How Long To Cook Calzone On Pizza Stone?

Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.

Does a calzone take longer to cook than a pizza?

Calzones take longer to cook than pizza and require a lower temperature in order to crisp the crust and to penetrate the filling. They generally take 15 to 20 minutes to bake at 400 degrees.

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.

Can you cook calzones in a pizza oven?

To cook the calzone preheat your pizza oven or indoor oven to 450ºF. Place the calzone in the oven the same as you would a pizza. The calzone will cook slightly longer than a regular pizza because of its added density. If using a pizza oven, turn the calzone halfway through cooking.

What is the internal temperature of a calzone?

To cook calzones from frozen, bake at 400°F for 30 minutes or until the filling reaches 160°F.

How thick should calzone dough be?

Stretch out the Dough

It should be about 1/4 inch to 1/2 inch thick and about 10 inches to 12 inches in diameter. Repeat with the other ball.

Should 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.

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.

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.

Can you cook a calzone in a OONI?

Next, launch the calzone into your Ooni pizza oven, just like you would a regular pizza. You can keep your Ooni at the same temperature as you normally would for cooking pizza, but be conscious that it may take a little longer to fully cook than a regular pizza.

What can you make in a OONI oven?

You can cook just about anything in your Ooni 3! It is ideal for any type of food that can cook quickly at a high temperature: Think up to 13′ pizzas, flatbreads, seafood, meat, vegetables and more! Check out our website for some inspiration and tips, including a great step by step pizza dough recipe.

What temp to bake calzone?

Make the dough. Combine the water and yeast in a large bowl,then wait a few seconds until the yeast dissolves.

Knead the dough. Turn the dough and any loose flour from the bowl out onto a clean work surface.

Heat the oven.

Divide the dough.

Roll out the dough.

Bake the calzones.

How long to cook calzone?

How long do you heat up a calzone? Heat the oven to 400 degrees Fahrenheit for 20 minutes. Place the calzone directly from the refrigerator, unwrapped, onto a baking sheet. Wrap frozen calzones with aluminum foil before putting them on a baking sheet. Bake the calzone for 15 to 18 minutes.

How to make calzones?

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.

On a floured work surface roll out the dough into two circles,roughly the same size.

Preheat the oven to 220C/200C Fan/Gas 6.

Mix all the fillings ingredients together and divide in half.

The Perfect Make-Ahead Freezer Meal

Calzones are closely similar to pizzas, and are essentially a pizza that has been folded over on itself. Cutting through the crisp, golden dough of a calzone to expose a rich filling, on the other hand, is a very different sensation than eating a slice of pizza. You may prepare these ahead of time and freeze them for later use. Your whole family will like them!

Easy Calzone Methods and Recipes

People get stuck at two points in the process of preparing a calzone: making the crust and assembling, filling, and sealing the calzone, respectively. We’ll provide you with simple answers to both of your concerns.

Making the Calzone Crust

Use a pre-made crust or a mix to make your own.Using a prefabricated crust does not thrill me; a homemade crust, on the other hand, is far superior.However, you should do whatever makes you feel comfortable.Using a mix to make the calzone dough will make preparing these quick make ahead freezer dinners a snap, but creating your own dough from scratch always adds a little something extra to the calzone as well.

You have the option of making your own crust.If this is the case, a dough relaxer should be used.As you work the gluten into the dough, it becomes more developed.Your dough will have a lot of spring-back, which will make it difficult to shape, fold, and seal.A dough relaxer will eliminate spring-back, allowing you to create a perfectly formed calzone every time.

• A good dough relaxer is a wonderful thing.
• Make use of it.
• We supply pre-made pizza dough mixtures as well as a dough relaxant.
• Find out more about a pizza dough relaxer by clicking here.
• Either of these solutions will cure your crust issues and make it simple to build your calzones.

