Last Friday, while perusing the refrigerator to make the week’s grocery list, I discovered a whole log of goat cheese we had leftover from a culinary project a few weeks back. This got my mind-gears spinning as I spied pre-made fresh pizza dough on the list as well. Our last experiment with home made pizza dough wound up a little puffy and gloopy, but we were determined to press on. The answer to our past pizza problems and current supply of goat cheese? Calzones! These little customizable pockets of pizza would allow for a thinner dough spread and further cooking without putting the delicate fillings/toppings in danger.
This recipe was definitely a trial by oven; Bill and I hadn’t made calzones before and we weren’t going off any recipe or recommendations. Amazingly, these turned out great on the first try and I think they’re even better than homemade pizza with the pre-made dough! Since each calzone can be filled with anything you can dream of, they’re great for families with differing pizza cravings from member to member. There are approximate measurements for the filling ingredients, but please customize these with sauce, cheese, meats or even vegetables to your own tastes. Enjoy!
Homemade Calzones (makes 4)
- 1 lb fresh, pre-made pizza dough from the grocery store
- Olive oil
- 1/2 cup pizza or marinara sauce
- 1 cup shredded cheese (we used mozzarella, romano, and herbed goat cheese)
- Optional: meats (we used prosciutto) or vegetables
- Set out pizza dough to rise for about 30-45 minutes. Preheat the oven to 450° F.
- Coat the bottom of a medium sheet pan with a thin layer of olive oil and set aside.
- Divide the pizza dough into 4 equal pieces. On a well-floured surface, roll each piece into a 5″-6″ circle.
- Spread about 1/8 cup of sauce in the center of each dough circle. Add about 1/4 cup of cheese and any other fillings to taste.
- Pull the dough up and over the filling, making the calzone into a half-circle. To close the calzone, pinch and roll the bottom layer of dough into the top. Alternatively, you can crimp the edges shut with a fork. In any case, you don’t want any filling to escape!
- Place the calzones on the prepared cookie sheet, leaving about 1 inch in between each.
- Brush the top of the calzones with olive oil and cut 3 vents in the top of each with a sharp knife.
- Place cookie sheet with calzones in the top 1/2 of the oven and bake for ~24 minutes, checking at 15 minutes to make sure they aren’t browning too quickly.
- When they are golden-brown and delicious, remove calzones from the oven and allow to cool for 2 minutes before eating.
Bill’s were 1/8 cup pizza sauce, 1/8 cup shredded mozzarella, 1/8 cup shredded Romano cheese, and 1/4 slice of prosciutto, for a more traditional taste.
Mine were 1/8 cup pizza sauce, 1/8 cup shredded mozzarella, a pinch of shredded Romano cheese, and 1 tablespoon of garlic-herb goat cheese, which was a melty, tangy delight.
Bill and I were blown away by how well these turned out! One calzone apiece was more than enough dinner, so we both have them for lunch today : )