Originating from Italy, Calzones are like a folded pizza stuffed with all of your favourite ingredients. This version is a veggie calzone filled with fresh vegetables and herbs. Practice measuring wet and dry ingredients and develop the art of kneading dough with this recipe. Tasty Tip: If you made the Tuscan-Style Tomato Sauce, this is the perfect opportunity to bring some out and try as a dipping sauce.
Yield: 4 x 15cm calzone
Preparation Time: About 2 hours
Cooking Time: About 20 – 25 minutes
INGREDIENT LIST
CALZONE DOUGH
- 1 cup (250mL) lukewarm water
- 1 tsp (5mL) active dry yeast
- 1 Tbsp (15mL) olive oil
- 2 ½ cups (625mL) bread flour, plus extra for handling the dough
- 1 tsp. (5mL) salt
- cornmeal for the baking tray, or parchment paper
- 1 Tbsp. (15mL) olive oil, to rub on the top of the calzone
FILLING
- 1 cup (250mL) mozzarella cheese, grated
- ½ cup (125mL) cream cheese
- 3 Tbsp. (45mL) grated Parmesan cheese
- 1 large garlic clove, peeled and grated with a microplane
- ½ tsp (2mL) salt
- 1/4 tsp (1mL) freshly cracked pepper
- ¼ cup. (50mL) chopped mixed fresh herbs (such as Italian parsley, basil, chives, oregano, marjoram, thyme)
- 200 – 250g prosciutto (Italian-style ham), or ham or salami
EQUIPMENT LIST
- liquid measuring cup
- measuring cups and spoons
- spoon for stirring
- 2 large-sized bowls
- rolling pin
- large baking tray
- grater
- garlic press
- cutting board
- small sharp knife
METHOD
1. Measure the lukewarm water. Add the yeast, stir and let stand for 5 minutes. Stir in 1 Tablespoon (15mL) olive oil.
2. Measure the flour and put in a large bowl. Sprinkle the salt on top. Make a well in the middle of the flour.
3. Pour the yeast mixture into the well and mix together with one finger until the dough comes together.
4. Sprinkle a little flour on the work area and put the dough on it. Knead the dough for about 5 minutes, until it is soft and smooth. Shape the dough into a ball.
5. Drizzle a few drops of olive oil in the bowl (wipe it clean first).
6. Put the ball of dough in the bowl. Swish it around, turn it over and put it back in the bowl. Cover the bowl with plastic wrap and put in a warm place to rise for about an hour, until it has doubled in size.
7. Ask an adult to turn on the oven to 450 F (230C).
8. Crumble the cream cheese into a large bowl.
9. Grate the mozzarella cheese and the Parmesan cheese. Hold your hand flat to protect your fingers while grating. Add the grated cheese to the bowl.
10. Cut the prosciutto/ham into thin strips. Separate the thin strips and add to the other ingredients.
11. Grate the garlic clove and add to the bowl.
12. Pick the herbs leaves from the stems then rip the leaves into small pieces. Add to the mixture.
13. Add the salt and pepper to the mixture and use a spoon to mix all the ingredients together.
14. Sprinkle a large baking pan with some cornmeal so the calzone doesn’t stick to it (or line your pan with parchment paper).
15. Take the dough out of the bowl and cut it into 4 equal pieces (in half and half again) with a pastry cutter.
16. Put some flour on your work surface and use your hands or a floured rolling pin to flatten the dough pieces into roundish shapes about 20 cm across about the size of a dinner plate) and 1 cm thick.
17. Divide the filling into 4 equal portions. Put the cheese filling on ½ of each piece of dough, leaving a space at the edges.
18. Moisten the edges with a little bit of water. Fold the other half of the dough over to cover the filling and meet the other edge.
19. Tightly press the edges of the dough together with your fingers. Pinch the edges again so the calzone does not leak while baking. Rub a little of the olive oil on the top of each calzone.
20. Transfer the calzone to the tray with cornmeal (or parchment lined tray).
21. Ask an adult to put the tray in the oven for about 20 – 25 minutes, or until light brown and crisp. Take the calzone out of the oven and slide them on a cooling rack.
22. Wait a few minutes, then enjoy!
SKILLS
STEP-BY-STEP – CALZONE!
STEP 1
Let’s start with the dough. Measure the dry ingredients in a large bowl. Measure warm water in a liquid measuring cup and add the yeast. Bloom (wake up) the yeast by stirring it. Let sit for about 5 minutes.
STEP 2
Whisk the olive oil into the yeast water, then pour into the large bowl to combine.
STEP 3
You only need one finger for the next step!
STEP 4
Start making small circles in the middle, and go bigger and bigger until a “shaggy mass” of dough is formed.
STEP 5
Scrape out onto a clean and floured work surface using a pastry scraper. Notice how clean the big bowl looks, it’s important to scrape out every last bit.
STEP 6
Start kneading! First, pull and fold towards you.
STEP 7
Then push away. Continue folding towards you and pushing away until…
STEP 8
A smooth ball of dough or a “boule” is formed.
STEP 9
A smooth ball of dough or a “boule” is formed.
STEP 10
While the dough rests, start preparing the filling. Crumble & grate the cheese into a large bowl. If using mozzarella, tear with your fingers. Grate the parmesan cheese with a microplane or grater.
STEP 11
Gather your choice of vegetables. Here we have 1 garlic clove, 1 orange bell pepper, 1 tomato, 5 mushrooms, and 1 1/2 cups of baby spinach. Gather the herbs too. We have basil, oregano and Italian parsley.
STEP 12
Cut the vegetables into bite-sized pieces. Pick the leaves off the stem of the herbs and tear into small pieces using the best tool in the kitchen, your hands!
STEP 13
Add the vegetables & herbs into the big bowl of cheese and mix thoroughly with a large spoon.
STEP 14
The dough has rested and doubled in size!
STEP 15
Cut into 4 equal pieces.
STEP 16
Roll each piece of dough into about 20cm circles.
STEP 17
Add the vegetables & herbs into the big bowl of cheese and mix thoroughly with a large spoon.
STEP 18
Lightly wet the edges and fold the dough over. Use your thumb and index finger to pinch along the seam to tightly close the calzone.
STEP 19
Gently transfer the calzone to a baking sheet lined with parchment paper. Use your hands to rub olive oil on the surface of the dough.
STEP 20
Cook for 20-25min at 450F until lightly golden on top. Transfer to a cooling rack.
STEP 21
Wait a few minutes before digging in because it will be hot! Calzones are delicious on their own, however you can also try serving it with a side of dipping sauce. See our ‘Tuscan-Style Tomato Sauce’ recipe for inspiration. Buon Appetito!
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