Savor the ultimate comfort food with homemade calzones, generously filled with creamy ricotta, savory meats like pepperoni and sausage, and served alongside a rich marinara dipping sauce.
Homemade Italian Calzones: A Culinary Journey
Calzones, those delightful pockets of cheesy, savory goodness, hold a special place in the heart of Italian cuisine. While often compared to pizza, they offer a unique dining experience, encapsulating all their delicious fillings within a golden, crispy crust. This guide will walk you through creating your own authentic-tasting homemade Italian calzones, ensuring every bite is a taste of perfection.
The journey to a perfect calzone begins with the dough. Many home cooks might feel intimidated by yeast dough, but our recipe is straightforward and designed for success, even for beginners. Once you master the dough, the possibilities for fillings are truly endless, allowing for personalized creations that cater to every palate. Whether you stick to traditional Italian ingredients or venture into more adventurous combinations, homemade calzones are a rewarding culinary adventure.
What Exactly is an Italian Calzone?
Originating from Naples, Italy, a calzone (meaning “stocking” or “trouser leg” in Italian) is essentially a folded pizza. It’s a savory turnover, typically made from salted bread dough, baked in an oven. The key distinction from a pizza is its enclosed nature, which locks in moisture and flavors, creating a wonderfully steamed interior for the fillings while the exterior bakes to a beautiful golden crisp. Traditional calzones often feature a simple yet robust filling of ricotta cheese, mozzarella, cured meats like salami or ham, and sometimes vegetables. The debate often arises regarding the marinara sauce: is it inside or served on the side? For a truly authentic experience, many purists insist the sauce should be served alongside for dipping, allowing the calzone’s interior flavors to shine without being overwhelmed.
While I may not hail from Italy, my culinary explorations have led me to this fantastic recipe, which proudly upholds the tradition of serving marinara on the side. This method allows you to control the amount of sauce with each bite, preventing a soggy crust and enhancing the overall texture and taste. It’s a method that has proven to be incredibly popular in my household, especially with my husband, who, despite his usual easygoing approach to meals, specifically requested these calzones!
Crafting the Perfect Calzone Dough from Scratch
The foundation of any great calzone is its dough. A good calzone dough should be pliable, easy to work with, and bake up light and airy with a satisfying chew. Our recipe emphasizes simplicity without compromising on quality. Using active dry yeast, warm water, olive oil, sugar, salt, and all-purpose flour, you’ll create a dough that’s both flavorful and forgiving.
Ingredients for the Dough:
- 1 (0.25 ounce) package active dry yeast
- 1 cup warm water (around 105-115°F or 40-46°C)
- 1 tablespoon olive oil (for the dough)
- 1 teaspoon white sugar
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour, divided
- 1 teaspoon olive oil (for rising bowl)
Step-by-Step Dough Preparation:
- Activate the Yeast: In a stand mixer bowl (or a large mixing bowl if kneading by hand), dissolve the active dry yeast in the warm water. Let it sit for about 5-10 minutes until it becomes foamy, indicating the yeast is active. This step is crucial for a well-risen dough.
- Combine Wet Ingredients: Add the 1 tablespoon of olive oil, white sugar, and salt to the yeast mixture. Stir gently to combine.
- Add Flour Gradually: Mix in 1 cup of the all-purpose flour until the mixture is smooth. Gradually add the remaining 1 1/2 cups of flour, mixing until a shaggy dough forms.
- Knead the Dough: If using a stand mixer, switch to the dough hook attachment and knead on medium-low speed for about 5-7 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it reaches the same smooth and elastic consistency.
- First Rise: Lightly coat a large clean bowl with the remaining 1 teaspoon of olive oil. Place the dough in the bowl, turning it once to ensure it’s coated in oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for approximately 40 minutes, or until it has nearly doubled in size. This first rise develops flavor and texture.
