How To Make Homemade Calzones With Pizza Dough?

For the dough,put all the ingredients in a large bowl and mix together,add 4–6 tablespoons water,one tablespoon at a time,until the dough comes together.

Is calzone dough the same as pizza dough?

The dough used for a calzone is a yeasted bread or pizza dough, so the first step is to prep your dough. Make pizza dough from scratch or use one that is store-bought. You can also use a whole wheat dough, or dough flavored with herbs or other seasonings.

Do calzones have sauce inside?

Calzones usually use a blend of cheese that almost always incorporates ricotta. And then there’s sauce. Calzones never have tomato sauce inside the dough. They’re always dipped.

How do you seal calzones?

How to fold and seal a calzone pizza

1. Fold the disc in half so the filling is enclosed.
2. Leave a gap in the filling so there is a clear edge.
3. Wet the bottom edge with water of milk so it makes a better seal.
4. Starting at one corner make the first fold, pressing fairly hard to seal.
5. Continue all the way around to the other end.

Do you put egg wash on a calzone?

When the oven is ready, brush each calzone with the egg wash and sprinkle with parmesan cheese. Bake for 12-14 minutes. The top of the calzones should be golden brown.

Is empanada dough the same as pizza dough?

Empanada dough is more tender, flaky and less chewy than a calzone dough. Calzone dough is a sturdy, bread-like dough identical to pizza dough. The most common empanada dough is made with flour, salt, egg, cold water, and butter. The dough is rolled thinly into small round circles and topped with filling.

How do you keep calzones from getting soggy?

1) Preheat the oven to 400-degrees AND preheat the pan or pizza stone. This helps the bottom of the calzone get crisp enough and not soggy.

How do you know when a calzone is done?

Place the calzone side by side on a floured baking sheet, (use 2 if needed), pizza stone or granite slab. Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.

How many ounces of dough do I need for a calzone?

I like to use 8 ounces of dough to make a 10-inch personal size calzone, or 11 ounces to make a large 12-inch calzone. Begin by opening the appropriate size dough ball up to the full diameter of the calzone size.

What makes a calzone a calzone?

A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg.

Calzone.

Simple calzone in an Italian pizzeria, cut in half
Type	Folded pizza, Turnover
Place of origin	Italy

Should I vent a calzone?

Cut a few small vents into the top of the calzone. You need to let the steam from the filling escape otherwise it will explode in your oven. Bake on the lower rack where the pizza stone or inverted pan for 8-10 minutes or until the crust is golden brown.

How do you pinch a calzone crust?

Decoratively Sealing Empanadas, Calzones, and Pies

1. Moisten the edges of the dough with water, then lightly press them together to seal.
2. Starting at one end, pinch and slightly twist the dough diagonally across the seam between your thumb and index finger.
3. Continue pinching and twisting the dough around the seam.

How do you properly eat a calzone?

When the pizza has cooled and only a small portion of your slice is left, it is acceptable to pick it up and eat it. There is no need to fold the slice. A folded pizza is known as a calzone – and even that should be eaten with a knife and fork.

Do you flip a calzone?

Flip the untouched half of the calzone onto the toppings half, making sure not to leave any holes, cover the entire thing with pizza dough.

Can calzone be made ahead of time?

Make ahead: The dough can be made up to 3 days in advance and refrigerated. Take the dough out of the refrigerator about 1 hour before you make the filling to take the chill off. Alternatively, freeze unbaked calzones in a single layer on a baking sheet.

What is the best way to reheat a calzone?

Place the calzone onto a baking sheet, or oiled tray. Brush the calzone with oil/melted butter, or cover it with a piece of foil if you prefer softer dough. Place the calzone in the oven and let it reheat for about 20 minutes, depending on how crispy you want it.

How to make Italian calzone?

Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw.

Preheat the oven to 400 degrees F.

Melt the butter in a large skillet over medium-high heat.

In a separate bowl,combine the ricotta,mozzarella,Parmesan,salt,some pepper,parsley and 2 eggs.

When the sausage is cool,stir it into the cheese mixture and set aside.

What to put in calzone?

Whisk together garlic and olive oil in a small bowl.

In a large mixing bowl,add goat cheese,mozzarella,chicken sausage,basil,mushrooms and olive oil-garlic mixture.

Fill dough with the mixture,then brush with remaining olive oil.

Cook according to the instructions in the original recipe,and serve with a side of marinara.

How to make air fryer calzones?

Roll out the pizza dough in a rectangle and use a circle cutter or a large glass to cut the dough into circles.

On one side of each circle add 1-2 teaspoons of pizza sauce and sprinkle on toppings.

Preheat your Air Fryer at 400 degrees F for 3 minutes.

How to Make and Fold a Calzone

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What Is the Difference Between a Calzone and a Stromboli?

• A stromboli and a calzone are two distinct types of pizza.
• Please, I implore you, put your faith in me.
• Everyone doesn’t believe me when I tell them this (since I’m the sort of person who loves to speak about stromboli a lot).

1. I give them a thorough description of what a stromboli and a calzone are, among other things.
2. Their suspicious response is ″Ok, fine,″ and then they walk away saying something along the lines of ″That man was odd, wasn’t he?″ or something like.
3. That is not how things are going to turn out.
4. In this lesson, I’m going to tell you what the difference is between the two types of pizza, and then you’re going to write it down in your diary to use as a mantra.
5. Maybe you’ll even get it tattooed on your body to commemorate the occasion.
6. Who’s to declare what’s best?

Calzones and stromboli are both variations on the pizza dish.There are several distinct varieties of a sealed, portable pizza that may be made with the same basic components.There’s pizza dough, cheese, and toppings to choose from.There’s sauce on the side every now and again.Let us get into it in a moment.

• Here’s how they differ from one another:

The Sealing Technique

• The most significant distinction between a calzone and a stromboli is the method by which they are sealed.
• If you’re looking for a straightforward comparison, here it is: a calzone is comparable to a taco, and a stromboli is comparable to a burrito.
• Tacos and calzones are usually folded to keep them from falling apart.

1. Burritos and stromboli are always served in a folded up fashion.
2. A calzone is sealed by folding it in half and crimping the edges together.
3. Sealing a stromboli is accomplished by wrapping it up in a spiral and folding the additional dough back over the stromboli.
4. Both are brushed with egg wash to ensure that the dough does not stick to the pan.

