calzone recipe or closed pizza pocket recipe with step by step photos – a vegetarian recipe of delicious calzone stuffed with a filling of red bell peppers, herbs and cheese.
calzone are basically folded italian bread stuffed with veggies and cheese. the outer bread is made from pizza dough. smaller shaped calzones can be fried too, but usually they are baked.
since once in a while i make pizza, i also end up sometimes making calzone. in fact they are easy to prepare. so while the dough leavens, you prepare the stuffing which does not take much times. assemble and then prepare the calzones.
if you have some leftover pizza dough, then its quick to prepare the calzone. apart from a nice snack, they also go well as tiffin or lunch box snack.
instead of proofing the yeast directly, i have used the sponge method. i have used both whole wheat flour/atta & all purpose flour/maida for the dough. however, you can also make the calzones only with all purpose flour/maida or with whole wheat flour.
i usually prepare calzones with a simple stuffing of bell peppers, onions, basil, cream and cheese. you can even add the regular pizza toppings like onion, tomatoes, corn, baby corn, mushrooms, olives etc in the stuffing. i used my basic pizza recipe to make these the dough.
if you are interested in more similar recipes then do check:
calzone recipe
INGREDIENTS
for outer bread cover of calzone
- 2.5 cups whole wheat flour (atta)
- ½ cup all purpose flour (maida)
- 1.25 cups water or add as required
- 1 teaspoon instant yeast or ½ tbsp dry active yeast
- a pinch of sugar
- 2 tablespoons olive oil
- ½ to ¾ teaspoon salt or add as required
for veggie stuffing of calzone
- 1 medium to large onion, finely chopped
- 1 extra large red bell pepper or 2 medium bell peppers (you can choose any one - green red or yellow or a combo), chopped
- 2 to 3 small to medium garlic cloves, (lahsun), finely chopped
- 1 teaspoon white wine or red wine, optional
- 1 teaspoon chopped basil
- 1 teaspoon chopped parsley or coriander leaves
- 70 to 80 grams cheese, mozarella or cheddar or half-half
- 2 tablespoons low fat cream, 25% to 35% fat
- 2 tablespoons olive oil
- salt and freshly crushed black pepper as required
- some olive oil for brushing the calzones
INSTRUCTIONS
sponge method for calzone recipe
- warm the water. dissolve sugar, sprinkle yeast and the 1/2 cup of all purpose flour.
- with a wired whisk, beat this sponge mixture well and make sure there are no lumps.
- close the bowl and allow the mixture to bubble up at room temperature for about 30 mins to 50 mins.
making calzone dough
- add the 2 tbsp olive oil, salt and 1 cup whole wheat flour in this sponge mixture.
- stir well with a wooden spoon or spatula.
- later add other 1 cup of whole wheat flour and continue stirring till the whole mixture gathers together and starts leaving the sides of the bowl.
- lastly add the 1/2 cup of whole wheat flour and working with your hands begin to knead.
- place the whole dough mixture on the work surface and knead very well till the dough becomes smooth, springy and elastic. add more water if required.
- brush water all over the dough and place in a bowl covered with a kitchen towel.
- allow to leaven and rise for about 45 mins to 1 hour.
- once the dough has risen well & doubled up, divide the dough into 5 equal balls.
- place them in a bowl covered for about 10-15 minutes.
making calzone stuffing
- heat the olive oil. add the onion and garlic and saute till the onions soften and turn translucent.
- add the bell pepper and saute till the bell pepper are almost cooked.
- some crunch is desirable in the bell peppers.
- then add the crushed black pepper, salt, wine, basil and parsley or coriander.
- stir well and switch off the stove.
- when the filling has become warm, grate the cheese on top of it.
- add the cream and mix well.
- keep this calzone filling aside till it completely cools.
assembling and making calzone
- before baking pre heat the oven 20 minutes before at 250 degrees C.
- take a ball and roll into a round of 5-6 inches diameter.
- place the filling on one side keeping a gap of about 1 cm all around the edge.
- gently cover the stuffed side and join the edges.
- press with a fork so that the edges are pressed well.
- you can also brush some water and then press the edges.
baking calzone
- the calzone have to be folded really well, so that the stuffing does not come out while baking. gently lift and place the calzone in a greased tray. make other calzones this way.
- place the calzone in the pre heated oven and bake for 15-20 minutes till they are golden from top.
- remove them with the help of a spatula and keep on a wire rack for cooling.
- brush the calzone surface with olive oil when they are still hot.
- you can bake all of them once if you have a large oven or bake in batches.
- when they are warm, slice them and serve calzone with tomato sauce or pizza sauce.
this is a long step by step post, so please bear. to make it easy, i have divided the entire calzone recipe post into 5 parts.
1. sponge method
2. preparing calzone dough
3. preparing the veggie stuffing
4. assembling, rolling and shaping calzone
5. baking calzone
how to make calzone recipe
sponge method
1. warm water. add sugar and sprinkle instant yeast. stir.
2. add ½ cup of all purpose flour/maida.
3. stir & beat this mixture very well. there should be no lumps.
