What is Calzone
A Calzone can be simply described as an Italian style folded stuffed bread that is made with a leavened pizza dough. For this reason, it is also often referred to as a ‘turnover’ or more popularly as Pizza Pockets or Calzone Pocket. The fillings can be made with veggies, cheese, herbs, spices, meats, egg, etc. Traditionally, large or even smaller Pizza Pockets are baked. But there are many variations like the ‘panzerotti,’ that can be fried too. Calzone Pocket actually resembles the quintessential Indian sweet snack gujiya and karanji, which are essentially festive treats in our country. It is said that the Calzone originated in the 18th century and has its roots in the region of Naples in Italy. It also has a close resemblance to the Italian-American dish called ‘stromboli.’ However, the difference in the shape is the major factor that makes these two distinct. While a Calzone Pocket is always crescent-shaped, strombolis can be cylindrical or rectangular. There are many variations of these Pizza Pockets in Italy itself. Each region actually specializes in a certain form of it. Like the ‘panzerotti’ of Apulia, ‘cuddiruni or cudduruni’ of Sicilia and ‘pastizz’ of Basilicata. The most traditional filling is that of mozzarella, ricotta, parmesan or pecorino, salami or ham. Others include tomatoes, cabbage, olives, onions, chards, provolone, fish, minced meat, etc.
About Pizza Pockets Recipe
Since at home, once in a while, I do make a Pizza. So, I also end up making a Calzone sometimes. In fact, I really feel it is easy to prepare. You just have to stick to a good recipe and thankfully mine, never disappoints. So, while the dough leavens, you prepare the stuffing which does not take much time. Then, just assemble, shape and prepare the Calzone Pocket. Also, if you have some leftover pizza dough, then it is quick to prepare these Pizza Pockets. These are great as tiffin or lunch box snacks too. In this recipe of Calzone Pocket, I have used the sponge method for leavening instead of proofing the yeast directly. Also, both all-purpose flour (maida) and whole wheat flour (atta) are used to make the dough. This makes it somewhat healthier. However, you can also make it with only all-purpose flour or only whole wheat flour as well. I usually prepare these Pizza Pockets with a simple stuffing of bell peppers, onions, basil, cream and cheese. You can even add other regular pizza toppings like tomatoes, corn, baby corn, mushrooms, olives, etc. in the stuffing mixture. To make it easy for you to navigate through the procedure, I have divided this complete recipe post into 5 parts:
How to make Calzone
Make Sponge Mixture
1. Warm 1.25 cups water. Add a pinch of sugar and 1 teaspoon instant yeast and stir. 2. Add ½ cup all-purpose flour (maida). 3. Stir and whisk this mixture very well. There should be no lumps. 4. Cover the bowl for 30 to 50 minutes and allow the mixture to bubble up at room temperature. If the room temperature is hot or warm, then this process will take less time. The mixture will have a thin pudding like consistency. 5. The sponge after 40 minutes has bubbled up.
Make Dough
6. Add 2 tablespoons olive oil, ½ to ¾ teaspoon salt and 1 cup whole wheat flour (atta) in the sponge mixture. 7. Stir well with a spatula or wooden spoon. 8. Later, add another 1 cup whole wheat flour and continue stirring till the whole mixture gathers together and starts leaving the sides of the bowl. 9. Lastly, add the remaining ½ cup whole wheat flour and begin to knead with your hands. 10. Place the dough on the work surface and knead very well till it becomes smooth, springy and elastic. Add more water, if required. 11. Place dough in a bowl and brush water all over it. 12. Cover with a kitchen towel and keep for 45 minutes to 1 hour for leavening and rising. 13. Once the dough has risen well and doubled, divide it in 5 equal balls. Place in a bowl, cover and keep for about 10 to 15 minutes.
Make Veggie Stuffing
- Chop 1 medium to large onion, 2 medium red bell peppers and 2 to 3 small to medium garlic cloves.
