Calzone
I love pizza. I love the toppings, the crust and the fact that I can just grab it and eat… sort of finger food although it can be messy. The first time I came across a Calzone, I didn’t think too much of it. “What is it… a pizza folded in half?” – I asked myself.
When we really think about it, it is a pizza folded in half… well sort of. Where a calzone differs is that the pizza dough is stuffed with ingredients such as meat, vegetables and cheese, then sealed tightly and baked. Technically it’s served with a Marinara Sauce as a dipping sauce. A pizza is… I think I don’t have to explain anything here, right?
I love pizza crust therefore having a calzone is perfect for me. My mother is the opposite of me so my first guess is she probably wouldn’t like it. This is definitely something I have to ask her one day. I’m using my Easy-Cheesy Herb Pizza Dough for this recipe because it’s so tasty. You should definitely give it a try. On the other hand, if you’d like to try other pizza doughs, here are my Rustic Italian Pizza Dough and my Green Onion Pizza Dough.
Also a calzone has a big plus over the typical pizza; you can grab it and go. Another advantage of the calzone is that it also freezes well.
If you want to enjoy them later on, make the recipe to where you’re done folding, wrap the Calzones and place them in the freezer. When it’s time to cook them, thaw them out in the refrigerator and then proceed with the recipe; brush on an egg wash, sprinkle some cheese on top and bake.
For mine, I add some pizza sauce with my meat mixture because I love it that way. I put in just enough so the filling inside is moist. Like a pizza, you can add whatever your heart and taste buds desire.
So for your next pizza night, think Calzone instead! Make them ahead for your lunch or other outdoor activities where you don’t want to bother with the mess but still want your pizza… folded!
Bon Appétit!
Here are some more amazing pizza recipes for you to enjoy…
– Chipotle Chicken Tortilla Pizza
– Hawaiian Ham Bacon Pizza
– Seafood Pizza
– BBQ Pulled Pork Pizza
– Quattro Formaggi Pizza ~ Four Cheese Pizza
– Meat Lovers Pizza
and for even more pizza recipes, click on this link… Recipe Category • Pizza & Pasta
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Calzone
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Ingredients
- 1 tbsp. olive oil tips & tricks
- 3/4 cup red onions, finely chopped
- 3/4 cup red peppers, finely chopped
- 1 1/2 cups mushrooms, sliced
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 large cloves garlic, pressed
- 3/4 cup andouille sausage, thinly sliced and quartered see Recipe
- 3/4 cup garlic sausage, thinly sliced and quartered see Recipe
- 1/2 tsp. Italian seasoning see Recipe
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/4 tsp. red pepper flakes, or to taste
- 1 tbsp. fresh parsley, chopped tips & tricks
- 6 tbsp. pizza sauce
- 1 recipe pizza dough, such as my Easy-Cheesy Herb Pizza Dough see Recipe
- 2 cups marble cheese, grated (substitute aged cheddar white & yellow)
- cornmeal, for dusting
- egg wash (1 egg yolk mixed with 1 tbsp. milk)
- Parmesan cheese, for sprinkling
- 1 cup marinara sauce, for dipping see Recipe
Directions
- Preheat oven to 400ºF.
- In a large skillet over medium heat, add oil and when hot, add onions, red peppers and mushrooms. Season with freshly ground black pepper and sauté the vegetables until tender, about 5 minutes. Add garlic and sauté for 1 minute. Add sausages and cook for 5 minutes.
- Transfer the meat mixture to a medium bowl. Stir in Italian seasoning, oregano, basil, red pepper flakes, parsley, and pizza sauce; set aside.
- Place dough on a floured work surface, pull under to form a ball; divide it into 4 equal pieces. Pull under to form 4 balls and then roll it down to a round shape of about 9-inch diameter.
- Spread the meat mixture over half of the dough, leaving at least 1” from the edge. Top with cheese over the meat mixture.
- Moisten the edge of the dough with water using damp fingers and fold over the top just past the filling, tap it down to keep it in place. Take the extra dough and fold it over, going around, crimping it to seal the edge.
- Sprinkle cornmeal on a baking sheet lined with a silicone mat.
- Using a bench scraper, carefully transfer the calzone to the prepared baking sheet. Make a couple air vents with the tip of a knife. Brush an egg wash over and sprinkle lightly with parmesan cheese.
- Transfer to the preheated oven and bake for 15-20 minutes or until golden.
- Remove from the heat and let them rest 10 minutes before slicing. Cut in half and serve with a side of Marinara Sauce and salad.
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