The Shape and Size

• Because of the differences in sealing processes, calzones and stromboli start off with distinctly different forms.
• When forming the dough for a calzone, you should shape it into a circular.
• A little half-circle is formed by folding the circular in half.

1. Calzones are often served as a single portion.
2. When you roll out dough to make a stromboli, you are essentially rolling out an extended rectangle.
3. After the rectangle has been rolled, it is formed into a long, slender, cylindrical pizza cigar shape.
4. Stromboli is intended to be served in slices to a large number of people.

The Origin

Another point of distinction is where they originate. Calzones are a traditional Italian dish. Actually, legitimately, 100 percent -certified Italians are in the picture here. These pizzas, which originated in Naples as a casual manner of eating pizza while standing on the street, vary in terms of ingredients and preparation methods depending on where you are in Italy.

Homemade Calzones With Italian Sausage and Mozzarella

• Save The first time I signed up my elder two sons for swim team was this summer, when I signed them up for eight weeks.
• They’ve taken swimming classes in the past, and they’re in the water as much as they possibly can every day, but swimming competitively is a whole new experience for them.
• When I signed kids up for the program, I felt like a horrible mother, thinking about all the laps they’d have to undergo day in and day out.

1. But I knew we’d need to be out and about every day; kids enjoy swimming, and doing ″difficult things″ is healthy for us.
2. As I stood at the edge of the pool, I imagined my sons looking at me wistfully and imploring with those goggle-covered eyes for me to come and save them.
3. Nevertheless, much to my amazement, we managed to go through the first week without crying at all.
4. They truly seem to like it!
5. They aren’t the quickest swimmers in the world, but I am really proud of them for maintaining a positive attitude and giving it their all in every competition.
6. I’m sure I’d be in tears if I had to swim all of those laps myself!

As a result of all of the swimming my sons have been doing, their appetites have increased dramatically!We went to In-N-Out Burger for supper tonight (sorry to those of you who are not from the West Coast), and Little Boy1 devoured his very first Double Double with fries.And then he requested if we could buy him another one since he was still starving.Even the most ravenous of eaters will be satisfied by these Homemade Calzones stuffed with Italian Sausage and Mozzarella, which are quite filling.There are a handful of different approaches you may take to producing them…

• If you have the opportunity to experiment with creating the dough from scratch, that is fantastic.
• If you don’t have time to make your own dough, feel free to use pre-made pizza dough.
• In the refrigerated department of Trader Joe’s, there is one that I particularly enjoy.
• As an alternative, you can top them with your favorite pizza toppings.

You must be cautious not to overfill them, as then the oven may leak when you bake them!If you’re using Italian sausage or ground beef for the filling, you’ll want to combine the meat with some canned marinara sauce before baking it.Then use the remaining sauce to serve alongside the calzones as a dipping sauce.

Did you make this recipe?

Would you please let me know how things went for you? Leave a comment below and post a photo of your gorgeous tiny kitchen on Instagram with the hashtag #lovelylittlekitchen.

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Filling

• A third of a pound sweet Italian sausage (I used three Johnsonville links with the casings removed)
• 1 cup shredded mozzarella cheese
• 1/2 cup bottled marinara sauce (save any excess marinara for dipping)

For the Dough

• 1 cup lukewarm water
• 1 package active dry yeast (2 1/4 teaspoons)
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• 2 1/2 to 3 cups flour
• 1 egg + 1 tablespoon water beaten together (egg wash)
• 2 tablespoons grated parmesan cheese (the kind that you shake is fine)
• 2 tablespoons grated parmesan cheese (the kind that you shake is fine)
• 2 tablespoons grated parmesan cheese (the kind that you shake is fine)
• 2 tablespoons grated

For the Filling

Cook the sausage in a medium-sized skillet over high heat until it is fully done. Excess oil should be drained. Add in the marinara sauce and mix well. Remove the pan from the heat and set it aside.

For the Dough

1. Set aside for a few minutes to allow the yeast to activate after placing it all in the bowl of an electric mixer fitted with the dough hook attachment.
2. Then add the salt, sugar, and oil and mix on a moderate speed until everything is well combined. Slowly add 2 1/2 cups of flour, increasing the speed to medium.
3. Even if the dough is still extremely sticky, you can add up to 1/2 cup extra flour until the dough begins to pull away from the edges of the mixing bowl
5. Continue to knead the dough for a few more minutes using the dough hook. The dough will gather around the hook and form a ball. If you don’t have a dough hook attachment, knead the dough by hand for a few minutes on a floured work surface until it comes together.
6. Discard the dough hook and roll it out to 1/2 inch thickness on a well-floured surface until it is 3/4 inch thick. Cut six circles out of the dough using a biscuit cutter or the rim of a 3 inch glass
7. set aside.
8. Roll out each circle to a diameter of approximately 8 inches, sprinkling with flour as necessary to ensure that the dough does not adhere to the rolling pin or work surface.
9. Divide the prepared sausage filling into half and place one half of each of the dough circles on a baking sheet. Mozzarella cheese should be sprinkled on top of the sausage stuffing. Make a pleat with your fingers and pinch your edges together to seal the edges of the dough half. To produce a ″scalloped″ edge, I like to use the tines of a fork or the rim of a spoon.
10. Transfer them from your work area to a baking sheet that has been prepared with Silpat or parchment paper.
11. Place a clean kitchen towel over the calzones that have not yet been baked and let them to rise while the oven preheats to 400 degrees.
12. Immediately after removing the calzones from the oven, brush each with the egg wash and sprinkle with parmesan cheese
14. Preheat the oven to 12-14 degrees. The golden brown color of the calzones’ tops should be achieved.
15. Serve with marinara sauce that has been reheated.

Nutrition

• 1 Calzone
• 772 calories
• 2.6 grams of sugar
• 744 milligrams of sodium
• 15 grams of fat
• 4.7 grams of saturated fat
• 8.8 grams of unsaturated fat
• 0.2 grams of trans fat
• 125 grams of carbohydrates
• 4.8 grams of fiber
• 31 grams of protein
• 59 milligrams of cholesterol

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What’s the Difference Between an Empanada & a Calzone

• While empanadas and calzones may appear to be quite similar in appearance, and while they are both really tasty, their tastes are vastly different and distinct.
• These two dishes are utterly distinct from one another, with completely different origins and traditional preparations that use very different components.
• Essentially, the origins and tastes of an empanada can be traced back to Spain and Latin America.

