59 Ratings
  • 5 star values: 39
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

These Italian breads remind me of a folded-over pizza. They are filled with such yummy ingredients!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.

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  • In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.

  • Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.

  • Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.

  • Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.

  • In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.

  • Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.

  • Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.

Nutrition Facts

732 calories; 36.2 g total fat; 89 mg cholesterol; 1660 mg sodium. 73.3 g carbohydrates; 27.6 g protein; Full Nutrition


Reviews (49)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/14/2003
The stuffing is so good I could eat it by itself! I added warm pizza sauce on top.
(19)

Most helpful critical review

Rating: 2 stars
07/23/2013
My husband tried making these exactly as written. He mentioned that there was too little flour in the dough as it was just a sticky mess and constantly stuck to the table. Later after prepping the insides he found that there was not enough filling for each calzone as written - he only had enough for four. So he split the filling up for all the dough he had. While the dough tasted great that was pretty much all there was. Each calzone had a pitiful amount of filling inside to a big mound of dough and all it tasted like was overwhelmingly pepperoni. If I hadn't read the recipe I would have been wondering if there was any cheese or broccoli. We ended up dipping it in sauce as it was too dry. We'll make calzones again but definitely not this recipe. Also I'm not sure why this recipe says "salt and pepper to taste". Do you really think this needs any salt and pepper since there's already pepperoni in it? Who just puts salt and pepper on everything they eat?
(2)
59 Ratings
  • 5 star values: 39
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 3 stars
07/11/2005
I made this - just to see how it compared to another recipe on this site...REAL ITALIAN CALZONES. I am staying with the othr recipe because it seemed to be a bigger hit at my house. This was missing something for us. You should not mess with perfection - and for us (personal taste) we preferred the other recipe. Good stuff though - so try it and compare yourself.
(29)
Rating: 5 stars
07/14/2003
The stuffing is so good I could eat it by itself! I added warm pizza sauce on top.
(19)
Rating: 5 stars
01/31/2003
This is a great recipe. While it may not be the easiest or fastest it is worth the effort. I made a different filling for it however and I think you should feel free to make whatever filling you'd like. Because my filling was only enough for 4 I used the dough to make 4 calzones even though the recipe makes enough dough for 6 calzones. That was a mistake on my part because it made the calzones too doughy. But my husband was raving about it; between each bite he said "This is delicious " "This is soooo good!" That's worth any amount of effort!:)
(17)
Rating: 4 stars
06/29/2005
The calzones were good but the recipe only came out with enough to stuff about 4 1/2 calzones the way it was measured. I had to make extra to go inside the remaining ones. I also used premade garlic & herb dough from Trader Joe's instead of making my own like the recipe said and they tasted great with the herb dough. When they were done baking we dipped them in marinara sauce to add some extra flavor. I am rather inexperienced at cooking and found this recipe difficult (and rather time consuming with the problems I encountered) but tasty.
(14)
Rating: 4 stars
01/31/2003
This was a very tasty calzone although it was a bit time consuming. Worth the time though for the delicious homemade dough crust! We had it with spaghetti sauce on top although it would be good plain too!
(12)
Rating: 5 stars
09/08/2010
YUMMY.
(11)
Rating: 5 stars
10/11/2010
Awesome recipe! Even my picky husband loved it. I use pizza dough from the supermarket to save some time....it came out great......
(11)
Rating: 5 stars
11/05/2010
I used this recipe just for the crust part(I just use pepperoni & cheese for filling) but the crust is phenomenal! I LOVE it!!! My husband works a job where he is always in a truck & doesn't have time to stop and eat but these are great because he can take them with him.
(10)
Rating: 5 stars
11/29/2004
This is sooo yummy! I've always loved calzones and these are some of the best I've tasted.
(9)