Best 5 Homemade Calzone Dough Recipes
**Homemade Calzone Dough: A Culinary Journey into Italian Delights**
Indulge in the culinary artistry of homemade calzone dough, a delectable Italian creation that promises a symphony of flavors and textures. This versatile dough serves as the perfect canvas for an array of enticing fillings, from classic mozzarella and ricotta to creative combinations of meats, vegetables, and cheeses. With its golden-brown crust and soft, chewy interior, calzone dough transforms simple ingredients into a delightful handheld feast. Embark on a culinary adventure as we reveal the secrets of crafting the perfect calzone dough and present three tantalizing recipes that showcase its versatility. Whether you prefer a traditional Margherita calzone or crave the robust flavors of a meatball-stuffed masterpiece, our comprehensive guide will equip you with the skills and inspiration to create unforgettable homemade calzones that will delight your taste buds and leave you craving more.
EASY CALZONE RECIPE
Easy calzones make for a fun lunch or dinner. These stuffed pizza pockets are filled with all the classic toppings - meat, cheese and your choice of sauce.
Provided by Natalya Drozhzhin
Categories Easy
Time 45m
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 °F. Line the baking sheet with parchment paper or spray it with oil.
- Divide the dough into 8 equally sized pieces. Roll each piece into a 1/4" thick circle.
- Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, salami and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges.
- Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone. Brush the tops with oil and sprinkle with parmesan cheese. Bake for 15 minutes or until golden brown.
Nutrition Facts : Calories 578 kcal, Carbohydrate 58 g, Protein 26 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 62 mg, Sodium 1690 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
REAL ITALIAN CALZONES
This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.
Provided by Jenny
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
- To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
- Preheat oven to 375 degrees F (190 degrees C).
- When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
- Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.
Nutrition Facts : Calories 334.6 calories, Carbohydrate 31.6 g, Cholesterol 63.6 mg, Fat 16.7 g, Fiber 1.6 g, Protein 13.8 g, SaturatedFat 7.2 g, Sodium 667 mg, Sugar 0.9 g
CALZONE
This recipe can be split in half for 2 regular calzones. We fill them with anything. They are delicious!
Provided by D Adams
Categories Main Dish Recipes Savory Pie Recipes
Time 3h5m
Yield 10
Number Of Ingredients 10
Steps:
- Place water, salt, bread flour, dry milk, sugar, and yeast in the pan of the bread machine in the order suggested by the manufacturer. Select Dough cycle.
- After cycle ends, roll out dough on a lightly floured surface; shape into a 16 x 10 inch rectangle. Transfer to a lightly greased cookie sheet. In a small bowl, mix together chopped pepperoni and mozzarella. Spoon pizza sauce in a stripe down the center of dough lengthwise; add sausage and cheese filling. Make diagonal cuts 1 1/2 inches apart down each side, cutting within a 1/2 inch of the filling. Criss cross strips over filling, sealing with water. Brush top with melted butter.
- Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
Nutrition Facts : Calories 285.3 calories, Carbohydrate 34.2 g, Cholesterol 29 mg, Fat 11.1 g, Fiber 1.4 g, Protein 11.3 g, SaturatedFat 5.1 g, Sodium 623.5 mg, Sugar 2.9 g
QUICK CALZONES
Leftover meat sauce makes a hearty calzone that tastes like it's made from scratch. Top the calzones with a sprinkling of Parmesan. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle. Spread 1/4 cup sauce over half of each circle to within 1/2 in. of edge; top with 1 tablespoon mozzarella cheese. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet., Brush milk over tops; sprinkle with Italian seasoning and Parmesan cheese. Bake until golden brown, 20-25 minutes.
Nutrition Facts : Calories 430 calories, Fat 12g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 1037mg sodium, Carbohydrate 63g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.
CLASSIC MEAT LOVER'S CALZONES RECIPE BY TASTY
Making a calzone from scratch might seem intimidating but this meat lover's calzone recipe makes it easy. Have fun kneading the dough, rolling it out, and stuffing it with a delicious sausage filling. If you aren't sharing these, freeze them and reheat later for a quick lunch or dinner.
Provided by Katie Aubin
Categories Dinner
Time 1h40m
Yield 4 serving
Number Of Ingredients 14
Steps:
- Make the dough: In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
- Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
- Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
- While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool.
- After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.
- Spread ¼ of the sauce over one half of each dough round, leaving a ½-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, ¼ of the sausage and onion mixture, and ¼ cup (25 G) of mozzarella cheese.
- Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
- Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes.
- Serve the calzones with marinara sauce for dipping, if desired.
- Enjoy!
Nutrition Facts : Calories 619 calories, Carbohydrate 61 grams, Fat 28 grams, Fiber 2 grams, Protein 27 grams, Sugar 3 grams
Tips:
- Use bread flour: Bread flour has a higher protein content than all-purpose flour, which results in a stronger and chewier dough.
- Activate the yeast properly: Make sure the water is warm enough (105-115°F) to activate the yeast. If the water is too hot, it will kill the yeast; if it's too cold, the yeast won't activate properly.
- Knead the dough properly: Kneading the dough develops the gluten, which gives the dough its strength and elasticity. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place: The ideal temperature for rising dough is between 75-85°F. A warm place to let the dough rise is in a turned-off oven with a bowl of hot water placed inside.
- Don't overfill the calzones: Overfilling the calzones will make them difficult to seal and they may burst open during baking.
- Bake the calzones at a high temperature: Baking the calzones at a high temperature (450°F) will help to create a crispy crust.
Conclusion:
Homemade calzone dough is a delicious and versatile dough that can be used to make a variety of different calzones. With the right ingredients and a little bit of effort, you can easily make calzone dough at home. So next time you're in the mood for a delicious and satisfying meal, give homemade calzone dough a try!
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