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My review
Real Italian Calzones
Jenny
"This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired."
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Ingredients
1 h 30 m servings 335Original recipe yields 8 servings (2 large calzones)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
- To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
- Preheat oven to 375 degrees F (190 degrees C).
- When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
- Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 640870 Ratings
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Most helpful positive review
6/25/2001
This was a good recipe. It does need a few adjustments. The recipe should state that the yeast should proof first. I dissolved the sugar in the water with the yeast and let it sit for ten minu...
Most helpful critical review
12/1/2009
Having owned an Italian restaurant/Pizzeria at one time, I can tell you: NO ITALIAN WOULD BE CAUGHT DEAD USING CHEDDAR CHEESE....AND NEVER, NEVER IN CALZONE. ONLY PURE RICOTTA CHEESE! Use one ...
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12/1/2009
Having owned an Italian restaurant/Pizzeria at one time, I can tell you: NO ITALIAN WOULD BE CAUGHT DEAD USING CHEDDAR CHEESE....AND NEVER, NEVER IN CALZONE. ONLY PURE RICOTTA CHEESE! Use one ...
6/25/2001
This was a good recipe. It does need a few adjustments. The recipe should state that the yeast should proof first. I dissolved the sugar in the water with the yeast and let it sit for ten minu...
5/10/2003
I tried halving the recipe, as so many thought these were quite large, and made mini calzones for appitizers. I also added some green pepper and olives. Delish! My only change would be to prick ...
9/15/2002
I absolutely love these, I make 'em every week. Instead of egg I brush the dough with olive oil, to me it makes a better crust for a calzone. I also use Mozzerella instead of Chedder.
4/16/2004
Outstanding! Despite having a lot of cooking experience, I had never made pizza dough from scratch or a homemade calzone before tonight. What I did differently: Dough: slightly more yeast...
12/30/2002
Excellent recipe. Very easy if you let your bread machine do the work. I set mine on dough cycle thru 2nd rise. Instead of Cheddar, I use a blend of Mozzarella and Romano, add green onions and b...
6/25/2007
I'll echo other reviewers in esteeming this dough recipe - it cooks to perfection - & that you can fill to your liking. My filling consisted of 1 cooked/cubed chic breast, oregano, cheddar & mo...
3/9/2006
To quote my husband, "This is the best calzone I've ever had!" I used Italian seasoning instead of the basil and cheddar and mozzarella instead of just chedder. I was very pleased to find thi...
11/21/2005
These turned out great! I used honey in place of sugar and didn't need all the flour that was called for. I pricked the tops of the calzones with a fork before baking and brushed olive oil on ...