Homemade Calzone: Prepare to embark on a culinary adventure that will transform your kitchen into a pizzeria! Forget ordering takeout; we're diving headfirst into crafting these delectable, oven-baked pockets of cheesy, savory goodness right in your own home. Imagine biting into a warm, golden crust, yielding to a molten core of ricotta, mozzarella, and your favorite fillings. Are you drooling yet?
The calzone, a close cousin of the pizza, hails from Naples, Italy. It's essentially a pizza that's been folded in half and baked, making it a portable and incredibly satisfying meal. Think of it as the ultimate Italian comfort food, perfect for a casual weeknight dinner or a fun weekend gathering. While pizza is often shared, the beauty of a homemade calzone is that each person gets their own personalized creation, tailored to their exact cravings.
People adore calzones for their incredible versatility and satisfying texture. The crispy, slightly chewy crust provides the perfect contrast to the soft, melty cheese and flavorful fillings inside. Plus, they're incredibly convenient! You can customize them with any combination of meats, vegetables, and cheeses you desire. Whether you're a fan of classic pepperoni and mushrooms or prefer a more adventurous combination like spinach and artichoke, the possibilities are truly endless. So, let's get started and create some unforgettable calzones!
Ingredients:
- For the Dough:
- 3 1/2 cups (420g) all-purpose flour, plus more for dusting
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups (300ml) warm water (105-115°F)
- 2 tablespoons olive oil, plus more for greasing
- 1 1/2 teaspoons salt
- For the Filling:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 pound Italian sausage, removed from casings
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 (15 ounce) can crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cups shredded mozzarella cheese
- For the Egg Wash (Optional):
- 1 egg, lightly beaten
- 1 tablespoon milk or water
Preparing the Dough:
- Activate the Yeast: In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use. If the yeast doesn't foam, it might be old and you'll need to start with a fresh packet.
- Combine Wet and Dry Ingredients: Add the olive oil and salt to the yeast mixture. Gradually add the flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it's too dry, add a teaspoon of water at a time. The dough should be tacky but not stick to your hands.
- First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. This is a crucial step for developing the flavor and texture of the dough, so be patient!
Making the Filling:
- Sauté Aromatics: While the dough is rising, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Cook the Sausage: Add the Italian sausage to the skillet, breaking it up with a spoon. Cook until the sausage is browned and cooked through, about 8-10 minutes. Drain off any excess grease.
- Simmer the Sauce: Stir in the dried oregano and red pepper flakes (if using). Add the crushed tomatoes, salt, and pepper. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld. This step helps to thicken the sauce and deepen its flavor.
- Cool the Filling: Remove the skillet from the heat and let the filling cool slightly. This is important because you don't want to melt the cheese when you assemble the calzones.
- Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, Parmesan cheese, and beaten egg. Mix well. This mixture will add a creamy and flavorful element to the calzones.
Assembling the Calzones:
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Divide the Dough: Punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 4 equal pieces.
- Roll Out the Dough: Roll out each piece of dough into a 8-inch circle. You want the dough to be thin enough to fold easily, but not so thin that it tears.
- Assemble the Calzones: Spread 1/4 of the ricotta mixture over one half of each dough circle, leaving a 1/2-inch border. Top with 1/4 of the sausage filling and 1/2 cup of shredded mozzarella cheese.
- Fold and Seal: Fold the other half of the dough over the filling to create a half-moon shape. Pinch the edges firmly to seal, crimping with a fork to ensure a tight seal. This will prevent the filling from leaking out during baking.
- Prepare for Baking: Place the assembled calzones on the prepared baking sheet.
- Egg Wash (Optional): In a small bowl, whisk together the egg and milk (or water). Brush the tops of the calzones with the egg wash. This will give them a golden-brown and glossy finish.
- Vent the Calzones: Cut a few slits in the top of each calzone to allow steam to escape during baking. This will prevent the calzones from bursting.
Baking the Calzones:
- Bake: Bake the calzones for 20-25 minutes, or until they are golden brown and the filling is heated through. The internal temperature should reach 165°F (74°C).
- Cool Slightly: Let the calzones cool on the baking sheet for a few minutes before serving. This will allow the filling to set slightly and prevent you from burning your mouth.
- Serve: Serve the calzones warm, with a side of marinara sauce for dipping, if desired. Enjoy!
