Photo by Scott Phillips


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

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
    • 2 pound(s) pizza dough
    • All-purpose flour
    • 1 10-ounce package frozen chopped spinach
    • 8 ounce(s) mozzarella
    • 1 pound(s) fresh ricotta

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