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Calzone Out Of This World (Recipe)

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Calzone prepared in the traditional way
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Originally from Italy, calzones have gained popularity worldwide for their simplicity and taste. It has a lot in common with pizza, but the process is not the same. So, if you want to prepare it in the same way as an Italian restaurant, stay with me as I will now share the recipe with complete instructions.


Calzone Ingredients

  • 500 grams (4 cups) all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 2 1/4 tsp instant yeast (one packet)
  • 2 tbsp olive oil
  • 300 ml (1 1/4 cups) warm water
  • 200 grams (1 cup) ricotta cheese
  • 150 grams (1 1/2 cups) shredded mozzarella cheese
  • 100 grams (1/2 cup) sliced pepperoni or salami
  • 100 grams (1/2 cup) cooked and crumbled Italian sausage
  • 1 small bell pepper, diced
  • 1 small onion, diced
  • 100 grams (1 cup) sliced mushrooms
  • Salt and pepper, to taste
  • 1 tsp Italian seasoning
  • Cornmeal or semolina, for dusting the baking sheet
  • 1 egg, beaten (for egg wash)


Prepare the Dough

Preparing Dough for Calzone

  • In a large mixing bowl, combine flour, salt, sugar, and yeast.
  • Add olive oil and warm water, and mix until a soft dough forms.
  • Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
  • Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour until doubled in size.

Prepare the Filling

Filling for Calzone

  • Cook Italian sausage in a skillet over medium heat until browned. Set aside.
  • In the same skillet, sauté onions, bell peppers, and mushrooms with salt and pepper until soft and moisture evaporates.
  • In a bowl, combine ricotta, mozzarella, cooked sausage, sautéed vegetables, pepperoni, and Italian seasoning. Mix well.


Prepare Calzone for Baking

  • Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up. Otherwise, dust a baking sheet with cornmeal or semolina.
  • Divide the risen dough into 4 equal pieces. Roll each piece into a 9-inch diameter circle.
  • Spoon a quarter of the filling mixture onto one half of each dough circle, leaving a border around the edges. Fold the dough over to cover the filling and pinch the edges to seal.
  • Transfer the calzones to the prepared baking sheet or pizza stone. Cut small vents in the tops.


Baking Calzone in the Conventional Oven

  • Brush the tops with beaten egg and sprinkle with Parmesan cheese if desired.
  • Bake in the preheated oven for 15-20 minutes until golden brown and the filling is bubbly.

Additional Tips

  • Feel free to personalize the fillings based on your preferences, such as adding spinach, artichokes, or olives.
  • Calzones can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Last Words

And there you have it, the recipe Italian grandmothers are using. And you were wrong if you expected some special and complex details. It’s all about keeping it simple. You can make some changes, like adding veggies to the filling, but keep in mind that less is more when it comes to preparing calzone.

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