How do you make calzone?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I LOVE to make calzones and it took me a long time to figure out exactly how I wanted to do it (kind of cheeses, sauce inside or not, etc).
Take pizza dough (fresh is best, but the refridgerated, rolled kind works fine in this application and makes for a FAST weeknight meal) and lay it out in a circle. On one half, starting 1 inch in from the edge, layer your non-cheese filling. Leave the other half empty. I like to use a layer of pepperoni, then a layer of sliced, uncooked mushrooms, then a few kalamata olives. Then put some ricotta on top. Then add a bunch of mozzerela on top of that. I like to put the cheese on top, so as it cooks it melts down into your filling. Sprinkle with a bit of kosher salt. Fold the unfilled half over the filling and crimp the edges around it. Cut a few slits on top and cook at 450 for 12 mins or so. Heat sauce of your choice and serve on the side.
For a fun food gathering, have a bunch of folks over and offer a calzone making bar. Good times will be had by all.
Please enter a valid email address.
Well played. You deserve a cookie.
Perfect for satisfying sandwiches or sweet treats.
An Easy, Rustic Flatbread
Welcome Spring Produce with 12 Bright, Fresh Dishes
The Greatest Hits
Should You Wash Your Chicken?
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.