Calzone

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Calzone

star rating (13) rate this recipe »
Published prior to 2008

In Italy, in addition to pastry, you'll find another kind of edible container for a portable meal. This one is based on a yeast-raised dough. In fact it's really just our Hearth Bread dough in yet another guise.

Calzone can be had a couple of different ways. One is simply rolled out like a pizza and then folded over like a turnover and baked. The older and more traditional shape is like a jelly roll, or as the Italian translation of calzone suggests, a pant leg. This is the version that is more transportable so that's the one we'll give you.

First make up a recipe of Hearth Bread Dough which you'll find below. You can add a couple of tablespoons of olive oil to the dough for flavor and to keep it fresher longer.

Hearth Bread

2 cups lukewarm (110°F) water
1 tablespoon sugar
1 tablespoon or packet active dry yeast
6 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon salt

Dissolve yeast and sugar in lukewarm water in a large bowl. Let proof for 5 minutes or so; mixture should begin to bubble.

Stir 1 cup flour into yeast mixture. Add salt, then stir in an additional 4 1/2 cups flour. When dough begins to hold together and pull away from the sides of the bowl, it's ready to knead.

Knead dough, using remaining 1/2 cup flour for work surface. Knead for 3 to 4 minutes, then let dough rest while you clean and grease your bowl. Knead an additional 3 to 4 minutes. Dough should be smooth, elastic and no longer sticky.

Form dough into a ball and place in greased bowl, turning to coat all sides. Cover bowl with a damp towel or piece of plastic wrap, and set it aside to rise until doubled in bulk, about 1 to 2 hours depending on where you set the bowl (as well as the humidity level in your kitchen.)

Punch dough down, and turn out onto a lightly floured surface (alternatively, you can leave dough in bowl and let it rise again, for about half the time of the initial rising; this will produce a finer-grained product). Shape dough and bake as you'd like.

The Filling

These suggestions will give you a place to start but plenty of latitude for developing your own version.

Sauce: marinara, spaghetti, pizza, any type of pesto, etc.

Meat: sliced ham, pepperoni, prosciutto, salami, smoked turkey, etc.; cooked and crumbled hamburger, sausage, hot or sweet, etc., etc.

Cheese, sliced or grated: Provolone, mozzarella, Parmesan, Gorgonzola, feta, etc.

Herbs: minced oregano, basil, marjoram, thyme, parsley, crushed red pepper, etc.

Vegetables, chopped or sautéed: onions, scallions, hot or sweet peppers, mushrooms, garlic, shallots, olives, capers, sun-dried tomatoes, artichoke hearts, spinach, etc.

    1 egg beaten with 1 tablespoon water, for wash
    poppy or sesame seeds (optional)
As you can see, the fillings can be almost anything you want. Just keep the following things in mind as you put your calzone together.

o Don't make the filling too juicy.
o Use strong flavors; they'll be moderated by the calzone crust.
o Leave enough room around the outside edge of the dough so you can seal it tightly, and don't overfill it or you won't be able to seal it at all.

Cut your Hearth Bread dough into 2 pieces. Roll out each piece into a rectangle about 10 x 14 inches. Spread a layer of sauce on first. Then layer it with your choice of ingredients.

Starting with the long edge, roll the dough around the filling jelly-roll style. Pinch the seam and ends together very tightly and place the roll on a cornmeal sprinkled baking sheet. Baking parchment would do well here in case the calzone springs a leak in spite of your careful engineering.

Cover the calzone with a damp towel or plastic wrap (grease the underside of it so it won't stick to the dough). Let it rise for 45 minutes to an hour.

Fifteen minutes before you want to bake the calzone, preheat your oven to 450°F. To make the crust crunchy, preheat a roasting pan on the oven bottom along with the oven. Just before the calzone goes in, pour in 3 or 4 cups of water.

Slash the tops of the loaves, brush with the egg wash and sprinkle with sesame or poppy seeds.

Bake for 15 minutes at 450°F. Turn the heat down to 400°F and continue baking for a further 15 minutes, or until the crust is golden brown.

To serve, allow the calzone to cool and "set" for 10 or 15 minutes. Then cut in slices. For traveling, allow it to cool completely, slice, and wrap in an airtight bag.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 5, May-June 1992 issue.

