Pepperoni, Onion, and Herb Calzones with Vegetable Marinara

October 24th, 2009 § 0 comments § permalink

For the filling of the calzone add fresh mozzarella, pepperoni, fresh chopped onions and fresh parsley. Bake and serve these calzones covered in vegetable marinara sauce.

Broccoli, Garlic & Herb Calzones with Oregano Tomato Sauce

October 24th, 2009 § 0 comments § permalink

Small broccoli florets, red peppers, garlic, fresh basil and parsley are placed inside the calzone dough and baked to perfection. They are then served with tomato oregano sauce over the top. Feta, goat cheese or mozzarella can be placed inside for a cheesier version.

Calzone Dough

October 24th, 2009 § 2 comments § permalink

A calzone is simply an Italian savory turnover of sorts that is made by folding pizza dough in half and forming a “pizza pocket.” The pizza pocket is then filled with sauces and/or vegetables combined to create the flavor and textures of your choice.


1 ½  packets active dry yeast
1 c warm water
3 c all-purpose flour
1 t salt
1 t sugar or honey
olive oil
dried herbs optional


In a large bowl, gently mix the warm water, yeast and honey until frothy and creamy, normally about 1-2 minutes. Let stand for 1 minute so the yeast can activate. In a separate large mixing bowl, combine the flour and salt and any optional dried herbs such as oregano or basil. Mix well. Slowly combine the yeast mixture with the flour mixture mixing well until a soft dough forms. Turn the flour on a lightly floured surface and knead until the dough is very smooth and elastic adding more flour as needed. Knead for about 8-10 minutes. In a lightly oiled bowl, preferably ceramic or stainless steel, place dough covered with greased plastic wrap. Place bowl in warm, draft free location for about 1-2 hours or until the dough doubles in size. Flatten the dough to desired size shape and thickness—thin, thick or regular.

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