Recipes Main Dishes Calzone Recipes Real Italian Calzones 4.6 (870) 648 Reviews 109 Photos These calzones are the real deal because there is no tomato sauce inside! We eat them at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone if desired. Submitted by Jenny Updated on September 22, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 109 109 109 109 109 Make a restaurant-worthy Italian dinner in the comfort of your own kitchen with this top-rated calzone recipe. What Is a Calzone? A calzone is a savory Italian turnover. It traditionally consists of a cheesy filling in a leavened dough and is served with marinara sauce on the side. The calzone originated in Naples in the 18th-century. Calzone vs. Stromboli Although “calzone” and “stromboli” are often used interchangeably, the two dishes are actually quite different. Here’s how: Calzones have Italian origins and are sealed with a fork. The sauce is traditionally served on the side. Stromboli, meanwhile, originated in the U.S. and are rolled into a spiral. The sauce is usually included in the filling. Learn more: What's the Difference Between a Calzone and a Stromboli? How to Make Calzones You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade calzones: Make the dough, knead, and let rise.Make the filling and chill in the fridge. Punch the dough down and divide into two pieces. Roll the dough out into circles and fill. Fold the dough and use a fork to seal.Brush with a beaten egg and bake until golden brown. What to Serve With Calzones Serve these calzones with your favorite marinara sauce for dipping. They will also pair well with a fresh Italian side salad. How to Store Calzones Store your leftover calzones in an airtight container in the refrigerator for up to three days or freeze them for up to three months. Allrecipes Community Tips and Praise “The dough turned out delicious,” raves Elizabeth Currier. “Just the right amount of salt and crunch; it had everything you'd want in a crust.” “This is a marvelous recipe,” according to ozarkdaisygirl. “I have made it twice and we love it! The first time I didn't have ricotta cheese but it was still great! The next time I did add it and it was wonderful!” “By far my favorite calzone recipe,” says Camille Brandenburg. “It tastes better than the calzones in restaurants. We always add in olives, spinach, garlic and it’s one of our favorite midweek meals.” Editorial contributions by Corey Williams Real Italian Calzones 4.6 (870) Prep Time: 20 mins Cook Time: 30 mins Additional Time: 45 mins Total Time: 1 hr 35 mins Servings: 8 Yield: 2 large calzones Save Rate Print Share Ingredients Dough: 1 (.25 ounce) package active dry yeast 1 cup warm water 1 tablespoon olive oil 1 teaspoon white sugar 1 teaspoon salt 2 ½ cups all-purpose flour, plus more for dusting 1 teaspoon olive oil 1 large egg, beaten Filling: 1 ½ cups shredded Cheddar cheese ½ cup ricotta cheese ½ cup diced pepperoni ½ cup sliced fresh mushrooms 1 tablespoon dried basil leaves Directions Make dough: Dissolve yeast in warm water in a mixing bowl; let sit until foamy, about 5 minutes. Add 1 tablespoon oil, sugar, and salt; mix in 1 cup flour until smooth. Gradually stir in remaining flour until dough is smooth and workable. Turn dough out onto a lightly floured surface. Knead dough until it is elastic, about 5 minutes. Place 1 teaspoon olive oil in a large bowl; lay dough in the bowl and flip to coat with oil. Cover and let rise until almost doubled in size, about 40 minutes. Dotdash Meredith Food Studios Meanwhile, make the filling: Combine Cheddar cheese, ricotta cheese, pepperoni, mushrooms, and basil leaves in a medium bowl. Mix well, cover, and refrigerate to chill. Dotdash Meredith Food Studios Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet. Punch down dough; divide into 2 equal pieces. Roll each piece out on a lightly floured surface into 1/8-inch-thick circles. Fill each circle with 1/2 of the cheese and meat filling. Dotdash Meredith Food Studios Fold dough over filling to make a semicircle. Press edges down with the tines of a fork to seal. Brush the top of each calzone with beaten egg and place on the prepared baking sheet. Dotdash Meredith Food Studios Bake in the preheated oven until golden brown, about 30 minutes. Serve hot. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 335 Calories 17g Fat 32g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 335 % Daily Value * Total Fat 17g 21% Saturated Fat 7g 36% Cholesterol 64mg 21% Sodium 667mg 29% Total Carbohydrate 32g 11% Dietary Fiber 2g 6% Total Sugars 1g Protein 14g 28% Vitamin C 1mg 1% Calcium 179mg 14% Iron 3mg 15% Potassium 161mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved