calzones

Easy Calzones from Delish.com are stuffed full of pepperoni and mozzarella.

Best-Ever Calzones

Cooking spray

pizza dough

All-purpose flour,

pizza sauce

ricotta

c. pepperoni

c. mozzarella

Extra-virgin olive oil,

Kosher salt

I gave this recipe 5 Stars because it is an easy recipe but more importantly, I read ahead to all the reviews.  
I added 1/2 tsp. each of onion & garlic powder and 1 tbsp. of dried Basil. I like my dough seasoned.

Baking time I did: 450 degrees for 5 min. and then 395 degrees for 12-15 min.  depending on your oven.  Perfect recipe!

I made this for dinner and used pizza dough from pillsbury.  The recipie was easy except I probably overstuffed it.  From reading reviews I turned the heat down to 425 and in 10 minutes the bottom was burnt and the top did not even cook.  Needless to say, the temp should be around 350-400 about 15-20 min and you should flip it over half way through cooking.  I am going to try in my air fryer next time.  But for anyone making this very simple recipie, you will have to adjust the temperature and time.

Worst Recipe ever. Almost burnt my kitchen down. Do not do it. Followed it exactly as written and watched the video.

I really liked fillings. That said, the temp was horribly wrong. My first two were cooked at 500 as recipe specified, at 15 minutes, bottom was burned, also corners. Next batch at 450 was better, another batch at 400 middle wasn't quite hot. I am thinking 425??

I made these mostly as written, but added a combo spice mixture of dried basil, oregano & garlic powder both inside and sprinkled on top. They were really good! I do think the cooking temp or time might be a little high (ours were a tad overdone at 20 min). And the pictures are a little misleading... I put a LOT more filling in, and they could have taken even more! Used 1 lb of store bought dough and got 3 calzone (recipe calls for 1.75 lb/4) and they were HUGE. Give it a try! Improvise a bit and watch the cook. Definitely a yummy dinner!

500 degrees is way too high. I only cooked mine for 10 min. minutes and they were ruined.

Me too! The kids and I were so excited to make these with our fav pizza places dough. Smoke alarm went off at 15 min when I took out the calzones. The bottoms were black and Saturday night dinner was ruined! So disappointed! I should have read the reviews before I believed the recipe title!

This recipe did not work. I used store bought pizza dough and they would not roll into circles. If you make this, store bought pizza dough will NOT work!!!! Very unhappy.

This was actually hard and messy for me I didn’t have a rolling pin. Put this in for 20 minutes on 400 degrees not 500. I saw a lot of comments saying their food burned. Turned out delicious!

My daughter and I made the pepperoni calzones and I must say it was very easy and very tasty.  We also substituted the pepperoni for buffalo tenders and they too were delicious with a side of blue cheese dressing.

https://streaming.hearstdigitalstudios.com/0cb80460-813f-43d3-ac1a-86ddbbbc72be/video_rover_16x9_1080p_hd_1549482276_86897.mp4

This easy Calzone recipe is so fun to make and is the perfect way to switch up pizza night.

This Calzone Beats Pizza Every Time

Easy calzones make for a fun lunch or dinner. These stuffed pizza pockets are filled with all the classic toppings - meat, cheese and your choice of sauce.

Easy Calzone Recipe

pepperoni

salami

mozzarella

ricotta cheese

tbsp oil

parmesan cheese

Preheat the oven to 475 °F. Line the baking sheet with parchment paper or spray it with oil.

Divide the dough into 8 equally sized pieces. Roll each piece into a 1/4&quot; thick circle.

Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, salami and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges.

Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone. Brush the tops with oil and sprinkle with parmesan cheese. Bake for 15 minutes or until golden brown.

These Homemade Pizza Pockets are SO easy to make using store bought pizza dough and your favorite toppings - plus you can freeze them to enjoy anytime!

Super Easy Homemade Pizza Pockets

store bought pizza dough

mozzarella cheese (grated)

pepperoni (I used turkey pepperoni)

mushrooms (sliced)

green pepper (diced)

red onion, diced

Preheat oven to 425 F.