Making the Calzone—Use a Dough Press

The dough press is by far the quickest and most efficient method of creating calzones. The use of a dough press allowed us to whip out three dozen calzones that were ready to go into the freezer in under an hour. Using a dough press, you may do three things:

1. The dough is sliced into perfectly round rounds by the press. The cutter is located at the back of the press. It is important to have a relaxer in your dough since your circle will shrink as you cut it.
3. The press creates a bowl or a cup to hold the filling while it is being pressed. A dough circle is inserted into the calzone press, followed by a bowl of sauce
4. the press folds the calzone and closes the calzone.
5. The cutter is located at the back of the press. When you cut your circle, it will shrink if you do not include a relaxer in the dough

How to Make a Calzone

1. Make a 1/4-inch-thick layer of dough by rolling it out. Cut circles out of the dough with a dough press. In the dough press, press a circle into the dough
2. spread several tablespoons of mozzarella over the lower part of the round. Your filling items should be placed on top of the cheese. Place a small amount of ricotta on top of the filling. The finest ricotta for this recipe is thick and creamy, not low-fat. Season with salt and pepper, then top with parmesan cheese if desired. (Of course, you may play about with the filling components a lot.) In order to make the filling less watery, one egg is frequently added to the ricotta.)
4. Using a pastry brush, wet the edges of the crust. The water will aid in the sealing of the dough seam
5. using the dough press, fold the top of the calzone crust over the bottom and seal the edges of the calzone crust. Make certain that you press down hard enough to seal the edges. Note: If you are cooking these ahead of time as freezer dinners, you may place them in a freezer-safe bag after this step
6. otherwise, let them out overnight.
7. Apply an egg white wash or a thin layer of olive oil to the crust just before baking. The calzones will have a satiny texture thanks to an egg white wash. Cooking the crust in olive oil will make it browner and crisper.
8. Bake the calzones in a dark pan on the lowest level of the oven to ensure that the bottom crust gets enough bottom heat to bake properly. Preheat the oven to 400 degrees for approximately 15 minutes, or until the crust is browned.

Extra Tips for Making the Perfect Calzone

When it comes to the filling, basic choices are the most effective.Make sure you don’t overfill your calzone; less is more in this case.If it’s too full, it’s more prone to leak.Calzones take longer to cook than pizza and necessitate a lower temperature in order to crisp the crust and allow the filling to permeate the dough and crust.

It usually takes 15 to 20 minutes for them to bake at 400 degrees in a standard oven.Calzones are excellent freezer dinners since they can be prepared ahead of time.Make a dozen or more at a time and store them in the freezer.When you’re short on time, bake them in the oven for fifteen minutes and you’ll have a ready-to-eat supper.

Our Favorite Calzone Recipes

• Breakfast Calzones
• Creamy Ricotta Sausage Calzone
• Easy Calzones and Breakfast Sandwich Pockets
• Creamy Ricotta Sausage Calzone
• Creamy Ricotta Sausage Calzone

The Calzone 

The calzone is a member of the pizza family that isn’t typically mentioned in casual conversation.However, we have decided to shed some light on this one-of-a-kind pizza recipe this week.After all, the calzone (formerly known as a calzoni; literally ″trousers″), like many of our favorite pizza dishes, is a creation of the Italian cuisine.This pizza-like dish, which is really just a folded over pizza, is distinguished by its crispy crust surface and hot, gooey middle.

One of my favorite qualities of the calzone is that, unlike a lot of pizzas, it allows you to pile on as many toppings as you want without feeling stuffed.Pizzas, as we all know, may quickly be destroyed or get mushy if they have too many toppings.It is possible to disobey this guideline by stuffing the inside of the calzone with a bit extra of the things we enjoy, which is mostly cheese!

How To Make The Perfect Calzone

The dough for the calzone is quite similar to that of the pizza, and it is one of the most significant components of the dish.It is critical to have the exact fold in order to keep all of the ingredients within your pizza.The ideal calzone fold is similar to mastering the art of making an omelet or pie in that it requires some practice.The use of a dough press or a calzone press can make this process more convenient.

