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- Dish type
- Pies and tarts
- Savoury pies and tarts
- Vegetarian pies and tarts
This recipe is a twist on Canescione, an Italian savoury pie made with pizza dough and stuffed with vegetables and cured meat, eaten at Easter and originating from the southern regions of Italy. I shape the pizza dough into 4 discs and fill them, similar to a calzone, with mixed green veg, garlic, capers and olives.
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IngredientsMakes: 4 calzones
- 1kg mixed green vegetables, such as spinach, rainbow chard, etc
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 tablespoon capers
- 1 tablespoon black and green olives
- salt, as needed
- 1 egg, lighlty beaten
- 500g pizza dough
MethodPrep:20min ›Cook:50min ›Ready in:1hr10min
- Preheat oven to 200 C / Gas 6. Line a baking tray with parchment paper.
- Cook the vegetables in a large pot of boiling water for 2 minutes. Drain.
- In a large pan over low heat, heat 2 tablespoons olive oil; add garlic and cook until softened and golden in colour, about 1 minute. Add the cooked and drained green veg; stir to coat in oil and cook for 7 to 10 minutes.
- Remove from heat and set aside to cool down; add capers and olives and season to taste with salt.
- Divide pizza dough into 4 equal pieces. Roll out each piece to create a square shape.
- Spoon 1/4 of the vegetable mix onto one side of each square.
- Fold over the pizza dough and seal the edges by pinching with your fingers or pressing down with a fork.
- Transfer the 4 calzones onto the lined baking tray; brush with beaten egg. Bake in preheated oven for about 40 minutes, or until golden brown. Serve warm.
You can saute the vegetables in advance, up to 1 day, and store in the fridge.
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Vegetable Cheese Calzones
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a medium-sized frying pan, sauté onion in olive oil for two minutes.
Add peppers and sauté an additional two minutes. Add mushrooms, salt, and pepper and continue to stir for another three minutes. Remove from heat.
In a large bowl, combine whipped cream cheese, farmer cheese, and shredded cheese. Using a slotted spoon, transfer the sautéed vegetables from the pan to the cheese mixture and mix gently until combined.
Assemble and Bake
Turn prepared pizza dough out onto a well-floured surface. Divide into eight equal parts.
Roll out each piece of dough into a circle. Place two heaping tablespoons of filling in the center of the dough. Fold the dough in half.
To seal the edges, place your thumb underneath the dough and your pointer finger next to it. Lift the dough from the bottom and roll the dough towards the pointer finger. Once sealed, repeat the motion from left to right until the entire calzone is sealed.
Place calzones on a Gefen Easy Baking Parchment Paper-lined cookie sheet. Brush with egg wash and bake at 350 degrees Fahrenheit (180 degrees Celsius) for 20&ndash30 minutes.
Suggested Pizza Dough Recipe
In a small bowl, dissolve yeast in warm water and allow to sit 10 minutes until it becomes creamy.
In a large bowl (or electric mixer) combine bread flour, olive oil, salt, sugar, and yeast mixture. Mix well until a stiff dough is formed.
- 24 ounces prepared pizza dough
- 8 slices prosciutto
- 2 cups ricotta cheese, drained
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper to taste
- ½ teaspoon cayenne pepper
- 1 ½ cups finely diced smoked ham
- 4 ounces fresh mozzarella cheese, thinly sliced, drained on paper towels
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon cornmeal
- 1 egg
- 1 teaspoon water
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
- 2 cups marinara sauce for dipping, heated (Optional)
Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
Divide dough into 4 equal portions shape each into a ball. On a lightly floured surface, flatten each dough ball into a flat circle and roll out into an 8- or 9-inch circle.
Place 2 prosciutto slices on one half of each circle of dough, leaving a 1-inch empty border. Spoon ricotta cheese on prosciutto. Season with a pinch of salt, pepper, and cayenne pepper. Top with chopped ham, mozzarella slices, and a drizzle of olive oil.
Moisten edge of dough with a bit of water using your fingertip. Fold the empty half of the dough over the filling and lightly seal edges. Crimp the edges up to completely seal the calzone.
Sprinkle lined baking sheet with cornmeal. Transfer calzones to baking sheet. Cut several small slits in the top of the crust with the tip of a knife to allow for venting.
Beat egg with water to make egg wash. Brush the calzones with egg wash. Dust with grated Parmigiano-Reggiano cheese. Remove excess cornmeal and grated cheese from around calzones to avoid smoke from the hot oven.
Bake in preheated oven until browned, about 15 minutes. Let cool 15 minutes before serving. Serve with heated marinara sauce for dipping.
Vegan Calzone Recipe
A pizza pocket of sorts, made with pizza dough, stuffed with cheese (plant-based of course), vegetables or meats (vegan cruelty-free of course) and then oven-baked and served with a thick marinara sauce on the side. If you asked me the spinach and cashew ricotta Calzones are the real deal too.
Calzones can be made without the oven (like yours truly does often), using a hot cast iron griddle/skillet instead. It’s definitely faster this way plus it gets those nice grill marks and adds a little hint of smokiness.
I stuffed mine with mini sweet peppers and scallions today but you can be a rebel and go for any assortment of veggies. Roasted broccoli, mushrooms, eggplant, capers, tomatoes all are delicious especially when combined with some vegan Italian sausage, meatballs or vegan buffalo chicken.
Make Ben Wyatt proud with these amazing calzone recipes
If there’s one thing that everyone can agree on, it’s this: calzones are amazing. These cheesy, doughy pockets of deliciousness are a classic Italian showstopper and a must have at any pizzeria.
These sauce filled bundles of joy are always perfect if you need a quick & portable comfort food after a hard day. But while the classic calzone is amazing, some people may want to make an old staple new again in their own, fun way.
Luckily, we can help with that. We munched through the internet to find the best calzone recipes that’ll leave you drooling. Grab your yeast and let’s get cooking!
Buffalo Chicken Calzone
This first addition to our list of calzone recipes is for any of you spice lovers out there. This calzone has a nice amount of kick to it while also being hearty and easy to make.
- 1 pound skinless, boneless chicken breast halves
- 2 tablespoons butter
- ¼ cup Buffalo wing sauce
- 1 refrigerated pizza dough
- 2 tablespoons vegetable oil, divided
- 2 cups shredded mozzarella cheese
- Preheat the oven to 410 degrees F (210 degrees C). Grease a pizza pan.
- Place chicken into a large pot, cover with salted water, and bring to a boil. Cook the chicken breasts until no longer pink in the center and the juices run clear, about fifteen minutes.
- An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred with two forks.
- Melt butter in a skillet over medium-high heat. Cook and stir chicken and Buffalo wing sauce in the hot butter until chicken is coated and heated through, two to four minutes.
- Turn pizza dough out onto a generously floured surface. Roll dough into a 12-inch round. Brush dough with 1 tablespoon vegetable oil and spread 1 cup of mozzarella cheese in the center of the dough, leaving a 1-inch border.
- Spread chicken mixture over cheese top chicken mixture with remaining 1 cup cheese.
- Fold pizza dough in half and pinch edges together to seal. Transfer calzone to a prepared pizza pan and brush top with remaining 1 tablespoon oil.
- Bake in the preheated oven until the crust is golden brown, seventeen to twenty minutes.
Meat Lovers Calzone
This next addition to our list of the best calzone recipes is for when you want to sink your teeth into some nice, juicy meat! This recipe is both easy to make and a great quick family dinner after a busy day.
- 1 cup water
- 2 tablespoons olive oil
- 2 1/2 cups bread flour
- 1 1/2 teaspoons salt
- 2 1/4 teaspoon (1 package) Red Star Quick Rise or Platinum Yeast
- 1/2 cup Pizza sauce, plus additional for serving
- 2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese
- 1/2 cup pepperoni, thinly sliced
- 1/2 cup sausage, cooked and crumbled
- 1/2 cup Canadian bacon, diced
- 1/2 cup black olives, coarsely chopped
- 1 cup mushrooms, thinly sliced
- Combine flour, salt and yeast in a large mixing bowl. Add liquid ingredients and mix with paddle or beaters for four minutes on medium speed.
- Gradually add additional flour if needed and knead with dough hook(s) five to seven minutes until smooth and elastic. Place dough in a lightly oiled bowl and turn to grease the top. Cover, and let rise until dough doubles and passes the ripe test.
- Preheat the oven to 375 degrees F (191 degrees C). Turn dough onto a lightly floured surface punch down to remove air bubbles. Divide dough into 6 pieces. Shape to balls. Let the dough relax for ten minutes. On a floured surface, roll each piece into an 8-inch circle.
- Spoon pizza sauce, cheese, and toppings onto half of each circle. Make egg wash. Moisten edge of dough with egg wash mixture. Fold in half. Seal edge by pressing with fork. Prick each top, and brush with remaining egg mixture. Bake on greased cookie sheets for thirty to thirty-five minutes or until golden brown. Serve immediately.
