Calzones
Baked turnover filled with cheese, meats, and/or vegetables.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The calzone emerged in Naples, Italy, in the 18th century as a street food variation of pizza. It offered a convenient and portable way to enjoy familiar flavors without the mess of a traditional open-faced pizza.
Calzones are deeply embedded in Italian-American culinary culture, often associated with family gatherings and casual dining experiences. They represent a comforting and customizable dish enjoyed across generations.
Regional Variations
While Neapolitan calzones are the most well-known, regional variations exist throughout Italy, featuring different cheeses, meats, and vegetables depending on local ingredients and preferences.
Street Food Staple
Calzones originated as a convenient street food, and they continue to be a popular on-the-go meal, especially in Italian-American communities.
Pizza Connection
The calzone is essentially a folded pizza, reflecting the Italian culinary ingenuity in creating different formats for similar ingredients.
Calzones offer a rich and savory flavor profile, characterized by melted cheese, cured meats, and a seasoned tomato sauce.
The primary flavors derive from the combination of ricotta cheese (providing a creamy, mild base), mozzarella cheese (offering a stringy, melted texture and slightly tangy taste), and cured meats like salami, pepperoni, or ham (adding salty and savory notes). The tomato sauce, often seasoned with garlic, oregano, and basil, contributes a sweet and acidic counterpoint. The baked dough provides a slightly yeasty and chewy texture.
Dough Matters
Use a high-quality pizza dough or bread dough for the best texture and flavor. Allow the dough to rise properly for a light and airy crust.
Don't Overfill
Avoid overfilling the calzone, as this can cause it to burst during baking. Leave some space around the edges to seal the dough properly.
Seal Securely
Crimp the edges of the dough tightly with a fork or your fingers to prevent the filling from leaking out. A proper seal is crucial for a well-formed calzone.
Vent the Steam
Cut a small slit or two in the top of the calzone to allow steam to escape during baking, preventing the crust from becoming soggy.
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