Calzone Recipe

Pizza dough: The base of your calzone, providing the structure and texture.

Mozzarella cheese: Adds a creamy, gooey texture and rich flavor.

Diced ham: Provides a savory, salty contrast to the cheese.

Sliced mushrooms: Adds an earthy flavor and a bit of texture.

Tomato sauce: The tangy, flavorful base that ties all the ingredients together.

Oregano: A classic Italian herb that enhances the overall flavor.

When preparing the pizza dough for your calzone, make sure to roll it out evenly to avoid any thin spots that could tear during baking. Additionally, when spreading the tomato sauce, use the back of a spoon to create a smooth, even layer, ensuring that the sauce doesn't seep out when you fold the dough. For a perfectly sealed edge, use a fork to crimp the dough, which will help prevent any of the delicious mozzarella, ham, and mushroom filling from escaping.

• pizza dough - Substitute with whole wheat dough: Whole wheat dough adds a nutty flavor and increases the fiber content.

• pizza dough - Substitute with gluten-free dough: Ideal for those with gluten intolerance or celiac disease.

• shredded mozzarella cheese - Substitute with shredded cheddar cheese: Cheddar provides a sharper flavor and melts well.

• shredded mozzarella cheese - Substitute with vegan cheese: Suitable for a dairy-free or vegan diet.

• diced ham - Substitute with diced turkey: Turkey is a leaner option and has a similar texture.

• diced ham - Substitute with diced tofu: Tofu is a great vegetarian alternative that absorbs flavors well.

• sliced mushrooms - Substitute with sliced bell peppers: Bell peppers add a sweet and crunchy texture.

• sliced mushrooms - Substitute with sliced zucchini: Zucchini provides a mild flavor and similar texture.

• tomato sauce - Substitute with pesto sauce: Pesto adds a fresh, herbaceous flavor.

• tomato sauce - Substitute with alfredo sauce: Alfredo offers a creamy and rich alternative.

• oregano - Substitute with basil: Basil provides a sweet and aromatic flavor.

• oregano - Substitute with thyme: Thyme adds a subtle earthiness and pairs well with many ingredients.

• Allow the calzone to cool completely at room temperature before storing. This prevents condensation, which can make the crust soggy.
• Wrap each calzone individually in plastic wrap or aluminum foil. This helps maintain freshness and prevents freezer burn.
• Place the wrapped calzones in a resealable plastic bag or an airtight container. Label the bag with the date to keep track of storage time.
• Store the calzones in the refrigerator for up to 3 days. For longer storage, place them in the freezer.
• To reheat refrigerated calzones, preheat your oven to 180°C (350°F). Place the calzone on a baking sheet and heat for 10-15 minutes, or until warmed through.
• For frozen calzones, preheat the oven to 180°C (350°F). Remove the calzone from the freezer and unwrap it. Place it on a baking sheet and bake for 25-30 minutes, or until heated through and the crust is crispy.
• If you prefer a quicker method, you can microwave the calzone. Place it on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 2-3 minutes, then check if it's heated through. Continue in 30-second intervals if needed.
• For an extra crispy crust, you can finish reheating the calzone in a preheated oven at 200°C (400°F) for 5-10 minutes after microwaving.

• Oven Method: Preheat your oven to 175°C (350°F). Place the leftover calzone on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent the crust from becoming too hard. Bake for 10-15 minutes, or until the calzone is heated through and the cheese is melted.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the calzone in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the calzone is warmed through and the cheese is melted. This method helps to keep the crust crispy.

• Microwave Method: Place the calzone on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. This method is quick but may result in a softer crust.

• Air Fryer Method: Preheat your air fryer to 160°C (320°F). Place the calzone in the air fryer basket and heat for 5-7 minutes, or until the calzone is heated through and the cheese is melted. This method ensures a crispy crust and evenly heated filling.

• Toaster Oven Method: Preheat your toaster oven to 175°C (350°F). Place the calzone on the toaster oven tray. Heat for 10-12 minutes, or until the calzone is warmed through and the cheese is melted. This method is great for small portions and maintains a good crust texture.

• Oven: Preheat to 220°C (425°F) to bake the calzone until golden brown.

• Rolling pin: Roll out the pizza dough into a large circle.

• Baking sheet: Transfer the calzone onto this for baking.

• Pastry brush: Optional, but useful for brushing the edges with water to help seal the dough.

• Knife: Dice the ham and slice the mushrooms.

• Measuring cups: Measure out the tomato sauce accurately.

• Teaspoon: Measure the oregano.

• Mixing bowl: Optional, for mixing the filling ingredients together before placing them on the dough.

• Spatula: Spread the tomato sauce evenly over the dough.

• Cooling rack: Let the calzone cool slightly before serving.

Prepare the filling: Pre-cook mushrooms and ham to reduce baking time and ensure even cooking.

Use pre-made dough: Save time by using store-bought pizza dough instead of making it from scratch.

Organize ingredients: Lay out all ingredients before starting to streamline the assembly process.

Quick clean-up: Line your baking sheet with parchment paper for easy clean-up.

Batch cooking: Make multiple calzones at once and freeze extras for a quick meal later.