Description
This easy calzone recipe offers a delicious and convenient way to enjoy the classic Italian stuffed pizza pockets. Filled with a savory combination of pizza sauce, ricotta, pepperoni, salami, and mozzarella, these golden-baked calzones are perfect for a satisfying meal or snack. With a simple preparation and quick baking time, they make an excellent choice for feeding a crowd or meal prepping for the week.
Ingredients
Dough
- 2 lb pizza dough
Filling
- 1 cup pizza sauce
- 1 cup pepperoni
- 1/2 cup salami
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
Toppings
- 2 tbsp oil (for brushing)
- 1/2 cup parmesan cheese (for sprinkling)
Instructions
- Preheat the Oven: Preheat your oven to 475 °F (246 °C). Prepare a baking sheet by lining it with parchment paper or lightly spraying it with oil to prevent sticking.
- Prepare the Dough: Divide the pizza dough into 8 equal pieces and roll each piece into a circle about 1/4 inch thick, ensuring an even thickness for uniform baking.
- Add the Filling: On half of each dough circle, spread a layer of pizza sauce, then add ricotta cheese followed by pepperoni, salami, and shredded mozzarella. Leave the edges of the dough clean to make sealing easier.
- Seal the Calzones: Fold the dough over the filling to create a half-moon shape. Press and crimp the edges firmly to seal the calzone and prevent leaking during baking.
- Prepare for Baking: Place the sealed calzones on the prepared baking sheet, spacing them apart to allow heat circulation. Cut a small vent on top of each calzone to release steam while baking.
- Brush and Sprinkle: Brush the tops of each calzone with oil to promote browning and sprinkle parmesan cheese evenly over them for added flavor and a crispy topping.
- Bake: Bake the calzones in the preheated oven for approximately 15 minutes or until they turn golden brown and cooked through.
Notes
- For a crispier crust, you can preheat a pizza stone in the oven and bake calzones on it.
- Feel free to substitute meats or add vegetables like mushrooms or spinach according to preference.
- Ensure edges are sealed tightly to avoid filling leakage during baking.
- Allow calzones to cool slightly before serving to avoid burns from hot filling.
