Calzone (Filled Turnovers)
Submitted by BABY BRAT
Golden, puffy calzones stuffed with three cheeses, prosciutto, fresh tomatoes, and garlic. Crispy crust, molten filling, and ready in about an hour. Better than delivery.
YIELD
6 servingsPREP
30 minCOOK
25 minREADY
1 hrsForget the pizza box. These homemade calzones come out of the oven golden, puffed, and oozing with a three-cheese filling that puts takeout to shame.
Mozzarella, ricotta, and Parmesan melt together inside a crispy olive oil-brushed crust, layered with sliced prosciutto, ripe tomatoes, and minced garlic.
The high-heat bake is the secret. It puffs the dough into something light and shattering while the inside stays molten and gooey.
A final brush of olive oil and a shower of grated Parm right out of the oven seals the deal.
Kitchen Tips
- Crank the heat. A screaming hot oven is what gives calzones their signature puff and crispy shell.
- Don’t overstuff. Leave a half-inch border so you can seal the edges tight. Leaky calzones are sad calzones.
- Cornmeal on the pan prevents sticking and adds a subtle crunch to the bottom crust.
Variations
- Sausage and pepper: Swap prosciutto for crumbled Italian sausage and add roasted peppers.
- Veggie version: Load up with sautéed spinach, mushrooms, and artichoke hearts.
- Spicy kick: Add crushed red pepper flakes and a few slices of hot sopressata.
Ingredients
Directions
In a large bowl, combine the mozzarella, ricotta, and ¼ cup of the Parmesan; reserve.
Roll out or stretch the pizza dough into circles.
Working with 1 circle at a time, place the dough on a pizza pan generously sprinkled with cornmeal or on a lightly oiled pizza screen.
Brush dough all over with olive oil, then cover half of dough circle with a generous portion of the cheeses, leaving a ½ inch border around the edges.
Sprinkle with the tomatoes, prosciutto, garlic, and salt and pepper to taste.
Fold the uncovered side over the filling and press the edges of the dough together to seal.
Brush the dough with olive oil.
Transfer to an oven preheated to 500 degrees and bake until the crust is golden brown and puffy, about 15 minutes.
Remove from the oven to a plate, lightly brush with olive oil, sprinkle with Parmesan cheese, and serve immediately.
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