Pizza Envy
Let’s face it. In the world of hand-stretched dough with sauce and cheese, pizza gets all the glory. It is the worldwide face of Italian comfort food. Glossy ads in magazines. Snappy jingles on TV. But what about the other options? Who is willing to stand up and give pizza’s siblings the recognition they deserve? Where is the love for the calzone?

You don’t always see a calzone on the menu at a pizza place. I mean, I get it. Why go through the process of building a pizza only to fold it over and throw it in the oven? Why take that extra step? Why not just throw it in as is?

I will tell you why. Because it tastes good.

I am that person who is extra when it comes to her pizza. I like extra cheese, extra sausage, and, though I prefer a thin crust, I like my pizza edges extra fluffy and kinda burnt. A calzone can give me that. And the best part is that it is small enough that I don’t have to share. This baby is all mine…

Even better? A calzone can be done in your oven. No fancy pizza ovens needed. (Though a pre-heated pizza stone would be an added bonus.)

It’s up to you whether you decide to put the tomato sauce in your calzone or use it as a dip on the side. You can do it either way. I’ve done both and I am not sure if I prefer one method over the other. However, if you are doing mini versions dipping is better…

Below is our basic recipe for Easy Calzones. You can customize it as you see fit.

Easy Calzones Recipe
Adapted from Natasha’s Kitchen
Yields 8 servings

Calzones are great for dinner or a weekend lunch. You can stuff them with your favorite pizza toppings like—sausage, cheese, olives, and veggies. We cut one or two small vent holes in the top of the calzone to help the crust cook through. It makes for a crispier calzone—no soggy dough.

Ingredients
2 pounds pizza dough (Here is the recipe for our Go-To Pizza Dough)
1 cup pizza sauce
1 cup pepperoni
1/2 cup salami
2 cups shredded mozzarella
1 cup ricotta cheese
2 tablespoons oil
1/2 cup parmesan cheese

Directions
Preheat your oven to 475 °F. Line the baking sheet with parchment paper or spray it with oil.

Prep the dough
Divide the pizza dough into 8 equally-sized pieces. Roll each piece into a circle about 1/4″ thick.

Assemble the calzones
Distribute the filling over one side of each circle (pizza sauce, cheese, meat, etc.). Make sure to leave the edges clean to allow for sealing the calzone. Fold the empty side over the filling and crimp the edges with your fingertips or a fork.

Bake the calzones
Place the calzones on a baking sheet. Be certain to allow enough space in-between for them to rise. With a scissor or knife, cut a small vent on the top of each calzone. Brush the tops with olive oil and sprinkle with parmesan cheese.

Bake the calzones
Bake for 15 minutes or until golden brown.

Allow them to cool slightly before serving—don’t burn the top of your mouth on the filling!!