Mastering the Calzone Fillings: Savory and Satisfying
The filling is where the calzone truly comes alive. Our recipe calls for a classic combination of ricotta, mozzarella, pepperoni, and sausage, but the beauty of homemade calzones is the freedom to customize. The initial recipe inspired a mix of pepperoni and sausage, using both mozzarella and sharp cheddar cheese for a delightful flavor contrast. One crucial tip I learned is to pre-cook certain vegetables, like mushrooms, to prevent the calzones from becoming watery and to ensure a fuller filling after baking. When mushrooms cook, they release moisture and shrink significantly, so sautéing them beforehand ensures they retain their volume and robust flavor within the calzone.
Ingredients for the Filling:
- 1/4 cup cooked sausage (crumbled)
- 1/2 cup sliced fresh mushrooms, sautéed
- 1/2 cup ricotta cheese
- 1 1/2 cups shredded cheese (a mix of mozzarella and sharp cheddar works wonderfully)
- 1/4 cup diced pepperoni
- 3 tablespoons fresh basil leaves, chopped
Step-by-Step Filling Preparation:
- Cook the Sausage: In a medium skillet over medium heat, cook the sausage until it’s browned and thoroughly cooked. Drain any excess grease and transfer the cooked sausage to a plate.
- Sauté the Mushrooms: Using the same skillet (no need to clean it, the sausage flavor adds to the mushrooms!), add the sliced fresh mushrooms. Sauté them until they are soft and have released their moisture, about 5-7 minutes. This pre-cooking step is vital for a robust filling.
- Combine Filling Ingredients: In a large mixing bowl, combine the ricotta cheese, shredded cheeses (mozzarella and cheddar), and diced pepperoni.
- Add Cooked Meats and Vegetables: Stir in the cooked sausage and the sautéed mushrooms.
- Fresh Herbs: Fold in the fresh chopped basil leaves.
- Chill: Mix all the filling ingredients thoroughly. Cover the bowl and refrigerate the mixture until the dough has finished its rising process. Chilling helps the filling stay firm and easy to handle during assembly.
Assembling and Baking Your Delicious Calzones
Once your dough has risen and your filling is prepared, it’s time for the exciting part: assembling and baking your calzones. This recipe yields four individual calzones, which are perfectly portioned for a hearty meal. Scaling down from two large calzones to four smaller ones made them much more manageable and ideal for single servings.
Additional Items for Assembly:
- 1 large egg, beaten (for egg wash)
- Marinara or your favorite spaghetti sauce, for serving
Step-by-Step Calzone Assembly and Baking:
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet or line it with parchment paper.
- Punch Down Dough: Gently punch down the risen dough to release the air. Divide the dough into four equal pieces.
- Roll Out Dough: On a lightly floured surface, roll each piece of dough into a circle, approximately 8-10 inches in diameter. Aim for a thickness similar to a pizza crust.
- Fill the Calzones: Spoon about a quarter of the filling mixture onto one half of each dough circle, leaving a 1-inch border around the edge. Be generous with the filling, but ensure you can still seal the edges.
- Seal the Calzones: Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly together to seal. For a decorative and secure seal, crimp the edges using a fork or by rolling and pinching the dough. This prevents the filling from leaking out during baking.
- Egg Wash: Place the assembled calzones onto the prepared baking sheet. In a small bowl, lightly beat the egg. Brush the tops of each calzone generously with the beaten egg. This egg wash will give your calzones a beautiful golden-brown, shiny crust.
- Bake: Bake the calzones in the preheated oven for 30 minutes, or until they are golden brown and puffed up.
- Serve: Once baked, remove the calzones from the oven. Let them cool for a few minutes before serving. Serve hot with a side of warm marinara or your favorite spaghetti sauce for dipping.
Tips for Calzone Success and Variations
Beyond the basic recipe, there are many ways to enhance your calzone experience:
- Mushroom Prep is Key: As mentioned, always sauté fresh mushrooms before adding them to the filling. This not only reduces their moisture content but also concentrates their flavor, preventing a watery calzone and ensuring a full, satisfying interior.
- Cheese Blends: Don’t be afraid to experiment with different cheeses. Provolone, Parmesan, or even a smoked gouda can add unique depth to your filling. The combination of mozzarella for meltiness and sharp cheddar for flavor is a personal favorite.
- Endless Filling Possibilities:
- Vegetarian: Spinach and feta, roasted red peppers and artichoke hearts, or a mix of sautéed zucchini and onions.
