Photo by Scott Phillips


  • 1 cup filling (see choices at right)
  • Unbleached bread flour or semolina flour, for dusting
  • 1 cup No-Cook Tomato Sauce
  • Kosher salt (optional)
  • 1 recipe Pizza Dough, refrigerated for at least 8 hours
  • Olive oil, for brushing
  • 2 cups low-moisture mozzarella or other soft melting cheese (see Variations, below)
  • + 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
    • Salt and freshly ground pepper
    • 8 ounce(s) mozzarella
    • 1 pound(s) fresh ricotta
    • 2 pound(s) pizza dough

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