Calzone - Baked Panzerotti



Ingredients for the Calzone stuffing:

as needed, sauteed zucchini,
chopped onion,
slices of roasted red pepper,
sliced mushrooms,
sliced pepperoni,
grilled Italian sausage,
shredded mozzarella cheese
2 ounces of tomato sauce per calzone.
For the egg wash: egg and milk.

For the pizza dough recipe go to Pizza with goat cheese and mushroom ragout.

For 1 large calzone you would need about as much dough as you would use for 1 small pizza, or 7 oz.

Roll and stretch the pizza dough and put the stuffing mostly in the side closer to you.

Fold the other half over the stuffing and make sure you close the end properly.

Press down on the seam with a fork along the lenght of the calzone.

Brush the calzone with egg wash and bake in a preheated oven until golden brown.

Most calzone I have seen don't have tomato sauce in the stuffing. However, if you make sure your vegetables are not too moist, you can put a spoon or two of tomato sauce inside the calzone.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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