- Heat 2 tablespoons olive oil in a pan. Add the chopped onions and garlic and sauté till the onions soften and turn translucent. 16. Add the chopped bell peppers and sauté till they are almost cooked. Some crunch is desirable in the bell peppers. 17. Then, add the crushed black pepper and salt as required, 1 teaspoon red or white wine (optional), 1 teaspoon chopped basil leaves and 1 teaspoon chopped parsley or coriander leaves. 18. Mix well and switch off the heat. 19. When the stuffing mixture becomes warm, grate 70 to 80 grams cheese on top of it. For the cheese, use mozzarella of cheddar or an equal mix of these two cheese. 20. Add 2 tablespoons light cream (or low-fat cream) or 1 tablespoon of whipping cream or clotted cream.
- Mix well and keep this stuffing mixture aside till it completely cools.
Make Calzone
22. Before baking, preheat the oven 20 minutes before at 250° C/480° F. Take a dough ball on a lightly dusted work surface or board. 23. Roll into a round of 5 to 6 inches diameter, like a thick roti or flatbread. 24. Place the prepared stuffing mixture on one side keeping a space of about 1 cm all around the circumference edge. 25. Gently cover the stuffed side with the remaining halve. 26. Join the edges. 27. Press with a fork so that the edge is sealed well. You can also brush some water and then press the edges. The edges have to be pressed and sealed properly as you don’t want the stuffing mixture to come out while baking and create a mess. You can also make smaller Pizza Pockets.
Bake Calzone
- Brush the Calzone with oil or milk on the top. 29. Gently lift and place them in a greased tray. Make more Pizza Pockets this way.
- Place the tray in the preheated oven and bake for 15 to 20 minutes. Mine were golden after exact 18 minutes. Remove them with the help of a spatula and keep on a wire rack for cooling. Brush the surface with olive oil when they are still hot.
- You can bake all of them at once, if you have a large oven or bake in batches as I have done. When warm, slice and serve Calzone Pocket with tomato sauce or pizza sauce or ketchup.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Bread Pizza – 2 Ways (On a Skillet or Tawa & In an Oven) Margherita Pizza Recipe Best Thin Crust Pizza (Crispy Crunchy and Light Pizza Crust) Pizza Without Oven | Tawa Pizza | Pan Pizza This Calzone recipe from the archives first published in July 2014 has been updated and republished on January 2023.
title: “Calzone Recipe Pizza Pockets Calzone Pocket Vegetarian " ShowToc: true date: “2024-11-01” author: “William Wierzbicki”
What is Calzone
A Calzone can be simply described as an Italian style folded stuffed bread that is made with a leavened pizza dough. For this reason, it is also often referred to as a ‘turnover’ or more popularly as Pizza Pockets or Calzone Pocket. The fillings can be made with veggies, cheese, herbs, spices, meats, egg, etc. Traditionally, large or even smaller Pizza Pockets are baked. But there are many variations like the ‘panzerotti,’ that can be fried too. Calzone Pocket actually resembles the quintessential Indian sweet snack gujiya and karanji, which are essentially festive treats in our country. It is said that the Calzone originated in the 18th century and has its roots in the region of Naples in Italy. It also has a close resemblance to the Italian-American dish called ‘stromboli.’ However, the difference in the shape is the major factor that makes these two distinct. While a Calzone Pocket is always crescent-shaped, strombolis can be cylindrical or rectangular. There are many variations of these Pizza Pockets in Italy itself. Each region actually specializes in a certain form of it. Like the ‘panzerotti’ of Apulia, ‘cuddiruni or cudduruni’ of Sicilia and ‘pastizz’ of Basilicata. The most traditional filling is that of mozzarella, ricotta, parmesan or pecorino, salami or ham. Others include tomatoes, cabbage, olives, onions, chards, provolone, fish, minced meat, etc.
