A calzone is a type of rolled, stuffed-in-the-center type of pizza that has many variations. The dough is traditionally similar to pizza dough, but the filling is where the differences really begin. Calzones are often filled with several types of cheese, with ricotta being the base of this creation. Some restaurants will include meats, olives or sauce inside of the calzone, so the filling combinations are endless, and you can easily create your own favorite filling. For our calzones, we like to keep the sauce on the outside, but you could also incorporate the sauce into the filling mixture.
We started with an easy bread machine dough that is rolled out into squares. Each square is lined with a meat, cheese and spinach filling, then rolled over into a rectangle. The edges are sealed with a fork, then spritzed with a bit of olive oil and baked. Serve with a spoonful of seasoned tomato sauce on top. Enjoy!!
15 oz Part-Skim Ricotta Cheese
1 cup Grated Cheddar Cheese
1/2 cup Grated Mozzarella Cheese
3 oz Diced Pepperoni
10 oz Frozen Spinach, cooked, cooled and well drained
1/2 lb Fresh Sausage, cooked and drained
1 tsp Dried Oregano
1 tsp Garlic Powder
1/2 tsp Kosher Salt
1/4 tsp Ground Black Pepper
Combine all ingredients in a bowl and set aside.
Calzone Dough in the Bread Machine
1 cup + 2 1/2 TB Water
2 1/2 TB Olive Oil
3 cups Bread Machine Flour
1 tsp Salt
1/2 tsp Sugar
2 tsp Garlic Powder
1 1/2 tsp Bread Machine Yeast
Flour, if needed
Olive Oil Spray
Combine all ingredients in the bread machine pan and set the machine to the Dough Setting. At the end of the first kneading cycle, press the stop/clear button and let the dough rise for 60 to 90 minutes, until almost double in size.
Punch the dough down and remove from the bread machine pan to a lightly floured cutting board. Let rest for 5 minutes. The dough will have a very smooth texture.
Using a dough slicer or a sharp knife, cut the dough into 6 equal portions. Use a rolling pin to roll each piece of dough into a square about 6 or 7 inches across. (Add a few teaspoons of flour to the cutting board surface if the dough is a bit sticky.)
Place 3 - 4 tablespoons of calzone filling onto the lower half of the dough, then gently roll the dough over and crimp the edges using a fork. You can also roll these up "burrito-style" by folding in the edges and rolling the dough so none of the filling is visible. Place the calzones on a baking sheet and continue with the remaining calzones.
Lightly spray the calzones with olive oil and bake at 400 degrees for 25 minutes or until golden. Serve with a spoon of seasoned tomato sauce** on top.
**Note: To make a quick sauce for the calzones, heat an 8 ounce can of tomato sauce in a small saucepan. Add Italian seasoning, some fresh basil if available, a little garlic powder, salt and pepper and heat until warm.