#Calzone recipe fromscratch free#
Feel free to add your favorite filling like pepperoni, sausage and veggies for example.$2.00 for a large and $3.00 for an extra large. He makes his own dough, mozzarella, and seasoned ricotta for this oven-ba. They are usually very happy to sell some. The Pizza Shows Frank Pinello stops by the MUNCHIES Test Kitchen to make calzones. I get my dough from local pizza places.Serve warm and with a side of marinara if desired. Finally bake at 475° for about 15-20 minutes or until the calzone is nice and golden brown.ħ. Cut a few slits on the top for ventilation.Ħ. Brush the top with a little bit of olive oil. Next transfer the calzone to a parchment paper lined baking sheet. Pinch it closed tightly using your fingers or a spoon.ĥ. Now pull the dough on the opposite side over the side that has the filling. For the filling, saut sausage in a skillet coated with nonstick spray over medium-high heat until cooked through, 3 minutes transfer to a paper-towel-lined. Then spoon some filling onto one side of the circle.Ĥ. Second roll out pizza dough into a circle.ģ. First add the ricotta, mozzarella, parmesan cheese, egg & all the seasonings to a medium size bowl. Oh, and if you like this recipe you’d love my Vodka Sauce, too.ġ. Now that we’ve addressed that small issue let’s get to the classic calzone recipe. But don’t you dare omit that ricotta cheese. So please, if you’re going to add to this recipe by all means do so.
It could be Stromboli or pepperoni bread even but definitely not a calzone. If you make a “calzone” with no ricotta it’s not a classic calzone. That’s the law of the land around here and I’m sticking to that. But I have to address one thing.Ĭalzones have ricotta cheese in them.
Feel free to experiment with different filling options if you’d like. That’s why I decided to stick to a classic calzone recipe for this post. With the machine running, add 1/2 cup of water and the olive oil through the feed tube. I feel like the classics are classics for a reason. In a food processor, combine the flour, yeast, salt and sugar. They come with lots of different filing options. Where I’m from in Jersey calzones are a staple at every pizza place around. Classic Calzone Recipeįrom the recipe collection of Al Dente Diva
#Calzone recipe fromscratch how to#
Ever wonder how long leftover pizza lasts? We’ve got the answer in our how to make pizza guide.This is a fast and easy classic calzone recipe. From mini football calzones to lasagna-filled, there’s a calzone (or two!) for your next meal in our list of best calzone recipes. This cheesy pork sausage-loaded calzone preps in just 15 minutes and makes 4 servings, perfect for sharing with your family. There are plenty more filling options for calzones-choose your favorite pizza toppings and you’re only 35 minutes away from dinner. The original calzones were made by folding an uncooked pizza-topped with ingredients like ricotta cheese, mozzarella, anchovies and olives-in half before baking it. Calzones made it easy for working people to grab a bite to eat without having to sit down with a knife and a fork. Its name translates to “pant leg” or “trouser” in Italian. What could be better than handheld pizza with minimal mess? The calzone, like its Italian cousin pizza, originated in Naples, Italy during the 18th century.
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