The Pizzacraft Calzone Press was created expressly for this reason – to ensure that every calzone is made to perfection each and every time.The Pizzacraft Calzone Press works by providing a dough surface on which to work before folding the dough into a perfect calzone.To put it succinctly, the press should be used: 1.Roll out the proofed pizza dough until it reaches the size of the Calzone Press when it is fully opened.2.

• Sprinkle a small amount of flour on the press and set the dough in it.
• 3.
• Spread your choice sauce, cheese, and toppings on one side of the dough and fold the other side over.
• 4.
• Apply a tiny quantity of water to the outside ring of dough, fold the press, and press it down slightly.
• Opening the press and scoring the calzone’s top with a sharp knife are the next steps.

The Pizzacraft Calzone Press is available in two different sizes: small and big.The calzone pans are ideal for preparing huge calzones to share at dinner or smaller personal calzones filled with all of your favorite toppings to take to work.

Cooking Your Calzone 

In order to prepare the calzone Preheat your pizza oven or indoor oven to 450 degrees Fahrenheit before you begin.Place the calzone in the oven just as you would a pizza and bake for 15 minutes.Because of the increased density of the calzone, it will take somewhat longer to cook than a conventional pizza.If you’re baking the calzone in a pizza oven, flip it halfway through the cooking process.

Cook until the dough begins to become golden brown, similar to how you would cook a pizza crust (around 15 min).Cooking Instructions: Fillings with a high moisture content should be prepared before being baked.For example, mushrooms, bell peppers, and sausage are all good choices.Use of soft fresh cheeses such as ricotta and fresh mozzarella should be avoided.These cheeses have a tendency to create a lot of liquid when cooked, which might result in the calzone dough being soggy.

Check Out More Cool Recipes and Pizza Tips: 

• How to Make Your Own Pizza Sausage
• Which Store-Bought Dough is the Best
• How to Make Your Own Pizza Sausage

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 Make and Fold a Calzone

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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.

1. However, I will not be providing you with a recipe since, to be really honest, I create a different calzone every time!
2. 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!

Be the First to Share

Calzone Tips and Tricks

I cook calzones on a regular basis and have learned several useful techniques that I think are worth sharing.There’s nothing worse than putting in the effort to get everything, construct it, and bake it only to realize that there’s nothing inside!You may prepare them ahead of time because they are simple to make and taste great.1) Preheat the oven to 400 degrees Fahrenheit, as well as the pan or pizza stone, if using.This assists in ensuring that the bottom of the calzone remains crisp and not soggy.2) Prepare the ingredients for the interior of the dish while the oven is preheating.

1. Turkey meatballs, shredded mozzarella, and fresh spinach are today’s featured ingredients.
2. To keep things simple and interesting, I prefer to use a variety of fillings.
3. Play with the cheese, a vegetable, or anything else you have on hand.
4. It is important to note that the greatest calzones have a variety of textures and do not contain solely wet components.
5. The following are a few of my favorites: Chicken Cordon Bleu (chicken cutlets, shredded Swiss, and ham); Cheeseburger Calzone (ground chicken, American or cheddar, tomatoes, spinach, and special sauce); Prosciutto, Apple, and Brie (using only those ingredients or substituting pear for apple); and turkey meatballs with spinach and mozzarella (my personal favorite).
6. 3) Assemble your calzone on the baking sheet you’ll be using to bake it.

• I can’t even fathom the thought of trying to transfer a calzone.
• It is possible that by utilizing a hot pan or pizza stone, you will be able to slightly fry the bottom of your calzone as you are assembling it!
• Multi-tasking!

Fill your calzone with more toppings than you think you’ll need.Seriously.It should be completely filled to the point where you have to stretch the dough to shut it up.

You want the layers and fills to be as high as possible and to stretch all the way to the edges.Make a seal by squeezing the dough together around the insides.Apply some pressure to the fillings to help them expand out once again.However, avoid squashing it altogether.4) Make a few slits in the top of the container to allow air to escape.This helps it to better vent and cook as a result.

