Calzone Pizza
I have always had reservations about calzone pizza, especially since I thought the filling might end up too wet or even raw in the middle. However, I have made the recipe several times and it has turned out well every time; the ingredients cook sufficiently during baking. It’s a good pizza option when you want to try something different from classic open pizza. You can use classic pizza dough, and the rest comes together quite quickly.
Quick Info
Total time: 1 hour (time may vary depending on how quickly you handle the dough)
Preparation time: approx. 20-25 minutes (with the dough already prepared)
Baking time: 25-30 minutes
Servings: 2 large calzones or 3-4 portions (depending on how big you make them)
Difficulty: medium
Recipe type: homemade calzone pizza, suitable for lunch or dinner
Ingredients
pizza dough (prepared according to a classic recipe, enough for a large tray)
70 g bacon
70 g raw cured bacon
4 slices of cheese
50 g homemade spicy salami (homemade sausage)
1 tomato
1/2 red onion (or even whole, depending on preference)
50 g green olives
100 g Delaco cheese
30 ml tomato puree
oregano
pepper
salt
Preparation method
1. Prepare the pizza dough beforehand, following the classic recipe, and let it rise as needed. When ready, roll out a piece on a floured surface, thin and as round as possible.
2. Spread the surface with tomato puree, leaving about 2 cm free at the edges. Sprinkle oregano and ground pepper. Grate a little cheese over the tomato sauce evenly.
3. On half of the surface, place the filling: chopped onion, bacon slices, cheese, chopped sausage, pepper (if using, it's unclear from the source, you can omit), tomato slices, raw cured bacon, a bit more grated cheese, and olives. The order is not important, but the ingredients should be evenly distributed to bake well.
4. Bring the unfilled part of the dough over the filling, like a semicircle. Seal the edges by pressing with your fingers, then gently roll them to prevent anything from leaking during baking.
5. Transfer the calzones to a greased tray with a little oil.
6. Brush the top with cold water. Place the tray in the preheated oven at 200°C and bake for 25-30 minutes.
7. After 20 minutes, take the tray out and brush the calzones with tomato puree on top, then put them back in the oven until they are nicely browned.
8. When baked, remove and let rest for 5-10 minutes before cutting.
Why I make the recipe often
This recipe is practical when I crave a hearty pizza and can use ingredients I already have in the fridge. It keeps well the next day, and the filling can be adapted with whatever you have on hand. It doesn’t leak or dry out during baking if the dough is well sealed.
Tips and variations
Tips
1. Try to roll the dough as thin as possible so it doesn’t remain raw inside.
2. Seal the edges well; otherwise, the filling may leak during baking.
3. If you don’t want to brush with tomato puree at the end, you can just brush with water (but then it’s recommended to repeat twice during baking to prevent drying).
Substitutions
1. You can use another type of cheese; it’s important that it melts well.
2. If you don’t have raw cured bacon, regular bacon or even smoked ham will work.
3. Homemade salami can be substituted with another type of sausage if you want something spicier or milder.
Variations
1. You can add bell peppers or mushrooms if you have them.
2. For a more vegetarian version, skip the bacon and salami and add more vegetables and cheese.
3. Olives can be omitted or replaced with black olives for a more intense flavor.
Serving ideas
1. Serve sliced while still warm, with tomato sauce or yogurt on the side.
2. It stays good the next day, reheated in the oven or on the skillet.
Frequently asked questions
1. Does the filling really cook well inside?
Yes, if the dough is not too thick and the calzones are not excessively large, the ingredients cook sufficiently during the baking time.
2. What should I do if the edges don’t seal?
You can moisten them slightly with water before pressing them, or you can even press with a fork.
3. Can I put sauce on top from the beginning?
It’s better to add the tomato sauce on top only after 20 minutes of baking, so it doesn’t hinder browning.
4. Does the recipe work with store-bought dough?
Yes, if you don’t have time to make dough from scratch, store-bought pizza dough works too.
5. Can I freeze the baked calzones?
You can, but the texture of the filling may suffer, especially upon reheating.
Nutritional values
Estimation for one serving (from 3 large servings, with the ingredients above): approximately 500-600 kcal, with 25-30 g protein (from cheese, bacon, salami), 60-70 g carbohydrates (dough), 25-30 g fat. These are just estimates; they can vary depending on how thick the dough is and how much filling you use.
Storage and reheating
Calzones keep well in the fridge for up to 2 days, in a closed container or covered with foil. For reheating, the best method is in the oven or on the skillet, to prevent sogginess. I do not recommend freezing unless you have a lot left and are sure you will want to heat it later. After freezing, the texture may become wetter inside.
Ingredients: pizza dough 70g bacon 70g raw dried bacon 4 slices cheese 50g spicy homemade salami 1 tomato 1.2 red onion 50g green olives 100g Delaco cheese 30ml tomato pulp oregano pepper salt
