Easy Calzone Recipe
This Easy Calzone Recipe delivers warm, golden brown crusts filled with pizza sauce, mozzarella, pepperoni, and more. Perfect for game day, family night, or anytime!
Servings: 8
Ingredients
For the Dough:
- 4 cups all-purpose flour, plus extra for dusting
- 1 cup milk, warm or at room temperature
- 1 tablespoon sugar
- 1 tablespoon fresh yeast, or ½ tablespoon dry instant yeast
- 2 tablespoons olive oil, plus more for the bowl
- 1 cup water, at room temperature
- 1½ teaspoons sea salt
For the Filling:
- 1 cup pizza sauce, you can use less or more
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup thinly sliced mushrooms
- 2 cups shredded mozzarella cheese, or any shredded cheese of choice
- 1 cup fresh mozzarella cheese, chopped
- ½ cup pepperoni
- 4 olives, chopped
- ¼ cup capers
- 1 large egg, lightly beaten, for brushing
For Topping:
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
Instructions
Make the Dough
- Place flour in a large bowl. In the center make a well and pour milk, sugar and fresh yeast. Lightly stir to dissolve the yeast and let rest for 5 minutes or until yeast starts bubbling on the surface of the milk.
- Add water and olive oil, and stir until a rough dough forms, then add salt. Combine all the ingredients by kneading the mixture for 10 minutes until a smooth, elastic dough has been formed. Ensure that the working surface remains floured throughout the kneading process.You can also knead the dough in a stand mixer if you prefer.
- Grease a bowl with some olive oil and place the ball of dough inside. Cover the bowl with a dry towel and allow to rest in a warm place until doubled in volume, about 1 to 1½ hours.
Bake the Calzones
- Preheat the oven to 500°F.
- Remove the dough from the bowl and onto a floured surface; divide the dough into 4 or 5 equal pieces.
- Roll each section into a ¼-inch thick circle, about 8 inches in diameter, deciding on how thick or thin you would like your crust to be.
- Spread the pizza sauce over half of each circle, leaving a 1-inch border all around. Then, top with Italian seasoning, garlic powder, onion powder, sliced mushrooms, shredded mozzarella and fresh mozzarella, pepperoni, olives and capers.
- Brush around the edge of each circle with a beaten egg.
- Working with one circle at a time, fold one half over the other so the filling is enclosed. Seal the edges together and create a half-moon shape.
- Crimp the edges together all around.
- Transfer the calzones to a parchment paper lined baking sheet. Brush them lightly with the beaten egg, then sprinkle with shredded mozzarella cheese and Italian seasoning.
- Bake for 12 to 15 minutes, or until golden brown.
- Remove from oven and let cool for 5 minutes before serving.
- Serve with pizza sauce, for dipping.
Nutrition
Calories: 514kcal | Carbohydrates: 55g | Protein: 23g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 1251mg | Potassium: 333mg | Fiber: 3g | Sugar: 5g | Vitamin A: 618IU | Vitamin C: 3mg | Calcium: 353mg | Iron: 4mg
