The Right Way to Make and Fold a Calzone

Table of Content

• Keep tomato sauce on the side.
• How to Make and Fold a Calzone
• Toppings and Combos — Tips for Making a Calzone All Your Own
• Baked Brussels Sprouts au Gratin
• Crock Pot Chicken and Dumplings

Chicken sausage and goat cheese offer a unique spin on the classic calzone toppings. Mushrooms and fresh basil give this calzone an herbal, earthen touch — well-balanced by the side of marinara for dipping. Alternatively, flour can have the same nonstick effect, but you’re not getting the added crunch. There’s some debate about how to make a calzone with pizza dough. You’ll find a lot of variation in toppings as people are confused about which cheeses belong where, or which toppings to include in the mix. The beauty of calzones is there’s no wrong way to make them.

I had to make it again on Saturday and doubled the recipe and it was still not enough. My son who is a picky eater so loved it that i earned the “best mom in the WWW” title LOL. I made these last night for dinner and they turned out fantastic. I brushed the tops with butter to keep them soft. I recommend letting it rest.

Keep tomato sauce on the side.

Veggies – Mushrooms, bell peppers, pepperoncini, marinated artichokes, spinach and red onions. Stretch or roll the dough out to ​an oval or circle. It should be about 1/4 inch to 1/2 inch thick and about 10 inches to 12 inches in diameter. Repeat with the other ball. To freeze calzones put them in a zippered bag labeled with the date. They should keep for about a month.

After the dough has doubled in size, flour a clean work surface and knead your dough a few times before using. Coat a clean bowl with olive oil and transfer the dough into the new vessel. Cover your bowl with cling wrap, then place in a warm, dark area until the dough doubles in size. This step should take about an hour. Alternatively, you can drape a clean kitchen towel over the top to block out the light.

How to Make and Fold a Calzone

Please view my photo use policy here. Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. Cook according to the instructions in the original recipe, and serve with a side of marinara.

A calzone is crimped and sealed, and a stromboli is wrapped up. While a calzone is typically hand-held or single-serving, a Stromboli is cut into slices after baking. These calzones are the real deal because there is no tomato sauce inside! We eat them at least once a week.

Toppings and Combos — Tips for Making a Calzone All Your Own

Gently fold dough in half, dampen seams with water and pinch together, then crimp edges all around. Repeat with remaining dough. Transfer to prepared baking sheets.

Place dough balls on a large baking sheet with a light handful of the cornmeal or flour. Warm calzones should be served with marinara dipping sauce. Bake calzone in preheated oven for 35 to 45 minutes. Preheat the oven to 375 degrees F . Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. Hi Michelle, it is best to bake right away, so the dough doesn’t get soggy from absorbing the filling & sauce.

What is the Difference Between Calzones and Stromboli?

Pretty much anything that goes on a pizza can go into a calzone. Prep a handful of these to have on hand throughout the week. They reheat really well and are perfect for packing work or school lunch. Allrecipes is part of the Dotdash Meredith publishing family.

Add the onion and garlic and cook, stirring occasionally, until softened and golden brown, 6 to 8 minutes. Add in the spinach and toss until wilted, about 1 minute. Remove from the heat and let cool for 2 to 3 minutes. Add the ricotta and mozzarella and stir to combine; set aside. My name is Natalya and I run the blog Momsdish.

I hope you will both love every recipe that you will try. Can I use instant dry yeast and what would be the measurement? And aI know that I would have to add it directly to the flour and not cure it in the water like regular yeast. Hi Debra, I would pre-cook the meat if putting inside of a calzone.

Divide dough into 6 equal parts. On lightly floured surface, roll each part into 7-inch round with floured rolling pin. On half of each dough round, place mozzarella cheese, salami, ricotta, basil and tomatoes to within 1 inch of edge. In a large mixing bowl, add goat cheese, mozzarella, chicken sausage, basil, mushrooms and olive oil-garlic mixture. In a small bowl, mix together chopped pepperoni and mozzarella. Spoon pizza sauce in a stripe down the center of dough lengthwise; add pepperoni and cheese filling.