Best Pizza Calzone Recipes

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PIZZA CALZONE



Pizza Calzone image

A calzone unveils itself slowly, bite by bite, especially if you've layered the fillings with several elements. For those who can't give up the pie, I offer a pizza-calzone hybrid. Based on an elaborate dish I sampled at Don Antonio by Starita, a Midtown pizzeria, it has basil-perfumed ricotta and Parmesan in the center, and tomato sauce and melted mozzarella on top. It's the best of both worlds, and an unexpected thing to do with a ball of pizza dough.

Provided by Melissa Clark

Categories     dinner, quick, pizza and calzones, main course

Time 30m

Yield 2 servings

Number Of Ingredients 9

Extra virgin olive oil, as needed
3/4 cup fresh ricotta
1 ounce Parmesan, grated (1/4 cup)
2 tablespoons chopped basil
1/4 teaspoon black pepper
All-purpose flour, as needed
1 8-ounce ball pizza dough, homemade or purchased
1/3 cup tomato sauce
2 ounces fresh mozzarella, grated (1/2 cup)

Steps:

  • Heat the oven to 500 degrees. Line a rimmed baking sheet with foil and lightly oil.
  • In a bowl, stir together ricotta, Parmesan, basil and pepper.
  • Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread ricotta mixture on half the dough, leaving a half-inch border all around. Brush the edges of the dough with water and fold dough in half, over filling; pinch the edges of the dough together to seal.
  • Transfer calzone to baking sheet. Brush the top with olive oil. Spoon tomato sauce over the calzone and sprinkle with mozzarella. Bake until crust is firm and cheese is golden, about 15 to 20 minutes. Let cool 5 minutes before serving.

Nutrition Facts : @context http, Calories 665, UnsaturatedFat 13 grams, Carbohydrate 65 grams, Fat 30 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 15 grams, Sodium 1337 milligrams, Sugar 3 grams

FRIED CALZONE (PIZZA FRITTE)



Fried Calzone (Pizza Fritte) image

Provided by Food Network

Time 6h55m

Yield 1 pizza fritte

Number Of Ingredients 12

12.5 cups "00" flour
8 3/4 teaspoons sea salt
2.5 teaspoons extra-virgin olive oil
1/3 teaspoon active dry yeast
2 ounces ricotta
3 slices salami
6 to 8 pitted olives
1 tablespoon tomato sauce, plus additional for serving
1 ounce shredded fresh mozzarella
Oil, for frying
Fresh basil, for serving
Grated Parmesan, for serving

Steps:

  • For the dough: Mix together the flour, salt, oil, yeast and 4 1/3 cups room temperature water in a stand mixer for 25 to 30 minutes. Turn out into a large bowl and let rise 4 to 6 hours.
  • For the pizza fritte: Stretch out one 10-ounce piece of dough (save the remainder for another use). Place ricotta in center, then salami on top, followed by olives, sauce and mozzarella. Fold over dough to make a pocket and close. Seal shut.
  • Preheat some oil in a deep-fryer to 350 degrees F. Fry the pizza, turning to make sure both sides cook evenly, until golden and heated through, 3 to 5 minutes. Place on a plate and top with sauce, basil and Parmesan.

PERFECT EVERY TIME PIZZA OR CALZONE DOUGH



Perfect Every Time Pizza or Calzone Dough image

Ready in a snap and my kids love it! This can be used for pizza dough too. My dear chef friend Darrin Gleason shared this recipe with me over ten years ago while attending college. It has been a go-to recipe for my family for all these years and I thought I should share it with my cooking community.

Provided by Angela

Categories     Bread     Pizza Dough and Crust Recipes

Time 15m

Yield 4

Number Of Ingredients 7

½ cup lukewarm water
1 (.25 ounce) package active dry yeast
½ cup water
2 tablespoons olive oil
2 tablespoons honey
½ teaspoon salt
3 cups all-purpose flour

Steps:

  • Mix 1/2 cup lukewarm water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  • Combine 1/2 cup water, olive oil, honey, and salt in a separate bowl; add 1 cup flour and mix well. Mix yeast mixture into flour mixture. Add remaining flour, 1 cup at a time, until dough is well combined.
  • Knead dough on a floured work surface until dough is soft, smooth, and elastic, about 8 minutes. Roll dough into 4 calzone shapes.

Nutrition Facts : Calories 438 calories, Carbohydrate 80.9 g, Fat 7.7 g, Fiber 2.9 g, Protein 10.4 g, SaturatedFat 1.1 g, Sodium 295.8 mg, Sugar 8.9 g

NEW YORK STYLE PIZZA & CALZONE CRUST



New York Style Pizza & Calzone Crust image

This is a combination of 2 different recipes I found. This makes a little denser crust. It is also perfect for garlic rolls.... This is easiest to make in a mixer you mix it fairly wet. I wouldn't know how to do it in a bread machine, but I bet you could. Also, I occasionally add Parmesan Cheese, granulated garlic or Italian herbs in with the second half of the flour.

Provided by me alex

Categories     Low Cholesterol

Time 1h50m

Yield 2 pizzas

Number Of Ingredients 6

1 1/2 cups water (110 degrees)
2 1/2 teaspoons sugar
1 -2 tablespoon olive oil
4 1/2 cups flour, divided
2 1/2 teaspoons kosher salt
1 teaspoon active dry yeast

Steps:

  • in large bowl of mixer, dissolve the sugar in the water. (i prefer sugar in the raw, but white work just fine).
  • Add oil and 2C of flour.
  • Mix on medium, 2 minutes.
  • Add salt and yeast, combine.
  • add remaining flour.
  • Turn out onto lightly floured surface and knead 5 minutes.
  • Divide into 2 equal balls, place in oiled bowls and cover with plastic wrap.
  • Allow to rise for 1 1/2 hours in warm location (I have done as little as 45 minutes -no problems).
  • Place dough on a lightly floured surface and sprinkle flour over the top.
  • Working from the edges to the center, press dough into a circle (12 inches).
  • Add sauce and ingredients, bake in a 500 degree oven for 20-25 minutes.

Nutrition Facts : Calories 1110.2, Fat 9.7, SaturatedFat 1.4, Sodium 2192.3, Carbohydrate 220.7, Fiber 8.1, Sugar 6, Protein 29.9

PESTO LASAGNE ( FROM CHEZ PANISSE PASTA, PIZZA AND CALZONE COOKBOOK)



PESTO LASAGNE ( FROM CHEZ PANISSE PASTA, PIZZA AND CALZONE COOKBOOK) image

Categories     Pasta

Yield 6-8 people

Number Of Ingredients 22

For the pesto:
3 cloves garlic (CP = 5 or 6 cloves)
3/4 tsp. coarse salt
Ground black pepper
4 cups fresh basil leaves
3/4 cups olive oil
1/3 cup lightly toasted pine nuts)
2/3 cup shredded parmesan and pecorino romano blended
For the bechamel sauce:
3 Tbsp butter
3 Tbsp flour
3 cups half-and-half
1 cup heavy cream
Salt and pepper
Ground nutmeg
White pepper
Bouquet garni of -- 2 sprigs thyme, 2 sprigs parsley, bay leaf, 3 cloves garlic and 1 slice onion.
Home made, very thin lasagne noodles, cooked and dried.
To assemble:
1 cup breadcrumbs
1/3 cup parmesan and pecorino romano blended
2 Tbsp butter

Steps:

  • To make the bechamel sauce, melt the butter on the stove on low heat. As soon as it's melted add the flour and stir with a wooden spoon for about 4-5 mins. Don't let the butter or the flour brown! Combine the half-and-half and the cream and set aside. Whisk one cup of the cream mixture into the roux, over low heat, until it's thickened slightly. Then pour the remaining cream mixture in an even stream into the sauce and keep whisking for a few minutes until combined and slightly thick. Turn off the heat and season with salt, pepper, nutmeg and white pepper. Toss teh bouquet garni into the sauce. Set the pan on top of a double boiler, cover and let barely simmer for an hour, stirring occasionally. Remove bechamel from the heat and let cool slightly. Remove the bouquet garni from the bechamel sauce and toss out. Stir one half of the pesto into the bechamel sauce. When assembling your lasagna try to lay the first layer of the noodles in such way that large pieces of the noodles are continue to hang over all four sides of the dish. Once the dish is filled you will wrap these extra layers over the top and wrap them like a package. This seals in the sauce as the dish bakes. Use a 9x12 pan. Spread a small amount of pesto on the bottom, just to grease the dish. Lay the first layer of noodles as described above. Cover in a layer of the pesto bechamel sauce. Add a layer of noodles. Add a layer of noodles, then cover in a layer of pesto. Repeat these 3 layers. Top the last layer with bechamel. Fold the noodles hanging over the edge of the dish over the top of the lasagna, like a package. Sprinkle with the parmesan and pecorino combination. Then sprinkle with the bread crumbs and then dot with the butter. Bake in a 350 degree oven covered in foil for 15-20 minutes. Remove the foil and bake 15 more minutes, or until the top is a golden brown. Let set for about 10 minutes before serving.