I bake mine for approximately 30 minutes at 400 degrees, depending on how big they are.Bake for 15 minutes if you’re going to freeze it and finish cooking it later, or for 20 minutes if you’re going to serve it the next day.This will ensure that it is not overdone when you bake it the rest of the way.If you want your cookies to be shine, brush the tops with eggwash.I typically skip this step and simply spritz a little olive oil over the tops to give them a little shine.5) Cut into pieces and enjoy!

• Alternatively, if you are not the one who will be cooking it the rest of the way, label it with preheating instructions.

What Is the Difference Between a Calzone and a Stromboli?

As someone who makes calzones frequently, I’ve picked up a few useful ideas that I’d like to share with you.There’s nothing worse than putting in the effort to get everything, assemble it, and bake it only to realize that there’s nothing inside at all.You may prepare them in advance because they are simple to make.1) Preheat the oven to 400 degrees Fahrenheit, as well as the pan or pizza stone, if you are using one.Thus, it is possible to attain an acceptable crispness on the bottom of the calzone without it being mushy on top.When your oven is preheating, you may begin preparing your inner ingredients.

1. Turkey meatballs, shredded mozzarella, and fresh spinach are today’s featured ingredients in this recipe.
2. The fillings should be simple and diverse, which is something I strive to do.
3. Change the cheese, the vegetable or anything else is in the fridge.
4. It is important to note that the greatest calzones have a variety of textures and do not consist solely of wet elements.
5. The following are a few of my favorites: Chicken Cordon Bleu (chicken cutlets, shredded Swiss, and ham); Cheeseburger Calzone (ground chicken, American or cheddar, tomatoes, spinach, and special sauce); Prosciutto, Apple, and Brie (using only those ingredients or substituting pear for apple); and turkey meatballs with spinach and mozzarella (my personal favorite!).
6. Create your calzone on the baking sheet that you’ll be using.

• Making a calzone move is something I can’t even contemplate.
• It is possible that by utilizing a hot pan or pizza stone, you will be able to slightly cook the bottom of your calzone as you are assembling it.
• Multi-tasking!

Make sure to stuff your calzone with a lot more than you think you need.Seriously.It should be completely filled to the point where you have to stretch the dough to seal it together.

You want the layers and filling to be as high as possible and to stretch all the way to the edge.Pinch the dough together around the insides to seal it.To re-spread the fillings, apply some pressure to the mixture.Avoid squeezing it too hard, however.Remove the lid of the container and cut a few slits to allow air to flow through it Because of this, it can better vent and cook.Approximately 30 minutes at 400 degrees is what I use to bake mine.

Preheat the oven to 150°F if you’re planning to freeze the dish and finish cooking it later, or if you’re serving the dish the next morning.This will ensure that it is not overdone when you finish baking it.If you want your cookies to be shine, brush the tops with eggwash beforehand.When I don’t have time, I’ll just spritz a little olive oil over the tops to give them a little sheen.Cutting is the final step.In the alternative, if you aren’t the one who will be cooking it till the end, label it with preheating instructions.

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.Burritos and stromboli are always served in a folded up fashion.A calzone is sealed by folding it in half and crimping the edges together.Sealing a stromboli is accomplished by wrapping it up in a spiral and folding the additional dough back over the stromboli.

1. 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.Calzones are often served as a single portion.When you roll out dough to make a stromboli, you are essentially rolling out an extended rectangle.After the rectangle has been rolled, it is formed into a long, slender, cylindrical pizza cigar shape.

1. 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.

The Recovery Calzone

An other point of distinction is where they originate. It is customary in Italy to eat calzones. Italians are, in fact, really, 100 percent-certified. These pizzas, which originated in Naples as a casual manner of eating pizza while standing on the street, varies in terms of ingredients and preparation methods depending on where you are in Italy.

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Ultimate Pizza Calzone

It is possible that posts will include affiliate links.For further information, please refer to my Privacy Statement.The recipe card may be found at the end of this post.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!Have you ever had a job that was a total fun, despite the fact that it was challenging during the time you did it?My brother opened a pizza store in our neighborhood shortly after I graduated from high school, and it operated for around 17 years.

