Calzone is an Italian filled oven pizza, originating in Naples, and shaped as a folded pizza. It resembles a half-moon and is made of salted bread dough. A typical calzone is baked in an oven and stuffed with salami or ham, mozzarella, ricotta, and parmesan or pecorino cheese, amalgamated with an egg. Its regional variations include other ingredients that are normally associated with pizza toppings. Calzones of smaller size can also be fried in olive oil.
- Olive oil, for brushing
- All-purpose flour, for work surface
- 1 pound pizza dough, thawed if frozen
- 1/3 cup marinara
- 1/4 pound thinly sliced salami
- 6 ounces fresh cow or buffalo‘s milk Mozzarella, thinly sliced
Preheat oven to 425 degrees. Brush a rimmed baking sheet with oil. On a lightly floured work surface, roll dough into a 16-inch round. Spread marinara on the bottom half of dough, leaving a 1-inch border. Top marinara with salami and mozzarella. Fold top half over and roll and pinch edges to seal. Brush off excess flour.
Carefully transfer calzone to baking sheet. Lightly brush with oil, season with salt, and bake until golden brown, 22 to 25 minutes.