Calzone (Folded Italian Pizza)

KP
Servings: 4 Total Time: 2 hrs 15 mins
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Folded pizza stuffed with mozzarella, ham and tomato

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

Tap any ingredient to read its history, origin and where it is used.

A calzone is a pizza folded into a half-moon and sealed around its filling, so the cheese and sauce steam inside a golden crust. It is traditionally associated with Naples and southern Italy, and the name is often explained as meaning “trouser leg” or “stocking”. It makes a portable, filling meal.

This version is filled with mozzarella, cooked ham and a little tomato sauce, but you can use any pizza topping.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and pizzeria.

Photo credits: Photo 1: Max Griss on Pexels; Photo 2: Qamar Rehman on Pexels; Photo 3: Roman Odintsov on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Calzone (Folded Italian Pizza)

Author: KP Cooking Method: Cuisine: , Courses: , Recipe Keys: Non Vegetarian
Prep Time 25 mins Cook Time 20 mins Rest Time 90 mins Total Time 2 hrs 15 mins
Servings: 4

Description

Calzone: a folded Italian pizza stuffed with mozzarella, cooked ham, tomato and Parmesan, baked until golden. Ready in about 2 hours.

Ingredients

For the dough (makes 2 pizzas of about 30 cm / 12 in)

For the filling

Instructions

  1. Mix the flour, yeast and salt in a large bowl. Add the lukewarm water and olive oil and stir until a shaggy dough forms.
  2. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Place in an oiled bowl, cover and let rise in a warm place for 1 to 1 1/2 hours until doubled.
  3. Preheat the oven to 220 C / 425 F with a baking tray inside. Be careful, the oven and tray are extremely hot.
  4. Divide the dough into 4 balls. On a floured surface, roll each into a round about 20 cm / 8 in across.
  5. Spread a spoonful of tomato over half of each round, leaving a 2 cm / 3/4 in border. Add mozzarella, ham, Parmesan and basil to the same half. Do not overfill.
  6. Brush the border with water, fold the empty half over the filling and press the edges to seal. Roll or crimp the edge firmly. Cut a small slit in the top to let steam out.
  7. Brush with olive oil. Place on parchment paper and bake for 18 to 22 minutes until deep golden.
  8. Rest for 5 minutes before eating, since the filling is very hot.

Note

Drain the mozzarella well and do not overfill, or the calzone may leak or turn soggy. The filling stays very hot for several minutes. Contains wheat gluten, milk and pork. For a vegetarian version, skip the ham and add mushrooms or spinach.
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Frequently asked questions

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What is the difference between a calzone and a stromboli?

A calzone is folded in a half-moon and sealed, while a stromboli is rolled into a log.

Why did my calzone burst?

The filling was too wet or the edges were not sealed. Drain ingredients and cut a steam slit.

Can I freeze calzones?

Yes, wrap cooled calzones tightly and freeze for up to 1 month. Reheat in the oven.