Photo by Scott Phillips


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

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

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