Easy Calzone's
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 -6 Calzones
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Calories
335 kcal
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Cuisine
Italian
Easy Calzone's
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Crispy pocket pizza's, filled with all the best pizza toppings, customized to your taste. Calzones are a wonderful, filling anytime meal. Perfect for an easy weeknight dinner, an alternative to pizza night or just for snacking!
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Ingredients
- 2 packages ready made Pizza Dough or make your own
- 1 jar marinara sauce or [Grandpa Frank's Spaghetti Sauce]
SUGGESTED FILLINGS
- pesto sauce
- ricotta cheese
- Italian sausage
- pepperoni
- artichoke hearts brined or marinated
- Caramelized Onions and Peppers
- sun-dried tomatoes
- mozzarella cheese shredded
- Pepperoncini
- sliced olives green or black
- mushrooms
- Canadian Bacon and Pineapple
- Chicken and Barbecue sauce
- Any topping you'd like to put on a pizza
- Olive Oil or Egg wash for brushing optional
- sea salt
Instructions
- Allow pizza dough to sit on counter in package for 30 minutes
- On a generously floured surface turn out dough and using bench scraper, cut into 2 or 3 even sections.
- Roll out one section at a time, to small pizza sized shape (slightly smaller than a dinner plate).
- On one half place spoon a little pesto and spread up, leaving ¾ inch to edge
- Place 2-3 dollops of ricotta cheese on top of the pesto (using a tablespoon)
- Then place the rest of desired toppings on top, finishing with a generous handful of shredded of mozzarella cheese
- Fold the unfilled half over the fillings, stretching the dough so that you form a half moon.
- Pinch edges together, if necessary, rub a bit of water between the seams and then pinch together, securing a good seal.
- Gently move calzone's onto a parchment paper lined baking sheet, if desired, write names on parchment for each calzone.
- Using a sharp knife, slice 3 little slits in the top for venting.
- Repeat steps until finished with dough, each baking sheet can hold about 4 smaller sized calzone's.
- Brush tops with olive oil and sprinkle with a little kosher sea salt. Or if glossy finish is desired, beat an egg and brush on top of calzone, sprinkle with a little kosher sea salt.
- Bake one at a time at 400 degrees for 15-20 minutes, until browned and bubbly.
- Serve immediately with ramekin of warmed marinara sauce, or my Grandpa Frank's Spaghetti Sauce
- If freezing, allow calzone to cool completely (slightly undercook at 12-15 minutes) before wrapping in parchment or wax paper.
- Wrap tightly in parchment or wax paper, place in freezer ziplock baggie, squeeze out all air and freeze.
- Heating instructions for frozen calzone's, 400 degrees for 15-20 minutes. Slightly longer if cooking from frozen.
Equipments used:
Notes
- Easy Calzones may also be frozen prior to cooking. Flash freeze on baking sheet (parchment lined helps) for 30 minutes, then wrap well in plastic wrap and place in freezer baggie. Bake at 400 degrees from frozen for 25-35 minutes, covering with foil if getting too brown.
Nutrition Information
Show Details
Serving
11 serving
Calories
335kcal
(17%)
Carbohydrates
24g
(8%)
Protein
14g
(28%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
13g
Cholesterol
63mg
(21%)
Sodium
786mg
(33%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4-6 Calzones
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 335kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 63mg | 21% |
| Sodium | 786mg | 33% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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