Oh yes 😄—Italian Calzone is basically a pizza folded into a golden, cheesy pocket. Crispy on the outside, melty on the inside, and perfect for lunch, dinner, or even parties. Here’s a full, authentic-style recipe:
🥟 Italian Calzone
Ingredients (makes 2–3 calzones)
For the dough:
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2 cups (250 g) all-purpose flour
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1 tsp salt
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1 tsp sugar
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1 tsp active dry yeast
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¾ cup (180 ml) warm water
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1 tbsp olive oil
For the filling:
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1 cup shredded mozzarella cheese
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½ cup ricotta cheese
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½ cup cooked Italian sausage, crumbled (or pepperoni)
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¼ cup grated Parmesan cheese
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½ cup sautéed vegetables (optional: spinach, mushrooms, peppers)
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½ tsp garlic powder
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½ tsp Italian seasoning
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Salt & pepper to taste
For brushing:
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1 egg, beaten (egg wash)
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Optional: olive oil
For dipping (optional):
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Marinara sauce
Instructions
1. Make the dough
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Dissolve yeast and sugar in warm water. Let sit 5–10 minutes until foamy.
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In a large bowl, mix flour and salt.
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Add yeast mixture and olive oil. Knead 8–10 minutes until smooth and elastic.
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Cover and let rise 1–1.5 hours until doubled.
2. Prepare the filling
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In a bowl, combine mozzarella, ricotta, Parmesan, cooked sausage, vegetables, garlic powder, Italian seasoning, salt, and pepper.
3. Assemble calzones
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Preheat oven to 425°F (220°C).
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Divide dough into 2–3 portions. Roll each into a ¼-inch thick circle (~8–10 inches).
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Place ½–⅔ cup filling on one half of the dough, leaving edges free.
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Fold dough over filling, forming a half-moon.
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Press edges with a fork to seal.
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Brush tops with beaten egg (or olive oil).
4. Bake
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Place calzones on parchment-lined baking sheet.
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Bake 15–20 minutes until golden brown and crispy.
🌟 Tips & Variations
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Cheese pull: mix in extra mozzarella for melty goodness.
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Vegetarian: skip meat, add roasted vegetables.
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Spicy: add red pepper flakes or pepperoni.
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Freezing: freeze uncooked calzones, bake later from frozen (add 5–10 minutes to baking time).
🍽️ Serve With
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Marinara sauce or garlic butter for dipping
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Simple salad on the side
If you want, I can also give a “quick 30-minute calzone using store-bought pizza dough” version that’s almost as good as fresh