About Pizza Pockets Recipe
Since at home, once in a while, I do make a Pizza. So, I also end up making a Calzone sometimes. In fact, I really feel it is easy to prepare. You just have to stick to a good recipe and thankfully mine, never disappoints. So, while the dough leavens, you prepare the stuffing which does not take much time. Then, just assemble, shape and prepare the Calzone Pocket. Also, if you have some leftover pizza dough, then it is quick to prepare these Pizza Pockets. These are great as tiffin or lunch box snacks too. In this recipe of Calzone Pocket, I have used the sponge method for leavening instead of proofing the yeast directly. Also, both all-purpose flour (maida) and whole wheat flour (atta) are used to make the dough. This makes it somewhat healthier. However, you can also make it with only all-purpose flour or only whole wheat flour as well. I usually prepare these Pizza Pockets with a simple stuffing of bell peppers, onions, basil, cream and cheese. You can even add other regular pizza toppings like tomatoes, corn, baby corn, mushrooms, olives, etc. in the stuffing mixture. To make it easy for you to navigate through the procedure, I have divided this complete recipe post into 5 parts:
How to make Calzone
Make Sponge Mixture
1. Warm 1.25 cups water. Add a pinch of sugar and 1 teaspoon instant yeast and stir. 2. Add ½ cup all-purpose flour (maida). 3. Stir and whisk this mixture very well. There should be no lumps. 4. Cover the bowl for 30 to 50 minutes and allow the mixture to bubble up at room temperature. If the room temperature is hot or warm, then this process will take less time. The mixture will have a thin pudding like consistency. 5. The sponge after 40 minutes has bubbled up.
Make Dough
6. Add 2 tablespoons olive oil, ½ to ¾ teaspoon salt and 1 cup whole wheat flour (atta) in the sponge mixture. 7. Stir well with a spatula or wooden spoon. 8. Later, add another 1 cup whole wheat flour and continue stirring till the whole mixture gathers together and starts leaving the sides of the bowl. 9. Lastly, add the remaining ½ cup whole wheat flour and begin to knead with your hands. 10. Place the dough on the work surface and knead very well till it becomes smooth, springy and elastic. Add more water, if required. 11. Place dough in a bowl and brush water all over it. 12. Cover with a kitchen towel and keep for 45 minutes to 1 hour for leavening and rising. 13. Once the dough has risen well and doubled, divide it in 5 equal balls. Place in a bowl, cover and keep for about 10 to 15 minutes.
Make Veggie Stuffing
- Chop 1 medium to large onion, 2 medium red bell peppers and 2 to 3 small to medium garlic cloves.
- Heat 2 tablespoons olive oil in a pan. Add the chopped onions and garlic and sauté till the onions soften and turn translucent. 16. Add the chopped bell peppers and sauté till they are almost cooked. Some crunch is desirable in the bell peppers. 17. Then, add the crushed black pepper and salt as required, 1 teaspoon red or white wine (optional), 1 teaspoon chopped basil leaves and 1 teaspoon chopped parsley or coriander leaves. 18. Mix well and switch off the heat. 19. When the stuffing mixture becomes warm, grate 70 to 80 grams cheese on top of it. For the cheese, use mozzarella of cheddar or an equal mix of these two cheese. 20. Add 2 tablespoons light cream (or low-fat cream) or 1 tablespoon of whipping cream or clotted cream.
- Mix well and keep this stuffing mixture aside till it completely cools.
Make Calzone
22. Before baking, preheat the oven 20 minutes before at 250° C/480° F. Take a dough ball on a lightly dusted work surface or board. 23. Roll into a round of 5 to 6 inches diameter, like a thick roti or flatbread. 24. Place the prepared stuffing mixture on one side keeping a space of about 1 cm all around the circumference edge. 25. Gently cover the stuffed side with the remaining halve. 26. Join the edges. 27. Press with a fork so that the edge is sealed well. You can also brush some water and then press the edges. The edges have to be pressed and sealed properly as you don’t want the stuffing mixture to come out while baking and create a mess. You can also make smaller Pizza Pockets.
Bake Calzone
- Brush the Calzone with oil or milk on the top. 29. Gently lift and place them in a greased tray. Make more Pizza Pockets this way.
- Place the tray in the preheated oven and bake for 15 to 20 minutes. Mine were golden after exact 18 minutes. Remove them with the help of a spatula and keep on a wire rack for cooling. Brush the surface with olive oil when they are still hot.
- You can bake all of them at once, if you have a large oven or bake in batches as I have done. When warm, slice and serve Calzone Pocket with tomato sauce or pizza sauce or ketchup.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Bread Pizza – 2 Ways (On a Skillet or Tawa & In an Oven) Margherita Pizza Recipe Best Thin Crust Pizza (Crispy Crunchy and Light Pizza Crust) Pizza Without Oven | Tawa Pizza | Pan Pizza This Calzone recipe from the archives first published in July 2014 has been updated and republished on January 2023.