1. In contrast, a calzone is an Italian delicacy made of pizza dough and loaded with cheese and other ingredients, which results in an oven-baked folded pizza that is similar to a ravioli.
2. I made empanadas for my girls a few months ago after they enjoyed them at a friend’s birthday celebration and they asked me to make them again.
3. At first, I was perplexed since I assumed that empanadas were simply another term for calzones.
4. After doing some study, I discovered that there are some significant distinctions between a calzone and an empanada that may be used to distinguish them.
5. They differ in the following ways:

1. The origin, the size, the filling, the ingredients and the texture of the dough, as well as the manner in which it is baked

• The following are the distinctions between Empanadas and Calzones, as stated by the author: 1- The difference in size between an empanada and a calzone Both empanadas and calzones have a similar appearance in terms of form.
• Even though they are both half-moon-shaped circles, the size of a classic empanada is somewhat less than the size of an Italian calzone.
• 2- The difference between the filling of an empanada and a calzone Empanadas are commonly filled with shredded or ground beef, chicken, or seafood these days, but they used to be vegetarian.

1. They can also be stuffed with chopped vegetables such as maize, carrots, or potatoes, as well as fruit and other ingredients.
2. Calzones are customarily packed with salami, ham, or vegetables, as well as mozzarella, ricotta, and Parmesan or pecorino cheeses, and an egg is baked in the center of the pie.
3. It’s usually served with marinara or tomato sauce on the side.
4. 3- Differences in dough ingredients and texture between an empanada and a calzone The dough for empanadas is more soft, flaky, and less chewy than the dough for calzones.
5. Calzone dough is a dense, bread-like dough that is similar to pizza dough in texture.
6. The most typical empanada dough is produced of flour, salt, egg, cold water, and butter, with the rest of the ingredients being optional.

The dough is flattened thinly and cut into little circular circles, which are then covered with filling and baked.These half-moon shapes are then deep-fried or baked till golden brown, depending on your choice for crispiness.Some empanadas dough, on the other hand, is created from agricultural products that are widely available in the region, as opposed to the rest.Empanadas are cooked with cornflour rather than wheat flour in some countries, such as Venezuela and Colombia.Yuca (cassava) or plantain (a starchy meal) found in abundance in the Caribbean are mashed to make the dough, which is also used in Venezuela and the United States.

• Calzone dough is similar to pizza dough in that it is made out of flour, sugar, water, yeast, salt, and olive oil.
• The presence of yeast makes the most significant variation in the texture of the calzone dough.
• 4- The difference between cooking empanadas and calzones Empanadas can be baked or deep fried, while Calzones are generally cooked in the oven, similar to how a pizza is prepared.
• 5- The point of origin The name empanada comes from the Spanish word ″empanar,″ which literally translates as ″to wrap.″ It was in the 1520 publication of Llibre del Coch by Robert de Nola, written in Catalan, that the first mention of empanadas packed with seafood appeared.

The cookbook included recipes for Catalan, Italian, French and Arabian cuisine, making empanadas hundreds of years old.While the term ″calzone″ comes from Italy and means ″trouser legs,″ the term ″calzone″ means ″trouser legs.″ The exact origin of the calzone’s name is unknown, however it has been claimed that pant legs were used as stockings at Christmas and loaded with food as gifts, just as a calzone is packed with delectable contents throughout the holiday season.Calzones have been around since the 18th century, according to historical records.Origin of the Food Historically, empanadas are said to have originated in Galicia, Spain, whilst calzones are thought to have originated in Naples, Italy, respectively.Empanadas from South America, the Philippines, and Central America are now available in many countries, whereas calzones, which originated in Italy and the United States, are now popular around the world, notably in Italy and the United States.

The Dough Doctor talks calzones

• From time to time, I receive inquiries from readers who are looking for a dough recipe that may be used to make calzones.
• When preparing calzones, a particular dough formula can be used, but you can also use standard pizza dough, which is also acceptable in this situation.
• Start by looking at a recipe for calzone dough that is specifically designed for calzones.

1. Calzones are often cooked using a dough that is a little fuller in flavor than traditional pizza dough..
2. In order to achieve this, several whole eggs should be added to the dough recipe, followed by an increase in the amount of fat used in the dough.
3. It is possible that you may wish to raise the amount of sugar in certain apps as well.
4. These modifications bring the dough formula closer to that of a pastry dough, resulting in a completed calzone that has a deeper flavor and a more soft eating quality than what we are accustomed to seeing on the marketplace.
5. The following is an example of the dough formula: Dough Preparation Strong bread/pizza flour: 25 lbs.
6. of 100 percent bread/pizza flour 1.75 percent (7 oz.) sodium chloride Sugar (5% of total weight): 1.25 lbs.

8 percent of 2 lbs.olive oil or butter Whole egg: 5 percent (1.25 lbs) of the total.Yeast is a kind of bacteria that may grow in a variety of environments (any of the following) 1 percent instant dry yeast (four ounces) Yeast extract with active dry yeast: 1.5 percent, 6 oz.3-percent fresh/comp.yeast (equal to 12 ounces) Water content: 52 percent (13 lbs.).

• The dough should be mixed and handled in the same way as you would a conventional pizza dough recipe.
• A special dough made just for calzones, on the other hand, is simply out of reach for many of us.
• Fortunately, we only require a few minor tweaks to our standard pizza dough recipe.
• Decide on the size of the calzone you want to serve before you begin.

My preferred method is to use 8 ounces of dough for a 10-inch personal-size calzone, and 11 ounces of dough for a big 12-inch calzone.Begin by stretching the appropriate-sized dough ball out to the full diameter of the calzone’s diameter before rolling it up.A dough ball would be opened up to produce a 12-inch circle for the calzone, which would be 12-inches in circumference.Brush the entire outside border (about 1-inch wide) with water, using a pastry brush dipped in water.Make sure not to flood the dough with water; otherwise, you may have trouble getting the dough to seal correctly once you have folded it over on itself.Next, spread a tiny bit of sauce over the top of the pizza, followed by a substantial amount of ricotta cheese and a sprinkle of mozzarella.

