Isn’t a Calzone just a pizza folded in two after making it? For those who may think so, you would insult many a pizza aficionado. However, we aim to educate rather than bear a grudge. A Calzone is folded right from the very start. It’s a turnover. And it tastes amazing! Have a go at making one with our excellent recipe. As always, we use Nonna’s Marinara to make this even more amazing.
1 batch pizza dough (from Craig’s Special Pizza)
- FOR THE FILLINGS
1½ cups shredded mozzarella cheese (about 180g/ 6 oz)
½ cup diced marinated red peppers
½ cup sliced black olives
1 cup fresh basil leaves
Nonna’s Marinara, for serving
- Preheat the oven to 220°C/425°F and insert a pizza stone. (A baking sheet can be used, but a pizza stone will bake the bottom more evenly.)
- Grease a piece of parchment paper. Place one-quarter of the dough on the parchment and pat it out into a small circle with your hands (about 4 inches in diameter). Repeat with the remaining dough to make 4 circles in total. Fill the centre of each circle with one-quarter of the fillings. To seal, fold each circle in half and pinch the edges with your fingers. Slide the parchment-wrapped calzones onto the hot pizza stone.
- Bake for 10 minutes, or until the crust is golden brown and cooked through. Serve with Nonna’s Marinara sauce.
- Refrigerate in an airtight container for up to four days. Place on a rimmed baking sheet in a preheated 200°C/400°F oven or toaster oven for about 5 minutes to reheat.
4 servings per container
- Amount Per ServingCalories166
- % Daily Value *
- Total Fat
- Saturated Fat 4.5g 23%
- Sodium 413mg 18%
- Total Carbohydrate
- Sugars 1.1g
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.