Calzone Recipe

Pizza dough: The base of your calzone, providing the structure and crispy exterior.

Ricotta cheese: Adds a creamy, rich texture to the filling.

Mozzarella cheese: Melts beautifully to create a gooey, cheesy interior.

Marinara sauce: Provides a tangy, flavorful base for the filling.

Pepperoni: Adds a spicy, savory element to the calzone.

Italian seasoning: Enhances the overall flavor with a blend of herbs.

Egg: Used for the egg wash to give the calzone a golden, shiny finish.

When sealing the edges of the calzone, use a fork to crimp the dough. This not only ensures a tight seal to prevent the filling from leaking out but also adds a decorative touch to your calzone.

• pizza dough - Substitute with whole wheat pizza dough: For a healthier option with more fiber and nutrients.

• pizza dough - Substitute with gluten-free pizza dough: Suitable for those with gluten intolerance or celiac disease.

• ricotta cheese - Substitute with cottage cheese: Lower in fat and calories, providing a similar creamy texture.

• ricotta cheese - Substitute with vegan ricotta: Ideal for a dairy-free or vegan diet, often made from nuts like almonds or cashews.

• mozzarella cheese - Substitute with provolone cheese: Offers a similar melt and flavor profile.

• mozzarella cheese - Substitute with vegan mozzarella: Perfect for those avoiding dairy, made from plant-based ingredients.

• marinara sauce - Substitute with pesto sauce: Provides a different flavor profile with a fresh, herby taste.

• marinara sauce - Substitute with alfredo sauce: For a richer, creamier filling.

• pepperoni - Substitute with turkey pepperoni: Lower in fat and calories, but still provides a similar taste.

• pepperoni - Substitute with vegetarian pepperoni: Suitable for vegetarians, often made from soy or other plant-based ingredients.

• italian seasoning - Substitute with herbes de Provence: Offers a slightly different but complementary blend of herbs.

• italian seasoning - Substitute with fresh basil and oregano: Provides a fresher, more vibrant flavor.

• egg - Substitute with milk: Can be used for the egg wash to achieve a similar golden-brown crust.

• egg - Substitute with olive oil: Brushed on the dough, it can also help achieve a golden-brown finish while adding a bit of flavor.

• Allow the calzone to cool completely before storing. This prevents condensation, which can make the crust soggy.
• Wrap each calzone individually in plastic wrap or aluminum foil to maintain freshness and prevent freezer burn.
• Place the wrapped calzones in an airtight container or a resealable freezer bag. Label with the date for easy tracking.
• Store in the refrigerator for up to 3 days. For longer storage, freeze the calzones for up to 3 months.
• To reheat from the refrigerator, preheat your oven to 375°F (190°C). Place the calzone on a baking sheet and heat for 10-15 minutes until warmed through.
• For reheating from frozen, preheat the oven to 375°F (190°C). Bake the calzone for 25-30 minutes or until heated through and the crust is crispy.
• Alternatively, you can microwave a refrigerated calzone on high for 1-2 minutes, though this may result in a softer crust.
• For a crispier crust, consider reheating in an air fryer at 350°F (175°C) for 5-7 minutes.

• Oven Method: Preheat your oven to 375°F (190°C). Place the leftover calzone on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent the crust from becoming too hard. Bake for 10-15 minutes, or until the calzone is heated through. The foil helps retain moisture, ensuring the cheese inside melts perfectly without drying out the dough.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the calzone in the skillet and cover it with a lid. Heat for about 5-7 minutes, flipping halfway through. This method gives the calzone a nice, crispy crust while ensuring the inside is warm and gooey.

• Microwave Method: Place the calzone on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. This method is quick but might not give you the crispiness of the other methods.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the calzone in the air fryer basket and cook for 5-7 minutes. This method is great for achieving a crispy exterior while keeping the inside perfectly heated.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the calzone on the toaster oven tray and heat for 10-12 minutes. This method is convenient and effective, especially if you don't want to use a full-sized oven.

• Oven: Preheats to 425°F (220°C) and bakes the calzone until golden brown.

• Rolling pin: Rolls out the pizza dough on a floured surface to the desired thickness.

• Floured surface: Provides a non-stick area to roll out the dough.

• Baking sheet: Holds the calzone while it bakes in the oven.

• Pastry brush: Brushes the beaten egg over the top of the calzone for a golden finish.

• Mixing bowl: Holds the beaten egg for the egg wash.

• Knife: Slices the pepperoni and can also be used to cut the calzone before serving.

• Measuring cups: Measures out the ricotta cheese, mozzarella cheese, and marinara sauce.

• Spatula: Helps to spread the ricotta cheese, mozzarella cheese, and marinara sauce evenly on the dough.

• Cooling rack: Allows the calzone to cool for a few minutes after baking.

Use store-bought dough: Save time by using store-bought pizza dough instead of making it from scratch.

Pre-prep ingredients: Have all your ingredients like ricotta cheese, mozzarella cheese, and pepperoni prepped and ready to go.

Batch cooking: Make multiple calzones at once and freeze them for quick meals later.

Quick marinara: Use store-bought marinara sauce to cut down on preparation time.

Efficient assembly: Lay out all your ingredients in an assembly line to speed up the filling process.