Fillings of your choice can be added (all meat toppings should be pre-cooked).Fold the top piece of the dough over the fillings with care, making sure that it is aligned with the bottom portion.To seal the dough, tightly press the edges of the dough together.Optional: While tucking the dough edge beneath the calzone, pull and stretch the dough edge to create a beautiful edge.

Following that, cut or rip a couple of vent holes into the top of the formed calzone to allow for air to escape.After transferring the calzone to a baking sheet, brush the top of the calzone with whole milk and bake as you would conventional pizzas.Bake the calzones until they are golden brown in color, then quickly brush with melted butter or olive oil after removing them from the oven.Combine powdered Parmesan and Romano cheeses with a pinch of your favorite Italian herbs, then serve with a side of marinara sauce, garlic and butter sauce, or ranch dipping sauce on the side.If you truly want to make calzones quickly and easily, consider using your current dough weights to make the calzones instead of purchasing new ones.

Smaller calzones can normally be created from a larger-size dough piece that has been sliced in half before being opened up, and if you’re already preparing a 12-inch pizza, chances are that the same dough weight will work for the 12-inch calzone as well, saving you time and money.Keep in mind, however, that brushing the calzone with liquid whole milk before baking can help to enhance the color of the crust.It has been brought to my attention that I do not use a complete egg wash to coat the dough before baking.

1. The reason for this is because there are worries about food safety.
2. If shell eggs are used to produce the egg wash rather than pasteurized, liquid whole eggs, there is a danger that the eggs will get contaminated.
3. Using pasteurized, liquid whole eggs eliminates this risk.
4. If the egg wash is not handled correctly and kept refrigerated, it has the potential to become the source of a serious foodborne illness outbreak for you and your family.
5. But, after all, the oven will eliminate any bacteria, right?

While this is valid, I am more concerned about the possibility of cross contamination with other (non-baked) foods that your personnel may be handling without first completely washing their hands.It is always better to be safe than sorry, as the saying goes.Calzones are simple to create — and they don’t necessitate the use of any special ingredients, either in the dough or the fillings (though you may not have ricotta on hand in some cases).You will most likely also discover that they may be baked with your pizzas, which means that no extra handling at the oven will be required.

What a fantastic idea to broaden the appeal of your pizza offering.Toby Lehmann works as a director of the Manhattan, Kansas-based American Institute of Baking (AIB).

Ultimate Pizza Calzone

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• The recipe card may be found at the end of this post.

1. Make careful to read the material since it provides chef tips, substitute suggestions, and answers to frequently asked questions that will help you achieve the first time!
2. Have you ever had a job that was a total fun, despite the fact that it was challenging during the time you did it?
3. My brother opened a pizza store in our neighborhood shortly after I graduated from high school, and it operated for around 17 years.
4. Considering that it was only one location, it was quite successful and had a lot of traffic.
5. The pizza, as well as the countless other foods we sold, were excellent.
6. We had our specialty products that we were well-known for, and we were the pizza business that catered all of the pizza for the many games, organizations, and parties that took place throughout the year.

It was during my time off from school, either at break or during the summer, that I was employed there.One of the things I despised about that work was how hot it was.No, you don’t understand what I’m talking about when I say it was hot.We’re talking about the dog days of summer, when it’s 90 degrees outdoors and you’re standing next to a deck or conveyor pizza oven, as well as a grill and fryer, for example.You’re easily at 115 degrees Fahrenheit.

• Oh, and did I mention that it was 472 percent humid since it was Pittsburgh this time?
• No?
• Oh, sure, that was really amazing…
• NOT!

We’d all argue over who would get to go to the walk-in cooler first and retrieve ″something″…anything…out of there in order to get a fast 10 second blast of cold air from there.In fact, getting out of that cooler made it seem much hotter and stickier, which further added to the discomfort.Working with family members has become difficult.I mean ROUGH with a capital ″Dear GOD!″ when I say this.

It doesn’t matter how polite and professional you try to be; the fact that you’re siblings never fades from your minds, which means that you fight like cats and dogs at times.The number of times we’ve all decided to leave that spot (for an hour) only to jump right back in when we’ve been inundated is beyond counting.Even in the blazing heat, it was enjoyable despite the difficulties.We gathered around the fire pit with our cuss buckets, mixed up our own concoctions, made fun of one other, fought, laughed till we cried, and just enjoyed ourselves.

The greatest was on a Saturday night in August, on this particular occasion.It was quite hot.Not just any hot, I’m talking about STICKY butt-nasty hot.We were terrible since there seemed to be no air movement at all, and we were all itching to get out of there.So, with the assistance of my sister-in-law, we planned a strategy.

Because my brother always seems to be able to sneak out of the house around cleaning time and take an empty milk bottle to the backyard to ″do PR.″ Waffle Butt Time was so named because when you sat on the milk crate and stood up, you got waffle butt on your chin and chest.That’s correct, you understand exactly what I’m talking about.Anyway, we came to the conclusion that we would close early, but we realized the only way to do this was to deceive my brother.

1. Working as a group, we set all of the clocks, watches, and other devices a few hours ahead of schedule.
2. As a result, even though it was just 10 p.m., the clocks read midnight, indicating that ″We’re closed!″ Time to get everything cleaned up!″ Cindy called for Dave (my brother) to come in and take care of the registers while we finished up cleaning.
3. He had come in a little bewildered since he believed he hadn’t been outdoors for that long, but we were able to persuade him that he had been out there for hours (yeah I know, wicked!) But, dang it, it was scorching!).
4. We were out of there in 30 minutes and on our way to our typical post-work Saturday night dining spot in the neighborhood.
5. No one cracked a grin or cracked a joke until we arrived at our destination and our waitress exclaimed, ″Wow, you guys are here early, slow night?″ Yeah.

She managed to blow our secret.The look on his face as he realized what had happened was PRICELESS.All we could do was laugh, and I was the only one who could do so.The more enraged he became, the louder we laughed, to the point that several of us snorted with delight.

Ahhh, those were the days…So, as I indicated earlier, we created a plethora of mixtures as well as some of our distinctive goods.Calzones were one of the products on our menu.Those calzones were my absolute favorite thing to eat at JC Special Hoagies, second only to the JC Special Hoagie.If you’ve never eaten a calzone before, the simplest way to describe it is to imagine making a pizza but just putting the toppings on half of it, folding it over like a half-moon, then baking it.You may construct them as little as hand-sized (referred to as Panzarottis by some) or as large as 20 inches in length.

