Although Italians have regional variations, we simply think of calzones as pizza dough rounds topped with Italian cheeses, flavored with luncheon/antipasto style cured meats like salami, capicola, cured beef, prosciutto, pancetta, peperoni, dried sausage or with traditional Italian sausages and/or any variety of pizza style toppings. Dough is folded and sealed; slits cut on top to vent and calzones are baked at high temperatures.
Ricotta cheese is a favorite but requires some special techniques. Ricotta is moist. Whole milk works best. Some place fresh ricotta in a fine net strainer or on cheesecloth to allow excess moisture to drain. Mixing ricotta with egg helps it solidify during baking. Although eggs work, before baking create a “loose” mixture. I prefer using 2 egg yokes
Mozzarella gives ricotta a creamier texture while shredded 5 Italian cheese mix adds hardy melting cheeses like parmigiana or asiago adding debt of flavors.
Calzone fillings are usually thicker than pizza toppings and their double crust can make them difficult to cook raw meats sufficiently through. Raw meat like sausage, chicken or American bacon should be precooked.
In Italy, calzones are usually smaller, closer to sandwich roll size verses our larger American versions. Theirs seem to be more appropriate for “grab and go”, snacking on the fly where ours are expected to be plated, and larger ones served with knives and folk. Small calzones may even be deep fried instead of baking.
Sizes, one-pound balls of pizza dough can be divided into thirds or halves making 8+” or 11” diameter rounds for calzone, pending desired thickness. I prefer 8 inches. I sometimes make really small 3-inch versions and serve them as appetizers.
Work dough pieces into balls and rest them for about 10 minutes. Roughly shape rounds by hand followed by rolling pin on an abundantly floured counter top is easy. Make final adjustments by hand. Please see dough basics
Fillings are spread over half of rounds to within an inch of edges. Brush edges with water and fold half over filling. Crimp and seal edges with a folk. Use a sharp knife or razor blade to cut venting slits. Lightly brush with olive oil and bake on a stone or a thick cookie sheet dusted with course cornmeal at 500° direct heat. If using a cookie sheet, adjust height during cooking if needed to brown top and bottom equally.
Calzones can be served with a light marinara sauce.