The Ultimate Guide to Homemade Calzone: From Crispy Crust to Savory Fillings

Indulge in the tantalizing world of calzone making with our step-by-step guide. From crafting the perfect dough to assembling and baking your masterpiece, this comprehensive tutorial empowers you to create delectable calzones from scratch.

Ingredients

For the Dough:

• 3 cups (360g) all-purpose flour, plus more for dusting
• 1 teaspoon (5g) active dry yeast
• 1 teaspoon (5g) sugar
• 1 teaspoon (5g) salt
• 1 cup (240ml) warm water (110-115°F/43-46°C)
• 2 tablespoons (30ml) olive oil

For the Filling:

• 1 pound (450g) ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce/800g) can crushed tomatoes
• 1 (15 ounce/425g) can tomato sauce
• 1 teaspoon (5g) Italian seasoning
• Salt and pepper to taste
• 1 cup (120g) mozzarella cheese, shredded
• 1/2 cup (60g) Parmesan cheese, grated

Instructions

Making the Dough:

1. In a large bowl, whisk together the flour, yeast, sugar, and salt.
2. Gradually add the warm water while stirring with a wooden spoon.
3. Once the dough starts to come together, turn it out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
4. Form the dough into a ball, place it in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Preparing the Filling:

1. In a large skillet, brown the ground beef over medium heat.
2. Add the onion and garlic and cook until softened.
3. Stir in the crushed tomatoes, tomato sauce, Italian seasoning, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sauce has thickened.

Assembling the Calzones:

1. Preheat oven to 450°F (230°C).
2. Punch down the dough and divide it into 4 equal pieces.
3. Roll out each piece into a 12-inch (30cm) circle.
4. Spread half of the filling onto one half of each circle, leaving a 1-inch (2.5cm) border.
5. Sprinkle with mozzarella and Parmesan cheeses.
6. Fold the other half of the dough over the filling and press the edges together firmly to seal.

Baking the Calzones:

1. Place the calzones on a baking sheet lined with parchment paper.
2. Brush the tops with olive oil.
3. Bake for 15-20 minutes, or until golden brown and the filling is cooked through.

Tips for Success

• For a crispy crust, preheat your baking sheet before placing the calzones on it.
• Let the calzones rest for a few minutes before slicing to prevent the filling from oozing out.
• Experiment with different fillings, such as spinach and ricotta, sausage and peppers, or mushrooms and onions.
• Add a drizzle of marinara sauce or garlic butter for extra flavor.

Enjoying Your Calzone Masterpiece

Savor the cheesy, savory goodness of your homemade calzone. Pair it with a crisp salad, garlic bread, or a glass of your favorite beverage for a complete culinary experience.

Calzone Variations

Explore the endless possibilities of calzone variations:

• Stromboli: A rectangular version of a calzone, often filled with ham, pepperoni, and cheese.
• Panzerotti: A smaller, semi-circular calzone popular in southern Italy.
• Pizza Pocket: A smaller, round calzone similar to a hot pocket.
• Empanada: A Latin American pastry similar to a calzone, often filled with meat, cheese, or vegetables.

Questions We Hear a Lot

1. Can I use a different type of flour for the dough?

• Yes, you can use bread flour or whole wheat flour for a chewier or more nutritious dough.

2. How can I make the filling more flavorful?

• Add sautéed vegetables, herbs, or spices to enhance the flavor of the filling.

3. How do I store leftover calzones?

• Let the calzones cool completely, then wrap them tightly in plastic wrap or aluminum foil and store them in the refrigerator for up to 3 days.