Photo by Scott Phillips


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

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
    • Salt and freshly ground pepper
    • 2 pound(s) pizza dough
    • 1 10-ounce package frozen chopped spinach
    • 8 ounce(s) mozzarella

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