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 easy 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 Easy Calzone Dough Recipe
Perfect Every Time Pizza or Calzone Dough
Homemade Calzones
Easy Calzone Recipe
Calzones
Easy Homemade Calzone Recipe
Homemade Pizza Calzones
Homemade Calzones
Loaded Calzones
Easy Calzone Recipe
Pizza Calzone
Calzones
Calzone
Perfect Every Time Pizza or Calzone Dough Recipe
Easy Calzone Recipe
Two Ingredient Dough Calzones
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.
Is a calzone just a folded pizza?
A Calzone essentially is a pizza folded in half to form a pizza pocket. We love experimenting with all different fillings.
How thick should calzone dough be?
Stretch out the Dough
It should be about 1/4 inch to 1/2 inch thick and about 10 inches to 12 inches in diameter. Repeat with the other ball.
How many ounces of dough do I need for a calzone?
I like to use 8 ounces of dough to make a 10-inch personal size calzone, or 11 ounces to make a large 12-inch calzone. Begin by opening the appropriate size dough ball up to the full diameter of the calzone size. In this case you would open a dough ball up to form a 12-inch circle for the 12-inch calzone.
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.
Do calzones have sauce inside?
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. … While stromboli is also dip-able, it’s totally cool to put some sauce inside stromboli, pre-roll.
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.
How do you properly eat a calzone?
When the pizza has cooled and only a small portion of your slice is left, it is acceptable to pick it up and eat it. There is no need to fold the slice. A folded pizza is known as a calzone – and even that should be eaten with a knife and fork.
What is the difference between a calzone and a fold over?
As nouns the difference between calzone and foldover
is that calzone is a baked italian turnover made of pizza dough and stuffed with cheese and other toppings while foldover is any food prepared by folding, such as a calzone or apple turnover.
How do you roll a calzone?
How to Make Calzones
- Divide pre-made pizza dough into equal portions and roll into a circle.
- On one half of the dough, spread all of your selected ingredients.
- Fold over and tightly crimp the edges.
- Cut air vents, brush with oil and sprinkle on parmesan. Bake at 475F for about 15 minutes or until golden brown.
How thin should calzone dough be?
This will let it rise to room temperature, making for easier shaping and the right temperature for baking. When molding your calzone, shoot for a thin dough—no thicker than two stacked quarters. This minimizes the final weightiness of the calzone, keeping the dough in balance with its stuffing.
Why does my dough shrink when I roll it?
Proof The Dough For Longer
Gluten needs rest as it degrades over time to become more stretchy and workable. … It’s likely this is the reason it shrinks back when you stretch or roll it because the gluten needs to rest for a longer period than is required for yeast activity.