 cup ricotta cheese
- ½ pounds thinly sliced meats (Italian cold cuts like salami, deli ham, or large pepperoni slices)
- ½ pound shredded cheese (mozzarella and parmesan)
- Egg wash
- 1 egg
- 1 teaspoon Italian seasoning
Instructions
- To start, combine the flour, yeast, salt, sugar. Garlic powder, dry milk in a bowl of a stand mixer or a large bowl. Mix everything, and then add the water and oil to the dry ingredients. Stir until the dough comes together into a shaggy mass. Transfer the bowl to the mixer and attach the dough hook and knead on medium-low speed until smooth and elastic. Another way to tell if the dough is ready is when the dough pulls away from the sides of the bowl. If the dough is sticky and sticks to the sides of the bowl, add more flour, 1 tablespoon at a time until the dough leaves the side of the bowl. This will take about 5- 7 minutes. You can Knead the dough by hand, and it will take about 7 – 10 minutes.
- Transfer the dough into a lightly oiled bowl and cover the bowl with plastic wrap. Allow the dough to rise in a warm place for about 1- 2 hours or until it doubled in size. You can leave the dough to rise in the refrigerator overnight. After the dough has risen, punch it down and divide the dough into 2 and roll each dough into a ball. If you are not ready to use the pizza dough, coat the pizza dough with olive oil and place it in the freezer bag. Refrigerate for up to 2 days.
- Preheat oven to 425 °F and line a baking sheet with parchment paper or a silicone mat. Set aside
- On a lightly floured board, divide each ball of dough into 4 equal sizes and roll each piece into 1/ thick circle. Spread half of the circle with pizza sauce, followed by the ricotta cheese, layer the meat and the rest of the shredded cheese evenly over the pizza leaving a 1-inch border around the edges. Brush the edges with the egg wash mixed with Italian seasoning. Fold over and tightly crimps the edges to seal.
- Transfer the calzone to the prepared baking sheet. Brush the top of the calzone with the remaining egg wash and cheese. Cut a slit on top of the roll for steam to escape.
- Bake in a preheated oven for about 12-15 minutes until golden brown, then allow to cool down for about 10 minutes. Serve them warm with marinara sauce, dipping sauce, or plain.
- Cover and store leftover calzone in the refrigerator for up to 7 days
Notes
Make-Ahead Instruction
The Calzone can be prepared, covered with plastic wrap, and refrigerated for up to 12 hours before baking. Add the egg wash and cut slits right before baking and allow a few extra minutes in the oven until golden brown.
How to Freeze the Unbaked Calzone
To freeze the Calzone before baking, fill and roll the stromboli as directed but do not add the egg wash or cut slits. Wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator. Add the egg wash and cut slits right before baking and allow a few extra minutes in the oven.
How to freeze and Reheat Baked Calzone
Allow the baked calzone pizza to cool completely and cover with plastic wrap. Store them in a freezer bag and store them in the freezer for up to 3 months. To use thaw the wrapped Calzone at room temperature for 1 hour. Then unwrap and bake in a 350 F preheated oven for about 10 - 12 minutes or until heated through.
You can also warm the Calzone in the microwave for about 2 minutes until heated through. The baking time stated is for mini calzones; if you make large calzones, then adjust the baking time.
The Calzone can be prepared, covered with plastic wrap, and refrigerated for up to 12 hours before baking. Add the egg wash and cut slits right before baking and allow a few extra minutes in the oven until golden brown.
How to Freeze the Unbaked Calzone
To freeze the Calzone before baking, fill and roll the stromboli as directed but do not add the egg wash or cut slits. Wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator. Add the egg wash and cut slits right before baking and allow a few extra minutes in the oven.
How to freeze and Reheat Baked Calzone
Allow the baked calzone pizza to cool completely and cover with plastic wrap. Store them in a freezer bag and store them in the freezer for up to 3 months. To use thaw the wrapped Calzone at room temperature for 1 hour. Then unwrap and bake in a 350 F preheated oven for about 10 - 12 minutes or until heated through.
You can also warm the Calzone in the microwave for about 2 minutes until heated through. The baking time stated is for mini calzones; if you make large calzones, then adjust the baking time.
Nutrition
Serving: 1sliceCalories: 233kcalCarbohydrates: 24gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 39mgSodium: 462mgPotassium: 143mgFiber: 1gSugar: 2gVitamin A: 219IUVitamin C: 1mgCalcium: 118mgIron: 2mg
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