I am using my Homemade Pizza Sauce that only takes 3 minutes to make and there is no cooking required whatsoever! For easy understanding, check the video!īake it in a preheated oven for about 15 minutes or until the top turns nice brown.
Then, to double seal them (this will ensure the filling won’t leak out), start folding the dough towards the middle and pressing it down again. Then, top one half of the dough with anything you like – I used cheese, salami, sweetcorn, canned mushrooms and onion.įold the other half over the filling and press down to seal the edges.
#Calzone recipe fromscratch free
Spread tomato sauce over, making sure to leave at least 1 inch around the edges free from the sauce. Vegetables – onion, tomatoes, spinach, peppers, ….Cheese – mozzarella, parmesan, cheddar, gouda, ricotta (typical for traditional Italian calzone).So as with pizzas, you can customize calzones to your preference. There is no recipe for the best calzone pizza filling as we all like different things. Italian calzone is similar to Spanish Empanada (which is smaller in size and stuffed with paste-like fillings). Still good though.This easy calzone pizza recipe made with homemade pizza dough can be filled with anything you like! It’s a mess-free way to enjoy your pizza on the go, so why not take it to a picnic?Ĭalzones are crescent-shaped turnovers, usually stuffed with fresh ingredients. Win some, lose some, I guess.Ībsolutely delicious, but honestly I'm just going to make it into a pizza next time. And what do I do with pretty much over half of the stuffing that goes into this? Cut that in half. But when you end up with calzones that only taste like lemon zest, not good. Where to start? First off, working with the dough takes time. I thought I "pinched like crazy." Alas, I did not. Decrease the overall amount of stuffing, because I ended up with about an extra calzone's worth. Increase the broccoli, decrease the mozzarella, and increase the ricotta. The lemon flavor is distracting and overwhelming, and I used literally a quarter of what was called for. These took me about an hour from start to finish, and they were relatively straightforward in terms of the actual cooking process. They were really delicious, and definitely not too lemony. I didn't find there to be too much filling, I had a little left over but that was mostly because one of the calzones ended up understuffed. I did find the dough difficult to work with, some advice on that in the recipe would be great. I had to spend a lot of time stretching the dough, before rolling, then picking up and stretching again, letting it rest, then finally rolling into an 8inch round - if that's helpful to others!
They were fighting each other and you couldn't really appreciate the tastes of either. And lemony is a very weird thing to pair with marinara sauce. The calzones themselves are fine - but they're very lemony. Maybe would be better with a different dipping sauce.
Saving it for another purpose-maybe spread on toast for tomorrow’s lunch? I do agree that this recipe results in too much filling. I added some roasted mushrooms to the filling as well, which complemented nicely, and added a bit extra crushed red pepper for a kick. I thought it paired really well with the creamy ricotta and earthy broccoli. I disagree with other reviewers who said the filling is too lemony. I used homemade dough, increased the ricotta and halved the lemon zest.
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