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The Best Calzone Recipe Ideas Around
The best Calzone recipe ideas around are just a click away. Do you know how delicious homemade calzones are? Making a calzone is simple, plus these recipes will walk you through the entire process.
Contents
What Calzone Fillings Go in Calzones?
Whether it’s a breakfast calzone, Italian calzone, or vegetarian calzone, you will love these easy calzone recipe ideas and calzone fillings. As you can see, you can put just about anything into a calzone. When you want something delicious to eat, give one of these calzone recipes a try!
Simply put a calzone is an Italian type dish. It’s an over baked folded pizza that is originally from the 18th century, straight from Naples. Made from salted bread dough, you can fill the calzone with almost any topping or filling that you desire.
How to Make a Calzone
Making a calzone doesn’t have to be difficult. In fact, these recipes will walk you through how to make a calzone. Because each recipe is slightly different, you’ll get a nice variety of recipes to choose from. Plus, you add as many calzone fillings as you’d like.
This Sausage and Spinach Calzone recipe is one that has a lot of flavors. I love spinach in my food. If you want more veggies in your recipes, this may be a dish that you make.
What Is a Calzone? A calzone is an Italian dish that features a circular piece of pizza or yeasted bread dough that's folded in half over a filling that includes ricotta, and often mozzarella and Parmesan, too, cured meats, vegetables and herbs, then sealed shut using a crimping technique.
Stromboli and calzones include similar fillings of Italian meats, and vegetables. While there are more commonalities than differences, there is one traditional ingredient that sets the two apart: the cheese.
Calzones in Italy were half-moon shaped, not quite like the massive calzones you see in the United States. They had a different recipe as well. The recipe for a calzone from Naples called for a folded pizza with ricotta, mozzarella, anchovies, and olives.
Calzones never have tomato sauce inside the dough. They're always dipped. While stromboli is also dip-able, it's totally cool to put some sauce inside stromboli, pre-roll. Whether you're team stromboli or team calzone, these distinctions shouldn't inspire hate.
Sauce – I like red sauce. You won't need much for the inside of each calzone—just a couple spoonfuls at the most. But you will want some on the side for dipping. You can make calzone with other sauces like Alfredo or other pasta sauces or BBQ sauce.
Don't overfill them. When you seal them, don't make too thick of an edge. Keep moisture to a minimum to prevent soggy crust. If possible, try to get as much moisture out of any fillings you can.
Both are prepared with flour, water, salt, and yeast; that's the solution. In contrast, the eggs and olive oil used in most calzone dough give it a deeper flavor and a softer texture. Eggs and oil are not common ingredients in pizza dough, contributing to its crispiness and durability.
Brush the top of each calzone with heavy cream, whole milk, melted butter or olive oil to enhance crust color. Using scissors, cut several delta “V-shape” slits into the top of each calzone before baking. For a flavor boost, try sprinkling the top of each calzone with shredded Parmesan cheese just before baking.
Did you know that a standard calzone has over 1000 calories? On the other hand, a slice of pizza is around 300 calories. So just because they're technically the same in terms of ingredients and taste, they're not! A calzone can equal 3 slices of pizza so choose wisely!
If you are looking for food for multiple people, a stromboli is the better option because it can be sliced for multiple people to eat. Both calzones and stromboli are equally delicious Italian dishes so there really is no wrong answer when deciding between the two options!
A typical calzone is made from salted bread dough, baked in an oven and stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg.
Just like pizza, the calzone got its start in Naples, Italy. During the 1700s, calzones emerged as a popular food sold by street vendors, specifically designed to be eaten while on the go. The name translates to "trouser" or "pants legs" in Italian, which was a direct reference to it being a "walk-around" kind of food.
Hot Pockets were developed by Paul Merage and his brother David through their company Chef America Inc. Chef America invented a packaging sleeve and dough formula to keep its calzone-like sandwiches crispy when cooked in a microwave.
Did you know that a standard calzone has over 1000 calories? On the other hand, a slice of pizza is around 300 calories. So just because they're technically the same in terms of ingredients and taste, they're not! A calzone can equal 3 slices of pizza so choose wisely!
It's then oven-baked to perfection – a crispy outer crust and hot, melty cheese inside – and typically served alongside marinara sauce for dipping. If you're in Italy, you might hear this tasty treat called a "calzoni," though both Southern Italians and the majority of Americans know it as a calzone.
Fork and Knife: Some people prefer to eat their calzone with a fork and knife, especially if the filling is particularly hot or messy. This method allows for more control and can help prevent the filling from spilling out. Handheld: Eating a calzone with your hands can be a fun and satisfying experience.
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