Want the comfort of a calzone without all the meat? This last addition to our list of the best calzone recipes is for you!
- 1/2 pound fresh mushrooms, chopped
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 tablespoons canola oil
- 3 plum tomatoes, seeded and chopped
- 1 can (6 ounces) tomato paste
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 loaves (1 pound each) frozen bread dough, thawed
- 1 large egg
- 1 tablespoon water
- In a large skillet, saute mushrooms, onion and green pepper in oil until tender. Add tomatoes cook and stir for three minutes. Stir in tomato paste, and set aside. Combine cheeses, and set aside.
- On a lightly floured surface, divide dough into eight pieces. Roll each piece into a 7-in. circle. Spoon a scant 1/2 cup of vegetable mixture and 1/4 cup of cheese mixture over one side of each circle.
- Brush edges of dough with water fold dough over filling and press edges with a fork to seal. Place calzones 3 in. apart on greased baking sheets. Cover and let rise in a warm place for twenty minutes.
- Preheat the oven to 375 degrees F (191 degrees C). Whisk egg & water, and brush over calzones. Bake for thirty-three to thirty-seven minutes or until golden brown.
Have any other mouthwatering calzone recipes you want us to try? Drop them below in the comments so we can keep on munching!
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Spinach and Vegetable Calzones
Feeling some hearty Italian food with a healthy twist? Try this Spinach and Vegetable Calzone for your next round of cooking. Get in the kitchen and get those hands to work with this fun recipe.
Stuff your calzone with as many vegetables as you would like. Try to use the veggies you have on hand or the best in season. You can use spinach, onion, tomatoes, peppers, eggplant, mushrooms, or anything else you want! It is recommended that half of your plate should be filled with vegetables and recipes like this are an excellent way to get that fix. Plus, veggies offer vitamins, minerals, and fiber that we need to keep our cells functioning properly. Ricotta cheese also does not get quite enough credit. Ricotta can be a great, high protein cheese option. Try to get a part-skim version for all that protein with less fat.
Begin by preheating the oven to 400F degrees. Saute those veggies in olive oil. Add in your chopped garlic and basil toward the end to make sure you get the most flavor. Season the veggies with Italian herbs like basil, oregano, and garlic powder. Use a rolling pin to roll the dough into multiple squares or circles about 8 inches in diameter. Spread one tablespoon of tomato paste over each piece of dough and then fill each calzone with one cup of veggies and cheese. Fold the top of the calzone crust over the bottom into a half-moon shape. Poke small holes in the top of the calzone with a fork to ventilate. Brush the top of each calzone with olive oil. Place a layer of foil over a baking sheet and grease with olive oil. Place the calzones on the baking sheet and cook for 15-20 minutes or until the crust is brown.
Have you ever made your own calzones? Tell us what veggies you chose in the comments below!
- 1 lb pizza crust
- 4 cups of your favorite veggies (I used spinach, onion, basil and tomatoes)
- 1 teaspoon of olive oil
- 4 cloves of garlic
- 2 tablespoons of Italian seasoning
- 4 tablespoons of tomato paste
- Mozzarella or ricotta cheese
Using a rolling pin, roll dough and cut into multiple squares or circles about 8 inches in diameter
Low Carb Vegetable Calzones
Low Carb Vegetable Calzones. Oozy goozey with gruyere cheese and have just about everything but the kitchen sink in ’em. Served with a Caesar Salad/Dressing and maybe dipped in your favorite marinara sauce it’s a meal fit for any self-respecting Italian. We will be using the same ingredients as Vegetable Mélange Encased In Pastry just made in a different and easier configuration.
To read about Carbalose Flour please see the All Things Carbalose informational page.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
Calzone is a typical Italian recipe, made in a very similar way to pizza, but folded in half and sealed, making it a stuffed preparation.
WHAT IS CALZONE?
The word “calzone” in Italian means “pants” or “underpants”. This dish is called that way since its shape reminds in a certain way of this clothing item.
This preparation tends to be stuffed with cheese, tomato sauce, different types of meat (like salami, white ham or even minced meat) and several spices. It can be both baked or fried.
Calzoni are similar to an Italian-American dish called Stromboli, another pizza variation. Even if the ingredients in both preparations are similar, this usually leads to confusion. The difference lies in the shape. While Stromboli have a wrapped cylindrical shape, calzoni look like an “envelope”, a half-folded pizza with a half moon (or crescent) shape.
