The first recipe I posted on this blog was for homemade pizza, which we make weekly. When making it yesterday, my daughter decided to switch it up a bit, and made a calzone. The rest of us had individual pizzas, but after tasting our daughter’s calzone, my husband wished I had made his pizza into one as well. Next time I’ll be sure to make a calzone just for him!
*Note: I made the dough in the bread machine — same recipe as for pizza dough. (Here’s the link to that recipe.) When ready, I divided it into four equal parts. Each section is enough for a nice size calzone (my daughter was able to get two meals from the one calzone — my husband may not be so lucky).
Roll the dough into a large circle or oval … doesn’t matter which! We did this on a piece of parchment paper on a baking sheet. No added oil needed and it makes transferring the calzone to a plate super easy.
On one half of the dough, you can put any of your favorite pizza toppings. My daughter’s calzone had pepperoni and cooked mild Italian sausage. When I make one for my husband I’ll start with those two items, and add sliced onions and green peppers and lots of garlic.
Along with the meat, she layered a bit of sauce (we used tomato puree instead of crushed tomatoes in yesterday’s sauce since she prefers a smoother result). Then she topped it off with shredded part-skim mozzarella cheese and a shredded cheese blend which included more mozzarella, along with provolone, asiago, Parmesan and Romano.
Carefully fold the dough over to cover the toppings, sauce and cheese, and to form a semi-circle (or semi-oval?). Crimp the edges to seal them. Use a fork to gently press down to help with this process. Using the fork, poke a few holes into the top to allow steam to escape. If desired, brush a little melted butter on top before cooking.
Bake at 400F for about 15 minutes (the more toppings — the thicker it is — the longer you’ll have to cook it, possibly up to 20 minutes).
*Hint: I moved the calzone around the oven during its cooking time. It started on the lowest rack to make sure the bottom cooked well, then onto the center rack for even all-around cooking, and finished the last 5 minutes on the upper most rack to give it the nice golden crust you see in the pictures. Not sure if this was necessary, but the result was perfect, so I’ll do this again next time as well.
Serve with extra sauce.