Learn how to make a calzone

Calzones are closely related to pizzas, sort of a folded over pizza. Somehow though, cutting into the crisp, golden crust of a calzone to reveal a luscious filling is a different experience than eating a pizza. But if you can make a pizza, you can make a calzone. In this article, we’ll tell you how and give you a recipe.

You can use nearly any pizza crust recipe to make calzones. The fillings are usually different than the toppings on a pizza; use ricotta instead of hard cheese for the filling base. (Although you can make calzones without any cheese in the filling.)

Keep the following principles in mind as you build your calzones:

1. For the filling, simple combinations really do work best. Less is truly better.
2. Calzones take longer to cook than pizza and require a lower temperature in order to crisp the crust and to penetrate the filling. They generally take 15 to 20 minutes to bake at 400 degrees.
3. Smaller is better. Make calzones that are 6 to 12 inches long.

Most calzones are made in the traditional half-moon shape that is achieved by rolling or pressing out the dough ball into a circle. The filling is mounded into the bottom half of the circle and the top part is folded over and crimped by hand or with a fork.

Here are the steps to making a perfect calzone:

1. Mix the dough according to the package or recipe instructions. Cover and let the dough rise until doubled.
2. Roll out a small dough ball (about 8 ounces) into a round 1/4 inch thick. The gluten in the dough may try to make the dough spring back into shape. It’s often easier to roll the dough partially, let it sit for a few minutes to relax, and then roll the dough again. Try to roll the dough uniformly. Thin spots lead to leaks.
3. Place a small handful of mozzarella on the lower half of the circle. On top of the cheese, place about three quarters of a cup of filling materials. On top of the filling, add 1/2 to 2/3 cup ricotta. Thick, creamy ricotta—not low-fat—works best. Season with salt and pepper and sprinkle with parmesan. (Of course, you can vary the filling ingredients greatly. Often an egg is mixed with the ricotta to make the filling less runny.)
4. Fold the top of the calzone crust over the bottom into the traditional half-moon shape. Seal the edges by crimping them with a fork. Be sure to press firmly enough to seal the edges and keep the fillings from leaking. Use the edge of a knife or fork to shape the crust edge into a uniform border.
5. Just before baking, brush the crust with an egg white wash or olive oil. An egg white wash will give the calzones a satiny finish. Olive oil will make the crust browner and crisper. If you brush with olive oil before baking, brush the crust again with olive oil immediately after coming from the oven. The second brushing will add sheen and flavor to the crust.
6. Bake the calzones on a dark pan on the lowest shelf of the oven to provide enough bottom heat to bake the bottom crust. Better yet, place the pan directly on a preheated baking stone. (If you are using a rectangular pan, a rectangular baking stone works best.)

Read on for our Creamy Ricotta and Sausage Calzone Recipe >>