Calzone

Name: Calzone
Prep time: 120 min
Cook time: 15 min
Yield: 2 to 4 servings
Cuisine: Italian Menu
Ingredients: Bread Flour — 500g; Warm Water — 325ml; Instant Yeast — 7g; Sugar — 1 tsp; Olive Oil — 2 tbsp; Salt — 10g; Ricotta Cheese — 250g; Mozzarella Cheese — 200g; Parmigiano Reggiano Cheese — 50g; Pepperoni — 100g; Fresh Parsley — 15g; Salt — To taste; Black Pepper — To taste; Marinara Sauce — 250ml; Vegetable Oil — For frying

Originating from Naples, this golden, pocket-style pizza features a crisp sourdough crust baked to puffy perfection. Folded over a rich, molten filling of creamy ricotta, stringy fior di latte mozzarella, savoury prosciutto cotto, and sweet tomato sauce, every steamy bite delivers a sensational contrast of golden outer crunch and a gooey, indulgent centre oozing with authentic Italian warmth.

Cuisines

Cooking Instructions

Preparation: 2 hours
Cooking: 15 minutes

Servings: 2 to 4

Notes:

Pepperoni can be substituted with cooked Italian sausage, ham, or mushrooms.

The calzone can be deep-fried or baked in a hot oven depending on personal texture preference.

Grated Pecorino Romano can be used in place of Parmigiano Reggiano for a sharper finish.

Store-bought pizza dough can be used to save time instead of making yeast dough from scratch.

Prepare the Dough
In a bowl, combine warm water, yeast, and sugar. Stir in the flour, olive oil, and salt, kneading for 8 to 10 minutes until smooth and elastic, then cover and allow to rise for 1 to 2 hours until doubled in size.

Mix the Cheese Filling
In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmigiano Reggiano, chopped fresh parsley, salt, and black pepper until well blended.

Assemble the Calzone
Divide the dough into equal portions and roll each into a round disc. Spread a generous portion of the cheese mixture over one half of each disc, top with sliced pepperoni, and fold the top half over the filling, crimping the edges tightly to seal.

Bake or Fry
For baking, place on a baking tray, brush lightly with olive oil or egg wash, and bake at 230°C for 12 to 15 minutes until golden brown. Alternatively, carefully deep-fry in hot oil at 175°C for 4 to 5 minutes per side until puffed and golden.

Serve
Warm the marinara sauce and serve alongside the freshly baked or fried calzones for dipping.