Calzone Pizza Recipe
Few dishes strike the perfect balance between comfort and versatility like a calzone. Essentially a folded pizza, this pocket of golden, blistered dough cradles a flavorful medley of savory fillings, making it an ideal handheld meal. Whether enjoyed as a casual lunch or an impressive dinner centerpiece, the calzone’s appeal lies in its satisfying combination of textures—crisp on the outside and decadently tender within.
Ingredient Breakdown
Selecting the right ingredients is pivotal for creating a calzone that is both flavorful and structurally sound. Here’s what to keep in mind as you gather your components.
The foundation begins with the dough. While homemade pizza dough rewards you with a nuanced, chewy crust, quality store-bought dough is a convenient and reliable alternative for busy days. Look for a dough that is supple yet elastic, with enough strength to encase the filling without tearing during the folding process.
The vegetable medley is the soul of this calzone. Broccolini offers a tender bite and a faint peppery note that cuts through the richness of the cheese, while butternut squash lends subtle sweetness and a creamy texture. Cremini mushrooms, with their umami depth, complete the trio. Choose fresh, vibrant produce with firm textures to ensure the filling holds up during baking.
For the sauce and cheese, marinara and mozzarella are classic choices. Opt for a marinara that’s bright and balanced, not overly sweet or acidic. Fresh mozzarella brings a luxurious melt and mild flavor, but if convenience calls, high-quality shredded mozzarella will serve admirably.
Finally, don’t overlook the pantry staples. A drizzle of good olive oil adds flavor and aids in caramelization, while kosher salt and freshly cracked black pepper season each element to perfection, enhancing the natural flavors without overpowering them.
Step-by-Step Preparation Guide
Creating a calzone at home is a gratifying experience, and following each step attentively ensures a superior result.
Caramelizing onions is a slow art that yields unmatched sweetness and complexity. Start by slicing a yellow onion thinly and allowing it to cook low and slow in olive oil with a whisper of salt. Stirring occasionally, the onion gradually softens and deepens in color over 30 minutes, transforming into a luscious, jammy base.
Meanwhile, roasting butternut squash heightens its natural sugars and coaxes out a tender interior. Toss the cubes in olive oil, season them lightly, and roast in a hot oven until they are just tender, ensuring they don’t turn mushy and compromise the filling’s texture.
Once the onions reach a deep caramel hue, introduce the broccolini and mushrooms to the pan. The broccolini should be bright and crisp-tender, the mushrooms slightly browned yet juicy. Finish by scattering minced garlic over the mixture, cooking just until aromatic, allowing its pungency to mellow without burning.
Rolling out the dough demands a gentle touch. Dust the work surface lightly and stretch or roll the dough into a thin, even circle, about 1/8 inch thick. Transfer it to a piece of parchment paper to ease movement later on.
Assembling the calzone is a matter of layering wisely. Start with marinara on one half of the dough, followed by the vegetable filling, then the butternut squash, and finally the mozzarella. Folding the dough carefully over the filling creates a snug, half-moon pocket. Press and crimp the edges firmly to prevent any leaks during baking.
A quick slash on top serves as a steam vent, allowing the calzone to puff gloriously without bursting. Bake in a hot oven until the crust is golden and crisp, with a slight sheen from the olive oil in the dough.
Recipe Tips & Frequently Asked Questions
Pro secrets for preventing soggy calzones
Ensure roasted vegetables are not watery. Cool fillings before assembling to prevent steam buildup inside the dough.
How to seal the edges for a neat and secure pocket
Lightly brush the edges with water before folding and crimp tightly. A fork can be used for a decorative crimp that holds well.
The best way to cut steam vents for even baking
A single small slit in the center is sufficient. Avoid overcutting, which can lead to loss of filling moisture.
Time-saving hacks for busy weeknights
Prep the filling a day ahead. Store it in an airtight container in the refrigerator and assemble the calzone when ready to bake.
Can I make the calzone ahead of time and reheat it?
Yes, bake the calzone fully and cool it. Wrap tightly and refrigerate for up to two days. Reheat in a 350°F oven until warmed through.
What’s the best way to store and freeze leftover calzones?
Allow calzones to cool completely. Wrap each tightly in foil and store in freezer bags. Reheat from frozen at 375°F until hot and crispy.
How do I prevent the filling from leaking out during baking?
Don’t overfill. Ensure the dough is rolled thin but not paper-thin, and seal edges firmly with a crimp.
Can I cook this calzone in an air fryer instead of an oven?
Yes, preheat the air fryer to 350°F and cook for 12–15 minutes, checking halfway for even browning.
What to Serve With This Recipe
A fresh salad is the perfect accompaniment to a rich calzone. Think crisp greens tossed with lemon vinaigrette or a peppery arugula salad with shaved parmesan to add brightness.
While marinara is a classic dipping companion, consider offering a creamy garlic sauce or a basil pesto for a change of pace. These sauces complement the roasted vegetables beautifully without overwhelming the delicate flavors.
As for beverages, a sparkling water with a wedge of lemon refreshes the palate, while a glass of chilled white wine or a light-bodied red makes an elegant pairing, enhancing the overall dining experience.
