What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 calzone dough recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Calzone Dough Recipe
Perfect Every Time Pizza or Calzone Dough
Homemade Calzones
Calzone
Calzones
Homemade Calzones
Easy Calzone Recipe
Easy Homemade Calzone Recipe
Homemade Pizza Calzones
Pizza Calzone
Homemade Calzones with Fillings Bar
Loaded Calzones
Easy Calzone Recipe
Anytime Calzones Dough
Calzone
Pizza Dough Calzones
Sausage Calzone
Is calzone dough the same as pizza dough?
Calzones Are Made Similarly To Pizza
The pizza dough is stretched, or slapped in the traditional Neapolitan fashion into a disc shape. But here’s where things get a little different. Instead of covering the entire dough with toppings like a pizza, a calzone is only half covered leaving the other side totally plain.
Why is there no sauce in a calzone?
Calzones usually use a blend of cheese that almost always incorporates ricotta. And then there’s sauce. Calzones never have tomato sauce inside the dough. They’re always dipped.
Is a calzone just a folded pizza?
A calzone is a folded pizza, usually shaped like a half-moon and stuffed with cheese and possibly vegetables, meat, and/or sauce and it can be baked or fried. It is often served with marinara or pizza sauce on the side.
How many grams of dough do I need for a calzone?
Form the dough into a large ball, then cut it into 4-5 equal pieces. Each piece should have approximately 260 grams.
How do you keep calzones from getting soggy?
1) Preheat the oven to 400-degrees AND preheat the pan or pizza stone. This helps the bottom of the calzone get crisp enough and not soggy.
How do you seal calzones?
How to fold and seal a calzone pizza
- Fold the disc in half so the filling is enclosed.
- Leave a gap in the filling so there is a clear edge.
- Wet the bottom edge with water of milk so it makes a better seal.
- Starting at one corner make the first fold, pressing fairly hard to seal.
- Continue all the way around to the other end.
What is similar to Stromboli?
Calzones are similar to strombolis, but they’re two different dishes. The ingredients are actually at the discretion of the chef. Stromboli’s are rolled pizza dough with the ingredients inside.
What is traditionally in a calzone?
It originated in Naples in the 18th century. A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg.
What is the point of calzone?
Calzones hold their ingredients and keep them warm for a longer time. As mentioned, because of the way calzones are structured, the toppings and stuffings are enclosed by the crust. This allows the stuffing to stay warm longer, making it way more delicious. Pizzas get cold, and the cheese hardens within 15 minutes.
How do you know when a calzone is done?
Place the calzone side by side on a floured baking sheet, (use 2 if needed), pizza stone or granite slab. Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.
Are calzones fried or baked?
Instead of being deep-fried like a Panzerotti, Calzones are either baked or fried. Often, their crust is thicker. The unique structure of Calzones leaves them with a thicker crust that requires holes or slits to be cut in the top before baking. They are baked at temperatures ranging from 500-550 degrees Fahrenheit.
What is the best kind of calzone?
- Ricotta and Spinach Calzones. A delicious vegetarian calzone! …
- Chicken Cordon Bleu Calzones. …
- Spinach Artichoke Calzones. …
- Sausage and Pepper Calzones. …
- Chicken Parmesan Calzones. …
- Chicken Alfredo Calzones. …
- Meat Lovers Gameday Calzones. …
- Easy Pepperoni Calzones.




