Conclusion:
And there you have it! I truly believe this Homemade Calzone recipe is a must-try for anyone who loves Italian food, enjoys getting creative in the kitchen, or simply wants a satisfying and customizable meal. It's more than just pizza folded in half; it's an experience, a blank canvas for your culinary imagination, and a guaranteed crowd-pleaser. Why is it a must-try? Well, for starters, the flavor is incredible. The combination of the crispy, golden-brown crust, the melted cheese, and your choice of fillings creates a symphony of textures and tastes that will leave you wanting more. But beyond the deliciousness, it's the versatility that really sets this recipe apart. You're not limited to my suggestions; feel free to experiment with different cheeses, meats, vegetables, and sauces to create your own signature calzone. Think about adding some spicy pepperoni and jalapeños for a fiery kick, or perhaps some roasted vegetables and goat cheese for a more sophisticated flavor profile. The possibilities are truly endless! Beyond the fillings, consider different serving suggestions to elevate your Homemade Calzone experience. A simple marinara sauce for dipping is a classic choice, but you could also try a pesto sauce, a creamy garlic sauce, or even a spicy sriracha mayo for something a little different. For a complete meal, serve your calzones with a side salad dressed with a light vinaigrette. The freshness of the salad will perfectly complement the richness of the calzone. Or, if you're feeling extra indulgent, you could serve them with a side of crispy fries or onion rings.Variations to Explore:
* Dessert Calzone: Don't limit yourself to savory fillings! Try a dessert calzone filled with Nutella, ricotta cheese, and berries for a sweet treat. * Mini Calzones: Make smaller, bite-sized calzones for appetizers or party snacks. * Breakfast Calzone: Fill your calzone with scrambled eggs, bacon, sausage, and cheese for a hearty breakfast. * Vegan Calzone: Use vegan cheese and plant-based fillings to create a delicious and satisfying vegan calzone. I'm so excited for you to try this recipe and discover the joy of making your own Homemade Calzone. It's a fun and rewarding experience that will impress your friends and family. Don't be afraid to get creative and experiment with different flavors and fillings. The most important thing is to have fun and enjoy the process! I truly believe that anyone can make this recipe, regardless of their cooking experience. The instructions are clear and easy to follow, and the ingredients are readily available. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure! Once you've tried this recipe, I would absolutely love to hear about your experience. Did you make any modifications? What were your favorite fillings? What did your family and friends think? Share your photos and stories in the comments below. I can't wait to see what you create! Happy cooking!Homemade Calzone: The Ultimate Recipe & Baking Guide
Homemade calzones filled with Italian sausage, ricotta, Parmesan, and mozzarella cheese. A comforting and satisfying meal!
Ingredients
- 3 1/2 cups (420g) all-purpose flour, plus more for dusting
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups (300ml) warm water (105-115°F)
- 2 tablespoons olive oil, plus more for greasing
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 pound Italian sausage, removed from casings
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 (15 ounce) can crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cups shredded mozzarella cheese
- 1 egg, lightly beaten
- 1 tablespoon milk or water
Instructions
- Activate the Yeast: In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use. If the yeast doesn't foam, it might be old and you'll need to start with a fresh packet.
- Combine Wet and Dry Ingredients: Add the olive oil and salt to the yeast mixture. Gradually add the flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it's too dry, add a teaspoon of water at a time. The dough should be tacky but not stick to your hands.
- First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. This is a crucial step for developing the flavor and texture of the dough, so be patient!
- Sauté Aromatics: While the dough is rising, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Cook the Sausage: Add the Italian sausage to the skillet, breaking it up with a spoon. Cook until the sausage is browned and cooked through, about 8-10 minutes. Drain off any excess grease.
- Simmer the Sauce: Stir in the dried oregano and red pepper flakes (if using). Add the crushed tomatoes, salt, and pepper. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld. This step helps to thicken the sauce and deepen its flavor.
- Cool the Filling: Remove the skillet from the heat and let the filling cool slightly. This is important because you don't want to melt the cheese when you assemble the calzones.
- Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, Parmesan cheese, and beaten egg. Mix well. This mixture will add a creamy and flavorful element to the calzones.
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Divide the Dough: Punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 4 equal pieces.
- Roll Out the Dough: Roll out each piece of dough into a 8-inch circle. You want the dough to be thin enough to fold easily, but not so thin that it tears.
- Assemble the Calzones: Spread 1/4 of the ricotta mixture over one half of each dough circle, leaving a 1/2-inch border. Top with 1/4 of the sausage filling and 1/2 cup of shredded mozzarella cheese.
- Fold and Seal: Fold the other half of the dough over the filling to create a half-moon shape. Pinch the edges firmly to seal, crimping with a fork to ensure a tight seal. This will prevent the filling from leaking out during baking.
- Prepare for Baking: Place the assembled calzones on the prepared baking sheet.
- Egg Wash (Optional): In a small bowl, whisk together the egg and milk (or water). Brush the tops of the calzones with the egg wash. This will give them a golden-brown and glossy finish.
- Vent the Calzones: Cut a few slits in the top of each calzone to allow steam to escape during baking. This will prevent the calzones from bursting.
- Bake: Bake the calzones for 20-25 minutes, or until they are golden brown and the filling is heated through. The internal temperature should reach 165°F (74°C).
- Cool Slightly: Let the calzones cool on the baking sheet for a few minutes before serving. This will allow the filling to set slightly and prevent you from burning your mouth.
- Serve: Serve the calzones warm, with a side of marinara sauce for dipping, if desired. Enjoy!
Notes
- Make sure your yeast is active before starting. If it doesn't foam in the warm water, it's likely old and won't work.
- Don't over-knead the dough. It should be smooth and elastic, but not tough.
- Allow the dough to rise in a warm place for best results.
- Cool the filling slightly before assembling the calzones to prevent the cheese from melting.
- Crimping the edges of the calzones well is important to prevent the filling from leaking out during baking.
- Cutting slits in the top of the calzones allows steam to escape and prevents them from bursting.
- Serve with your favorite marinara sauce for dipping.