Calzone
A calzone is a pizza folded in half, with all the best parts sealed inside: creamy ricotta, stretchy mozzarella, spicy salami and a little tomato sauce. To keep the filling from leaking, we use well-drained cheese and crimp the edge firmly, rolling it over like a pasty. Cut into it carefully; a cloud of fragrant steam will escape.
- Prep
- 30 min
- Cook
- 32 min
- Rest
- 2 h 15 min
- Total
- 3 h 17 min
- Servings
- 4
- Level
- Medium
- Per serving
- 815 kcal
Ingredients
For the dough
For the filling
Makes: 4 calzones
Shopping list
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Method
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Step 1: Knead the dough
Combine the flour, yeast and salt, add the warm water and oil and knead for 8–10 minutes into a smooth, elastic dough.
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Step 2: Rise and portion
Cover and leave somewhere warm for 1.5 hours, until doubled. Divide into 4 pieces of about 165 g, shape into balls and rest under a towel for 45 minutes.
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Step 3: Heat the oven
As soon as the dough is divided, put a pizza stone or upturned heavy baking sheet on the middle shelf and heat the oven to 250 °C (480 °F) for at least 45 minutes.
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Step 4: Mix the filling
Stir the ricotta with the parmesan, torn basil and pepper. Season the passata with the salt. Pat the mozzarella dry with paper towels; this decides whether your calzone leaks.
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Step 5: Stretch the dough
Press a ball out with your fingertips and stretch it into a 22–24 cm circle, leaving the edge slightly thicker. Lay it on floured parchment.
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Step 6: Fill and seal
On one half of the circle, leaving a 2 cm border, spread a quarter of the ricotta, mozzarella and salami plus 2 tablespoons of passata. Fold over the other half, press the edges together, then fold the bottom edge up over the top and crimp it like a pasty.
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Step 7: Brush and vent
Brush the calzones with oil and cut a small slit in the top of each to let steam escape.
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Step 8: Bake
Bake 2 at a time for 14–16 minutes, until puffed and deep golden with charred spots. Let them stand for 5 minutes; the filling inside is scalding.
Tips & variations
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Tip
If your ricotta is very wet, drain it in a sieve for 30 minutes. A thick filling won’t soften the dough from the inside.
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Variation
For a vegetarian version, swap the salami for garlicky sautéed spinach or mushrooms.
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Tip
Serve the leftover passata on the side for dipping, warmed with a spoonful of oil and a pinch of oregano.
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Storage
Refrigerate baked calzones for up to 2 days and reheat at 200 °C for 8–10 minutes.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 815 kcal | 3,260 kcal |
| Protein | 40 g | 160 g |
| Fat | 37 g | 148 g |
| Carbohydrates | 80 g | 320 g |
Approximate values calculated from standard ingredient data.
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