Photo by Scott Phillips


  • ¼ cup grated Parmigiano-Reggiano
  • 2 cups low-moisture mozzarella or other soft melting cheese (see Variations, below)
  • Olive oil, for brushing
  • 1 recipe Pizza Dough, refrigerated for at least 8 hours
  • Kosher salt (optional)
  • 1 cup No-Cook Tomato Sauce
  • Unbleached bread flour or semolina flour, for dusting
  • + 1 more ingredients
    • 1 cup filling (see choices at right)

Take the dough out of the refrigerator, set it on a lightly oiled work surface, and divide into 4 equal pieces of about 7 oz. each. Roll each piece into a tight ball. Line a baking sheet with parchment and lightly oil it with olive oil or cooking spray. Set each ball at least an inch apart on the...

View full recipe at Fine Cooking


Variations on Calzones

  • Calzones
    • All-purpose flour
    • 2 pound(s) pizza dough
    • 1 pound(s) fresh ricotta
    • 8 ounce(s) mozzarella
    • Salt and freshly ground pepper

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