1. Considering that it was only one location, it was quite successful and had a lot of traffic.
2. The pizza, as well as the countless other foods we sold, were excellent.
3. 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.
4. It was during my time off from school, either at break or during the summer, that I was employed there.
5. One of the things I despised about that work was how hot it was.
6. 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.
• Working as a group, we set all of the clocks, watches, and other devices a few hours ahead of schedule.
• 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.
• 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!).

We were out of there in 30 minutes and on our way to our typical post-work Saturday night dining spot in the neighborhood.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.

1. calzones are fantastic because, like pizza, they can be stuffed with virtually anything you can imagine.
2. The traditional pizza toppings have been used, and I’ve also developed chicken Parmesan variations of them.
3. What else is there?
4. Every type of veggie, seafood with alfredo sauce, cheeseburger packed, 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 divide the profits 50/50.It doesn’t matter to me whether it has it or not, but I am quite particular about the other toppings that I include with it.Furthermore, and maybe most crucially, the ricotta MUST BE DRAINED FIRST, else it will get mushy on the interior.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!Well, the other day I was having a nostalgic flashback to my old pizza shop days, and as I had just finished making my weekly batch of pizza dough, I decided to keep some aside and make myself a calzone out of the leftover dough.

These are simple to prepare if you know how to stretch or roll out pizza dough.My best piece of advise is that as you stretch or roll out the dough, make sure that the thickness is consistent throughout.To make it even better, make it slightly thicker on the bottom (where you will place your toppings) than on the top (where you will serve it).Because of the toppings, all of the weight will be concentrated towards the bottom.

Nothing is more frustrating than spending hours baking a beautiful calzone only to have it stick to the screen of your oven when you try to remove it from the oven.You lose half of your toppings, and a small part of your heart dies as a result of this.Okay, so maybe this is something that only occurs to me and my heart.Consider the photographs of that magnificent crispy airy dough packed with all of the ooey goey cheese, bacon, sausage, and the rest of the bliss that was baked within.What’s hilarious is that I don’t recall ever making one of these for Mr.

Fantabulous, so when he saw it, he exclaimed, ″OHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH Yup, I had just enough for a tiny piece of pie, and I somehow ″lost″ the rest of it in his stomach.If I make another one of these, and there will be another one, I’m thinking I’ll top it with shaved seared ribeye steak and caramelized onions, as well as crispy bacon and cheddar, provolone, and american cheeses.What are your thoughts?What would you use to stuff 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.Put the veggies on a big, rimmed baking sheet and sprinkle with oil to coat them completely.3.In a large mixing bowl, combine all of the spices; then sprinkle over the veggies.

1. 4.
2. Gently mix/toss the veggies to coat them with the dressing using your hands.
3. 5.
4. Bake for 20 minutes in a single layer at 350°F.
5. 6.
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.
• Place half of the roasted veggies on top of the dough, spreading them out evenly to within 1/2″ of the dough’s border.
• 16.
• Spoon 1/2 cup of sauce over the top, making sure not to go over the edge of the plate.

To properly seal the margins, they must be maintained clean.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.

1. Recipe Card made possible by

Calzones

These simple homemade Calzones are created with pizza dough loaded with your favorite pizza toppings, resulting in a fun customized supper that the whole family will enjoy.Calzones may be prepared ahead of time and frozen for a convenient freezer dinner.Italians are to be credited with the creation of the gastronomic marvel known as Calzones!A Calzone is similar to a folded-over pizza that is baked with any number of pizza-style toppings within, such as meats, cheeses, and vegetables, before being served.Calzones are often eaten with the hands, much like a sandwich, and are frequently dipped in sauces.Calzones and Stromboli are similar in appearance; the most significant distinction is in the manner in which the dough is sealed around the filling; Stromboli are rolled, whilst calzones are folded.