- Meat Lovers: Cooked ham, crumbled meatballs, shredded chicken, or even steak and cheese.
- Spicy Kick: Add red pepper flakes to your filling or use spicy sausage.
- Freezing for Later: If you have extra filling, it freezes beautifully. Simply portion it into freezer-safe bags or containers and thaw it for your next calzone or even as a quick pizza topping. You can also freeze fully assembled (but unbaked) calzones. Wrap them individually in plastic wrap, then foil, and freeze. When ready to bake, thaw overnight in the fridge and bake as directed, possibly adding a few extra minutes to the baking time.
- Crispy Crust Secret: For an extra-crispy bottom crust, you can place a pizza stone or baking steel in your oven while it preheats. Carefully slide the calzones directly onto the hot stone/steel.
- Serving Suggestions: While marinara is classic, consider serving your calzones with a fresh green salad for a balanced meal, or a side of garlic bread or garlic knots to complete the Italian experience.
Why Go Homemade?
Making calzones from scratch is more than just cooking; it’s an experience. The aroma of fresh yeast dough rising, the joy of mixing your favorite fillings, and the satisfaction of pulling perfectly golden-brown calzones from the oven are unparalleled. It allows for complete control over ingredients, ensuring fresh, high-quality components for a meal that truly feels like a labor of love. Plus, it’s a fantastic activity to involve the whole family in, making meal prep a fun and memorable event.
Embrace the warmth and deliciousness of these homemade Italian calzones. They are a testament to the simple yet profound pleasures of home cooking, sure to become a cherished recipe in your culinary repertoire.
Italian Calzones
Deborah Harroun
30
30
2
15
4
servings
Main Dish
Italian
Pin
Ingredients
- 1 .25 ounce package active dry yeast
- 1 cup warm water
- 1 tablespoon olive oil
- 1 teaspoon white sugar
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour divided
- 1 teaspoon olive oil
- 1/4 cup sausage, cooked and crumbled
- 1/2 cup sliced fresh mushrooms, sautéed
- 1/2 cup ricotta cheese
- 1 1/2 cups shredded cheese (mozzarella, sharp cheddar, or your favorite blend)
- 1/4 cup diced pepperoni
- 3 tablespoons fresh basil leaves chopped
- 1 egg beaten (for egg wash)
- Marinara or spaghetti sauce for serving
Instructions
Make the Dough:
- In the bowl of a stand mixer, dissolve the yeast in the warm water. Let it sit for a few minutes until it foams. Add in the 1 tablespoon of olive oil, sugar, and salt. Mix in 1 cup of the flour and mix until smooth. Gradually add in the rest of the flour. Change to the dough hook and mix until the dough is smooth and elastic, about 5-7 minutes.
- Pour the 1 teaspoon of olive oil into a large bowl. Add the dough, then flip it over to ensure it’s coated in oil. Cover the bowl and let it rise in a warm area until almost doubled, about 40 minutes.
Make the Filling:
- In a medium skillet, cook the sausage until browned and cooked through. Remove to a plate. Add the sliced mushrooms to the same skillet and cook until soft and any moisture has evaporated.
- In a bowl, combine the ricotta cheese, shredded cheese, and diced pepperoni. Add in the cooked sausage and sautéed mushrooms. Stir in the fresh basil leaves. Mix well and refrigerate until the dough is done rising.
Make the Calzones:
- Preheat the oven to 375°F (190°C). Gently punch down the dough and separate it into 4 equal pieces. Roll each piece into a circle (approx. 8-10 inches) on a lightly floured surface. Fill each circle with about 1/4 of the filling mixture, placing it on one half of the circle and leaving a 1-inch border. Fold over the top of the dough, then fold over and pinch the edges to seal. You can also crimp with a fork. Brush the top of each calzone with the beaten egg, then place on a lightly greased baking sheet.
- Bake for 30 minutes, or until golden brown. Serve hot with warm marinara sauce on the side for dipping.
Recipe Notes:
italian calzone, homemade calzone, ricotta calzone, pepperoni sausage calzone, calzone dough