Last updated on August 6, 2022 by Liza Hawkins
We eat pizza a lot over here, so I thought it’d be fun to try my hand at making homemade calzones, which are pretty much just like little inside-out pizzas.
Fun, right?
I used my recipe for homemade pizza dough for the calzone crust, except with only all-purpose flour this time instead of wheat. I was worried about the stretchablity, but in hindsight I believe the wheat flour version would have been fine too.
The fillings for these two homemade calzones were simple: mozzarella, ricotta and basil. (And a little spoonful of sauce for my husband’s, which some might say makes it a stromboli rather than a calzone….)
You might say that the fact that the cheese is oozing out means I didn’t do a great job of sealing the dough. But, I believe it only makes the calzones look that much more mouthwatering. Am I right?
Mmm….
Homemade Calzones
Homemade calzones are like little ooey-gooey inside-out pizzas. Marinara optional!
Ingredients
- 2 individual portions homemade pizza dough
- 1 cup shredded mozzarella
- 1/2 cup ricotta
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/8 cup chopped fresh basil
- 3 tablespoons salted butter, melted
- 1/4 cup marinara
- 2 tablespoons cornmeal
Instructions
- Set a pizza stone on the middle rack in the oven, and preheat it to 400°F. Sprinkle a pizza peel (or a edge-less cookie sheet) with the cornmeal and set it aside.
- Mix the mozzarella, ricotta, salt, pepper and basil together in a small bowl.
- Sprinkle the counter top with a little flour, and roll one of the dough portions out to an 1/8" thick round.
- Spoon half of the cheese mixture on one side, leaving about 1/2-inch of dough as a border.
- Fold the empty side of the dough over the cheese and match it up with the opposite side of the round. Gently press down on the dough to seal the calzone, and then (starting at one side and ending at the other) roll the edges up tight.
- Use a sharp knife to poke 2 slits in the top. Gently move the calzone to the prepared pizza peel, and then repeat the process with the second dough round. Let the calzones rest for 10 minutes.
- With a quick motion, slip the calzones from the pizza peel onto the preheated pizza stone. Let the calzones bake for 15 minutes, then brush them with the melted butter, sprinkle with sea salt, and continue baking for another 10 minutes or until they're golden brown.
- Let the calzones rest for 5 minutes, and then serve them with marinara on the side for dipping.
Notes
Try adding your favorite veggies or cooked meats to create delicious flavor combos!
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