Delicious and Easy Homemade Calzones

Ingredients

  • 2 1/4 teaspoons of active dry yeast
  • 1 teaspoon of sugar
  • 3/4 cup of warm water (110 degrees F/45 degrees C)
  • 2 1/2 cups of all-purpose flour
  • 1 teaspoon of salt
  • 2 tablespoons of olive oil
  • 1/2 cup of ricotta cheese
  • 1/2 cup of shredded mozzarella cheese
  • 1/4 cup of grated Parmesan cheese
  • 1/2 pound of Italian sausage, cooked and crumbled
  • 1/2 cup of sliced mushrooms
  • 1/2 cup of chopped spinach
  • 1 egg, beaten
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano

Steps and instructions

  1. In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine 2 cups flour and 1 teaspoon salt. Make a well in the middle and add the yeast solution and olive oil. Stir well until dough comes together. Turn out on a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  4. Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 12 inch round disk. Transfer the dough to the prepared baking sheet. In a separate bowl, mix together the ricotta cheese, mozzarella cheese, and 1/2 of the Parmesan cheese. Spoon the cheese mixture over one half of the dough. Top with the sausage, mushrooms and spinach. Do not get any filling on the border of the dough. Lightly brush the border of the dough with water. Fold the dough circle in half over the filling and pinch the edges together to seal, making a half circle. Brush the top with the beaten egg. Sprinkle with the remaining Parmesan cheese, dried basil and oregano.
  5. Bake in the preheated oven for 30 minutes, or until golden brown. Let stand 5 minutes before slicing and serving.

Tools for making

  • Mixing bowls - Used for combining ingredients and kneading dough.
  • Measuring spoons - Used to measure precise amounts of yeast, sugar, and spices.
  • Measuring cups - Used to measure precise amounts of flour, water, and cheese.
  • Baking sheet - A flat, rectangular pan used for baking the calzone.
  • Rolling pin - Used to roll out the dough into a round disk shape.
  • Pastry brush - Used to brush the beaten egg and water mixture onto the calzone before baking.
  • Chef's knife - Used for slicing and chopping ingredients like sausage, mushrooms, and spinach.
  • Damp cloth - Used to cover the dough while it rises.
  • Oven - Used for baking the calzone at the specified temperature.

Recipe variations

  • Use a whole wheat flour instead of all-purpose flour for a healthier crust
  • Replace the Italian sausage with diced grilled chicken or sautéed vegetables for a meat-free option
  • Add your favorite pizza toppings such as pepperoni, bell peppers, or onions
  • Experiment with different cheeses like feta, cheddar, or goat cheese
  • Include fresh herbs like basil, parsley, or cilantro for added flavor
  • Try a gluten-free crust using a gluten-free flour blend or almond flour
  • Make a spicy version by adding red pepper flakes or sriracha to the filling
  • Add a layer of marinara sauce or pesto inside the calzone for extra sauciness
  • Include sliced olives, sun-dried tomatoes, or artichoke hearts for a Mediterranean twist
  • Make mini calzones by dividing the dough into smaller portions and adjusting the filling accordingly

Recipe overview

Indulge in the flavors of Italy with our homemade Calzones recipe! A calzone is a folded Italian pastry, typically filled with various cheeses, meats, and vegetables. Our recipe brings together the creamy richness of ricotta, mozzarella, and Parmesan cheeses, the robustness of Italian sausage, and the earthiness of mushrooms and spinach, all enclosed in a homemade dough that's as fun to prepare as it is to eat. In this recipe, you'll first learn how to make your own pizza-type dough from scratch, a skill that you can use in many other recipes. Then, you'll stuff this dough with a flavorful filling, fold it over, seal it, and bake it to golden-brown perfection. The result is a delicious, hearty calzone with a crisp exterior and a warm, gooey interior. This recipe serves 4-6 and can be easily scaled up for larger gatherings. So, roll up your sleeves and ready your appetite for an interactive cooking experience that’s sure to delight your taste buds. Enjoy making and eating these scrumptious calzones!

Common questions

  1. Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast in this recipe. However, you may need to make slight adjustments to the rising time.
  2. Can I use whole wheat flour instead of all-purpose flour? Yes, you can use whole wheat flour instead of all-purpose flour. Keep in mind that the texture and taste of the calzones may be slightly different.
  3. Can I use different types of cheese? Absolutely! Feel free to experiment with different cheeses such as cheddar, provolone, or fontina.
  4. Can I use vegetarian ingredients instead of sausage? Of course! You can substitute the Italian sausage with diced bell peppers, onions, or any other vegetables of your choice.
  5. Can I freeze the calzones? Yes, you can freeze the calzones. Once baked, let them cool completely, then transfer to airtight containers or freezer bags. They can be stored in the freezer for up to 3 months. When ready to eat, simply reheat in the oven.

Serving dishes and utensils

  • Baking sheet - Used to bake the calzones in the oven.
  • Rolling pin - Helps in rolling out the dough into a round disk.
  • Pastry brush - Used to brush the beaten egg on top of the calzones before baking.
  • Pizza cutter - Useful for slicing the calzones into individual servings.
  • Measuring cups and spoons - For accurately measuring the ingredients.
  • Large bowl - Used for mixing and kneading the dough.
  • Damp cloth - Covers the dough while it rises.
  • Oven - Used to bake the calzones.
  • Flour for dusting - Helps prevent the dough from sticking while rolling.
  • Knife - Used for cutting and chopping ingredients like sausage and mushrooms.

Origin stories

The calzone is a beloved member of the Italian food family, hailing from Naples in the 18th century. Not merely a folded pizza, the calzone's unique form was a solution for pizza on the go. Bakers could prepare the staple ingredients of cheese, meats, and vegetables in a doughy pocket that could be enjoyed without the need for a plate or utensils. This made it popular among workers for a quick and hearty lunch. And the name? It means 'trouser' or 'stocking' in Italian, a charming testament to its street food origins - eaten on the go, just like a quick bite grabbed from a trouser pocket!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.