Skip to main content New<> this month
Get the Allrecipes magazine

Real Italian Calzones

Rated as 4.49 out of 5 Stars
0

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h 30 m servings 335
Original recipe yields 8 servings (2 large calzones)

Directions

{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. 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.
  5. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

Nutrition Facts


Per Serving: 335 calories; 16.7 31.6 13.8 64 667 Full nutrition

Explore more

Reviews

Read all reviews 628
  1. 855 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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 ...

Most helpful
Most positive
Least positive
Newest

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 ...

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...

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 ...

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.

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...

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...

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...

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...

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 ...