4. cover the bowl allow the mixture to bubble up at room temperature for 30 minutes to 50 minutes. if the room temperature is hot or warm, then this process will take less time. the mixture will have a thin pudding like consistency.
5. the sponge after 40 minutes has bubbled up.
making calzone dough
6. add the 2 tbsp olive oil, salt and 1 cup whole wheat flour/atta in this sponge mixture.
7. stir well with a wooden spoon or spatula.
8. later add other 1 cup of whole wheat flour and continue stirring till the whole mixture gathers together and starts leaving the sides of the bowl.
9. lastly add the ½ cup of whole wheat flour and working with your hands begin to knead.
10. place the whole dough mixture on the work surface and knead very well till the dough becomes smooth, springy and elastic. add more water if required.
11. brush water all over the dough and place in a bowl covered with a kitchen towel.
12. allow to leaven and rise for about 45 minutes to 1 hour.
13. once the dough has risen well & doubled, divide the dough into 5 equal balls. place them in a bowl covered for about 10-15 minutes.
making calzone stuffing
1. chop the onions, red bell pepper and garlic.
2. heat olive oil. add the onion and garlic and saute till the onions soften and turn translucent.
3. add the bell pepper and saute till the bell pepper is almost cooked. some crunch is desirable in the bell peppers.
4. then add the crushed black pepper, salt, red or white wine (optional), basil and parsley or coriander.
5. stir well and switch off the stove.
6. when the filling has become warm, grate the cheese on top of it.
7. add cream
8. mix well. keep this calzone filling aside till it completely cools.
making calzone
1. before baking pre heat the oven 20 minutes before at 250 degrees C. take a dough ball on a lightly dusted work surface or board.
2. roll into a round of 5-6 inches diameter, like a thick chapati.
3. place the filling on one side keeping a gap of about 1 cm all around the circumference edge.
4. gently cover the stuffed side.
5. join the edges.
6. press with a fork so that the edges are pressed well. you can also brush some water and then press the edges. the edges have to pressed and closed properly as you don’t want the filling to come out while baking and create a mess. you can also make small shaped calzones.
baking calzone
7. brush with oil or milk.
8. gently lift and place the calzone in a greased tray. make other calzones this way.
9. place the calzone in the pre heated oven and bake for 15-20 minutes. mine were golden after exact 18 minutes. remove them with the help of a spatula and keep on a wire rack for cooling. brush the surface with olive oil when they are still hot.
10. you can bake all of them once if you have a large oven or bake calzon in batches as i have done. when calzone are warm, slice them and serve calzone with tomato sauce or pizza sauce.
If I have to serve it to 20 ppl then can I half bake it and then re bake quickly
yes you can do this way.
Hi, for baking this, should we heat both the top and bottom rods of the oven? Or just the bottom rod? Generally, baking is done with just the bottom rod but in this case, the top may not get browned.
you can either use both or only the bottom heating rod. in this recipe and in some cake recipes, i have used both the top and bottom heating elements.
I have to make the calzones tomorrow. Can I leave the dough overnight to rise? If yes should I leave on the counter or in the fridge? Please reply ASAP. Thank you in advance.
first rise should be at room temp. after that you keep the dough in the fridge. do not keep overnight as then the dough will becomes sour.
Hello Ma’am,we love your recipes thank you so much.can you please show us how to make pasta sheets without eggs..
thanks akshatha. will try to add.
Can we use baking powder or soda instead of yeast
ankita, add ½ teaspoon baking soda, 1 teaspoon baking powder and 1 tablespoon lemon juice to the flour while kneading. knead very well and keep the dough to leaven for 2 to 3 hours. in winter it will take a longer time. check this recipe for reference – https://www.vegrecipesofindia.com/no-yeast-pizza-dough-recipe/
thanks dassana ☺
welcome farah 🙂
Hello Mam, thank you for your recipes. Its really very helpful and easy to understand. Your effort reflects in all d recipes. Keep doing d great work. God Bless you for this good deeds.
Can we add mayoneese in this stuffing?
thank you much manisha 🙂 yes you can add mayonnaise in the stuffing.
dassana how to store yeast for long..??i stored in refrigerator..fingers crossed..is it
farah, dry active yeast and instant yeast can be store in the fridge or freezer. fresh yeast has to be stored in the freezer.
hi dassana..if using dry active yeast we have to immediately put flour into the yeast sugar mixture as you did or wait for getting it activated..i m so confused when using yeast..??
farah, the yeast+sugar solution has to get activated if using dry active yeast. instant yeast can be directly added in the flour.
Thank u so much maam for your instant reply.. I made mini pizza from the left over dough on tava. It turned out to be awesome. Thank u very much for your help. Your recipes have made me a better cook.
welcome trisha. great 🙂 and again nice to know 🙂
hello maam, I tried this recipe today.. it turned out to be awesome. This was my first experience in baking breads. Thank you so much for such wonderful recipes. Maam I had few queries.
1. what can we make from left over dough? till how many days can we refrigerate?
2. I Bake in microwave convection move and can only bake 3 at a time. So if I want to make more for a party, can i make r earlier and reheat while serving?
Sorry for so many questions. waiting for your reply. thanks.
thank you trisha. nice to know. its feels good when i get to read a baking recipe has been successful. no problem about the queries 🙂
1. you can make mini pizza or small calzones from this dough.
2. yes you can reheat while serving. you can even make a day before. keep in the fridge and then reheat while serving. in fact you can even warm them up in the oven (convection mode) before serving.
hello.i hav a small doubt.wats the purpose of sponge method.cant v directly add the flour at once after activatin the yeast
sponge method, gives a better texture. you can also add flour directly. since i was using whole wheat flour, i used the sponge method.
Will it remain good while carring it for lunch for a long trip.will vegg remain good in such ahot climate
this makes for a good lunch in trips. but you need to consume faster as the cheese can get spoiled, more so in hot climates.
If we don’t have oven then how to bake
to make calzones, oven is required. i think its difficult to bake them in a pressure cooker or a pot.
Hi, dassana, great recipe. I have a doubt. After preparing the pockets, does it require second proofing or could be baked directly? I have a convection oven. Can I bake it at 200deg like we go for pizzas?
you have to proof for 15 to 20 minutes before you place the stuffing. yes you can bake at 200 degrees celsius.
So there is no need for second proofing???
second proofing is there. the 13th step is the stepwise photos is where the second proofing is done.
ok..Before making calzone we have to proofing it second time..What I thought We have to give Second proofing after fill stuffing like bread or pau..Thanks for reply..I will try your recipe..hope It will be best like yours…
yes before you place the stuffing, you have to proof it. no need to proof after you fill the stuffing. thanks asmita. you will like the recipe. its a good one.
Hi Mine also convection oven(LG)..Have you bake it at 200 degree??How was the final Result??I m eager to know ??
i have baked not calzone but bread and pizza at 200 degrees celsius. just keep a check on time as in the convection oven, the baking is faster. so it will take less time than what is mentioned in the recipe.
Hi,
Can we use multigrain atta from aashirvaad only for this recipe? Thanks!
Smitha
welcome smitha. yes you can try.
hi thank you verymuch loved it
welcome sneha
hi dassana im a big fan of urs 🙂 tried many recipies n it came out good.can u please tell me how to bake it in microwave?
thanks kalpana. you have to bake in the convection mode.
Is there any substitute of yeast?
ruby, there is no substitute of yeast.
Hi Dassana,
Should I put cooking cream or double dream?
hi sunitha, add double cream.
Is there anyway to make this on stove top?
anshu, we can not make calzone on stove stop.
Hi dassana I love your recipes I want to buy a otg to try all baking dishes can you suggest me a good model
i have a basic philips OTG, which is very old and still working fine. you can go for any good company or brand. i have not tried other models, so won’t be able to comment on them. its best to check online reviews before buying. also the salesperson can guide you while buying.
Hi… I tried your recipe for the veggie calzones… It was truly wonderful and really delicious. My mom’s been out of the country for a couple of months now and I wanted to give dad a break from cooking. I looked up the recipe and made it as per instructions. For an amateur like me it was a wonderful experience. Thanks a lot!
thanks a lot nikhil for your feedback. it feels good to know that even someone not fluent in cooking can make any recipe a success. thanks for letting us know.
Hi.
I am new to ur blog. Today I prepared these calzones and they turned out delicious..thank u dassanna……
welcome sujatha. do try some more recipes.
Pocket pizza ….The name makes it all the more interesting…Healthy calzones
please tell me is there any substitute for cream. thank u
no there is no substitute for cream. you can instead add a few more veggies like the ones which are there in pizza, like tomatoes, olives, capsicum, mushrooms and even small paneer cubes or grated paneer.
i am using otg should i use top and bottom rods or bottom rods only
both the top and bottom heating rods. keep the calzone in the center rack. thats how i do all my baking.
there is no bake option in my microwave, its whirpool , so can i grill or wat option should i use instead?
is there a convection option? this option is used for baking. you can try grill option. but it has to be only grill and not a combo of grill + microwave.
Can we do this in microwave?
jignya, you can bake calzone in convection mode.
Hi…. Love the recipe!! Can you make ahead for the next day? Wondering if they’ll get soggy with refrigeration? Have you froze them. Would like to reheat on a grill. Thank you so much. You’re wonderful!
welcome maureen. calzone is best served fresh and when warm. i didn’t freeze them as they get over soon. my feeling is that they might become a bit soggy with refrigeration or might lose their slight crisp texture.
Any substitute for yeast?
rani, there is no substitute for yeast.
How can we make calzone without oven…
nidhi, in that case make the calzone in small sizes like gujiya or karanji and then fry them.
What an interesting recipe! Calzones are so delicious, but achieving a professional edge is not very easy at home.
However, you have made it so achievable, with meticulous measures n the baking procedure!
Will certainly try this out n I’m very confident it will turn out great!
Thank you Dassana :-), for spreading the love & joy of cooking in such a beautiful way
welcome sneha for this sweet comment. i hope you enjoy making calzone at home. happy cooking.
Can I make these calzones in a wood fired oven? If yes how much time do I have to leave it in there and at what temperature
you can make in a wood fired oven. i cannot help you in the time and temp as i have never used a wood fired oven.