How To Make Calzones

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining flavor.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in calories and still creamy.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is leaner, while salami is often more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free, while grana padano is a less expensive cheese.

Stretch out the pizza dough until it's nice and thin, using a 10-ounce dough ball.

In a bowl, mix mozzarella cheese, asiago cheese, parsley, salt, black pepper, and 1 egg yolk to bind the mixture.

Add baby spinach to the cheese mixture.

Add roasted bell peppers to the mixture, ensuring they are not from a jar but roasted in the oven for better flavor.

Ensure the filling is not too thick to avoid leakage when sealing the calzone.

Fold the dough over the filling and press down on the edges to seal tightly, trimming the edge if desired.

Make small cuts or a hole in the center of the calzone to allow steam to escape.

Dust the calzone with a little flour to protect it from burning in the oven.

Place the calzone in a wood-fired oven, ensuring it is sealed properly and positioned away from direct heat.

Cook the calzone for about 2 minutes before moving it to a new spot in the oven.

After about 5-6 minutes, check the calzone; it should be bubbling and the outside should be hard and crunchy.

Remove the calzone from the oven and let it sit for a minute or two before cutting into it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens