Calzones originated in Naples and are essentially folded, individual, pizzas. Calzones are made from pizza dough and are usually stuffed with ricotta and spinach, ham, mozzarella, salame, etc. In many parts of Italy, calzones are made smaller and deep fried and often sold as street food (sometimes called, Panzerotti).
Growing up in northern NJ, our local pizzeria offered two types of calzone (one stuffed with ham and ricotta and the other with spinach and ricotta). Our mother often made calzones stuffed with broccoli and mushrooms and they were usually made along side homemade pizza. Our calzone recipe starts with homemade pizza dough and thereafter the home cook takes over with any filling they desire! Calzones freeze very well and can be reheated very easily (they are often referred to as pizza pockets in the US).
- pizza dough
- filling of your choice (e.g., ricotta and spinach, ham and ricotta, etc.)
- olive oil
- Roll out your pizza dough into the desired size and place the ingredients on one side of the dough (being careful not to overstuff). Next, fold over one side and pres to seal; if you have enough dough you can crimp the sides. Brush the top of the calzone with a bit of olive oil and bake for a total of 25-30 minutes at 375 degree Fahrenheit. We like to turn the calzone clockwise during the mid way point .
Hi Vincent! Wonderful, informative site. I lived
in Calabria for 4 years and like to visit. Recently, at one of my
favorite pizza places, I noticed that their calzones were paler than what I was
used to. I asked the server who said that they often used butter in their
dough. Interesting, but I stuck with the pizza. I did, however, snap a picture.
(P.S. This is the first time I’ve used Disqus, so excuse me if this message was sent twice as it didn’t seem to go the first time.)
They look great! What part of Calabria did you live in?
Southern – Locri and Reggio Calabria.