Homemade Calzones Two Ways
Smgross1947
This includes recipes for a Pepperoni Pesto & a White (Non-dairy) Alfredo calzone! The recipe for my non-dairy alfredo sauce is here, and my classic pesto – non-dairy recipe is here too.
- Prep Time: 10m
- Cook Time: 35m
- Total Time: 45m
- Serves: 2 people
- Yield: 2-3 calzones (depending on how big you make them)
- Category: Italian & Pasta
Ingredients
Ingredients for Pepperoni Pesto Calzone:
- 1 Ball of pizza dough, homemade or store bought
- 1 1/2 tbsp. Pesto, homemade or store bought
- 1 1/2 tbsp. Tomato sauce, homemade or store bought
- 1/2 c Spinach, washed and torn (about one palm-full)
- 1/2 c Pepperoni (about one palm-full)
- 1/4 c Cheese (mozzarella, cheddar, and parmesan in equal amounts)
- 1 1/2 tbsp. Olive oil
- 1 tsp. Italian spice mix
Ingredients for White Alfredo Calzone:
- 1 Ball of pizza dough, homemade or store bought
- 1 1/2 tbsp. Alfredo sauce, homemade (mine was vegan/non dairy, recipe above) or store bought
- 1/4 c Cheese (mozzarella, cheddar, and parmesan in equal amounts)
- 1/2 c Spinach, washed and torn (about one palm-full)
- 1 1/2 tbsp. Olive oil
- 1 tsp. Italian spice mix
Other Ingredients:
- 3/4 c All purpose flour, for rolling out dough
- 1 Rolling pin (or large parchment paper covered wine bottle in a pinch)
Instructions
- Preheat oven to 400*F.
- If using refrigerated dough, leave the dough out for 5-10 minutes while prepping your toppings to allow it to come to room temperature and expand more easily in the oven.
- Flour a clean, flat cooking surface and your rolling pin to prevent the dough sticking. You can use large cutting board or simply clean off your kitchen counter (if it's a non-porous surface) and work there.
- Separate the dough into two to three medium, equal sized balls (one for each calzone wanted). Roll out dough into 4-7" rounds and set on a parchment lined baking sheet about 1" apart from the next calzone placed there.
For Pepperoni Pesto Calzone:
- Wash and chop or shred up your spinach and put aside.
- Top 1/2 of the calzone with tomato sauce, adding in torn spinach, pepperoni, and cheese, and finishing with the drizzle of pesto. Leave about 1/2" around the sides of the calzone to save room to seal it together.
- Fold the remaining half of the crust over and press together with the bottom half around the edges, gently pressing down with a fork around the edge to crimp the sides closed.
- In a small bowl, combine the olive oil and Italian spices together. Brush the crusts with the olive oil and Italian spices mixture, just until coated.
- Once calzones are finished and placed on the trays, bake in the oven for 18-25 minutes. Calzones are done when the sides and top are golden brown and a knife inserted into the center comes out hot.
For White Alfredo Calzone:
- Wash and chop or shred up your spinach and put aside.
- Top 1/2 of the calzone with alfredo sauce and spinach (if you want the spinach to be soft, if not, add on top of the cheese). Finish the calzone with the rest of the cheddar, mozz, or parm, leaving about 1/2" around the sides of the calzone to save room to seal it together.
- Bake in the oven for 18-25 minutes. Calzones are done when the sides and top are golden brown and a knife inserted into the center comes out hot.
