Myth: Calzones are extremely difficult to make.
Truth: Calzones are SUPER easy and fun to make!
First, you need to make this recipe of pizza dough. Or use your favorite dough recipe. Let it rise. Preheat the oven 350 F.
Myth: Calzones are just pizzas folded over and sealed.
Truth: Calzones are pizzas folded over, but without a sauce. Instead, you create a filling.
So, gather the ingredients for your filling.2 cups (16oz) Ricotta cheese
1 cup each of mozzarella and Parmesan cheese
Then, 1 cup of your choice ingredients: We used artichoke, spinach, olives, and peppers. Add onions, mushrooms, pepperoni, sausage, or whatever you need to use up that's in your kitchen.
And, my favorite addition, a spoonful of minced garlic!
Mix the cheeses with the toppings of your choice, add some salt, pepper, and Italian spices.
Can't decide on what to use in the filling? Arguing with your significant other? Split the cheese in half, or in quarters, and let each person choose and mix their own filling. I know not everyone is as obsessed with garlic as I am.
Then, take your pizza dough and divide it into 4 or 6 even pieces. 4 will make large calzones, 6 will make small calzones. Roll them into balls and let them rest for 10 minutes.
Then roll them out the same way you would for a pizza. Put some of the filling on half of the dough.
Fold the dough over the filling, and pinch closed.
Bake for 30-40 minutes at 350 F. (I would recommend not using a pizza stone for these, they are prone to leaking, and the cheese/fat will ruin a pizza stone.)
This is where the sauce comes in - when you eat it! Heat up the sauce and pour it over the calzone when you are ready to eat! And sauce will do, alfredo, red sauce, hot sauce... or plain!
You could even split the dough into many pieces, and make 20 or so mini-calzones! What a fantastic party food, or a way to rock a potluck.
When we make these for just the two of us, I make 4 total. We usually eat about 1/2 to 2/3 of the first one, and save the rest for leftovers. I wouldn't put sauce on them if you plan on storing them, as it will make them pretty soggy.
What fillings are you going to try?