Calzone Pizza
The first time I made calzone, I got frustrated when the dough stuck to the countertop and I ended up tearing a piece off. Luckily, I patched it up and no one noticed. I made it one evening when I really craved pizza but didn’t want to see any “classic” slices. I gathered what I had in the fridge – some cabanos sausage, a couple of slices of forgotten tenderloin, and a couple of bell peppers – and whipped up a calzone that didn’t even have time to cool down. My first attempt wasn’t great, the second one turned out better, and by the third, I actually liked it, so I started making it regularly. I find it amusing that it always turns out differently, but it’s always devoured.
Time: 20 minutes prep, 1 hour to rise, 20-25 minutes baking
Servings: 3 large calzones, enough to fill you up
Level: I’d say it’s medium – you need to know how to work with dough, but it’s nothing fancy.
INGREDIENTS (for 3 pieces, enough to satisfy a family or three big appetites)
Dough:
- All-purpose flour – 450 g (I always use type 650, it’s better for elasticity; the flour really matters here, make sure it’s not old)
- Sparkling water – 200-220 ml (makes the dough lighter; still works with still water, but I prefer sparkling)
- Fresh yeast – 1 small cube (about 25 g, adds volume for a nice rise)
- Sugar – 1 tablespoon (helps the yeast activate)
- Salt – about a teaspoon (for flavor, don’t skip it)
- Oil – 4 tablespoons (a bit for tenderness; I use olive oil when I have it, otherwise sunflower oil)
Filling:
- Cabanos sausage – 3 thin pieces (for flavor, adds that salty, slightly smoky touch)
- Tenderloin – 4-5 slices (about 80 g, cut small enough to get a bit of everything in each bite)
- Red bell pepper – half (for color, but especially for crunch)
- Cherry tomatoes – about 10 small ones (they add moisture and sweetness; I don’t use too many to avoid making the inside too soggy)
- Pitted olives – 100 g (black, sliced into rounds – don’t add too many or it’ll be too salty)
- Corn – 6 tablespoons (canned, for sweetness and appearance)
- Cheese – 250 g (I use a mix: 200 g regular cheese, 50 g mozzarella or whatever I have on hand)
- Tomato sauce (homemade if you have it, otherwise a simple one without extras) – a small cup (about 120 ml)
- Dried basil – half a teaspoon (oregano works too, but basil has its own charm)
- 1 egg (for brushing on top, gives a shiny, golden crust)
INSTRUCTIONS
1. First, I take care of the dough:
I crumble the yeast cube into a cup and mix it with the sugar until it becomes a paste. Meanwhile, I warm up the sparkling water a bit (it should be lukewarm, not hot, or it will kill the yeast and nothing will rise). In a large bowl, I put the sifted flour, salt, then pour in the yeast and sugar mixture and start mixing. I add the water gradually – being careful not to pour it all at once, as it depends on how the flour absorbs it. If it gets too soft, I add a bit more flour; if it’s too stiff, I drizzle in some water. When the dough comes together, I pour in the oil and knead for about 3-4 minutes until it no longer sticks to my hands. This part is important; at first, it feels a bit “heavy,” but as you knead, it becomes elastic. I leave it in the bowl, cover it with a clean towel, and let it rise in a draft-free spot (if it’s warm outside, it rises faster). It should double in volume in about an hour. If it doesn’t rise, either the yeast was old, or the water was too hot.
2. While the dough is rising, I prepare the filling:
I slice the cabanos into thin rounds and chop the tenderloin into small pieces. I wash the red pepper and cut it into small cubes, and halve or quarter the cherry tomatoes (depending on their size). I slice the olives and grate the cheese. I rinse the corn a bit to reduce the saltiness. I mix the tomato sauce with the basil in a bowl, that’s it. I keep each ingredient handy, separated, so I can quickly assemble the calzones.
3. Dividing and rolling out the dough:
I divide the risen dough into 3 equal pieces (I weigh them if I want them to be perfectly equal, otherwise I do it by eye). I roll each piece out on a lightly oiled countertop (not flour, as flour dries the crust too much) into a disc about the size of a soup plate, about 0.5 cm thick. I don’t roll it too thin, or it will tear when filling, and not too thick, or it won’t bake well in the middle.
