Homemade Calzones

Just like their cousin, the pizza, calzones are easily modified to fit a variety of preferences — and these are individual hand pies, so you can make a different version for each person at the table.

Recipe by Catherine Neville

Dough

Yield 2 ½ lbs.

  • 1 Tbsp active dry yeast

  • 1 tsp sugar

  • 2 cups 105 to 115° water

  • 5 cups all-purpose flour, divided, plus more as needed

  • 2 tsp salt

  • 1 Tbsp olive oil, plus more for bowl

 

| Preparation | In a large bowl, combine the yeast and sugar, then pour the water on top and allow to stand for about 5 minutes to activate the yeast. Using a wooden spoon, stir in about 2 cups of flour, sale and olive oil. Add flour to the mixture in ½-cup increments, stirring and then kneading to combine, until you’re able to dough is moderately stiff, smooth and elastic. Form the dough into a ball and place in a lightly oiled bowl, turning to coat the dough with oil. Cover and set in a warm area of the kitchen to rise for 40 minutes, until doubled in size.

Punch the dough down and turn out onto a lightly floured surface. Divide dough into 10 equal portions. Cover and let rest for 10 minutes. Roll out each dough portion into a 7-inch round and place fillings as desired onto half of the surface of the dough, leaving at least ½-inch around the edges. Fold over the dough and crimp to seal, then make slits in the top to vent. Bake at 350° until golden and cooked through. Serve extra sauce on the side if desired.

Fillings

  • Spinach-ricotta: Sautee 1 diced onion with 3 minced garlic cloves and a couple handfuls of baby spinach, adding salt and pepper to taste. Mix with ½ cup ricotta and ½ cup mozzarella. Put ¼-cup of tomato sauce on the dough before the spinach filling.

  • Goat cheese-fig: Mix 1 cup shredded mozzarella, 2oz goat cheese, 2 cloves chopped garlic, ¼ cup minced scallions, 2 slices diced prosciutto and ¼ cup chopped dried figs. Drizzle olive oil on the dough before adding the filling and drizzle more olive oil on filling before sealing the calzone.

  • Italian sausage: Sauté Italian sausage with garlic, onion and red pepper, then mix with ½-cup mozzarella and a handful of parsley. Put some tomato sauce on the dough before adding the sausage mixture and top with more mozzarella. 

Catherine Neville