Photo by Scott Phillips


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

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

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