The Best Calzone Recipe Ideas Around · The Inspiration Edit (2024)

FAQs

What the heck is a calzone? ›

It originated in Naples in the 18th century. A typical calzone is made from salted bread dough, baked in an oven and stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg.

The History of the Calzone

During the 1700s, calzones emerged as a popular food sold by street vendors, specifically designed to be eaten while on the go. The name translates to "trouser" or "pants legs" in Italian, which was a direct reference to it being a "walk-around" kind of food.

Keep moisture to a minimum to prevent soggy crust. If possible, try to get as much moisture out of any fillings you can. Like for eggplant, you can salt it and put it in the oven first to get a good bit of water out.

Both are prepared with flour, water, salt, and yeast; that's the solution. In contrast, the eggs and olive oil used in most calzone dough give it a deeper flavor and a softer texture. Eggs and oil are not common ingredients in pizza dough, contributing to its crispiness and durability.

Did you know that a standard calzone has over 1000 calories? On the other hand, a slice of pizza is around 300 calories. So just because they're technically the same in terms of ingredients and taste, they're not! A calzone can equal 3 slices of pizza so choose wisely!

Calzones' fillings do not include sauce; marinara is served on the side for dipping. Stromboli portions can also be dipped, but they can also be baked with the sauce inside.

Set air fryer to 370°F and bake for 9 to 10 minutes. Baking times vary by air fryer. Calzone is done when it's golden brown and reaches an internal temperature of 165°F. Tip: To achieve a crisper bottom crust, use tongs or a spatula to flip the calzone over for the final 2 to 3 minutes of baking.

Poke holes or slits in calzone before baking to prevent a dough balloon from taking flight in your oven. Use the oven's middle rack for baking calzone.

Calzones never have tomato sauce inside the dough. They're always dipped. While stromboli is also dip-able, it's totally cool to put some sauce inside stromboli, pre-roll. Whether you're team stromboli or team calzone, these distinctions shouldn't inspire hate.

Bake until the calzones are golden brown and the filling bubbles, 15 to 20 minutes. It is likely that at least 1 calzone will burst, despite all efforts to prevent it. Let the calzones cool for a few minutes before serving.

What is a Roma calzone? ›

This is your favorite Chicken & Roma Tomato pizza toppings but in a Calzone! We hand pound our traditional pizza dough and brush it with our White Garlic Sauce. Then, we top it with Mozzarella, Chicken, and Roma Tomatoes. Finally, it's sealed then brush with garlic butter and baked to perfection.

A stromboli is larger and longer than a calzone and is baked as one piece and then cut into slices for serving a crowd. Calzones also start with pizza dough, but instead of forming a large rectangle, a small or medium ball is rolled or stretched out into a round.

It gets its name from a trouser leg or stocking, based on its shape. But while the look of a calzone can't be mistaken for a pizza, many people think it's just that – a pizza folded over, with the topping all on the inside.

The basic difference between a pizza and a calzone is that a pizza is served on flat open bread, while a calzone is a closed dough dish that basically can have similar ingredients. Pizza, unlike the calzones, needs no introduction. It is known and eaten in almost every part of the world.

A Calzone can be simply described as an Italian style folded stuffed bread that is made with a leavened pizza dough. For this reason, it is also often referred to as a 'turnover' or more popularly as Pizza Pockets or Calzone Pocket.

In contrast to a burger, a calzone is a stuffed pizza. A calzone is similar to a Russian piroshki, made of bread dough and filled with fruit. While it is not a true sandwich, it qualifies as a snack food.