This is the definitive calzone.
We’re taking another trip down memory lane to revamp an old all-time favorite of mine – the calzone.
The calzone goes way back. It’s a recipe I’ve carried with me since childhood. As a kid, I thought it was simply the perfect recipe. You get to roll around and shape the dough like you’re playing with Play-Doh. And it was also perfect for picky palates – I chose to stuff mine with a simple blend of cheese and pepperoni. While the more refined palates could choose spinach (yuck!) and other fancy ingredients.
To me, it’s the tastiest of traditions. The ultimate comfort meal that’s been with me through drunken college nights, cold winter Sundays, a meal shared with family and friends alike.
It’s also a recipe I’ve refined over the years. As my palate evolved, so did my calzone fixings. It all ultimately led to this. A combination that I would proudly label as the definitive calzone experience – the calzone supreme if you will.
Gone are the simple days of shredded mozzarella and pepperoni. Here is a calzone fit for a king – stuffed with olives, banana and bell peppers, onion, garlic, over a bed of pesto, ricotta, and a Italian cheese blend and savory prosciutto (or pepperoni if you still prefer).
Time You Need
- ~15-20 minutes prep
- ~30-35 minutes baking
- Serves 2-3 people
What You Need
- ~ 1 to 1.5 pounds pizza dough
- ~½ cup of diced green pepper
- ~½ cup diced yellow onion
- 5-6 cloves of garlic minced
- ~½ cup of ricotta cheese
- ~½ cup shredded mozzarella or Italian cheese blend
- 10-12 slices of pepperoni or 2-3 slices of prosciutto cut into strips
- ~1 tbsp of pesto
- ~½ cup diced banana peppers
- ~½ cup of finely minced green olives
- Seasonings: garlic powder, red pepper flakes, garlic salt, dried Italian seasoning
- Olive oil
- Tomato/ marinara sauce of choice for dipping
What You Do
- Preheat the oven to 375.
- In a small skillet, add a bit of olive oil and sauté onions, garlic, and green peppers for around 5-6 minutes. Remove from heat and set to the side.
- On a clean surface, toss some flour down and roll out the pizza dough into a nice flat circle.
- Lightly brush the surface of the dough with olive oil and coat in seasonings.
- Then add a layer of pesto over the surface of the dough. Repeat with a thin layer of ricotta.
- Next, add the shredded cheese on top.
- Add a layer of garlic, onions, green peppers, banana peppers, and olives – distributing evenly over the dough.
- Finally, top with the pepperoni (or salami/prosciutto).
- Now carefully grab one end of the dough and gently fold it over to form a pastry shape.
- Use a fork to seal the edges, and then poke holes over the top to let the heat/moisture escape.
- Take a little bit of olive oil and coat the calzone from top to bottom to create a nice crust and prevent it from sticking to the pan.
- Add one last dash of seasonings over the top of the calzone and then bake for around 25-30 minutes, until it’s a nice golden brown.
- Serve with heated marinara, red table wine, good company, and eat only with your hands!