Creative Variations
For those craving a heartier filling, adding crumbled sausage or slices of pepperoni brings a robust, savory note that pairs well with the mozzarella and marinara.
Vegetarian alternatives are endless. Roasted red peppers add sweetness and a pop of color, while baby spinach provides a tender, leafy contrast that wilts perfectly during baking.
Cheese enthusiasts might swap mozzarella for provolone’s sharpness, fontina’s creaminess, or even the buttery richness of burrata for a more indulgent bite.
This calzone recipe is a testament to how simple ingredients, when treated with care, can yield extraordinary results. From the caramelized onions to the roasted squash and broccolini, each component sings in harmony, encased in a golden, crisp shell. It’s a versatile dish perfect for any meal, and a wonderful canvas for creativity, inviting endless variations based on personal preference and seasonal produce.
Ingredients
1 (12-ounce) batch of store-bought or homemade pizza dough
Olive oil, for cooking
1/2 cup broccolini, ends trimmed
1/2 cup cubed butternut squash
1/2 cup cremini mushrooms, thinly sliced
1/2 yellow onion, thinly sliced
3 garlic cloves, minced
3 tablespoons marinara sauce
1 (4-ounce) ball of mozzarella, sliced, or 4 ounces shredded mozzarella
Pinch of kosher salt
Freshly ground black pepper, to taste
Instructions
To Make the Filling:
Warm a drizzle of olive oil in a medium-sized skillet set over medium heat. Add the thinly sliced onion along with a pinch of kosher salt. Cook slowly, stirring occasionally, until the onion becomes deeply golden and caramelized, about 30 minutes.
While the onion cooks, preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle lightly with olive oil, and season with salt and pepper. Roast in the oven for 15 minutes or until the squash is fork-tender. Remove from the oven and set aside.
Once the onions are fully caramelized, stir in the broccolini and sliced cremini mushrooms. Sauté for 5 to 10 minutes until the vegetables are tender yet vibrant. Scatter the minced garlic over the mixture and cook briefly until aromatic, ensuring not to brown the garlic.
To Bake the Calzone:
Lightly dust your work surface with flour and roll out the pizza dough into a large circle about 1/8 inch thick. Place the dough onto a sheet of parchment paper for easier handling.
Spoon the marinara sauce over one half of the dough, spreading it evenly but leaving a border around the edges. Layer the broccolini and mushroom mixture on top of the sauce. Add the roasted butternut squash, distributing it evenly. Finally, arrange slices of mozzarella or sprinkle the shredded mozzarella over the filling.
Fold the dough over the filling to create a half-moon shape, pressing the edges together firmly to seal. Crimp or twist the edges for a decorative finish if desired. Carefully transfer the parchment with the calzone onto a baking sheet.
Using a sharp knife, cut a small slit into the top of the calzone to allow steam to escape while baking. Place it in the preheated oven and bake for 15 to 20 minutes, or until the crust is puffed, golden, and crisp. Remove from the oven and let rest briefly before slicing and serving.
Calzone Pizza Recipe
Ingredients
- 1 12-ounce batch of store-bought or homemade pizza dough
- Olive oil for cooking
- 1/2 cup broccolini ends trimmed
- 1/2 cup cubed butternut squash
- 1/2 cup cremini mushrooms thinly sliced
- 1/2 yellow onion thinly sliced
- 3 garlic cloves minced
- 3 tablespoons marinara sauce
- 1 4-ounce ball of mozzarella, sliced, or 4 ounces shredded mozzarella
- Pinch of kosher salt
- Freshly ground black pepper to taste
Instructions
To Make the Filling:
- Warm a drizzle of olive oil in a medium-sized skillet set over medium heat. Add the thinly sliced onion along with a pinch of kosher salt. Cook slowly, stirring occasionally, until the onion becomes deeply golden and caramelized, about 30 minutes.
- While the onion cooks, preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle lightly with olive oil, and season with salt and pepper. Roast in the oven for 15 minutes or until the squash is fork-tender. Remove from the oven and set aside.
- Once the onions are fully caramelized, stir in the broccolini and sliced cremini mushrooms. Sauté for 5 to 10 minutes until the vegetables are tender yet vibrant. Scatter the minced garlic over the mixture and cook briefly until aromatic, ensuring not to brown the garlic.
To Bake the Calzone:
- Lightly dust your work surface with flour and roll out the pizza dough into a large circle about 1/8 inch thick. Place the dough onto a sheet of parchment paper for easier handling.
- Spoon the marinara sauce over one half of the dough, spreading it evenly but leaving a border around the edges. Layer the broccolini and mushroom mixture on top of the sauce. Add the roasted butternut squash, distributing it evenly. Finally, arrange slices of mozzarella or sprinkle the shredded mozzarella over the filling.
- Fold the dough over the filling to create a half-moon shape, pressing the edges together firmly to seal. Crimp or twist the edges for a decorative finish if desired. Carefully transfer the parchment with the calzone onto a baking sheet.
- Using a sharp knife, cut a small slit into the top of the calzone to allow steam to escape while baking. Place it in the preheated oven and bake for 15 to 20 minutes, or until the crust is puffed, golden, and crisp. Remove from the oven and let rest briefly before slicing and serving.