CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
A Calzone is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples, Italy in the 18th century. Calzones were sold on the streets and intended to be eaten on the go. At this time, calzones were actually formed by simply folding an uncooked pizza in half before baking it, hen, America got on board to get in the Cal-Zone. If you were to translate ‘calzone’ from Italian to English, it would mean ‘pants leg. ‘ Pants leg refers to the Italians with the need for a pizza on the go! They are basically an individual pizza all wrapped up. No cheese sliding off or floppy crusts. Just pure deliciousness wrapped up in a pillowy dough. This recipe gives calzones their much-needed due attention.
When calzones were first originated in Naples, they were designed to be eaten by hand, without any utensils. The half-moon shape of a traditional calzone indicates that it was made by simply folding over a single round of pizza crust. They’re also the basis for the frozen food – “Pizza Pockets.” While calzones are more commonly the size of a medium pizza, panzerottis remain small and sandwich-sized. They tend to be about 9″ in diameter and semi-circled. Calzones are Italian. Actually, legitimately, 100%-certified, Italian. They originated in Naples as a casual, standing-on-the-street way of eating pizza, and they vary in terms of ingredients and techniques in different regions in Italy. Stromboli is Italian-American. A calzone is like a pizza, but it’s not a pizza. That’s why it’s called something different. Similar to the sandwich/wrap conundrum. But sandwiches, like pizza, are endlessly versatile (toppings, breads, sauces, etc.)
In Italy, Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing or walking. Fried versions of the calzone are typically filled with tomato and mozzarella. These are made in Apulia and are called panzerotti. Calzone fillings are similar to that of toppings on pizza- cured meats like ham, pepperoni, prosciutto, sausage…, vegetables, and various cheeses. This Calzone is more of a classic “Supreme Pizza” but you can use whatever fillings you like best. A true calzone has ricotta cheese and does NOT have any sauce. A calzone is actually a type of pizza, but the big difference is it’s inside out! The dough is on the outside and the “toppings” are inside the calzone making it a completely different experience from eating a pizza.
Essentially a pizza folded over itself, the calzone is like one big hand pie: filling neatly enclosed with dough, so you get browned crust in every bite. You can fill it with any pizza toppings; it should be substantial and fairly dry so the dough doesn’t leak or get soggy. And while both have Italian cheese, calzones are made with ricotta (often alongside mozzarella and/or Parmesan) while Stromboli are typically only made with mozzarella. Calzones’ fillings do not include sauce; marinara is served on the side for dipping.
You can also make calzones in smaller one-serving sizes, if you prefer, and they can be filled with the ingredients of your choice. Since calzones are equally good served hot or at room temperature, they are perfect for parking-lot picnics, sack lunches or meals on the run.
Here are a few twist of taste – Calzone recipes to try out by all our readers:
HERBED CHICKEN CALZONE
Ingredients
For the calzone dough
1 cup whole- wheat flour
½ cup refined flour
Yeast- 1 tsp fresh
Sugar- 1 tsp
Salt- 1 pinch
Warm water as needed to make the dough
Olive oil-2 tsp
For the herbed chicken filling
Oil- 2 tsp
Garlic-1 tsp chopped
Onion- 1 small chopped
Boiled chopped chicken- 1 cup
Salt and pepper to taste
Sliced black olives- 2-3 tsp
Sliced green olives- 2-3 tsp
White sauce- ½ cup
Fresh cream-2 tbsp.
Grated cheese-2 -3 tbsp.
Fresh parsley- 2 tsp chopped
Mixed herbs- ½ tsp dried
Chopped capsicum-2-3 tsp
Method
- To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins.
- Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.
- Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.
- Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.
- Meantime prepare the chicken filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.
- Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.
- Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.
MUSHROOM AND TOFU CALZONE
Ingredients
For the calzone dough
1 cup whole- wheat flour
½ cup refined flour
Yeast- 1 tsp fresh
Sugar- 1 tsp
Salt- 1 pinch
Warm water as needed to make the dough
Olive oil-2 tsp
For the mushroom & tofu filling
Oil- 2 tsp
Garlic-1 tsp chopped
Onion- 1 small chopped
Sliced fresh mushrooms- 1 cup
Tofu- soft/ firm- ½ cup crumbled
Salt and pepper to taste
Sliced black olives- 2-3 tsp
Sliced green olives- 2-3 tsp
White sauce- ½ cup
Tomato ketchup-2 tsp
Fresh cream-2 tbsp.
Grated cheese-2 -3 tbsp.
Fresh parsley- 2 tsp chopped
Mixed herbs- ½ tsp dried
Chopped capsicum-2-3 tsp
Method
- To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins.
- Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.
- Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.
- Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.
- Meantime prepare the mushroom and tofu filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.
- Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.
- Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.
PASSION OF SEAFOOD CALZONE
Ingredients
For the calzone dough
1 cup whole- wheat flour
½ cup refined flour
Yeast- 1 tsp fresh
Sugar- 1 tsp
Salt- 1 pinch
Warm water as needed to make the dough
Olive oil-2 tsp
For the seafood filling
Oil- 2 tsp
Garlic-1 tsp chopped
Onion- 1 small chopped
Medium sized shrimps-1 cup, cleaned
Poached fish/ cooked fish- 1 cup
Salt and pepper to taste
Sliced black olives- 2-3 tsp
Sliced green olives- 2-3 tsp
White sauce- ½ cup
Tomato ketchup-2 tsp
Fresh cream-2 tbsp.
Grated cheese-2 -3 tbsp.
Fresh parsley- 2 tsp chopped
Mixed herbs- ½ tsp dried
Chopped capsicum-2-3 tsp
Method
- To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins.
- Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.
- Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.
- Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.
- Meantime prepare the seafood filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.
- Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.
- Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.
PEPPERED MEAT CALZONE
Ingredients
For the calzone dough
1 cup whole- wheat flour
½ cup refined flour
Yeast- 1 tsp fresh
Sugar- 1 tsp
Salt- 1 pinch
Warm water as needed to make the dough
Olive oil-2 tsp
For the peppered meat filling
Oil- 2 tsp
Garlic-1 tsp chopped
Onion- 1 small chopped
Cooked meat/ grilled sliced meat-1 cup
Red chili sauce/green chili sauce- 2 tsp
Salt and pepper to taste
Sliced black olives- 2-3 tsp
Sliced green olives- 2-3 tsp
White sauce- ½ cup
Tomato ketchup-2 tsp
Fresh cream-2 tbsp.
Grated cheese-2 -3 tbsp.
Fresh parsley- 2 tsp chopped
Mixed herbs- ½ tsp dried
Chopped capsicum-2-3 tsp
Method
- To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins.
- Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.
- Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.
- Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.
- Meantime prepare the peppered meat filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.
- Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.
- Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.
SPINACH AND CORN CALZONE
Ingredients
For the calzone dough
1 cup whole- wheat flour
½ cup refined flour
Yeast- 1 tsp fresh
Sugar- 1 tsp
Salt- 1 pinch
Warm water as needed to make the dough
Olive oil-2 tsp
For the spinach and corn filling
Oil- 2 tsp
Garlic-1 tsp chopped
Onion- 1 small chopped
Spinach- 1 cup blanched and chopped
American corn- 1 cup boiled
Red chili sauce-1-2 tsp
Chaat masala-1/2 tsp
Salt and pepper to taste
Sliced black olives- 2-3 tsp
Sliced green olives- 2-3 tsp
White sauce- ½ cup
Tomato ketchup-2 tsp
Fresh cream-2 tbsp.
Grated cheese-2 -3 tbsp.
Fresh parsley- 2 tsp chopped
Mixed herbs- ½ tsp dried
Chopped capsicum-2-3 tsp
Method
- To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins.
- Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.
- Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.
- Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.
- Meantime prepare the spinach and corn filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.
- Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.
- Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.
VEGETARIAN BASILICO CALZONE
Ingredients
For the calzone dough
1 cup whole- wheat flour
½ cup refined flour
Yeast- 1 tsp fresh
Sugar- 1 tsp
Salt- 1 pinch
Warm water as needed to make the dough
Olive oil-2 tsp
For the Veggie basil filling
Oil- 2 tsp
Garlic-1 tsp chopped
Onion- 1 small chopped
Carrots and beans-1 cup, cut and boiled
Green peas-1/2 cup boiled
Cauliflower-1/2 cup boiled
Red chili sauce-1-2 tsp
Chaat masala-1/2 tsp
Salt and pepper to taste
Sliced black olives- 2-3 tsp
Sliced green olives- 2-3 tsp
White sauce- ½ cup
Tomato ketchup-2 tsp
Fresh cream-2 tbsp.
Grated cheese-2 -3 tbsp.
Fresh basil leaves- 8-10 no
Mixed herbs- ½ tsp dried
Chopped capsicum-2-3 tsp
Method
- To start with the dough for the calzone, in ¼ cup warm water add in the yeast, sugar and mix in 2 tsp of the refined flour and mix, cover and keep aside for 15 mins.
- Sieve all the other dry ingredients and keep them aside. Once bubbles appear on the surface of the yeast mixture, add it into a well created in between the flour and dry ingredient mixture and using more warm water and little olive oil make a fairly smooth and stiff dough.
- Knead it up well, shape it into a round and cover it with a damp duster and place it in a warm place to activate fermentation. It will take around 20-25 mins.
- Punch back the dough and release the air from it post fermentation and divide the mix into 6- 8 equal portions and shape it into rounds and keep aside.
- Meantime prepare the veggie and basil filling as well side by side by using all the listed ingredients and cook the mixture for 3-4 mins, remove onto a plate, cool completely and then add in the grated cheese.
- Roll out each of the dough mixture into an approx. 6-inch diameter round shape, place the filling towards one side, spread out a little cold water to assist in sealing the edges, cover and fold over pinch the edges down using a fork, forming it into a semi-circle kind of shape.
- Prepare all the calzones the same way, pre-heat the oven to 180 deg celsius and either apply a little milk wash/ egg wash over the calzones, sprinkle a few sesame seeds or so and allow to bake for 15-18 mins, once done carefully remove them and allow to wait on the cooling rack, serve as desired.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336. Mail: chefkaviraj249@gmail.com
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