Calzone Recipe – Eats Now

Name: Calzone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500g (1 lb) flour; pinch salt; 15g (1/2oz) dried yeast; 250ml (8oz) warm water; pinch sugar; 4 tbsp (60 ml) olive oil; 2 ripe tomatoes, peeled seeded and chopped; your favourite pizza toppings...; tomatoes; ham; salami; pepperoni; olives; capers; mozzarella cheese; pecorino cheese; ricotta cheese; parmesan cheese; anchovy; onion; peppers; mushrooms; garlic; herbs; chopped cooked spinach; ....any combination you like according to taste and imagination!

Servings: persons

500g (1 lb) flour
pinch salt
15g (1/2oz) dried yeast
250ml (8oz) warm water
pinch sugar
4 tbsp (60 ml) olive oil
2 ripe tomatoes, peeled seeded and chopped
your favourite pizza toppings...
tomatoes
ham
salami
pepperoni
olives
capers
mozzarella cheese
pecorino cheese
ricotta cheese
parmesan cheese
anchovy
onion
peppers
mushrooms
garlic
herbs
chopped cooked spinach
....any combination you like according to taste and imagination!

1
Combine dry ingredients for dough.
2
Add 3 tbsp (45 ml).
3
oil and enough water to make a firm dough.
4
Knead well until dough is smooth and elastic.
5
Roll dough ball in a little of the remaining oil.
6
Leave in covered bowl in warm place to rise until it has doubled in bulk.
7
Punch down, knead lightly again.
8
Roll in a little more oil and leave to rise again for 30 minutes.
9
Pre-heat oven to 475 degrees (250 C.).
10
Divide dough into 6 balls and roll out thinly to make six 23cm (9 inch )rounds.
11
Spread chosen filling on half of each round leaving a margin on the edge.
12
Brush margin with water.
13
Fold over the other half of the dough to make a half moon shape and pinch edges together.
14
Brush the top of each calzone with a little of the chopped tomato.
15
Bake for 20 minutes or until crisp and brown.
16
Serve immediately.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 500g (1 lb) flour, pinch salt, 15g (1/2oz) dried yeast, 250ml (8oz) warm water, and more.

Yes, Calzone falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Calzone

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions