Jump to:
It’s National Calzone Day – A day to celebrate this folded pizza dough stuffed with mouthfuls of goodness!
What exactly is a Calzone?
Technically a calzone is literally a folded pizza. The dough is folded around your favorite pizza toppings, then sealed and baked into sort of a turnover or hand pie. These little pies were created in Naples in the 1700s as a way to eat while they were walking.
The 1930s brought the term Calzone (literally means pants leg) and was used for any folded, fried or baked, pizza dough with various kinds of fillings that could be eaten while walking around.
Making the Calzone –
This particular calzone is inspired by a muffaletta – an Italian sandwich made of cured meats, cheeses and olive dressing. It was created in New Orleans in the early 1900s by the Sicilian immigrants. Why not make it into a calzone?
Start with the pizza dough. I used store bought (my favorite is Trader Joe’s), but you can use homemade.
Cut the dough into four equal portions.
Roll them all into a ball and flatten as much as possible. Let it rest about 10 or 15 minutes, then pull it out to make it large and flat. Be careful not to put holes in it.
Make the dressing by running olive tapenade, olive oil and the jardinere vegetable mix in a food processor. I also added one anchovy fillet.
Process until it’s chunky, but somewhat smooth.
Spread about 1/4 cup of the dressing mixture onto each circle of dough.
Lay the meats on half the circle – I used some dry salami, ham, pancetta, and prosciutto.
Top with the cheese.
Brush the edges of the dough circles with a little more olive oil, then fold and crimp the edges to seal.
Brush the tops lightly with melted butter and canned parmesan cheese. Cut vents into the tops with a sharp knife.
Place them in an air fryer and cook at 350 degrees for about 18 to 20 minutes.
Make sure the dough is cooked all the way through, then let them cool for five minutes. If your dough is too thick, it may take longer – thinner, a little less.
To bake them, lay them on a parchment lined baking sheet and bake at 400 for 10 to 15 minutes.
© Copyright 2023 The Lazy Gastronome
This particular calzone is inspired by a muffaletta - an Italian sandwich made of cured meats, cheeses and olive dressing. Created in New Orleans in the early 1900s by the Sicilian immigrants. Why not make it into a calzone?
- 16 oz Pizza dough
- 3/4 cup olive tapenade
- 1/4 cup pickled jardinere vegetables
- 1 anchovy fillet (optional)
- 1/8 cup high quality olive oil - plus a little more for the edges
- 2 cups various cured meats
- 1/2 cup fresh mozerella balls
- 4 large slices provolone cheese
- 3 Tablespoons melted butter
- 4 Tablespoons canned parmesan cheese
-
Start with the pizza dough. I used store bought (my favorite is Trader Joe's), but you can use homemade. Cut the dough into four equal portions. Roll them all into a ball and flatten as much as possible. Let it rest about 10 or 15 minutes, then pull it out to make it large and flat. Be careful not to put holes in it.
-
Make the dressing by running olive tapenade, olive oil and the jardinere vegetable mix in a food processor. I also added one anchovy fillet.
-
Process until it's chunky, but somewhat smooth.
-
Spread about 1/4 cup of the dressing mixture onto each circle of dough.
-
Lay the meats on half the circle and top with the cheese.
-
Brush the edges of the dough circles with a little more olive oil, then fold and crimp the edges to seal.
-
Brush the tops lightly with melted butter and canned parmesan cheese. Cut vents into the tops with a sharp knife.
-
Place them in an air fryer and cook at 350 degrees for about 18 to 20 minutes.
-
Let them cool for five minutes. The dough should be cooked through. If your dough is too thick, it may take longer - thinner, a little less.
To bake them, lay them on a parchment lined baking sheet and bake at 400 for 10 to 15 minutes.
© Copyright 2023 The Lazy Gastronome
These are just the perfect comfort food. Cheesy and delicious. Will make again!
I have often eaten but I had never made my own calzone and this recipe worked out perfectly. It was so good. The whole family loved it.
Those look absolutely delicious! I’ve never actually made calzones, but I need to, for sure. I didn’t know it was National Calzone Day!
They are really easy if you use premade pizza dough. I love the one from Trader Joe that has herbs in it.
Outstanding recipe, thanks Helen.
Combining a Muffaleta with a Calzone is brilliant. Thanks for a great recipe.
Thanks!
These are AMAZING!!! So easy and packed full of deliciousness!!!
This calzone sounds amazing! And it’s homemade, even better! :)
oooooh! You always have the best recipes. Thank you so much for sharing with us on the Homestead Blog Hop! Hope to see more this Wednesday.
Your calzones sound fantastic! I can virtually taste these.
Visiting today from Sunday Sunshine #35&36
Thanks so much for stopping by and letting me know where you saw this! I appreciate it. Hope you’re having a wonderful weekend.
I love Calzone! I have learned about this from a friend and your version is mouthwatering.
Pingback: Fiesta Friday #510