Easy Calzone ~ Meat & Vegetarian Options
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Mouthwatering Easy Calzone with meat and vegetarian options at your fingertips. Oh, how I love calzone! Even though calzone looks like a ton of work, this recipe is surprisingly easy to make.
Whatever you like on pizza is what you would put inside a calzone. I use a purchased marinara sauce because I discovered one that really goes well with this calzone recipe. Hunt’s traditional flavor is my favorite, and Prego traditional is my second favorite.
This recipe will make two large calzones and bake for 18-20 minutes.
If you are not familiar with calzone, it’s like a pizza turnover with marinara ladled over top. So you basically end up eating it with a knife and fork. Every bite is a little piece of heaven.
Here is a list of fillings you might choose from:
- Green peppers
- Red, orange, and yellow peppers
- Seasoned Tofu ~ Tofu bacon
- Mozzarella cheese ~ Daiya Cheese Alternative, Violife Cheese Shreds or Follow Your Heart Mozzarella Shreds for Vegan Calzone.
The dough is divided into two sections and rolled or patted out into a circle. One half is covered with fillings leaving space on the edges for sealing. The other half of the dough is folded over so the edges meet. Seal the edges by pushing them together, folding the sealed edge over once, and pressing again to secure. This will prevent the filling from oozing out while baking.
Poke some holes in the top of the calzone to allow steam to escape before baking.
The finished calzone will start turning a golden brown, have a firm crust, and sound somewhat hollow when tapped.
Cover with sauce and some freshly grated Parmesan cheese, and dig in!
To Make This Easy Calzone, You Will Need These Ingredients:
- Packaged Yeast ~ corn-free if needed
- All-purpose flour ~ I use unbleached
- Hot water
- Cornmeal, parchment paper, or silicone liners
- Marinara ~ Any type you like; I prefer Hunts or Prego traditional flavor
- Fillings of choice ~ see list shown above
- Grated Parmesan ~ optional
If you prefer pizza, go to this link using the same dough recipe, Popular Pizza.
- 1 pkg yeast ~ corn-free
- 3-4 cups all-purpose flour
- 1 1/4 cups very hot water
- 1/2 tsp salt
- 1/4 cup cornmeal ~ optional parchment paper, or silicone liners
- Cornmeal is to coat pizza pans ~ corn-free diets lightly grease pans or bake on silicone liners.
- Marinara sauce of your choice
- Filling of choice ~ any pizza fillings
- Grated parmesan cheese ~ optional for the top when serving
- In a large mixing bowl, pour in hot water and sprinkle yeast over top. Let sit for a minute or two then gently stir to combine.
- Add in the salt and 2 cups of the flour. Mix well.
- Add additional cups of flour as you continue to stir. As the dough becomes too thick to stir, dump it out and start kneading on a floured surface. Add more flour if the dough sticks to the surface.
- Knead about 5 minutes adding flour as needed to prevent stickiness. The dough should be nice and smooth.
- Place dough into a large mixing bowl sprayed lightly with a non-stick spray.
- Cover with a dry dishtowel and let sit for one hour away from any draft.
- Meanwhile, prepare all the ingredients you plan on using in your calzones just like you would for a pizza. Refrigerate until ready to use.
- When the dough has doubled in size, about an hour later. Punch down and turn out onto a floured surface.
- Preheat the Oven to 400.
- Divide in half and roll out one half at a time flipping the dough over often to prevent sticking, add flour to the surface as needed. Roll out the dough to the desired sized circle about 11" just not too thin.
- Place rolled-out dough onto a pizza pan or cookie sheet sprinkled heavily with cornmeal or lined with parchment paper so the calzone doesn't stick to the pan.
- Add fillings to one half of the circle in layers (like a pizza) starting and ending with some mozzarella cheese.
- Fold the other half of the crust over the filling side, folding the bottom edge over the top edge, and then pinch the edges together to seal the fillings inside. It's like a giant turnover.
- Add a few slits or poke holes over the top to allow the calzone to vent while baking.
- Place calzone in the preheated oven and bake for about 18 minutes. The calzone will start to turn a golden brown and sound hollow when tapped.
- Cut calzone in half for two people, or each one can be a hefty serving. Ladle hot marinara over the calzone before serving. Sprinkle with grated Parmesan if desired.
- Calzones are eaten with a knife and fork.