Best 2 Calzone Dough Recipes

**Calzone: A Culinary Fusion of Flavors and Textures**

Indulge in the savory world of calzone, an Italian folded pizza that encloses a delectable filling of cheese, meats, and vegetables. This versatile dish has captured the hearts of food enthusiasts worldwide with its golden-brown crust, chewy texture, and explosion of flavors. Discover the art of crafting the perfect calzone dough with our comprehensive guide, featuring a step-by-step recipe and valuable tips for achieving a flaky, tender crust. Explore variations like the classic Margherita, the hearty Pepperoni and Sausage, or the vegetarian-friendly Spinach and Feta calzone. Unleash your creativity and experiment with different fillings to suit your palate. Whether you prefer a traditional Italian feast or a unique fusion of flavors, the calzone offers a delightful culinary experience that will leave you craving more.

Let's cook with our recipes!

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

Ingredients

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

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

Ingredients

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.

Tips:

Use bread flour: Bread flour has a higher protein content than all-purpose flour, which results in a dough that is more elastic and chewy. This is ideal for calzones, as it will hold up well to the filling and prevent the calzone from becoming soggy.
Make sure the dough is well-rested: After you have kneaded the dough, let it rest for at least 30 minutes before rolling it out. This will allow the gluten to relax and make the dough easier to work with.
Roll the dough out thinly: The dough should be rolled out to a thickness of about 1/8 inch. This will ensure that the calzone cooks evenly and that the crust is crispy.
Don't overfill the calzone: Overfilling the calzone will make it difficult to seal and may cause it to burst open during baking. Fill the calzone with just enough ingredients so that it is full, but not so full that it is bulging.
Crimp the edges of the calzone well: To prevent the calzone from opening up during baking, crimp the edges of the dough together tightly. You can use a fork or your fingers to do this.
Brush the calzone with olive oil: Before baking, brush the calzone with olive oil. This will help the crust to brown and become crispy.

Conclusion:

Calzones are a delicious and easy-to-make meal that can be enjoyed by people of all ages. By following these tips, you can make sure that your calzones turn out perfectly every time. So next time you're looking for a quick and satisfying meal, give calzones a try!