The ingredients used as filling are various, but among the most popular ones, different kinds of cheese can be found (parmesan, pecorino, ricotta, mozzarella, scamorza, etc), vegetables, different types of meat such as salami, white ham or mortadella, tomato sauce and, occasionally, eggs.
What is the origin of calzone?
Calzone is considered to have first appeared in Campania during the 19th century, after making an appearance in Francisco de Boucard’s work called “Traditions and Customs from Naples”.
It’s presented as a “closed pizza” stuffed with olives, cheese, occasionally white ham, and basil. The fried version, stuffed with tomato and mozzarella, is the size of a sandwich, and is called panzerotto.
It’s believed that the oldest version of calzone appeared in the region of Basilicata, by the end of 1700, beginning of 1800.
In the area of Metapontino it was usually prepared in large amounts during times when meat production (its main ingredient) was higher.
This region’s most representative calzone gets its name from u’pastizz rtunnar, and is typical of the town of Rotondella. This one tends to be stuffed with ham, eggs and cheese.
Variations in Italy
Throughout the different regions of the country, there are several variations of this recipe, with the most popular ones being from Campania, Sicily, Basilicata and Apulia.
In Apulia, calzone is usually the size of a focaccia and just like it, is prepared with generous amounts of olive oil. Furthermore, it usually has plenty of cheese and onions.
In Salento, the term, calzone, refers to this preparation, while in Bari, calzone is called panzerotto. This name refers to a variation of crocchè di papa in Salento.
In Southern Italy, more specifically in Sicily, calzone is baked in the oven, and is stuffed with tomato sauce, white ham and cheese.
In the province of Catania, there is a fried version called Siciliano or calzone Siciliano that is traditionally stuffed with cheese and anchovies. There is also a variation called diavola which includes cheese, white ham tomato sauce and hot pepper. The word “diavolo”, which means “devil” in Italian, is often used to refer to spicy dishes.
Throughout Italy, and particularly in Sicily, calzone is considered to be one of the most popular street food dishes.
There is also a version called u’Pastzzott from the region of Nova Siri, which is filled with chickpeas, almonds, honey and pure cocoa.
CALZONI AROUND THE WORLD
Calzone is also highly popular in the United States. It’s usually prepared in a very similar way to Italian ones, although the ones stuffed with meat are more common. Besides, and optionally, they can be served with marinara sauce as garnish.
In Latin America, due to the Italian immigration flows during the 19th and 20th centuries, this dish is also very popular in Argentina and Uruguay.
This recipe is validated by our Italian culinary expert, Benny the Chef. Chef Benny is an Italian chef, culinary teacher, awards winner, entertainer, and the author of “The Art of Cooking According to Me”.
For the dough:
Step 1: If you have a breadmaker, see notes.
Step 2: If you are kneading by hand, place 1 cup warm water in a large bowl. Sprinkle 1 package active dry yeast (2 1/4 teaspoons) and 1 tablespoon honey or sugar in the bowl to dissolve.
Step 3: Use a whisk to stir in 1 1/2 teaspoons salt and 2 1/2 to 3 cups flour. When it gets too thick to whisk, mix with a floured hand. This will take about 5 minutes.
Step 4: Oil the surface of the dough with olive oil. Place a warm, damp cloth over the bowl and set aside is a warm spot. Allow the dough to rise until doubled in size, about 1 hour.
Suggested filling ingredients:
Step 1: While the dough is rising, saute the vegetables. In a large pan, heat 1 to 2 tablespoons olive oil. Sautee 1/2 minced onion, 1 to 2 cups dark greens and 2 to 4 minced garlic cloves. Season to taste with salt and pepper.
Step 2: In a large bowl, toss cooked vegetables with 1/2 teaspoon basil, 1 pound ricotta or cottage cheese, 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Add salt and black pepper to taste. Remember that the cheeses and some filling choices may already add enough of a salty flavor.
Step 3: Preheat the oven to 425 F. Oil a baking tray.
Step 4: Punch down the dough and divide into 6 sections. Roll each section out, one at a time, on a floured board, forming circles.
Step 5: Place about 1/2 cup of filling in the center of each circle of dough, leaving about a 1/2-inch border.
Step 6: Moisten the edges of the dough with water and fold the dough over, crimping the edges with fingers or a fork. Make small holes in the top of the pastry to allow steam to escape during baking.
Step 7: Arrange the calzones on the oiled baking tray. Bake for 15 to 20 minutes or until lightly browned. To create a crispier crust, you can brush oil or melted butter on the top crust during the last 5 minutes of baking. Serve hot with pizza sauce for dipping.