Roll out pizza dough until it is about 1/2 an inch thick. Cut into rectangles that will easily fold over. On one half of the rectangle, spread a bit of sauce, cheese and toppings, leaving space around the edges for the dough to touch together. NOTE: you only want about 1 tbsp per topping (eg 1 tbsp mushrooms, 1 tbsp green pepper, etc.)

Seal all edges, using a bit of water if necessary. Bake on a parchment lined baking sheet for 20 minutes until dough is crisp and golden. Wait 5 minutes before eating - they will be hot!

TO FREEZE: You can also freeze pizza pockets for up to 3 months. If freezing, make sure to freeze them after you have baked them in separate freezer bags, and then microwave for 1-2 minutes to thaw. Place paper towel over pizza pocket and then microwave another 1-2 min to completely heat through. You can also freeze raw, then bake for 30-40 minutes from frozen for fresh pizza pockets.

https://www.youtube.com/watch?v=RJTBJG4-HCs

These Homemade Pizza Pockets are SO easy to make using store bought pizza dough and your favorite toppings - plus you can freeze them to enjoy anytime!

• About 252 calories/10 freestyle points per serving •

PRINT RECIPE: https://thegirlonbloor.com/freezer-friendly-homemade-pizza-pockets/

Homemade Pizza Pockets

This calzone recipe is prepared with homemade calzone dough and a savory filling of ricotta, mozzarella, mushrooms and garlicky spinach!

Calzones

honey

active dry yeast

all-purpose flour

salt

Italian seasoning

olive oil, divided use

cornmeal,

egg, whisked for egg wash

garlic, pressed through garlic press

parmesan,

olive oil

onion,

mushrooms

baby spinach, roughly chopped

black pepper

whole milk ricotta cheese

mozzarella cheese

marinara sauce,

To prepare the calzone dough: in a bowl, combine the lukewarm water with the honey, and stir to dissolve. Sprinkle the yeast over top, and using a fork, gently mix the yeast into the honey water just until it begins to dissolve; set aside to allow the yeast to become foamy, about 8-10 minutes.

In the meantime, in another larger bowl, whisk together the flour, salt, and Italian seasoning; once the yeast is active and foamy, pour the mixture into the flour, along with 2 tablespoons of the olive oil, and using a wooden spoon, mix together until a shaggy dough forms.

Turn the shaggy dough out onto a work surface, and knead for about 5-6 minutes, until smooth and elastic; then, add 2 tablespoons of the olive oil into a large, clean bowl, add the kneaded calzone dough into it, and turn it to coat in the oil. Wrap with plastic wrap and allow the dough to double for 1 hour, in a draft-free and warm area.

While the dough proofs, gather up and prep your filling ingredients to have organized and ready to make your filling.

To prepare your calzone filling, place a large pan or skillet over medium-high heat, and add 2 tablespoons of olive oil; once hot, add in the diced onion and saute for about 5-7 minutes, or until beginning to soften.

Add in the sliced mushrooms and the baby spinach, plus some salt and pepper, and saute together with the onion for about 7-8 minutes until the mushrooms and spinach are cooked and there is no longer any water/liquid left in the pan. Add the garlic and stir that in just until aromatic.

Spoon this mixture out onto a large plate and allow it to cool to room temp (use the fridge to expedite the process if needed); then, add the mixture into a bowl along with the ricotta and mozzarella cheese, and mix to combine well (check to see is additional salt and pepper are needed); set aside.

Once the calzone dough has doubled, punch it down and portion it out into 4 equal portions of dough (roughly 6 1/2 ounces). Form the dough into 4 round balls, place them onto a parchment-lined baking sheet, and cover with plastic wrap. Allow the dough balls to proof, once again, this time for 30 minutes.

While the dough proofs, preheat your oven to 450° degrees, and prepare a large baking sheet with parchment paper and a generous sprinkle of cornmeal (helps the calzones to not stick).

Once proofed, roll each dough ball into a circle that's roughly 8 inches; then, spoon a small amount of marinara sauce (about 2 tablespoons) onto the center of the dough, and add about 1/2 cup of the filling over the marinara, pressing gently to flatten it a bit. Fold the dough over top of the filling to create a semi-circle shape, pressing to seal and crimping the edges with your fingers (you can use a teeny amount of water along the edge to help seal the calzone).