• Those were the giant sized ones that were meant to be shared among a group of people, however I know a couple guys who devoured a whole one by themselves.
• This recipe makes two 12-inch calzones, but you can easily double it to make one larger calzone.
• Alternatively, you may create both and then freeze the second one once it has cooled so that you can enjoy it later.
• calzones are fantastic because, like pizza, they can be stuffed with virtually anything you can imagine.
• The traditional pizza toppings have been used, and I’ve also developed chicken Parmesan variations of them.
• What else is there?

Every type of veggie, seafood with alfredo sauce, cheeseburger filled, carnitas, macaroni ‘n cheese (yes, macaroni ‘n cheese), and even a dessert filled one – I’ll have to share my strawberry cheesecake filled one with you one of these days.The most contentious issue with these calzones is whether or not to include ricotta cheese in them.The majority of restaurants and pizza shops that serve them split the profits 50/50.It doesn’t matter to me whether it contains it or not, but I am very particular about the other toppings that I include with it.

• Furthermore, and perhaps most importantly, the ricotta MUST BE DRAINED FIRST, otherwise it will become soggy on the inside.
• If you have leftovers, they will be soggy the next day, even if you eat them immediately after they are delivered to your door.
• That irritates me!
• What a complete waste of delicious food!

1. Well, the other day I was having a nostalgic flashback to my old pizza shop days, and since I had just finished making my weekly batch of pizza dough, I decided to set some aside and make myself a calzone out of the leftover dough.
2. These are simple to make if you know how to stretch or roll out pizza dough.
3. My best piece of advice is that when you stretch or roll out the dough, make sure that the thickness is consistent throughout.
4. Or at best, have it be slightly thicker on the bottom (where you put your toppings) than the top.
5. The bottom is where all of the weight will be due to the toppings.
6. Trust me, nothing is worse than making this gorgeous calzone only to have it stick to the screen when trying to take it out of the oven.

You lose half of your toppings and a little bit of your heart dies.Well okay maybe that only happens to me and my heart.I mean look at those pictures of that gorgeous crusty airy dough filled with all that ooey gooey cheese, bacon, sausage and the rest of the awesomeness inside.

What’s funny is I don’t ever recall making Mr.Fantabulous one of these so when he spied this he was like “OHHHHHHHHHHH WHAT’SSSSSS THAT and CAN I HAVE SOME/ALL OF IT?” haha yeah I had a small piece to which I somehow “lost” the rest of it… to his belly.I’m thinking the next one I make, and there will be a next one will have shaved cooked ribeye steak, crispy bacon, cheddar, provolone and american cheese and caramelized onions.How about you?How would you fill these babies?Print

Ingredients

• 1 – 16 ounce Best Pizza Dough, split in half
• 1 – 16 ounce Best Pizza Dough, divided in half
• 3 1/2 cups shredded provolone/mozzarella cheese, split
• 8 ounces sliced pepperoni
• 10 slices crispy bacon, coarsely chopped
• 2 cups cooked Italian sausage, coarsely diced
• 2 cups pizza sauce

Instructions

1. Make the Best Pizza Dough by following the directions on the package. Placing a Pizza Stone on the lowest third rack of the oven (or inverting a metal pan and placing it on the rack) thirty minutes before baking (and once the dough is done) is recommended.
2. Preheat the oven to 500 degrees Fahrenheit for 30 minutes. A rack should be placed in the centre of the oven as well, for added convenience.
3. If you’re using a pizza stone or an inverted pan, spread out the dough and set it on a paddle sprinkled with flour and semolina. If you don’t have a paddle, you may use parchment paper that has been sprinkled with flour and semolina.
4. One of the dough balls should be stretched into a 12″ round circle with a uniform thickness. Place the dough on a pizza screen or a pizza paddle and press down.
5. Lay down half a cup of shredded cheese on half of the pizza, spreading it out to within 1/2″ of its edge. (Because you’ll be folding the dough in half, just lay the cheese on the side below where you’ll be folding it – imagine crescent moon shape)
7. 4 ounces pepperoni and half of the bacon, 1 cup sausage, and 1 cup mushrooms are placed on top of the dough and distributed equally to within 1/2″ of the border of the dough
8. ladle 1/2 cup sauce over the top, being careful not to go over the edge. To properly seal the margins, they must be maintained clean. Using your hands, fold, pull, and gently stretch the dough on top of the ingredients to cover them
9. repeat with the other ingredients.
10. Lightly press the edges together and crimp the edges together to seal the package shut for protection. To crimp something is to fold the edges of it in a beautiful manner, gently overlapping the folds to produce a rounded border
12. Make a few tiny vents on the top of the calzone using a knife. Otherwise, the filling would burst in your oven because of the pressure created by the steam
14. Bake for 8-10 minutes on the lowest rack, on top of the pizza stone or inverted pan, or until the crust is golden brown.
15. To make the top of the calzone a little browner/crispier, place it on the center rack of the oven just before it is finished cooking
17. Remove from the oven and set aside for 5 minutes before cutting, otherwise you risk having all of your contents leaking out.
18. While the first calzone is cooling, prepare the second calzone using the remainder of the ingredients.

Notes

• Calzone with Roasted Veggies 1/2 cup Best Pizza Dough (about 16 ounces), split in half split into four cups of shredded provolone/mozzarella cheese 2 cups ricotta cheese 2 quarts of pizza sauce 2 cups finely sliced portobello mushrooms 1 big bell pepper, seeded and chopped into bits (about 1 pound) 1 red onion, peeled and cut into bits 1 asparagus stalk (cut into 1 inch sections) 8-10 asparagus stalks 2 cups broccoli florets (cut in half) 1 cup cherry tomatoes (optional) 1 1/2 teaspoon kosher salt is a serving size.
• 1 teaspoon freshly ground black pepper 1 teaspoon garlic powder (optional) a quarter teaspoon of onion powder 1 teaspoon oregano (optional) 2 to 3 tablespoons extra-virgin olive oil 1.
• Preheat the oven to 400 degrees Fahrenheit.

1. Put the veggies on a big, rimmed baking sheet and sprinkle with oil to coat them completely.
2. 3.
3. In a large mixing bowl, combine all of the spices; then sprinkle over the veggies.
4. 4.
5. Gently mix/toss the veggies to coat them with the dressing using your hands.
6. 5.

Bake for 20 minutes in a single layer at 350°F.6.6.Remove from the oven, give it a quick toss, and check to see whether it is cooked through.You want the veggies to be somewhat soft but not mushy after you’re done cooking them.

• They should still have a slight stiffness to them, though.
• If they are still too firm after 5 minutes, continue to roast for another 5 minutes.
• 7.
• Remove the veggies from the oven and lay them on a tray lined with a paper towel.

8.Make the Best Pizza Dough according to the directions on the package.Set a Pizza Stone on the lowest third rack of the oven thirty minutes before baking (and after the dough is ready).Alternatively, invert a metal pan and place it on the rack.10.Preheat the oven to 500 degrees Fahrenheit for 30 minutes.

In the event that you are using a Pizza Screen, do not preheat the screen; instead, position the oven rack on the lowest third rung.In addition, place a rack in the center of the oven to catch any drips.11.If you’re using a pizza stone or an inverted pan, spread out the dough and set it on a paddle that has been sprinkled with flour.

If you don’t have a paddle, spread out on a piece of parchment paper that has been sprinkled with flour or corn meal.12.Roll one of the dough balls into a 12″ round circle with a uniform thickness, using your hands.13.Roll out the dough on a pizza screen or with a pizza paddle.

1 cup of cheese on half of the pizza, spreading it out to within 1/2″ of the edge (optional).In order to make a crescent moon out of the dough when you fold it in half, just place the cheese on the half underneath where you would fold it.15.

1. Place half of the roasted veggies on top of the dough, spreading them out evenly to within 1/2″ of the dough’s border.
2. 16.
3. Spoon 1/2 cup of sauce over the top, making sure not to go over the edge of the plate.
4. To properly seal the margins, they must be maintained clean.
5. 17.

Add 1 cup of cheese and ricotta on top and serve.18.Gently fold, pull, and stretch the top of the dough to completely cover the contents in the bowl.19.

Lightly press the corners together and crimp the edges together to seal the package shut (optional).To crimp anything is to fold the edges of it in a beautiful manner, slightly overlapping the folds to produce a rounded border.20.Make a few tiny vents in the top of the calzone using a sharp knife.In order for your filling not to burst in the oven, you must allow it to release some of the steam that has built up.Using the lower rack, bake the crust for 8-10 minutes, or until it has a golden brown color.

• 22.
• Remove from the oven and set aside for 5 minutes before cutting, otherwise you run the danger of all of your filling spilling out of the pie.
• Meanwhile, assemble the second calzone by mixing the ingredients together in another bowl until well combined.
• Recipe Card made possible by

How Do Italians Eat Pizza?

We’ll just come right out and say it: you’ve been eating pizza incorrectly all along.It’s not your fault in the least.The answer is yes, there is a ″proper″ way to tuck into a Neapolitan-style pie.But don’t be concerned: we’re convinced that with enough practice — and after following our instructions — you’ll be able to blend in at even the most authentically Italian pizzerias.1.Make a decision without hesitating.

As soon as the piping-hot pizza is served to your table, get your knife and fork ready.Waiting for the pizza to cool is considered a slight to the pizzaiolo’s profession (pizza maker).2.Become triangular in your thinking.

• If the pizza hasn’t already been pre-cut for you, cut a triangle piece of it to serve.
• We’ve even seen some die-hard Italians use ″pizza shears″ to cut their pizzas (some might call them scissors).
• 3.
• Cut and eat your way through it.

Transfer the slice to your mouth by cutting off the pointy end of it with a sharp knife.As you continue to work your way up toward the crust, cut bite-size pieces of the dough.4.

Go ahead and pick it up.Picking up and eating a slice of pizza after it has cooled and just a little bit of your slice remains is permitted when the pizza has cooled.There is no need to fold the slice in half as it is.A calzone is a folded pizza that should be eaten with a knife and fork, just like any other pizza.5.Repeat the process.

Pick up the next slice of pizza and repeat the process with the remaining slices of pizza.Keep in mind that real Italians consume the entire pizza napoletana.You’re now ready to tuck into a slice of pizza!Check out our full guide (which includes dough recipes, tossing techniques, and more) and then come see us at Rossopomodoro in NYC Flatiron, NYC Downtown, or Chicago to sample our award-winning pizza.

1. Interested in learning more about pizza?
2. Keep in mind that practice makes perfect!
3. Thank you for your time and consideration.

Introduction: How to Make a Calzone

I have yet to encounter a single person on the face of the planet who does not enjoy calzones; they are just wonderful, and there is no evidence to the contrary.My first calzone experience was with the Piz’ones from Pizza Hut (or was it Domino’s?), and I was hooked on calzones from that point on.They’re like pizzas that have been squared.That may seem difficult to accept, yet it is correct;-) As a result, I set out to learn how to create my own delicious calzones.In the kitchen, I experimented with various ingredients and techniques until I came up with a very solid notion for how to create a calzone.

However, I will not be providing you with a recipe since, to be really honest, I create a different calzone every time!But the methods and methodology that I use are the same, and that is exactly what I will be sharing with you today.

Step 1: IngredientsUtensils

• Ingredients:Pizza Dough – I used a store-bought mix to make my pizza dough. You can use any sort of dough you like, but it must be dough and not crust.
• You can use just about anything for the toppings
• I used mozzarella cheese and pepperoni with tomato sauce and oregano, but you can use whatever you like.
• Spray with olive oil, such as Pam or Crisco

• A cookie sheet with raised sides to prevent a sloppy mess is required.
• Making calzones requires the use of a cutting board to avoid rusting the cookie sheet.
• Cutter for cutting pizza
• Spatula
• Potholders are used to hold pots.

Step 2: Throw on Your Toppings

• To begin, form the pizza dough into an oval shape by rolling it out. When you’re assembling your calzone, only work on one side of the pie, or little less than half of your oval shape. The other half will be put to good use later. Start sprinkling on the toppings, which may be any kind you like. I’d recommend topping your calzone in the same manner as you would your pizza, but if you’re feeling really adventurous, go ahead and be creative. – Here are the toppings that I used: Tomato sauce – most people do not put sauce inside their calzones
• instead, a more common option is to heat up a little amount of tomato sauce to dunk your calzones in before baking them.
• Pepperoni
• Cheese – I used shredded cheddar and torn-up slices of mozzarella
• I love torn-up sliced cheeses since they are much thicker
• I used a combination of ingredients.