Ingredients needed:

• Begin with a batch of pizza dough (I make my easy homemade dough in the morning and leave it covered in the fridge until ready to assemble). Calzones may be filled with whatever you’d put on a pizza! If you want to make calzones out of pizza dough, you may use the same recipe as you would for pizza. I prepare the dough first thing in the morning and keep it refrigerated until I’m ready to use it (it will rise in the fridge). It is also possible to utilize store-bought dough. When one pound of pizza dough is used, it will provide around four big calzones.
• Pepperoni, ham, sausage, Canadian bacon, chicken, and bacon are examples of precooked meat.
• The following vegetables are used in this dish: bell peppers
• onion
• mushrooms
• spinach
• jalapeño
• zucchini
• artichoke hearts and olives.
• It’s best if the cheese is shredded mozzarella, but you may use any sort you choose.
• Pizza Sauce: I don’t put any sauce inside the calzone since I don’t want it to become soggy. Calzones should be served with warm sauce on the side. Pizza sauce or Marinara sauce work well with almost any form of calzone
• for a bbq chicken calzone, white garlic sauce, ranch dressing, or bbq sauce are all good options.

How to make Calzones:

• Preheat the oven to 450 degrees Fahrenheit. While the oven is preheating, place a pizza stone in the oven to heat up (or use a baking sheet flipped upside down).
• Divide the pizza dough into eight equal parts. Roll a sheet of paper into a flat disk that is approximately 1/4inch thick. Set aside approximately 14 cup of the toppings, including a liberal sprinkling of cheese, on one side of the plate. Fold the remaining half of the dough over the toppings and press the sides together to bind them together.

• Place the calzones on a big piece of parchment paper
• bake for 20 minutes.
• Slit the top of each calzone with a sharp knife to allow the filling to flow through (for steam to escape while baking). Sprinkle a little parmesan cheese and Italian spice on top of the calzones after they have been lightly brushed with beaten egg.
• Using the parchment paper, transfer the calzones to the heated pizza stone or baking sheet in the oven.
• Bake for 12-14 minutes, or until the top is lightly browned. Allow for at least 10 minutes of cooling time before serving. Serve with hot pizza sauce on the side to dip into

Air Fryer Calzones:

Preheat the air fryer to 370 degrees Fahrenheit. Spray a frying pan with cooking spray and arrange 2-3 calzones in a single layer in the pan. Cook for 8 minutes on one side, then turn and cook for 2 more minutes on the other.

Make Ahead and Freezing Instructions:

• Make Ahead: Pizza dough may be made up to 3 days ahead of time and stored in the refrigerator. Preparing the filling components up to 3 days ahead of time is possible, depending on the freshness of the ingredients. Pizza sauce can be prepared up to one week in advance. To Freeze: Press the button on your computer. Baked calzones should be allowed to cool fully before being wrapped firmly in plastic wrap and placed in a freezer bag to be used later. Freeze for a maximum of three months. reheat in the microwave until warm, whether frozen or thawed
• To make unbaked calzones, arrange the calzones on a baking sheet and flash freeze for 1 hour. Freeze calzones that have been partially frozen for up to 3 months after they have been partially frozen. Baking from frozen at 400 degrees for 30-45 minutes, or until well warmed and golden is recommended

• Follow me on social media platforms such as Facebook, Twitter, Instagram, and Pinterest for more delicious recipes! Recipe Ingredients: 1 handmade pizza dough recipe (or 2 pounds pizza dough)
• 2 cups shredded Mozzarella cheese
• 1 whole egg, beaten
• 2 Tablespoons grated Parmesan cheese
• Italian seasoning
• pizza sauce, to serve with the pie.

