Calzones (easy and straightforward)
In the words of Ben Wyatt on Parks and Rec, “Pizza is old news, Calzones are the future!”. So maybe I don’t really think pizza is old news, (try my favorite pizza crust everrrrr!) but calzones are really fun and delicious too! Save any extra sauce you have and use it for dipping. Everyone loves to dip, right? Put some ricotta cheese in with a bit of pesto and your favorite pizza toppings and you and everyone eating with you will wonder why you’ve never made calzones before.
PrintCalzones (easy and straightforward)
Easy and straightforward recipe to make delicious calzones. Make sure to add ricotta cheese inside! Can be frozen and re-heated too!
- Prep Time: 20 minutes plus 1.5 hours inactive time
- Cook Time: 15 minutes
- Total Time: 35 minutes plus 1.5 hours rising time
- Yield: 8-10 calzones 1x
Ingredients
Dough-
2 cups warm water
2 1/4 teaspoon yeast
1 tablespoon sugar
1 tablespoon salt
2 tablespoons olive oil
About 6 cups flour
Egg wash-
1 egg
1 tablespoon water
Favorite pizza sauce and toppings-
Ricotta cheese
Mozzarella cheese
Pepperoni/sausage/ham
Alfredo sauce
Pizza sauce
pesto
etc.
Instructions
In the bowl of a stand mixer, or a large mixing bowl, combine the water, yeast, and sugar. Let sit 5 minutes till bubbly. Fit the stand mixer with a dough hook. Add 3 cups of flour, salt and olive oil and mix, adding half a cup of flour at a time till your dough is soft, but not sticky anymore. Knead for 2-3 more minutes and then remove dough, spray the bowl with cooking spray, return the dough to the bowl, and cover with plastic wrap for an hour, or until doubles.
Let rise for about an hour, till doubled.
Divide into 8-10 pieces and roll each into a ball and then let rise, covered again for 30 minutes.
Preheat oven to 425 F.
Make egg wash by whisking together 1 egg and 1 tablespoon of water.
Roll, 1 at a time, into a circle, about ¼-1/3 inch thick.
Add sauce and pizza toppings on half the dough, leaving about ½ an inch from the edge clear of sauce and toppings so you can pinch it closed. Fold the half that doesn’t have anything on it, over the toppings and crimp edges by twisting and pinching or just pinching them closed. Cut with a sharp knife or scissors about 3, 1 inch slits in the top of each calzone to help steam escape.
Line 2 baking sheet with parchment paper and place 3-4 calzones on each sheet. Bake for 15-20 minutes, till dough is golden brown on top.
Notes
Traditionally calzones have a bit of ricotta cheese inside each one. My family loves this! I highly recommend adding ½-1 tablespoon of ricotta cheese inside each calzone.
We love using leftover sauce as a dip for calzones.
You can freeze these! Bake for 8-10 minutes, then remove from oven and cool completely. Wrap individually in plastic wrap and put in a freezer bag. When ready to eat, remove plastic wrap and cook directly from frozen for about 10-15 minutes till heated through.
Keywords: Calzone, pizza, pizza pocket, dough, yeast dough, cheese