Step 3: Cover It Up and Bake It

Cover the whole calzone with pizza dough by flipping the untouched half of the calzone over the toppings half, making sure not to leave any holes in the process.Now, spray the top of the calzone with Pam or something similar, sprinkle on some spices if you’d like (I used garlic powder and oregano), and bake it for about 15 minutes.20 minutes at 450 degrees Fahrenheit (that’s around 230 degrees Celsius for you for-uh-ners;-) For me, this typically does the thing, but your mileage may vary, so keep an eye on it to make sure it doesn’t catch on fire.Now comes the most difficult part of it all.*drumroll*Wait.

Step 4: Take It Out and Eat It!

Removing your calzone from the oven and placing it on a cutting board is the next step.If you like, you may cut it into strips and set it aside to cool for a few minutes.Make an invitation to your relatives and friends to come see this amazing work of art, which you have painstakingly created with your own two hands!Congratulations on your accomplishment!Take advantage of the fact that people will shake your hand and tell you how amazing you are!You’ve just finished making a calzone, and man, it’s delicious!

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How To Make Calzones at Home

• We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. Calzones are a favorite in my house, not only for a casual weekend supper, but also for storing and reheating for lunches throughout the week. Whether you eat them for lunch or supper, they’re the ideal tiny ″hot pockets″ (oops!) of cheese, vegetables, and leftover meat that are both filling and delicious. Here’s how to put them together. In some ways, calzones might be thought of as the original Hot Pocket, as they were allegedly invented in 18th century Naples as a method to consume pizza on the move (at the time, pizza was eaten ″properly″ with a knife and fork). The concept is straightforward: fold the pizza dough around the toppings so that you can eat supper with one hand and not worry about spilling any of the cheese. Calzones, in my opinion, are the ideal vehicle for using leftover bits and pieces from the refrigerator. Traditional spinach and ricotta filling is delicious, but I also like to experiment with leftover steak, pulled chicken, grilled vegetables, wilted greens, chickpeas, feta, goat cheese, and whatever else strikes my fancy on any given day. The pizza dough recipe shown below will yield around one pound of dough. To save time, you may substitute store-bought dough
• simply remove the dough from its packaging and let it sit out at room temperature for at least an hour before baking the calzones.
• If you wish to use leftover bits and bobs in place of the spinach-ricotta filling, you’ll need around 2 cups of filling — roughly 1/4 cup of filling per calzone.

Key Steps for More Successful Calzones

There are five strategies to lessen the likelihood of a calzone explosion.

1. It is important not to roll the dough out too thinly. The dough has been stretched too thin if you can see the cutting board through the bottom of the calzone, and the calzone will explode from the bottom.
2. Do not overfill the calzone with the filling ingredients. As a result of the steam generated by the spinach, cheese, and tomato sauce, it is important to fold the dough loosely over the filling before baking. Don’t tighten it too much.
3. Don’t forget to cut steam vents into the top of each calzone before baking them. This not only stops the dough from becoming soggy, but it also allows the steam that has built up inside the pocket to be released, which otherwise would have caused the seam to rupture.
4. Closure and shine are achieved by the use of egg wash. In addition to making the crust golden brown and beautiful, an egg wash also helps to ″glue″ the crimped dough together.

Serving and Freezing Calzones

Calzones are such an easy dinner to prepare ahead of time that I frequently make a double batch.Some are used immediately, while the others are placed in the freezer for use as last-minute lunches or fast meals.You should allow them to cool for a few minutes if you’re eating them right out of the oven to avoid burning your mouth.To freeze calzones, let any leftovers to cool fully before wrapping each individual calzone firmly in plastic wrap or aluminum foil.Transfer to a freezer-safe plastic bag and freeze for at least 30 minutes.Thaw the calzone in the refrigerator for a few hours before baking, or cook it longer if you’re reheating it from frozen.

If you put one in your lunch bag first thing in the morning, it will be sufficiently thawed by lunch.Keep in mind to remove the plastic wrap before reheating the dish.Cooking them in the oven or a toaster oven at 300°F until cooked through is another option.Microwave them in 1-minute bursts on HIGH for 2 to 3 minutes total (2 to 3 minutes total) is another option.

• They’re the ideal tiny ″hot pockets″ (oops!) of cheese and veggies for lunch or supper, and they’re quick and easy to make.
• Here’s how to put them together.

Ingredients

For the calzone dough:

• 1 teaspoon active dry yeast
• 2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 tablespoon olive oil
• 1 big egg

For the spinach-ricotta filling:

• 4 cups baby spinach
• 1/2 cup ricotta cheese, drained if runny
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly crushed black pepper
• 2 teaspoons olive oil
• 1 medium onion, diced
• 1 clove garlic, minced
• 1/2 cup shredded mozzarella cheese (part skimmed)
• 1/2 cup tomato sauce

