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Quick And Easy Calzones

Updated on November 21, 2011

While pizza may be one of the more popular foods of today's culture, there are several other lesser known yet still widely enjoyed dishes that bear similarities. The calzone, which has grown in popularity over recent years, is a folded pocket of cooked dough containing various meats, cheeses, and other popular pizza toppings. It is often served with a side of marinara, which can pe poured over the calzone, or used as a dipping sauce. Once the humble staple of traditional pizzerias and Italian restaurants, the calzone has become more widely available with chains restaurants and frozen food brands carrying their own spin on the dish. For those that would rather make their own at home, the following is a simple recipe that makes several delicious calzones.

This is an easy way to make calzones without spending too much time cooking. First, you will need:

1 Frozen Loaf of Dough

1 ½ Cups Grated Mozzarella

Fillings of your choice (Pepperoni, sausage, mushrooms, etc.)

Place dough on a plate and cover it with plastic wrap. Let it sit out in the sun for a few hours to defrost.

Once the dough is fully thawed, preheat oven to 350 fahrenheit. Over flat surface, sprinkle flour and place dough on top.

Knead dough for 5 minutes and separate into thirds (fourths if smaller calzones are desired).

Sprinkle flour on rolling pin and roll out each ball of dough, until dough is flat. Add cheese and toppings to one side of each dough.

Fold other half over toppings and crimp the edges, until no area is exposed. Using a knife, cut 3 slits on top of each calzone for ventelation. Transfer to pan and bake for 20-25 minutes.

Remove from oven and let cool. Serve with your favorite marinara sauce and enjoy.


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    • Sith Penguin profile imageAUTHOR

      Sith Penguin 

      12 years ago

      It does get a little bready on the inside. The ouside of the crust is a bit crispier.

    • livelonger profile image

      Jason Menayan 

      12 years ago from San Francisco

      Does the crust of the calzone get too "bready"? (too fluffy)


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