When my son asks me if we're making calzone pizza, I already know he'll be right beside me at the counter, even if stretching the dough takes about as long as his patience holds out. Sometimes the dough ends up thinner, other times thicker, depending a lot on his mood and how much fun he’s having with the flour. We enjoy simple combinations, but the calzone turns out great almost every time, as long as we don’t rush the filling.
Quick Info
Total time: 40-50 minutes (including a little cooling time)
Servings: 2 large calzones or 4 small ones
Difficulty: easy to medium
Ingredients
300 g pizza dough (store-bought or homemade, as preferred)
120 g mozzarella (preferably pizza mozzarella, not fresh with too much whey)
100 g prosciutto (cut into small pieces)
50 g mushrooms (button, raw or quickly sautéed)
3-4 tablespoons thick tomato sauce, not too runny
1 teaspoon dried basil or a few fresh leaves, chopped
1 egg yolk for brushing (optional)
flour for rolling out the dough
Instructions
1. Take the dough out of the refrigerator 30 minutes before you roll it out. If it's cold, it tears more easily.
2. Preheat the oven to 220°C (428°F), with top and bottom heat. Prepare a baking tray with parchment paper.
3. On a floured surface, roll out the dough into a rectangle as thin as you want, but without tearing it. For kids, it’s fine if it's a bit thicker.
4. Cut the mozzarella into small cubes. Tear or cut the prosciutto into short strips. If the mushrooms are raw, slice them very thinly. If you want to avoid extra moisture, you can quickly sauté them without oil over high heat just enough to release their juices.
5. Spread 1-2 tablespoons of tomato sauce over half of each piece of dough (leave a 2 cm edge). Sprinkle with basil, then add mozzarella, prosciutto, and mushrooms on top. Don’t overload it, or it might tear when folded.
6. Bring the free edge of the dough over the filling and seal the edges. Use a fork to press down on the edges to prevent anything from leaking during baking.
7. You can brush the calzone with egg yolk for shine and color, or leave it plain.
8. Place them on the tray and bake for 18-22 minutes, until the dough turns golden brown. Check underneath to make sure it's not too soft.
9. Remove to a wire rack and let cool for 5 minutes before cutting, so the hot filling doesn’t spill out.
Why I Make This Recipe Often
It’s quick if you have the dough ready, you can use whatever you have in the fridge, and it’s easy to adapt. I love that it tastes good the next day, warmed up or even cold, without drying out too much.
Tips
For a crispy bottom crust, preheat the tray in the oven before placing the calzone on it with the parchment paper.
The filling needs to be well-drained, or it will leak in the tray.
If you make smaller calzones, reduce the baking time by 3-4 minutes.
Substitutions
Mozzarella can be replaced with cheddar or any cheese that melts.
Prosciutto can be substituted with ham, salami, or even leftover cold roast, chopped small.
Mushrooms can be omitted, or you can add peppers, olives, or sautéed onions.
Variations
You can use pesto instead of basil.
Add a few slices of fresh tomatoes or roasted peppers for more freshness.
For a vegetarian option, use only sautéed vegetables and cheese.
Serving Ideas
Cut while warm, but not immediately out of the oven, so the filling doesn’t spill out.
A side of tomato salad with olive oil or green salad goes well with it.
They can be taken to go, on the road, or for a picnic.
Frequently Asked Questions
1. Can I use puff pastry instead of pizza dough?
Yes, but the final texture will be different, crispier and more layered. It bakes a bit faster, so watch it to avoid burning.
2. Can uncooked calzones be frozen?
Yes, they can be frozen filled before baking. Bake them directly from frozen, adding 6-7 extra minutes.
3. The filling leaked in the oven. What did I do wrong?
Most likely, there was too much liquid in the tomato sauce or the mushrooms weren’t drained well. Next time, use only thick sauce and squeeze the mushrooms after sautéing.
4. What if I don’t have prosciutto?
Any other dry cured meat or ham works. You can even use chicken or leftover roast, chopped small.
5. Can I make it in advance and keep it in the fridge?
Yes, after baking, it keeps well for 1-2 days in the fridge. Reheat in the oven or on the stovetop, not in the microwave, to avoid getting too soft.
Nutritional Values
For a large piece (half of the recipe): approximately 450-500 kcal, 23 g protein, 47 g carbohydrates, 19 g fat. Values vary depending on the type of dough and the meats used.