Instructions

1. Start with preparing the dough. In a large mixing basin, combine the water and yeast, then wait a few seconds until the yeast is completely dissolved. Add the flour and salt and combine with your hands or a spatula until the dough reaches a shaggy consistency.
2. Knead the dough until it is smooth and elastic. Turn the dough, as well as any loose flour from the bowl, out onto a lightly floured work surface. Knead the dough for 6 to 8 minutes, or until all of the flour is integrated and the dough is smooth and elastic. The dough will be wet and somewhat sticky to the touch. If the dough is sticking to your hands excessively, add additional flour, 1 tablespoon at a time, until the dough is smooth and elastic.
3. Check the dough for the presence of windowpane. Tear out a tiny piece of dough and gently stretch it into a square using your fingertips using your fingertips. If the dough stretches thinly enough that you can see light passing through it without it immediately ripping, you have created enough gluten to pass the windowpane test and your dough is ready to be baked. If this is not the case, continue kneading and check again after a few minutes. Knead the dough until it forms a ball once you’ve included the little bit back in.
4. Allow the dough to rise until it has more than doubled in size. Place the dough in a bowl and coat the surface of the dough with olive oil before placing the bowl on a baking sheet. Cover with a clean kitchen towel and let aside for 1 1/2 hours, or until the dough has doubled in volume. (Alternatively, you may store the dough in an airtight jar in the refrigerator for up to 3 days.) Allow the calzone to sit at room temperature for 1 hour before proceeding with the recipe.)
6. Preheat the oven to 350°F. Preheat the oven to 450°F with a rack in the lowest third of the oven (and a pizza stone on top of the rack if you’re using one). Prepare the spinach-ricotta filling by lining a baking sheet with parchment paper and setting it aside. In a large skillet, heat the oil over medium-high heat until it shimmers, about 2 minutes. Stir intermittently until the onion and garlic are cooked and golden brown, about 6 to 8 minutes. Remove from heat and set aside. In a separate bowl, mix in the spinach (in batches if necessary) until wilted, about 1 minute. Remove the pan from the heat and set aside for 2 to 3 minutes to cool. Stir in the ricotta and mozzarella until everything is well combined
7. leave aside.
8. The dough should be divided. Cut the dough into 8 pieces (2 ounces each).
9. The dough should be rolled out. Working with one piece of dough at a time, flatten each piece into a flat disc, then shape each disc into a 6- to 7-inch circle with a rolling pin to finish. Make sure to keep the dough at a consistent thickness throughout the process, since the calzone will explode if the dough is too thin. If the dough shrinks back and becomes difficult to roll out, allow it to rest for 5 minutes before attempting again to roll it out. Repeat the process with the remaining pieces of dough
10. fill the calzone with tomato sauce and spinach-ricotta filling
11. bake for 20 minutes at 350 degrees. To make each calzone, spread 1 tablespoon of the tomato sauce on the bottom half of each round of dough, leaving a 1-inch border around the bottom edge of each dough round. 2 tablespoons of the filling should be placed on top of the sauce. Do not overfill the calzone
12. instead, fold and crimp the dough’s edges to seal it. Fold the dough over the filling, taking care not to pull the dough too tightly. Repeat with the remaining dough. Roll the bottom edge up and over the top of the dough, crimping the dough to cover it. Press the sides tightly to bind it. Place the calzones on a baking pan and bake for 15 minutes.
13. Egg wash should be applied to the calzones before cutting steam vents. In a small dish, use a fork to break up the egg and 1 tablespoon of water until the egg is completely broken up. Each calzone should be delicately brushed with the egg wash. Cut 2 to 3 steam vents into the top of each calzone with a sharp knife
14. bake the calzones for 15 to 20 minutes. Bake for 15 to 20 minutes, or until the calzones are golden brown and the filling has bubbled up. Despite all attempts, it is likely that at least one calzone will explode despite the best efforts of everyone involved. Allow for a few minutes of cooling time before serving the calzones.

Recipe Notes

Calzones can be stored in an airtight jar in the refrigerator for up to 3 days or frozen for up to 3 months after they have been baked.The calzones should be defrosted in the refrigerator before being reheated on HIGH for 2 to 3 minutes at a time in the microwave in 1-minute bursts.When warmed in the microwave, the calzones will lose some of their crispness.The dough may be made ahead of time and stored in the refrigerator for up to three days.Take the dough out of the refrigerator approximately 1 hour before you want to make the filling to allow the cold to escape a little more quickly.Instead, freeze calzones in a single layer on a baking sheet after they have been prepared.

Immediately transfer to a zip-top bag and store in the freezer for up to three months.To cook calzones from frozen, bake at 400°F for 30 minutes, or until the filling reaches 160°F, depending on the size of the calzone.A stand mixer fitted with a dough hook attachment can also be used to make the dough, as seen in the video below.Assemble the dough according to the directions listed above, and then mix on medium speed for the same length of time, about 6 to 8 minutes.

• In order to use alternative fillings, you will need 2 cups (1/4 cup for each calzone) of the ingredients listed above.
• Emma Christensen is a young woman from Denmark.
• Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts.
• She contributes to this site.

She is the author of the books True Brews and Brew Better Beer, among other works.Visit her website for more information about her cooking adventures.

How To Reheat Calzone – The 5 Best Ways

We’re all aware that a freshly baked, hot calzone will never be able to compete with the cold leftovers we pull from the fridge – but you shouldn’t have to accept this as a given.If you have a calzone craving, you don’t have to order or cook one every time, because you can just reheat it and it will taste just as nice as the first time!What is the most effective method of reheating calzone?The oven is unquestionably the finest method of reheating calzone.You may, however, achieve comparable results by using an air fryer, toaster oven, or frying pan instead of a skillet.The use of a microwave can be troublesome, but we’ll get into that later.

The best ways to reheat calzone

Calzone is undoubtedly one of the most popular Italian foods, and it is essentially a folded pizza, similar to stromboli, except that it is simply folded over rather than twirling like a stromboli.When it comes to the filling, it generally resembles traditional pizza toppings, although the possibilities are virtually limitless.Calzones can be made using either salted bread dough or pizza dough, depending on your choice and availability of ingredients.Ordinarily, it is cooked in the oven and filled with a variety of cheeses (e.g.mozzarella, ricotta, Parmesan), ham or minced meat, and/or vegetables.Some people get a little carried away while preparing or ordering calzone and wind up with a lot of leftover food.

This is quite normal.When it comes to a calzone, this isn’t a problem at all because you can perfectly reheat a calzone utilizing any of the ways we’ve discussed.If you’re putting your calzone in the refrigerator, make sure it’s placed in an airtight container to ensure that it preserves its freshness, fragrance, and tastes while in storage.Aluminum wrap or aluminum foil are the best options for storing it in the freezer.

• Stored properly in the refrigerator, you should be able to enjoy a calzone for around 3 days after making it.
• In contrast, frozen calzone may be kept in this state for up to 2 months, depending on the filling you choose to use.
• Make sure the calzone has cooled completely before putting it in the refrigerator or freezing it.
• Following cooling, you may store it whole or cut up into pieces, according on your desire.

Keep in mind, however, that reheating the calzone pieces in this manner may cause the filling to melt out of the pieces.The advantage of preserving your calzone in pieces, on the other hand, is that you can quickly remove and reheat only the quantity of calzone that you require.Furthermore, reheating calzone slices takes less time than reheating a complete calzone from frozen.

You should also avoid keeping calzone in the same area as other types of food since it has a propensity to absorb the scents and flavors of other foods.This