Make Ben Wyatt proud with these amazing calzone recipes
If there’s one thing that everyone can agree on, it’s this: calzones are amazing. These cheesy, doughy pockets of deliciousness are a classic Italian showstopper and a must have at any pizzeria.
These sauce filled bundles of joy are always perfect if you need a quick & portable comfort food after a hard day. But while the classic calzone is amazing, some people may want to make an old staple new again in their own, fun way.
Luckily, we can help with that. We munched through the internet to find the best calzone recipes that’ll leave you drooling. Grab your yeast and let’s get cooking!
Buffalo Chicken Calzone
This first addition to our list of calzone recipes is for any of you spice lovers out there. This calzone has a nice amount of kick to it while also being hearty and easy to make.
- 1 pound skinless, boneless chicken breast halves
- 2 tablespoons butter
- ¼ cup Buffalo wing sauce
- 1 refrigerated pizza dough
- 2 tablespoons vegetable oil, divided
- 2 cups shredded mozzarella cheese
- Preheat the oven to 410 degrees F (210 degrees C). Grease a pizza pan.
- Place chicken into a large pot, cover with salted water, and bring to a boil. Cook the chicken breasts until no longer pink in the center and the juices run clear, about fifteen minutes.
- An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred with two forks.
- Melt butter in a skillet over medium-high heat. Cook and stir chicken and Buffalo wing sauce in the hot butter until chicken is coated and heated through, two to four minutes.
- Turn pizza dough out onto a generously floured surface. Roll dough into a 12-inch round. Brush dough with 1 tablespoon vegetable oil and spread 1 cup of mozzarella cheese in the center of the dough, leaving a 1-inch border.
- Spread chicken mixture over cheese; top chicken mixture with remaining 1 cup cheese.
- Fold pizza dough in half and pinch edges together to seal. Transfer calzone to a prepared pizza pan and brush top with remaining 1 tablespoon oil.
- Bake in the preheated oven until the crust is golden brown, seventeen to twenty minutes.
Meat Lovers Calzone
This next addition to our list of the best calzone recipes is for when you want to sink your teeth into some nice, juicy meat! This recipe is both easy to make and a great quick family dinner after a busy day.
- 1 cup water
- 2 tablespoons olive oil
- 2 1/2 cups bread flour
- 1 1/2 teaspoons salt
- 2 1/4 teaspoon (1 package) Red Star Quick Rise or Platinum Yeast
- 1/2 cup Pizza sauce, plus additional for serving
- 2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese
- 1/2 cup pepperoni, thinly sliced
- 1/2 cup sausage, cooked and crumbled
- 1/2 cup Canadian bacon, diced
- 1/2 cup black olives, coarsely chopped
- 1 cup mushrooms, thinly sliced
- 1 egg
- 1 teaspoon water
- Combine flour, salt and yeast in a large mixing bowl. Add liquid ingredients and mix with paddle or beaters for four minutes on medium speed.
- Gradually add additional flour if needed and knead with dough hook(s) five to seven minutes until smooth and elastic. Place dough in a lightly oiled bowl and turn to grease the top. Cover, and let rise until dough doubles and passes the ripe test.
- Preheat the oven to 375 degrees F (191 degrees C). Turn dough onto a lightly floured surface; punch down to remove air bubbles. Divide dough into 6 pieces. Shape to balls. Let the dough relax for ten minutes. On a floured surface, roll each piece into an 8-inch circle.
- Spoon pizza sauce, cheese, and toppings onto half of each circle. Make egg wash. Moisten edge of dough with egg wash mixture. Fold in half. Seal edge by pressing with fork. Prick each top, and brush with remaining egg mixture. Bake on greased cookie sheets for thirty to thirty-five minutes or until golden brown. Serve immediately.
Want the comfort of a calzone without all the meat? This last addition to our list of the best calzone recipes is for you!
- 1/2 pound fresh mushrooms, chopped
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 2 tablespoons canola oil
- 3 plum tomatoes, seeded and chopped
- 1 can (6 ounces) tomato paste
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 loaves (1 pound each) frozen bread dough, thawed
- 1 large egg
- 1 tablespoon water
- In a large skillet, saute mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir for three minutes. Stir in tomato paste, and set aside. Combine cheeses, and set aside.
- On a lightly floured surface, divide dough into eight pieces. Roll each piece into a 7-in. circle. Spoon a scant 1/2 cup of vegetable mixture and 1/4 cup of cheese mixture over one side of each circle.
- Brush edges of dough with water; fold dough over filling and press edges with a fork to seal. Place calzones 3 in. apart on greased baking sheets. Cover and let rise in a warm place for twenty minutes.
- Preheat the oven to 375 degrees F (191 degrees C). Whisk egg & water, and brush over calzones. Bake for thirty-three to thirty-seven minutes or until golden brown.
Have any other mouthwatering calzone recipes you want us to try? Drop them below in the comments so we can keep on munching!