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Calzoni Recipe

  • 1 min read

Calzoni are a type of Italian savory turnover made with pizza dough, cheese, and various other fillings. They are believed to have originated in the southern Italian region of Campania, and they are now enjoyed all over the world.

Calzoni Recipe
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Calzoni Recipe

Course: MainDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Calzoni are a delicious and satisfying dish that is perfect for a casual meal or party appetizer. The combination of the crispy crust, flavorful fillings, and melted cheeses is simply irresistible. Calzoni can be customized to your liking, so you can add your favorite toppings. For example, you could add sausage, mushrooms, or spinach.

Ingredients

  • 1 batch pizza dough, homemade or store-bought

  • 1/2 cup pizza sauce

  • 1 1/2 cups shredded mozzarella cheese

  • 1/2 cup ricotta cheese

  • 1/4 cup diced onion

  • 1/4 cup diced green bell pepper

  • 1/4 cup sliced pepperoni

  • 1/4 cup chopped black olives

  • 1 egg, beaten

  • 1 tablespoon grated Parmesan cheese

  • 1/2 teaspoon Italian seasoning

  • Preheat oven to 400 degrees F (200 degrees C).
  • Roll out pizza dough into a 12×18-inch rectangle.
  • Spread pizza sauce over dough, leaving a 1-inch border around the edges.
  • In a medium bowl, combine ricotta cheese, onion, bell pepper, pepperoni, olives, Italian seasoning, and salt and pepper to taste.
  • Spread ricotta mixture over pizza sauce.
  • Fold dough in half, like a letter.
  • Press edges together to seal.
  • Cut calzoni into 4-6 equal pieces.
  • Brush tops of calzoni with egg wash.
  • Sprinkle with Parmesan cheese.
  • Bake in preheated oven for 20-25 minutes, or until golden brown.
  • Let calzoni cool for a few minutes before slicing and serving.

Notes

  • To make sure your calzoni are evenly cooked, cut them into slices before baking. This will help the heat to distribute evenly throughout the dish.
  • If you are using store-bought pizza dough, make sure to let it come to room temperature before rolling it out. This will make it easier to work with.
  • To prevent the calzoni from splitting open while baking, brush the edges with egg wash. This will help to seal the dough together.
  • Serve calzoni immediately after baking for the best flavor and texture.

Here are some additional tips for making the best calzoni:

  • Use a high-quality pizza dough. This will make a big difference in the taste and texture of your calzoni.
  • Be generous with the fillings. Calzoni are meant to be stuffed to the brim with delicious ingredients.
  • Don’t overbake the calzoni. You want them to be golden brown, but not too crispy.
  • Serve calzoni immediately after baking. This is when they will taste the best.
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