Description
This easy calzone recipe features a homemade yeast dough filled with a savory blend of pizza sauce, cheeses, pepperoni, mushrooms, olives, and capers. Perfectly folded and baked to golden perfection, these calzones provide a delicious handheld meal inspired by traditional Italian flavors.
Ingredients
Dough
- 4 cups all-purpose flour, plus extra for dusting
- 1 cup milk, warm or at room temperature
- 1 tablespoon sugar
- 1 tablespoon fresh yeast, or ½ tablespoon dry instant yeast
- 2 tablespoons olive oil, plus more for greasing the bowl
- 1 cup water, at room temperature
- 1½ teaspoons sea salt
Filling
- 1 cup pizza sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup thinly sliced mushrooms
- 2 cups shredded mozzarella cheese, or any shredded cheese of choice
- 1 cup fresh mozzarella cheese, chopped
- ½ cup pepperoni
- 4 olives, chopped
- ¼ cup capers
For Assembly and Topping
- 1 large egg, lightly beaten (for brushing)
- 1 cup shredded mozzarella cheese (for sprinkling on top)
- 1 teaspoon Italian seasoning (for sprinkling on top)
Instructions
- Make the Dough: Place the flour in a large bowl. Create a well in the center and pour in the milk, sugar, and fresh yeast. Lightly stir to dissolve the yeast and let it rest for 5 minutes, or until bubbles appear on the milk surface indicating the yeast is active.
- Combine Ingredients: Add the water and olive oil to the yeast mixture, stirring until a rough dough forms. Then add the sea salt and knead the mixture for about 10 minutes on a floured surface until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook.
- First Proof: Grease a bowl with olive oil and place the dough ball inside. Cover with a dry towel and let it rest in a warm place until the dough doubles in size, about 1 to 1½ hours.
- Preheat Oven: When the dough has risen, preheat your oven to 500°F (260°C).
- Divide and Roll Dough: Transfer the dough to a floured surface and divide it into 4 or 5 equal pieces. Roll each piece into an 8-inch diameter circle about ¼-inch thick, adjusting thickness to your preference for crust.
- Add Filling: Spread pizza sauce on one half of each dough circle, leaving a 1-inch border. Sprinkle Italian seasoning, garlic powder, and onion powder over the sauce. Top with sliced mushrooms, shredded mozzarella, fresh mozzarella, pepperoni, chopped olives, and capers evenly.
- Seal the Calzones: Brush the edges of the dough circles with beaten egg. Fold the dough over the filling to form half-moons, then seal the edges by pressing and crimping firmly all around to avoid leaks.
- Prepare for Baking: Place the calzones on a parchment-lined baking sheet. Brush them lightly with the remaining beaten egg then sprinkle with additional shredded mozzarella cheese and Italian seasoning for a flavorful crust.
- Bake: Bake the calzones in the hot oven for 12 to 15 minutes, or until they turn golden brown and the cheese on top is melted and bubbling.
- Cool and Serve: Remove the calzones from the oven and let them cool for 5 minutes before serving. Serve warm with extra pizza sauce on the side for dipping if desired.
Notes
- The use of fresh yeast can be substituted for dry instant yeast by halving the quantity.
- Kneading is key to developing gluten, which gives the dough elasticity and chewiness.
- Allowing the dough to rise fully results in a lighter, airier calzone crust.
- Ensure the edges are well sealed to prevent filling leakage during baking.
- You can customize the filling with your favorite vegetables, meats, or cheeses.
- Using a baking stone can help achieve a crispier crust but is optional.
- Resting the calzones after baking improves flavor and prevents burning your mouth on hot cheese.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
