A calzone is a stuffed pizza where the folds over each other. Its half moon shape makes it portable and easy to eat while standing or walking. Akin to pizza, its filled with vegetables and cheese.A typical calzone is stuffed with tomatoes and mozzarella but it may also include other ingredients that are used as pizza toppings. Similar to Sicilian pizza, a calzone is filled with onions, mushrooms,olives, anchovies, and cheese. Sometimes people like to stuff their calzones with meat and other vegetables and cheeses. The rolled pizza dough is folded in two over the stuffing and the edges are sealed. Ricotta cheese is generally used in a calzone.
I’ve made calzones in the past but rather than making 4 individual calzones, I decided to make two monstrous ones. The heat must have eclipsed my judgment but they were just as good. Making calzones is not a far stretch from making pizza. You can simply refer to my pizza dough recipe or you can purchase pizza dough from your local pizzeria but homemade dough outranks anything these pizza shops sell. I predictably used mushrooms, onions, and spinach as my choice of vegetables for stuffing. Calzones are flexible and you are not limited to certain ingredients. You can even leave out the cheese but I think cheese is an integral ingredient to making calzones. Although never tasted it, I’ve heard of cheeseless pizzas before and I can’t see why a a calzone cannot be made without them.
For this recipe,you will need:
- 1 lbs of pizza dough
- 1 1/2- 2 cups of reduced fat or skim ricotta cheese
- 3/4 cup of reduced fat or skim mozzarella cheese shredded
- 1/2 cup of reduced fat cheddar cheese
- 1/3 cup of Parmesan cheese
- 1 large onion chopped
- 1 lbs of assorted mushrooms
- 4 oz of baby spinach thinly sliced
- 1 tablespoon of fresh parsley minced
- 1 tablespoon of fresh basil minced
- 1 egg
- 2 tablespoons of olive oil
Preheat the oven to 400 degrees, line a baking sheet with parchment paper and set aside. Divide dough into 4 equal parts and roll out over flour board to about 6 inches in diameter. In a pan over medium high heat, oil pan and saute onions till translucent. Add mushrooms and saute for another 4-5 minutes. Season with a pinch of salt and pepper. Remove from stove and set aside. In a bowl, mix cheeses, parsley,basil, mushrooms, onions, and spinach. Fill each dough evenly. Fold over and seal edges pinching closed with your fingers or a fork. Beat egg and brush on top of calzones. Sprinkle with sesame seeds (optional). Bake uncovered for for 25-30 minutes or until dough is golden and crispy.
Yields 4 calzones