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Calzones

Calzones

Originating from Italy and shaped like a semicircle, the calzone is made of dough folded over and filled with the usual pizza ingredients.
Fancy making mini calzoni? Try our recipe for little calzoni for a quick snack!


Preparation and Cooking Time: 45 minutes


Serves: 4

Ingredients

Method

  1. Once your dough has been kneaded and risen (to about double in size), stretch the dough out to roughly a pizza shape.
  2. Cover the dough in your pizza sauce, and then thickly cover half of the dough in your favourite toppings.
  3. Fold the dough over itself to cover the toppings.
  4. Wet and crimp the edges of the dough to help them stick together.
  5. Poke a few holes in the top of the calzone to allow steam to escape.
  6. Egg wash the whole calzone. This gives it a lovely golden-brown colour once it has baked and will help to ‘glue’ the edges of the crust together.
  7. Bake until golden-brown.
  8. Ready to serve immediately, or once cooled, can be frozen and stored.
Calzones 7 Panzerotti