PIZZA POCKET AND CALZONE DOUGH



Pizza Pocket and Calzone Dough image

This dough is simple to make and has a slightly sweet taste. The kids love making their own pizza pockets, and I love using leftovers to make calzone type sandwiches. Make some up for dinner, or choose fillings that freeze well and you can make a bunch to have on hand for lunches and picnics. *Note: this is a sticky dough to aid in pinching the pockets closed. Adjust flour as needed to work with it. Mixing time: 15 minutes Rising time: 30 minutes Baking time: 20 minutes

Provided by Sunny Yukon

Categories     Lunch/Snacks

Time 1h5m

Yield 8-10 calzones, 8-10 serving(s)

Number Of Ingredients 11

1 tablespoon dry yeast
1 tablespoon warm water
1 teaspoon lemon juice
1 cup milk
1 1/2 cups white flour
3/4 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, softened

Steps:

  • Mix yeast with warm water and let stand for 10 minutes.
  • Mix lemon juice with milk and set aside.
  • In a large bowl combine both flours, sugar, baking powder, baking soda, salt, and butter. Mix well.
  • Add the yeast and milk mixtures to the dry mixture. Knead well, then let rise in the bowl for 30 minutes (or longer) with a clean towel covering it.
  • Divide dough into 8-10 balls. Roll a ball out to about 1/8" thick, and about 6" diameter. *Sprinkle flour on your counter top and on your rolling pin to keep dough from sticking to the surfaces.*
  • Pizza - spread a spoonfull of sauce leaving the outer inch of dough oncovered. Add about 3 tbsp of pizza toppings (ie 1 tbsp cheese, 1 tbsp ham, 1 tbsp pineable) to the middle. Fold dough in half and pinch edges closed.
  • Other fillings - get creative with leftovers - anything that is freezable and bakable will be great!
  • Bake at 350° for 20 minutes.
  • Let cool 5 minutes before serving, or cool completely then wrap individually in wax paper then freeze. Best if reheated in an oven, but can be heated in the microwave too.

FAMILY-SIZE PIZZA CALZONE



Family-Size Pizza Calzone image

Mozzarella, pepperoni and pizza sauce are enveloped in refrigerated pizza crusts baked to a golden crisp in this family-pleasing calzone.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield Makes 8 servings.

Number Of Ingredients 5

2 cans (10 oz. each) refrigerated pizza crusts
1/2 cup CLASSICO Traditional Pizza Sauce
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided
1-1/2 oz. sliced OSCAR MAYER Pepperoni
1/3 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 375°F.
  • Unroll 1 pizza crust onto greased baking sheet; pat to 12x10-inch rectangle.
  • Spread with pizza sauce to within 1 inch of edges; top with half the mozzarella, pepperoni and remaining mozzarella. Reserve 1 Tbsp. Parmesan; sprinkle remaining Parmesan over mozzarella. Cover with second pizza crust; crimp edges with fork to seal. Sprinkle with reserved Parmesan.
  • Bake 25 to 30 min. or until evenly browned. Let stand 5 min. before cutting to serve.

Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g

CALZONE PIZZA STUFFED WITH RICOTTA AND SALAMI



Calzone Pizza Stuffed With Ricotta and Salami image

Enjoy a classic Italian meal with this flavourful recipe for a stuffed pizza filled with salami, ricotta and spinach.

Provided by English_Rose

Categories     European

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 13

1 lb ricotta cheese
7 ounces spinach, cooked
10 slices salami
2 ounces parmesan cheese, shavings
10 black olives, halved
4 tablespoons tomato sauce
6 basil leaves
salt & freshly ground black pepper
1 pinch salt
1 teaspoon dried yeast
9 tablespoons warm water
6 ounces strong white flour
1 tablespoon extra virgin olive oil

Steps:

  • To make the pizza dough, mix the salt and the yeast in a bowl with the warm water.
  • In another large bowl make a well in the centre of the flour and then add in the yeast mixture and the olive oil.
  • Mix well with a wooden spoon until the mixture forms into a dough.
  • Turn out the dough onto a clean, well-floured surface and knead it with your hands for around 3 minutes.
  • Place the dough in a bowl, cover with a clean tea-towel, leave in a warm place and allow to rest for at least 20 minutes.
  • Preheat the oven to 450°F
  • Flatten the dough into a 12in pizza tray, using your hands to press it down.
  • Place the ricotta, spinach, salami, Parmesan, olives and basil leaves over one half of the pizza dough and season with salt and freshly ground pepper.
  • Carefully fold the other half of the pizza over the filling, sealing the edges together well.
  • Spread the tomato sauce over the calzone and bake at once for 15 minutes until cooked through.
  • Serve hot from the oven.

Nutrition Facts : Calories 1290.9, Fat 77, SaturatedFat 38.1, Cholesterol 233.3, Sodium 2616.3, Carbohydrate 84.2, Fiber 6.4, Sugar 4.8, Protein 66.1

BRAIDED CALZONE PIZZA WITH PILLSBURY PIZZA DOUGH THAT KIDS LOVE TO MAKE



Braided Calzone Pizza with Pillsbury Pizza Dough that Kids Love to Make image

Learn how to make this easy braided calzone pizza with Pillsbury Pizza Dough. This is an easy recipe that kids can do on their own!

Provided by @MakeItYours

Number Of Ingredients 5

Pillsbury pizza dough
Mozzarella and Provolone shredded cheese
Pizza sauce
Salami
Pepperoni

Steps:

  • Preheat oven to 400 degrees. Cover a baking sheet with parchment paper.
  • Open the Pillsbury Dough Pizza can and roll out the dough in a rectangle on a cutting board. Make sure to pinch together any holes and work the dough so it's an even thickness all over.
  • Spread an even amount of pizza sauce down the middle of the dough. Make sure to leave about 3 inches on each side without sauce.
  • Lay salami and pepperoni on top of the pizza sauce.
  • Sprinkle cheese blend over the meat.
  • Make horizontal cuts 1"-2" apart down each side.
  • Fold the strips in toward the center one at a time, alternating each side while you fold.
  • Put the calzone on the baking sheet and bake 15 minutes or until the crust is slightly brown.

HEALTHY PIZZA/CALZONE CRUST



Healthy pizza/calzone crust image

I recently posted a Garden Calzone recipe and used this recipe for the crust. It was my first time trying it since it was adapted from Bruno's Pizzaria restaurant in N.Y. I have never used egg before in my crust, but this will definitely be in the future. We LOVED it! The whole wheat added a nice nutty taste without being overwhelming and made it much healthier. I changed the recipe to suit our tastes and the tenderness of the crust was perfect for the Garden Calzone.

Provided by Lucille Hoerle @hoerlel

Categories     Other Main Dishes

Number Of Ingredients 8

1 1/2 cup(s) room temperature water
2 teaspoon(s) salt
2 teaspoon(s) granulated sugar
2 tablespoon(s) olive oil, divided
2 tablespoon(s) egg beaters
1/2 teaspoon(s) active dry yeast
1 cup(s) whole wheat flour
- 3 or 4 cups all purpose flour

Steps:

  • Add water, salt, sugar, yeast and 1 tbsp. of olive oil to a mixing bowl and let stand for 5 minutes. Add the whole wheat flour and 2 cups of the ap flour and mix until well blended.
  • If you are using a stand mixer, add the one cup of flour and knead with a dough hook until the dough leaves the sides of the bowl. You may need to use the additional cup of flour depending on the humidity. The flour will stick be a bit sticky. At this point, add the additional 1 tbsp of olive oil and move the dough around until it is coated well. You can follow the same directions kneading it by hand.
  • Let stand covered until it is doubled. Divide it in half and use one half for pizza or use it for a calzone. Use recipe directions for pizza or calzone to bake. Hint: I oil the surface and place the dough on it to either roll or pat out and then put it on a pan to bake.

PIZZA CALZONE



Pizza Calzone image

You can make these in advance and freeze them. When ever you would like some, just take them from the freezer, heat in a oven, serve with the sauce and your all set. Kids love these as well as adults!

Provided by Timothy H.

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1 (1/4 ounce) package yeast
1 cup warm water
2 tablespoons oil
1 tablespoon sugar
1 teaspoon salt
2 3/4 cups flour
1 cup mushroom, sliced thin
1 lb Italian sausage, cooked
1 cup pepperoni
2 cups mozzarella cheese
2 tablespoons extra virgin olive oil
2 garlic cloves, crushed
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon italian seasoning
1/2 cup fresh parsley leaves, chopped
1 (15 ounce) can Italian-style diced tomatoes

Steps:

  • For the Dough: dissolve the yeast in the warm water, it should be 105°F to max 115°F until it bubbles a little about 5 minutes. (any higher it will kill the yeast.) In a large bowl, stir in the sugar,oil,salt and 1 cup flour. Add enough flour so it is easy to handle or (you can put it in a food processor). Remove dough onto a floured surface and knead for 5 minutes or until smooth and elastic. Cover the dough, put in a warm place and let it rise for 5 to 10 minutes.
  • For the Sauce: Add olive oil to medium heat in a sauce pan. Add garlic and crushed red pepper to the heated oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season with salt, pepper and Italian seasonings. Simmer for 5 minutes. Stir in parsley.
  • Roll the dough into 4 10 inch circles. Place sauce and topping mix over half of the dough. Add 1/2 cup cheese. Fold over and crimp the edges shut.Brush the edges with melted butter or beaten egg wash. Bake at 350°F for 25 - 30 minutes or until golden brown. Serve with additional sauce on the side or on top.

Nutrition Facts : Calories 1045.2, Fat 58.3, SaturatedFat 20.2, Cholesterol 108.9, Sodium 2615.2, Carbohydrate 83.8, Fiber 4.8, Sugar 9.3, Protein 45.4

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