The Best Calzone Recipe Ideas Around · The Inspiration Edit (2024)

FAQs

How do you keep calzones from getting soggy? ›

Brush the calzones with egg wash and cut steam vents.

Brush each calzone lightly with the egg wash. Using a sharp knife, cut 2 to 3 steam vents on the top of each calzone.

Calzones' fillings do not include sauce; marinara is served on the side for dipping. Stromboli portions can also be dipped, but they can also be baked with the sauce inside.

What is an Italian Calzone? It's like a gigantic empanada but made with pizza dough and filled with everything from pepperoni, sausages, veggies, cheeses and tomato sauce. Calzone is a half moon-shaped cheese and sauce filled piece of heaven.

It originated in Naples in the 18th century. A typical calzone is made from salted bread dough, baked in an oven and stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg.

Easy Calzones make for a fun lunch or dinner. A calzone is like a stuffed pizza pocket, filled with all the classic toppings – meat, cheese, and your choice of sauce wrapped in Pizza Dough. Prep a handful of these to have on hand throughout the week.

Poke holes or slits in calzone before baking to prevent a dough balloon from taking flight in your oven. Use the oven's middle rack for baking calzone.

The hot floor and fierce heat coming from the top of the oven will ensure there's no need to flip your calzone but as with pizzas, you'll want to rotate and check the base regularly throughout the bake.

Fold the side of the calzone with nothing on it over the side with all the ingredients so that the sides touch creating a half moon shape. press down on the edges and push in any veggies that try to escape. Next start from one end and roll up the edges creating the seal.

Calzones use ricotta cheese, and stromboli does not. Stromboli is made with mozzarella cheese (preferably low-moisture) to keep moisture at a minimum. This helps the interior dough cook fully. Calzones usually use a blend of cheese that almost always incorporates ricotta.

Calzones are served warm and almost always include a side of warm tomato sauce. Like pizza, Calzones are meant to be eaten with your hands and dipped, especially since most calzones are single serving.

How unhealthy is a calzone? ›

Did you know that a standard calzone has over 1000 calories? On the other hand, a slice of pizza is around 300 calories. So just because they're technically the same in terms of ingredients and taste, they're not! A calzone can equal 3 slices of pizza so choose wisely!

Both are prepared with flour, water, salt, and yeast; that's the solution. In contrast, the eggs and olive oil used in most calzone dough give it a deeper flavor and a softer texture. Eggs and oil are not common ingredients in pizza dough, contributing to its crispiness and durability.

In Sicilian cuisine, a variation of calzone is called scaccia (the plural is scacce or scacciata panzerotto).

Calzone, a traditional Italian stuffed bread, was originally shaped into a long, narrow tube, akin to stromboli; in fact, the translation of calzone is "pant leg" These days, most calzone makers simply roll dough out like a pizza and fold it over like a turnover.

Panzerotti originated in southern Italy and central Italy, especially in the Apulian cuisine. They are basically small versions of calzoni, but are usually fried rather than oven-baked, which is why they are also known as calzoni fritti ( lit. 'fried calzones') or pizze fritte ( lit.

Panzerotti are usually smaller and can be fried or baked. Calzones are usually larger than a panzerotti, and they can also be fried or baked. Fillings can be varied. Calzones usually are ricotta-based; panzerotti fillings are usually tomato, mozzarella or Pugliese cheese, and basil.