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Real Italian Calzones

SUBMITTED BY: Jenny PHOTO BY: Allrecipes

"This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired."

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PREP TIME	1 Hr
COOK TIME	30 Min
READY IN	1 Hr 30 Min
Original recipe yield 2 large calzones

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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
1/2 cup ricotta cheese
1 1/2 cups shredded Cheddar cheese
1/2 cup diced pepperoni
1/2 cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 egg, beaten

DIRECTIONS

To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
Preheat oven to 375 degrees F (190 degrees C).
When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

FOOTNOTES

Wine Tip
Try with an Italian red like Aglianico, Barbera or Chianti Classico.

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REVIEWS

Reviewed on Nov. 5, 2003 by UNACHICA

This was a good recipe. It does need a few adjustments. The recipe should state that the... MORE

Reviewed on Feb. 25, 2003 by LARA O

I absolutely love these, I make 'em every week. Instead of egg I brush the dough with olive... MORE

Reviewed on Oct. 5, 2003 by HEIDIBOO

I tried halving the recipe, as so many thought these were quite large, and made mini calzones... MORE

Reviewed on Apr. 16, 2004 by VICKEYA

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

VICKEYA
Apr. 16, 2004

Outstanding! Despite having a lot of cooking experience, I had never made pizza dough from scratch or a homemade calzone before tonight. What I did differently: Dough: slightly more yeast (Hodgson Mill All Natural Active Dry Yeast which was a 5/16 oz. pack); divided in four; rolled to 9" cirlcles Filling: used Italian 4-cheese blend; mixed and chilled cheeses, but not toppings; topped with different approximately 1 1/2 cups combined diced pepperoni, diced ham, canned mushrooms, canned and drained diced tomatoes, diced onions, and diced green peppers. Hints: use a lightly floured silicone baking mat - this lets you easily fold half the dough over the filling and transfer to baking sheet; use a small roller for small dough formations; spread your cheese down the middle and work toward one side of the round, adding toppings in the same manner; leave at least a half inch margin on side with filling; lightly brush that half's edge with some of the beaten egg to make sealing the edges easy; serve with a dipping sauce (like "Way Easy Pizza Sauce/Bread Stick Dip" also featured on allrecipes.com - see my review for how I doctored that to fit my tastes and better match my alterations to this calzone recipe). Bottom Line: This was really easy and worth the time required. Adapt to your own taste, keeping in mind the total volume of the filling.

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12 users found this review helpful

Outstanding! Despite having a lot of cooking experience, I had never made pizza dough from... MORE

Reviewed on Jul. 23, 2003 by MAGGIE MCGUIRE

Excellent recipe. Very easy if you let your bread machine do the work. I set mine on dough... MORE

Reviewed on Jan. 30, 2007 by TSHURA

These were great! Sooo easy and extremely yummy! I use many different fillings when making... MORE

Reviewed on Aug. 20, 2008 by mommymeggy

I'll echo other reviewers in esteeming this dough recipe - it cooks to perfection - & that you... MORE

Reviewed on Nov. 18, 2007 by ELIZRA

To quote my husband, "This is the best calzone I've ever had!" I used Italian seasoning... MORE

Reviewed on Nov. 21, 2005 by KirstN

These turned out great! I used honey in place of sugar and didn't need all the flour that was... MORE

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