Patrick Oconnell
Calzones are a type of Italian turnover or folded pizza, typically filled with meat, cheese, and sauce. The best cheeses to use for calzones are those that melt easily and provide a gooey, lava-like filling. Popular options include mozzarella, ricotta, parmesan, pecorino romano, sharp cheddar, feta, and goat cheese. The success of a calzone often depends on the quality of the cheese and how well it melts. To prevent a greasy calzone, it is important to not overstuff it and to ensure there are other ingredients to absorb the grease.
| Characteristics | Values |
|---|---|
| Cheese types | Mozzarella, Parmesan, Ricotta, Pecorino Romano, Sharp Cheddar, Feta, Goat Cheese |
| Other ingredients | Meat, sauce, vegetables |
| Meat options | Salami, pepperoni, Canadian bacon, ham, bacon, chicken, Italian sausage, steak strips, meatballs |
| Vegetable options | Mushrooms, bell peppers, pepperoncini, marinated artichokes, spinach, red onions |
| Sauce options | Red pizza sauce, white sauce, marinara, vodka sauce, BBQ sauce, buffalo sauce, ranch |
| Dipping sauce | Marinara, ranch |
| Dough | Pizza dough, homemade or store-bought |
| Dough preparation | Allow dough to come to room temperature, stretch or roll into a circle, fill with ingredients, fold, seal, brush with oil |
| Baking instructions | Preheat oven to 400-500°F, bake for 8-15 minutes until golden brown |
Explore related products
What You'll Learn
Mozzarella, ricotta and Pecorino Romano
Mozzarella, ricotta, and Pecorino Romano are all excellent choices for a calzone. In fact, a blend of these three cheeses is a common choice for calzone fillings.
Mozzarella is a popular choice for calzones, with its stretchy, melty texture and mild flavour. It is often used as a base cheese in calzones, providing a gooey, lava-like filling.
Ricotta is another traditional calzone cheese, adding a creamy texture and a slightly tangy flavour. It is recommended to use ricotta that has been drained overnight to remove excess water, which can make the calzone soggy.
Pecorino Romano is a sheep's milk cheese with a sharp, salty flavour. It adds a depth of flavour to the calzone and pairs well with the other cheeses.
When using these three cheeses in a calzone, it is important to ensure that they are well mixed and blended. This helps to create a cohesive filling that is not too greasy. It is also crucial to seal the calzone edges tightly to prevent leakage and create the perfect crispy crust.
A classic Italian calzone is often served with a side of marinara sauce for dipping, but other sauces such as pesto, garlic butter, or hot honey can also be used.
Creative Ways to Use Aged Provolone Cheese
You may want to see also
Parmigiano-reggiano (parmesan)
Parmigiano-reggiano, or parmesan, is a specific type of cheese produced under strict regulations in the northern Italian regions of Emilia-Romagna and Lombardy. It is made from unpasteurized cow's milk, using milk from cows fed on fresh grass or hay, and aged for a minimum of 12 months. Parmigiano-reggiano has a more complex, richer, and sweeter flavour with a smooth, crystalline texture. It is typically used as a garnish or shaved into dishes for a more refined flavour.
Parmigiano-reggiano is a premium cheese that is more expensive and less widely available than regular parmesan. It is a versatile ingredient that can be used in a wide range of dishes. When used in calzones, it adds depth of flavour. It can be mixed with ricotta, mozzarella, and a pinch of salt, along with any other desired fillings, and then added to the dough pocket. The calzone can then be brushed with olive oil and baked until golden brown.
While parmigiano-reggiano can be substituted with regular parmesan, it is important to note that the former will provide a more complex and refined flavour. This is due to the stricter production regulations and specific production methods of parmigiano-reggiano, such as the use of copper vats and the requirement for a seal of approval.
When making calzones with parmigiano-reggiano, it is recommended to use homemade cold-fermented pizza dough. The dough should be allowed to ferment for at least 12 hours, and 24 hours is even better. The ricotta, which is another common cheese used in calzones, should be drained overnight in a colander or sieve to remove excess water. The dough balls should be removed from the refrigerator 2 hours before making the calzones to allow them to come to room temperature.
Overall, parmigiano-reggiano is an excellent choice for calzones due to its rich and complex flavour. Its versatility and ability to blend with other cheeses make it a perfect addition to this Italian classic.
Vegan Cheesy Delight: Agar Agar's Magic
You may want to see also
Seal the calzone
To seal the calzone, you'll need to first fold the dough over the cheese mixture, creating a pocket. Tightly pinch the edges closed to ensure the calzone is properly sealed. You can use a fork, your fingers, or a pizza wheel to do this. Making sure the calzone is well-sealed will prevent it from popping open during baking.
Some recipes recommend using an egg wash to seal the calzone. You can brush the top of the calzone with beaten egg and sprinkle with coarse salt and sesame seeds. You can also cut a small vent or make an X on the top of the calzone to allow steam to escape and prevent blowouts.
If you're using a baking steel, preheat your oven to a high temperature (around 450°F to 500°F) and place the steel on the top rack. Stretch your dough into a circle, ensuring it's not overstuffed, and place it on a lightly floured surface. Spread your desired cheese and other fillings on one half of the dough, leaving a small border for the crust. Then, fold the dough over and seal the edges tightly by pinching, folding, or trimming with a pizza wheel.
Baking your calzone on a preheated baking steel will help create a crispy golden crust, while the steam melts the cheese into a gooey, lava-like filling. This technique is what gives calzones their signature crispy exterior and soft, cheesy interior.
The Ultimate Guide to Baking with Cheese
You may want to see also
Explore related products
Bake at 450°F for 8-12 minutes
To make a calzone, you'll need to prepare the dough and fillings beforehand. The dough should be homemade or store-bought, and the fillings can include a variety of cheeses, meats, and vegetables. Common cheeses used in calzones include mozzarella, ricotta, Pecorino Romano, and parmesan.
Once you've prepared the dough and fillings, you can assemble the calzone. Roll the dough into a thin, large circle, ensuring it's about 1/4 inch thick. Then, add your fillings to one half of the dough, leaving a small border for the crust. Fold the other half of the dough over the fillings and crimp the edges to seal the calzone shut. Make sure to cut a few air vents in the top of the dough before placing it on a baking sheet.
Brush the top of the calzone with olive oil, which will help it achieve a golden-brown colour. Then, bake at 450°F for 8-12 minutes. The calzone is ready when it's golden brown, and you can slice it open and serve it with a dipping sauce, such as marinara.
Baking at 450°F for 8-12 minutes is crucial for achieving the perfect calzone. This temperature and timing combination ensures that the calzone dough cooks through without drying out the fillings. The olive oil brushed on the dough also helps to achieve the desired golden-brown colour and adds a subtle richness to the flavour of the calzone.
Additionally, it's important to let the calzone cool down for a few minutes after baking. This allows the fillings to cool slightly, ensuring a comfortable dining experience. Serving the calzone warm also enhances the melting texture of the cheese and creates a delightful contrast with the crispy, golden-brown exterior.
Raclette Cheese: The Best Varieties for Your Next Party
You may want to see also
Dip in marinara sauce
Calzones are often served with a side of marinara sauce for dipping. This is the classic way to serve an Italian cheese calzone. You can buy jarred marinara or make your own. For a traditional marinara, simply stir together a 28-ounce can of crushed tomatoes, 2 minced garlic cloves, a handful of fresh chopped basil, 1 tablespoon of extra-virgin olive oil, and salt to taste. Heat this mixture on the stove until hot.
If you want to try something different, you can substitute the marinara for homemade vodka sauce, BBQ sauce, Buffalo sauce, or Ranch. You can dip your calzone in any sauce that you would put on a pizza. For example, you could use a red pizza sauce or a white sauce.
In Italy, calzones are served with the sauce on the inside, but outside of Italy, it is more common to have the sauce on the side.
Best Tool to Mix Cheese Straw Dough?
You may want to see also
Frequently asked questions
The best cheeses to use for calzones are mozzarella, ricotta, pecorino romano, parmesan, sharp cheddar, feta, and goat cheese.
There are no types of cheese that you should necessarily avoid, but it's important to note that calzones can become greasy if you put too much cheese in them.
To make a calzone, you'll need pizza dough, cheese, and any fillings of your choice (meat, veggies, or sauce). First, roll out your dough into a thin, large circle. Then, add your fillings to one side of the dough, leaving a small border for the crust. Finally, fold the dough over, pinching the edges to seal in the fillings, and bake until golden brown.