4. Assembling the calzone:
On one half of each disc, I place, in order: a tablespoon of tomato sauce, a small handful of cheese, cabanos, tenderloin, olives, pepper, a few tomatoes, corn, and then more cheese on top (I add more here to help seal it). I don’t overstuff it, or it will crack while baking – I’ve learned that the hard way.
I fold the free half over the filling and seal the edges – I press with my fingers, then twist the edges to keep it from opening (it’s a rustic kind of fold, it doesn’t have to be perfect, in fact, it looks cooler if it’s uneven). I place each calzone on a baking tray lined with parchment paper.
5. Finishing and baking:
I let them rest on the tray for 10 minutes to relax the dough. In the meantime, I beat the egg with a fork and brush each calzone on top. I place the tray in the preheated oven at 200°C on the middle rack. I bake them for about 20-25 minutes or until they look golden and beautiful. If I see they are browning too much on top and I don’t like it, I cover them with a damp piece of parchment paper for the last 5 minutes.
6. Removing and cooling:
When I take them out, I let them rest for about 5 minutes before cutting them, or else the melted cheese spills everywhere. They are served warm, but not hot.
WHY I KEEP MAKING THIS CALZONE
Honestly, it’s one of those things I make when I’m in the mood for “pizza,” but can’t stand seeing slices with dry crusts anymore. It doesn’t even have to be symmetrical; it’s like a bag full of goodies. I love that I can throw in almost any leftover from the fridge: salami, prosciutto, zucchini, whatever anyone wants. It’s perfect for parties, movie nights, or even on the go. It’s more portable than regular pizza and keeps well the next day. And yes, I know everyone wants to stuff it with lots of cheese, but you can’t overdo it with calzone, or it will crack and ooze. The filling needs to be balanced. I think it’s the perfect kind of recipe when you want to make something seemingly “wow,” but don’t want to complicate things.
TIPS, VARIATIONS, AND SERVING IDEAS
USEFUL TIPS
- The most common mistake: too much filling. It’s tempting to add everything, but it never fits, I swear. The optimal filling is about two to three fingers thick, no more.
- Be patient with the rising. If the dough doesn’t rise, don’t start rolling it out; it won’t be fluffy, it will be “hard.”
- Seal the edges well. If you don’t seal them properly, the cheese will leak out and create holes. I’ve made that version too; no one died, but the sealed one is better.
- Use good flour. It really matters that it’s not old; otherwise, the crust won’t hold.
- Use parchment paper; otherwise, you risk it sticking to the tray, especially if a bit of cheese spills out.
- Bake on the middle rack; otherwise, the bottom can burn if you have an old oven.
INGREDIENT SUBSTITUTIONS
- For a vegetarian calzone, skip the meat and add sautéed mushrooms, yellow peppers, onions, or even zucchini.
- No dairy? There’s some decent vegan cheese available, or you can skip it entirely if you don’t mind a drier texture.
- Gluten-free? Make a version with special gluten-free flour (Schär, Nutrifree). You’ll need to adjust the amount of water a bit, as gluten-free flour absorbs differently.
- No egg? Omit the egg for brushing and use plant-based milk or oil. It won’t be as shiny, but it won’t burn on top either.
VARIATIONS
- You can add sautéed spinach and feta cheese for a version inspired by cheese pie but with a pizza texture.
- I also like to add some hot sauce inside when I’m in the mood for something spicy.
- For kids, a filling of just cheese, ham, and a little tomato – guaranteed to be eaten.
- If you have leftover roasted chicken or vegetables, you can easily turn them into a calzone filling.
SERVING
- It goes well with a simple tomato salad or any green salad with balsamic vinegar.
- A good idea is to serve it with a garlic yogurt sauce, or just with some leftover tomato sauce.
- For drinks, it pairs well with cold pale beer, but also lemonade if it’s warm. For a heartier meal, match it with a bowl of cream soup beforehand.