Place the filled calzones onto the parchment lined and cornmeal dusted baking sheet, brush each with a touch of egg wash, and cut three, small slits into the tops of each calzone with a paring knife or kitchen scissors to allow steam to escape; place into the oven (middle rack) to bake for about 18 minutes, or until golden-brown and the baked through.

While the calzones bake, combine the 1 clove of pressed garlic with remaining 1 tablespoon of olive oil; once the calzones are baked, brush each liberally with this delicious and aromatic garlic oil and sprinkle with a touch of grated parmesan as a garnish; allow to rest for about 5 minutes before serving.

Serve the calzones while nice and hot, with a generous amount of extra marinara sauce on the side.

Made from pizza dough, these calzones have a chicken mince, pesto and sun-dried tomato filling and are ready in just 30 minutes.

Chicken pesto calzones recipe

18.20 gm extra virgin olive oil

brown onion, thinly sliced

chicken mince

99.00 gm basil pesto

82.50 ml drained semi-dried tomatoes, chopped

pizza cheese

Olive oil spray

(see note)

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

This easy homemade Calzones recipe includes pizza dough stuffed with your favorite pizza toppings, making a fun customizable dinner that everyone loves. Calzones can be made in advance or frozen for an easy freezer meal.

lbs pizza dough (homemade

egg (, whole, beaten)

Tablespoons parmesan cheese

pizza sauce (, for dipping)

Italian sausage (, cooked)

Canadian bacon

chicken

black olives

bell pepper (, chopped)

onion

jalapeño pepper

pineapple

Preheat oven to 450 degrees F, with a pizza stone inside if possible (or use a baking sheet turned upside down).

Divide pizza dough into 8 portions. Roll each into a flat disk, about 1/4 inch thick. Add about ¼ cup of toppings to one side, including a generous sprinkle of cheese. Fold the other half of dough over the toppings and seal the edges together.

Place calzones on a large piece of parchment paper. Use a sharp knife to make a small slit on top of each calzone (for steam to escape while baking). Lightly brush tops of calzones with beaten egg, then sprinkle with a little parmesan cheese and Italian seasoning.

Transfer calzones (on the parchment paper) to the hot pizza stone or baking sheet in the oven. Bake for 12-14 minutes or until golden brown. Allow to cool for at least 10 minutes before serving.

Serve with warmed pizza sauce or Marinara sauce for dipping. Or try other dipping sauces like white garlic sauce, ranch, Alfredo, or bbq sauce.

https://content.jwplatform.com/videos/UfkNlJIF.mp4

Homemade pizza dough is incomparable and so EASY! Use this recipe for homemade pizzas, stromboli and calzones.

Homemade Pizza Dough

honey (a generous ½-teaspoon)

water

2¼ teaspoons 1 envelope active dry yeast

unbleached all-purpose flour (plus more for dusting)

In the bowl of your stand mixer whisk together the honey with the warm water until dissolved. Insert the paddle attachment and stir in the yeast and let it sit and bloom for 10 minutes.

Stir in 1 teaspoon of olive oil.

In a medium bowl, whisk together the flour and kosher salt. With the mixer on low speed, gradually add in the flour mixture. Once incorporated, scrape the dough off of the attachment and switch over to your dough hook. Mix on low speed for about 6 minutes or until a smooth dough forms.

Shape the dough into a smooth ball and place it into a bowl with the remaining teaspoon of olive oil. Turn to coat in the oil and use the dough to work the oil along the inside of the bowl. Cover with a tea towel or kitchen towel and allow it to rise on your kitchen counter for 1 hour.

Once the dough has risen, turn it out onto a clean, lightly floured surface and "punch" down the dough to expel the air inside it.

Stretch the dough to the fit the desired pan or to a shape you need and follow the instructions for the recipe you're using so you have accurate temperatures and times. Whether it's for pizza, flatbread or breadsticks times and temperatures may vary.

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Top Tags

Best-Ever Calzones

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Top 7 calzones recipes from across the web

The most viewed calzones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best-Ever Calzones

Easy Calzone Recipe

Super Easy Homemade Pizza Pockets

Calzones

Chicken pesto calzones recipe

Calzones

Homemade Pizza Dough

The most viewed calzones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine