Every week in our home is always a pizza night because who doesn't like pizza? And Calzons are the easiest way to keep your own pizza with their favorite toppings. They are extremely versatile and my kids love to help make it! This Calzone recipe is made with fresh pizza flour, filling a ricota cheese and some of my favorite filing ingredients. But to be creative, freely and make this recipe yourself! 😉
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Calzone is a portable Italian turnover, should not be a mess StromboliWhich is wrapped instead of folding pockets. The filling ingredients are super versatile – choose your choice based on what you like and what is right in your budget. Only any pizza topping a kalzone works in a kalzon! I personally love Pepperoni and Mushroom Combo (this is what you see in this recipe) and my husband has Pepperoni and Italian sausage. I've also shared the ideas of filling up more below!
This recipe works great with fresh pizza dough, usually found near the bakery section of the grocery store or canned dough. But if you are thinking of saving more Flour (Yes, mucus purpose 😄), try to make your own Pizza flour! It is made of super simple, freezer-friendly, made with real pantry staples and only cost it Penny?? You can also do a quick whip Homemade pizza sauce When you are on it to make this action even more budget-friendly.
Recipe sock
This simple Calzone recipe is a convenient, family friendly way to enjoy all your favorite pizza flavors in a gold armor. Perfect for Pizza Night!
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- 6 The burden. Baby bella mushrooms, chopped ($ 2.25)
- 2 ½ Tbsp Olive oil, split ($ 0.10)
- ½ Tbsp Butter ($ 0.06)
- ½ Cup Ricota cheese ($ 0.85)
- ½ Tsp Italian spice ($ 0.05)
- ¼ Tsp Salt ($ 0.02)
- ¼ Tsp Fresh crack black pepper ($ 0.04)
- ⅛ Tsp Red pepper flakes ($ 0.03)
- 1 Ball pizza flour* ($ 3.49)
- ⅓ Cup Pizza sauce, split ($ 0.40)
- 24 Pepperoni slices, split ($ 1.60)
- ½ Cup Mozare, divided into whole milk, divided ($ 0.28)
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Slice the mushrooms. Then add a tablespoon of olive oil and a tablespoon of butter to large skillet. Heat the skillet on medium heat and add chopped mushrooms. Mushrooms 7-8 minutes until mushrooms are soft and without leaving all their water. Remove the cooked mushrooms from the skate in a separate bowl and set aside.
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Fill the ricota. In a separate bowl, add Ricota, Italian spice, salt, pepper and red pepper flakes. Stir to combine.
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Heat the oven at 425 ° F. Now make the pizza flour. Divide the pizza flour ball into 4 equal sections. Roll the pizza flour section at a time in an inch thick circle on the surface of a lightly floated surface at a time.
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Add about 1 tbsp pizza sauce, 2 tbsp ricota cheese, about 6 slices of pepperoni, 1-2 tablespoons sown mushrooms and 1-2 TBSP shredded mozare cheese on half of the pizza flour (near the center). Be sure to keep the edges of the pizza flour so that you can seal them properly.
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Fold the empty sides of the flour on top of the filling. I love to do this by gently pulling this dough out and then gently filling it. Now turn the two edges together and seal the upper and lower part of the flour. Repeat the same steps with the remaining 3 pizza flour balls.
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Place the calculation on the baking sheet with the parchment. Cut 2-3 small slit on top of each. Brush them with the remaining 2 tbsp olive oil. You can also sprinkle the best with a little extra Italian spice (optional). Bake in the preheated oven for 20-22 minutes or until golden brown. Enjoy!
We see how it is Calculate the recipe costs here??
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Large 12 “skate
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Mixing bowl
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Baking sheet
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Parchment
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Rolling pin
*You can use Store-funded, HomemadeOr Canned pizza flour In this recipe.
Service: 1SocksCalories: 502KcelCarbohydrates: 51GProtein: 18GFat: 26GSodium: 1267MillilgramFiber: 2G
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At nutrition disconnection.
How to make Calzons Step-by-step photos
Collect all your ingredients.
Sot mushrooms: Start by cutting 6 oz. As the baby is a black mushroom, they cook evenly and make a nice tank in the filling.
Heat a large skate on medium heat. Add a tablespoon of olive oil to the skillet and a tablespoon of butter and add chopped mushrooms once heated. Mushrooms 7-8 minutes or tender and without leaving all their water. This is an important step because when it is then cooking in the oven, the mushrooms prevent it from release of excess water. Set the sown mushrooms on one side.
Ricota Filling: In the mixing bowl, add 1 cup of ricota cheese, ½ tsp Italian spice, ¼ tsp salt, ¼ tsp pepper and ⅛ tsp red pepper flakes. Stir well to combine.
Divide the flour: Heat your oven at 425 ° F. Take a ball of your pizza dough and divide it into 4 equal sections as shown here.
Fill the flour: Take a light flour on your work surface and roll a pizza flour section in a thick circle in a thick circle. In half of the pizza flour circle (close to the center), fill in about 1 tbsp pizza sauce, fill 2 tbsp recota cheese and add 1-2 tbsp sated mushrooms.
Now about 6 slices of pepperoni and 1-2 tbsp shredded mozarela filling with cheese. Be sure to keep the edges clean so you can seal them properly.
Fold the flour and cream: Now fold the empty side of the flour on the filling. I gently pull this dough (not too difficult, though; otherwise, it will tear it) and gently stretch the filled elements. Seal the flour by closing the edges and creaming. Now, fill the remaining pizza with flour sections and repeat the folding process.
Bake: Line the baking sheet with parchment paper and place Calzone on top. Brush the best with the remaining 2 tbsp oil (this will help them with brown in the oven in the oven).
Carefully slice 2-3 small slits at the peak of everyone, and if you have any extra, sprinkle them with a little Italian spice (optional).
Bake them in the preheated oven for 20-22 minutes until the best golden brown. Serve and enjoy!
- Be careful not to add to your pizza flourOr it will be difficult to seal the edges without filling.
- Want to make 2 large calfone instead of? Just divide the pizza dough ball into 2 sections instead of 4.
- I recommend cooking moisture from any vegetarians you want to addLike mushrooms or bell pepper, so your back does not hurt.
- Always use a baking sheet that is large enoughSo they have a place to puff up and bake evenly.
- Make sure the edges are well -stricken! I use a fold-and-twist speed that keeps everything and once baked looks extra cute. However you do this, just make sure they are closed so nothing goes out while baking.
More filling ideas
There are many ways to fill the Calzone and this is where you can really make yourself! Mix and match based on what you like and what you already have. Want to keep it budget-friendly? Get on the meat and easily on the big things.
- Cooked Meatball (Cut into small pieces)
- Sated bell pepper or onions
- Olive
- Cooked Italian sausage
- The sun-wet tomato
- Caramel
- Cooked cooked pork (I cook Pork))
- Chopped Daily Ham or The rest of the baked ham
- Different cheese (eg feta, provolon or sharp chader)
- Pineapple
- Wilded parent
Storage and rehatiting
Once cool, keep your homemade Calzone in airtight containers in the fridge for about 3-4 days. Heat them in the oven (cover if the foil starts to turn brown) or in the microwave. You can also freeze them for 3 months, but I let them melt in the first fridge to make sure they also rehate.