Storage and Reheating
Leftover calzones should be kept in the fridge, wrapped in foil or in a container. To reheat, place them in the oven for 8-10 minutes at 180°C (356°F), directly on the rack or on a tray. They keep well for 2 days without drying out too much. If reheating on the stovetop, cover for a few minutes, then leave uncovered to regain crispiness.
Quick Info
Total time: 40-50 minutes (including a little cooling time)
Servings: 2 large calzones or 4 small ones
Difficulty: easy to medium
Ingredients
300 g pizza dough (store-bought or homemade, as preferred)
120 g mozzarella (preferably pizza mozzarella, not fresh with too much whey)
100 g prosciutto (cut into small pieces)
50 g mushrooms (button, raw or quickly sautéed)
3-4 tablespoons thick tomato sauce, not too runny
1 teaspoon dried basil or a few fresh leaves, chopped
1 egg yolk for brushing (optional)
flour for rolling out the dough
Instructions
1. Take the dough out of the refrigerator 30 minutes before you roll it out. If it's cold, it tears more easily.
2. Preheat the oven to 220°C (428°F), with top and bottom heat. Prepare a baking tray with parchment paper.
3. On a floured surface, roll out the dough into a rectangle as thin as you want, but without tearing it. For kids, it’s fine if it's a bit thicker.
4. Cut the mozzarella into small cubes. Tear or cut the prosciutto into short strips. If the mushrooms are raw, slice them very thinly. If you want to avoid extra moisture, you can quickly sauté them without oil over high heat just enough to release their juices.
5. Spread 1-2 tablespoons of tomato sauce over half of each piece of dough (leave a 2 cm edge). Sprinkle with basil, then add mozzarella, prosciutto, and mushrooms on top. Don’t overload it, or it might tear when folded.
6. Bring the free edge of the dough over the filling and seal the edges. Use a fork to press down on the edges to prevent anything from leaking during baking.
7. You can brush the calzone with egg yolk for shine and color, or leave it plain.
8. Place them on the tray and bake for 18-22 minutes, until the dough turns golden brown. Check underneath to make sure it's not too soft.
9. Remove to a wire rack and let cool for 5 minutes before cutting, so the hot filling doesn’t spill out.
Why I Make This Recipe Often
It’s quick if you have the dough ready, you can use whatever you have in the fridge, and it’s easy to adapt. I love that it tastes good the next day, warmed up or even cold, without drying out too much.
Tips
For a crispy bottom crust, preheat the tray in the oven before placing the calzone on it with the parchment paper.
The filling needs to be well-drained, or it will leak in the tray.
If you make smaller calzones, reduce the baking time by 3-4 minutes.
Substitutions
Mozzarella can be replaced with cheddar or any cheese that melts.
Prosciutto can be substituted with ham, salami, or even leftover cold roast, chopped small.
Mushrooms can be omitted, or you can add peppers, olives, or sautéed onions.
Variations
You can use pesto instead of basil.
Add a few slices of fresh tomatoes or roasted peppers for more freshness.
For a vegetarian option, use only sautéed vegetables and cheese.
Serving Ideas
Cut while warm, but not immediately out of the oven, so the filling doesn’t spill out.
A side of tomato salad with olive oil or green salad goes well with it.
They can be taken to go, on the road, or for a picnic.
Frequently Asked Questions
1. Can I use puff pastry instead of pizza dough?
Yes, but the final texture will be different, crispier and more layered. It bakes a bit faster, so watch it to avoid burning.
2. Can uncooked calzones be frozen?
Yes, they can be frozen filled before baking. Bake them directly from frozen, adding 6-7 extra minutes.
3. The filling leaked in the oven. What did I do wrong?
Most likely, there was too much liquid in the tomato sauce or the mushrooms weren’t drained well. Next time, use only thick sauce and squeeze the mushrooms after sautéing.
4. What if I don’t have prosciutto?
Any other dry cured meat or ham works. You can even use chicken or leftover roast, chopped small.
5. Can I make it in advance and keep it in the fridge?
Yes, after baking, it keeps well for 1-2 days in the fridge. Reheat in the oven or on the stovetop, not in the microwave, to avoid getting too soft.
Nutritional Values
For a large piece (half of the recipe): approximately 450-500 kcal, 23 g protein, 47 g carbohydrates, 19 g fat. Values vary depending on the type of dough and the meats used.
Storage and Reheating
Leftover calzones should be kept in the fridge, wrapped in foil or in a container. To reheat, place them in the oven for 8-10 minutes at 180°C (356°F), directly on the rack or on a tray. They keep well for 2 days without drying out too much. If reheating on the stovetop, cover for a few minutes, then leave uncovered to regain crispiness.