Desired Pizza toppings:

• Pepperoni, cooked sausage, Canadian bacon, cooked shredded chicken, olives, sliced mushrooms, chopped bell pepper, chopped onion, jalapeno, pineapple, and a variety of other toppings

• Preheat the oven to 450 degrees Fahrenheit. While the oven is preheating, place a pizza stone in the oven to heat up (or use a baking sheet flipped upside down).
• Divide the pizza dough into eight equal parts. Roll a sheet of paper into a flat disk that is about 14 inches thick. Set aside approximately 14 cup of the toppings, including a liberal sprinkling of cheese, on one side of the plate. Fold the remaining half of the dough over the toppings and press the sides together to bind them together.
• Place the calzones on a big piece of parchment paper
• bake for 20 minutes.
• Slit the top of each calzone with a sharp knife to allow the filling to flow through (for steam to escape while baking). Sprinkle a little parmesan cheese and Italian spice on top of the calzones after they have been lightly brushed with beaten egg.
• Using the parchment paper, transfer the calzones to the heated pizza stone or baking sheet in the oven.
• Bake for 12-14 minutes, or until the top is lightly browned. Allow for at least 10 minutes of cooling time before serving. Serve with hot pizza sauce on the side to dip into

• Aside from cheese, there are no further pizza toppings listed on the nutritional label. Instructions for preparing ahead of time: Pizza dough may be made up to 3 days ahead of time and stored in the refrigerator. Preparing the filling components up to 3 days ahead of time is possible, depending on the freshness of the ingredients. Pizza sauce can be prepared up to one week in advance. Instructions for Freezing: Baked calzones should be allowed to cool fully before being wrapped firmly in plastic wrap and placed in a freezer bag. Freeze for a maximum of three months. reheat in the microwave until warm, whether frozen or thawed
• Preparing the calzones on a baking sheet and flash freezing them for 1 hour will allow you to freeze them without baking them. Freeze calzones that have been partially frozen for up to 3 months after they have been partially frozen. Baking from frozen at 400 degrees for 30-45 minutes, or until well warmed and golden is recommended

Calories: 217 calories per serving 24 g of carbohydrates 11 g of protein 9 g of fat 4 g of saturated fat 1 gram of polyunsaturated fat 2 g of monounsaturated fatty acids 1 gram of trans fat Cholesterol: 44 milligrams Sodium: 556 milligrams Potassium: 30 milligrams 1 gram of fiber 3 g of sugar 230 International Units of Vitamin A Calcium: 158 milligrams Iron: 2 milligrams Were you able to make this recipe?Use the hashtag #TastesBetterFromScratch to tag @TastesBetterFromScratch on Instagram!Have you ever tried this recipe?If not, you should!VOTE and COMMENT on this page!I’d be interested in hearing about your experience.

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The original post was published on October 20, 2020. Originally published on January 16, 2022. Lauren Allen is a young woman who lives in the United States. Welcome! My name is Lauren, and I’m a mother of four who enjoys nice meals. There are quick recipes and weeknight meal ideas here that use genuine ingredients and are shown step-by-step through images and videos.

Calzones

The 11th of June, 2012 (last updated March 10, 2022) However, even though this calzone recipe is created entirely from scratch, including the handmade dough, it is more simpler than you may expect.You may bake it in the oven or grill it on the barbecue.This post may include affiliate links, which will not affect your purchase price but will allow the author to earn a profit.I believe I’ve already stated that I adore pizza on my blog.I may teach that college students are not doomed to a life of fast food and unhealthy convenience foods, but pizza is my greatest weakness in life.The ultimate late-night snack, the only thing open after you’ve been studying all night (or participating in other activities) and are longing for something greasy and filling: Dough Co.

1. All University of Oregon students are familiar with this establishment.
2. It’s open until 3 a.m., which is significantly later than practically all other establishments that deliver or serve meals, period, and it has a full bar.
3. Calzones, sweets, and beverages are available for purchase.
4. That’s all there is to it.
5. They are excellent at what they do.
6. Although I used to frequent Dough Co., I no longer live in such close proximity to school, and I’m not sure my stomach could withstand the monstrous, oily monster that is a Dough Co.

• calzone.
• As a result, I’ve created my own version to make up for it!

How to Make Homemade Calzones

It all starts with my homemade pizza dough recipe, with half of the dough used for each calzone.Roll it out, flip it over, and place it on a dish so that people may fill it with their favorite filling.It was loaded with fresh mozzarella, pepp