FREQUENTLY ASKED QUESTIONS
1. My dough isn’t rising at all. What can I do?
- Most often, it’s the yeast’s fault (too old or dead) or the water (too hot – it kills the yeast, too cold – it rises very slowly). Try again with fresh yeast and just slightly warm water.
2. How do I prevent the cheese from leaking out of the calzone?
- Don’t overfill, leave space at the edges, and seal well; you can twist the edges or press with a fork. If needed, you can brush the edge with a little water to help it stick better before folding.
3. Can I make it in advance and freeze it?
- Yes, after you’ve shaped the calzones (but before brushing them with egg), you can freeze them directly on the tray, then transfer them to bags. Bake them straight from the freezer, just increase the time by 10 minutes, and brush with egg halfway through baking.
4. Can I use dry yeast?
- Sure, one and a half teaspoons (about 7 g) of dry yeast instead of fresh. There’s no need to dissolve it separately; just add it directly to the flour, but still add a little sugar.
5. What do I do if I have a gas oven and it doesn’t brown on top?
- In the last 5 minutes, move the tray up and turn on the grill or the top heat, but keep an eye on it as it can burn quickly. If you don’t have a grill, increase the temperature for the last few minutes.
APPROXIMATE NUTRITIONAL VALUES
A medium-sized calzone (from the 3) has about 500-600 kcal, with 20-25 g of protein, 15-18 g of fat (depending on how much cheese and cabanos you used), and 70-80 g of carbohydrates. It has plenty of salt, so don’t add more. It’s not the most diet-friendly meal, but you can’t say it’s a bomb if you don’t overdo it with cheese and cold cuts. If you fill it more with vegetables, it lowers the fat content. It has enough fiber from the flour and vegetables. One advantage over classic pizza is that you don’t fry anything, you don’t use excess oil, and the dough is “sealed,” so you don’t lose the filling.
HOW TO STORE AND REHEAT
If there are leftovers (which rarely happens for me), I put it in a container in the fridge, it lasts 2-3 days. I reheat it in the oven for 7-10 minutes at 160°C – it becomes crispy again. I don’t put it in the microwave unless I have no other choice – it gets soggy and chewy, which I don’t like. For freezing, I put it raw, not baked, as I mentioned above. If you take it to go, you can eat it cold, even if it doesn’t have that “fresh” texture, the taste is still good. If you want to keep it for kids, remove the olives as they become bitter after a day – the other ingredients hold up fine.
Dough: Mix the yeast with the sugar until dissolved. Heat the water in a pot until warm. In a bowl, combine the sifted flour, salt, and yeast. Gently mix, then gradually pour in the water until you get a homogeneous dough that is easy to shape. Finally, knead it with the oil for 3-4 minutes. Cover it with a clean towel and let it rise for about an hour. Filling: Slice the kabanos into rounds, and cut the fillet into small pieces. Wash the red pepper and cut it into suitable pieces, and slice the olives. Grate the cheese using a fine grater. Wash the cherry tomatoes and remove the stems. Mix the tomato sauce with the basil. Divide the risen dough into 3 equal parts. Roll out the first sheet and spread it with tomato sauce. Sprinkle a little cheese, then on half of the sheet, place the kabanos, pieces of fillet, olive slices, cherry tomatoes, pieces of pepper, 2 tablespoons of corn, then cheese, but a bit more. Cover the ingredients with the other half of the sheet and twist the ends. Do the same with the other two. Place them on a baking tray lined with parchment paper, let them rest for 10 minutes, then beat the egg until frothy and brush them with a brush. Place them in the preheated oven at a suitable temperature until they turn golden brown. When ready, take them out of the oven, let them cool for 5 minutes, then enjoy. Bon appétit, dear ones!
Ingredients: For the dough (for 3 pizzas): 450 g flour, 200-220 ml mineral water, 4 tablespoons oil, 1 small cube of yeast, 1 tablespoon sugar, salt. For the filling: 3 pieces of kabanos, 100 g pitted olives, 4-5 slices of fillet mignon, cherry tomatoes, 1/2 red bell pepper, 6 tablespoons corn kernels, 250 g cheese, 1 small cup of homemade tomato sauce, 1/2 teaspoon basil, 1 egg.
