Is a calzone the same thing as a pizza but just in a different form? I know, it’s a deep philosophical question. 😉 I want to say yes because the components of each are identical, bread, cheese, sauce, and toppings. However, if I have a craving for pizza, a calzone won’t do the job, and if I have a craving for a calzone, pizza isn’t going to solve it either. Perhaps that means they actually are somehow different. How does that make sense? It doesn’t. Regardless, I still love me a tasty calzone, especially a homemade one.
Homemade Calzone Recipe
(Makes 2 large personal sized calzones)
- 1 batch of Pizza Dough
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 3/4 cup shredded Mozzarella cheese
- 2 eggs, beaten (divided per the directions)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried parsley
- (optional) fillings of your choice (pepperoni, mushrooms, etc.)
- (optional) toppings for on the outside (sesame seeds, herbs, etc.)
- Preheat the oven to 400 degrees F.
- In a small bowl, mix together the ricotta cheese, Parmesan cheese, Mozzarella cheese, 1 egg, salt, pepper, and dried parsley. Set the cheese mixture aside.
- Roll out the pizza dough balls into two roughly 12 inch rounds on a baking sheet.
- Spoon half of the cheese mixture onto each of the dough circles. Leaving about one inch of exposed dough along the front edge and try not to go past half way back. (You will need to fold the dough over the filling.)
- (Optional) Top each cheese mixture with the fillings of your choice.
- Fold the dough over the cheese and fillings and then press the edges to seal them together.
- Brush the surface of each calzone with the 1 beaten egg.
- (Optional) Sprinkle sesame seeds, herbs, or grated cheese on top.
- Bake the calzones for about 22 minutes or until the crust is golden brown.
Calzones are super easy to make. It looks like you’re building a pizza on one side of the dough (minus the Marinara Sauce, which comes later to dunk this bad boy in).
Do you really need an egg in the cheese mixture? I actually asked myself this very question when I made this recipe because I had previously made calzones without it. I think the egg helps to firm up the cheese mixture. Without it, I find the cheese mixture is a bit runny.
I also used an egg wash on top of the crust. It’s not necessary to the flavor of the calzone but it does give it a beautiful sheen and if you add a sprinkle of something it helps it to stick properly. I love getting those presentation points. 😉
I enjoy making homemade calzones and pizzas because I can make them exactly how I want them. As many of you know, my husband is the bread maker in the family (see Dave’s Bread Corner) so he is really the one that made these. One day I’ll get over my silly fear of yeast and make them myself, but for now it’s just better to let him have his fun. I help my husband with whatever he needs though. Hey, a sous chef is very important. 😉
Have you ever bought a calzone and it had WAY too much cheese in it? Or worse, it hardly had any cheese at all? Or the cheese mixture is not a mixture at all, but instead it was just a pile of plain ricotta?
When you make them at home, you can include as much or as little as you want. We find this ratio of cheese and bread to be perfect. There is enough here to know it’s present, but it’s not a complete cheese fest (not that there’s anything wrong with a cheese fest, in general). As with everything homemade, if you want your cheese more herb-y go ahead and add more herbs. If you want more or less cheese, great, you can do that too. Doesn’t cooking give you a wonderful sense of control over what you put in your mouth?
To me, this cheese mixture has the perfect variety of cheeses and herbs and it tastes delicious as the filling for a cheese calzone with no extra fillings at all. However, today we were feeling a little something extra so we added fillings to our calzones. Since these are personal sized calzones, we each created our own calzone. My husband added pepperoni and mushrooms to his calzone and topped it with sesame seeds.
I added miniature tomatoes and fresh basil, sort of like a caprese calzone. Plus I sprinkled herbs de provence along the edge of the crust.
Not only are homemade calzones great because you build it to your personal preferences, but it’s also a fun process. We have so much fun, but it’s not a contest as to who’s tastes better. 😉 They were honestly both delicious. (My husband says his was better.)
Calzone versus pizza… same or different? What do you think?
Adapted from: The Pioneer Woman
If you’re craving pizza, this one is our favorite.
If you’re a fan of Dave’s Bread Corner, then you’ll love these recipes.