Reviews

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  • star rating 04/01/2015
  • Boonhala from KAF Community
  • OMG! I am so full right now! Just made this calzone recipe, it was fantastic! I doubled the recipe. I made a pepperoni and cheese and a ricotta and cheese calzones. They were out of this world. Thanks again for sharing these culinary treasures.
  • star rating 03/20/2015
  • Kim from Panama City, FL
  • I love this recipe! It turned out perfectly, even though I let the dough rise half of the day while running errands. Yay!!! 👍
  • star rating 12/16/2013
  • Bruce from Atlanta, Ga.
  • I quit proofing yeast a long time ago. When I used to proof it, it never failed. I think it's an old practice from long ago when yeasts weren't as reliable as they are today. I never use warm water anymore and haven't noticed a difference.
  • star rating 11/20/2013
  • cava1233 from KAF Community
  • So easy to make, and a great way to use up any stray vegetables I have laying around. I was surprised how big the calzones become, thanks again KAF for a great recipe.
  • star rating 01/16/2013
  • Teresa from Tacoma, Wa
  • I really loved making this and the people at work are asking for more!!! I forgot to put in the extra olive oil to preserve freshness, but it was just fine. Since we are vegetarians at our house, I left out the meat but used a prepared pesto, feta cheese, mozzarella, kalamata olives, and artichoke hearts. I was worried about the saltiness since the cheese and the olives are very salty on their own, but again, it was just fine! The recipe is a little vague, because it isn't clear on the amount of filling to use. I think another reviewer stated that this is a very "forgiving" recipe and I think they are exactly right!! Tonight I'm making this again using a home made pizza sauce instead of the pesto and I'm going to saute mushrooms (so they are not too watery) and onions and maybe a few leaves of baby spinach. I will be the hit of my workplace once again!!!!
  • star rating 05/23/2012
  • maviris from KAF Community
  • Have made this a couple times now. Love it! The dough is very forgiving, most recently I used 1 c of semolina and a couple TBSP olive oil in the dough. I just wish I was better at rolling. Would love to see a blog post showing step-by-step rolling. My ends are always so much bread, so little filling. But it's such tasty bread, I shouldn't complain. Also, I'd love if KAF would include internal temperature for the finished baked goods like calzone.
  • star rating 03/13/2012
  • bobbaker from KAF Community
  • I just made this recipe and it was fantastic. Worked like a Swiss watch. This is yet another outstanding application of the KAF Hearth Bread recipe (I call it the "Universal Bread Recipe"). I filled mine with pepperoni, mozzarella cheese, provolone cheese, parmesan cheese, red pepper flakes, Penzey's pizza spice (fantastic), a little extra salt, and -- the secret ingredient -- tomato paste. Tomato paste works 1000% better than any tomato sauce because it is extremely thick and contains far less moisture. As a result you can spread it on thick and your calzone still won't get soggy. Just make sure you season it with salt, Italian pizza seasoning, etc. Works beautifully. I plan to make these calzones again and again. Thank you, KAF!!!
  • star rating 02/03/2012
  • chickyloves2cook from KAF Community
  • I made these last year for the Super Bowl and they were a huge hit, they've been requested again for this year! Is it possible to make the dough and assemble them in advance? Either store them in the refrigerator or freezer?
    These can definitely be made in advance and stored either in the freezer or fridge. I would recommend that you don't store them in the fridge for more than two days. ~Amy
  • star rating 11/02/2011
  • dehdahdoh from KAF Community
  • I found this recipe a number of years ago and LOVE it. I have made it for many family and friend gatherings. It has always been a hit. When I make it I do not put sauce on the dough prior to putting down the "toppings" I use olive oil and crushed garlic and use a brush to apply it to the rolled out dough. Then I put kalamata olives, wild mushrooms, Sicilian sausage, spinach and onions. I serve it with homemade spaghetti sauce that is cooked a bit (to get out the excess moisture) to resemble pizza sauce. I have all the things and I am about to start the bread. Yummmmmm calazones for for dinner tonight.
  • star rating 09/26/2011
  • kegriffin from KAF Community
  • Excellent! I put pizza sauce, sausage, roasted red peppers, seasonings and fresh mozarella cheese in one. The other was filled with mustard, deli ham, deli turkey and cheese. Both were delicious and leftovers warmed up very nicely in the oven the following day. Dough was fantastic and recommend this recipe highly. I will admit that I messed up and rather than "rolling" the calzone, I put the filling down the center and "braided" the side pieces cutting into strips. Looked very attractice and no one knew the difference. Thanks KAF!
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