HOW TO MAKE CALZONES

February 26, 2013

They’re not really that different than pizzas. But I don’t want to hear that! There’s a certain magic of calzones that even if they’re reduced down to just a pizza folded in half, they’re a delicious and magnificent pizza folded in half. Here’s how to make your very own at home.

HOW TO MAKE CALZONES
Makes 6 calzones

1 batch perfect pizza dough
8 ounces mozzarella, shredded
16 ounces pizza sauce
Your favorite toppings!
Olive oil

Preheat oven to 450 degrees. Divide dough into six evenly-sized balls. On a floured surface, roll dough into a circle, about 9 inches in diameter. Spread sauce, cheese, and toppings onto have of the dough, creating a semi-circle of toppings and leaving about an inch around the perimeter. Fold dough in half and seal edges with a fork. Slice 2-3 slits in the top of calzone with a sharp knife. Brush with olive oil. Bake for 15 minutes, or until golden brown.

At this point, you can eat your calzones, or wrap with plastic wrap and store in freezer to save for later. To reheat, microwave for 1-2 minutes, checking frequently for doneness.

How to Make Calzones from Rachel Schultz

how to make calzones
 
Author:
Serves: 6 calzones
Ingredients
  • 1 batch perfect pizza dough
  • 8 ounces mozzarella, shredded
  • 16 ounces pizza sauce
  • Your favorite toppings!
  • Olive oil
Instructions
  1. Preheat oven to 450 degrees. Divide dough into six evenly-sized balls. On a floured surface, roll dough into a circle, about 9 inches in diameter.
  2. Spread sauce, cheese, and toppings onto have of the dough, creating a semi-circle of toppings and leaving about an inch around the perimeter.
  3. Fold dough in half and seal edges with a fork. Slice 2-3 slits in the top of calzone with a sharp knife. Brush with olive oil. Bake for 15 minutes, or until golden brown.
  4. At this point, you can eat your calzones, or wrap with plastic wrap and store in freezer to save for later. To reheat, microwave for 1-2 minutes, checking frequently for doneness.

Adapted from theKitchn.

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