Real Italian Calzones

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“I absolutely love this recipe! I got it from another on-line site long ago and have adapted it to my tastes. It is a "real Italian" calzone because there is no tomato sauce inside of it. I serve it with warmed tomato/marinara sauce to dip or pour over top! Feel free to change the filling to suit your own tastes! This makes a massive amount of calzone but it freezes well. I usually bake only 1 calzone (which will serve about 4 people) and freeze the other.”
1hr 20mins

Ingredients Nutrition


  1. In a small bowl dissolve yeast in the warm (not hot!) water. Add 1 tablespoons of the oil, sugar and salt, and mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour until the dough is smooth and workable.
  2. Knead dough on a lightly floured surface for about 5 minutes or until it is elastic. Lay dough in a bowl containing the other teaspoon of olive oil, flipping to coat dough in the oil. Cover and let rise from 40 minutes or until almost doubled.
  3. While dough is rising combine all remaining ingredients except for the egg in a large bowl, cover and refrigerate to chill.
  4. Preheat the oven to 375°F.
  5. When the dough is ready, punch it down and separate it into two equal parts. Roll the halves individually out into thin circles on a lightly floured surface.
  6. Fill one half of each circle with half of the filling mixture and fold over. Seal the edges by pressing with a fork.
  7. Brush the top of each calzone with the egg wash and place on a greased cookie sheet.
  8. Bake at 375°F for 30 minutes or until golden brown and heated through.
  9. Serve with warmed tomato sauce if desired!

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