My Holiday Dish
![A calzone (/kælˈzoʊni/, US /kælˈzoʊneɪ/ or /kælˈzoʊn/, UK /kælˈtsoʊni/; Italian: [kalˈtsoːne], "stocking" or "trouser")[1] is an Italian oven-baked folded pizza[2] that originated in Naples.[3] A typical calzone is made from salted bread dough, baked in an oven and stuffed with salami or ham, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg.[3] Different regional variations on a calzone can often include other ingredients that are normally associated with pizza toppings.](https://i0.wp.com/www.lavenderandlovage.com/wp-content/uploads/2016/07/Calzone-9.jpg?resize=680%2C451&ssl=1)
A calzone, in Italian: “stocking” or “trouser”, is an Italian oven-baked folded pizza that originated in Naples. A typical calzone is made from salted bread dough, baked in an oven and stuffed with salami or ham, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg. Different regional variations on a calzone can often include other ingredients that are normally associated with pizza toppings.
Whenever I come home after a holiday abroad, whether it be in North America, Asia, Europe or the Mediterranean, as well as bringing back those ubiquitous gifts for friends and family, and cook’s ingredients for myself, I also like to bring back recipes that I have eaten and enjoyed whilst I was away. So, when I came back from Sri Lanka earlier in this year, I not only brought back some authentic hopper pans, but also a recipe for Sri Lankan Egg Hoppers too! Similarly, when I returned from Provence in the south of France last year, it was a recipe for Provençal Stuffed Apricot & Goat’s Cheese Salad with Edible Flowers that I brought home with me. And, after enjoying several Mediterranean cruises over the last two years, and having visited Italy several times, one recipe that captivated my taste-buds and imagination whist I was in Rome, Pisa and Florence, was the Italian Calzone – Stuffed Pizza Pasties.
Provençal Stuffed Apricot & Goat’s Cheese Salad with Edible Flowers
So, today’s recipe for “My Holiday Dish”, is a recipe for my take on an Italian Calzone, and is a meaty version that is packed with cured meats, bacon, cheese, capers, onions, garlic, tomatoes, artichoke hearts and herbs; a calzone may seem tricky to make, but, if you can make bread and a pie or pasty, then you will be able to rustle up a batch of calzoni with ease! Likewise, if you are vegetarian or catering for veggie family and friends, then omit the meat and add more vegetables such as peppers, courgettes, aubergines and mushrooms – I bet even the meat eaters will also enjoy the veggie version. I have included a basic recipe for the pizza bread dough in the recipe, but, if you have your own favourite recipe for pizza dough, then by all means use that.
The recipe for “My Holiday Dish”, which is from Italy of course, is shared below and although I have suggested you can make four individual calzoni, I found it easier to make two larger calzoni and then cut them into slices – as you can see from my photos. Calzoni, like all pies, pasties, tarts and quiches, are perfect for picnics, school and office lunch boxes as well as for large gatherings and parties – these can be made beforehand, and freeze beautifully either at the unbaked or baked stage – they can then be baked from frozen, adding a a few extra minutes, or reheated, although they are also delicious when served cold too. Serve them, as I did, with a simple salad of seasonal lettuce leaves and a drop of Italian dressing……..and, I can report that they always prove to be very popular when I make them here at Chez Lavender and Lovage! Enjoy and see you soon, Karen
Disclaimer: Collaborative work with James Villa Holidays and their My Holiday Dish series; however, all views and opinions remain my own. Karen Burns-Booth
Italian Calzone (Stuffed Pizza Pasty)
Print recipe
| Serves | 4 |
| Prep time | 2 hours, 30 minutes |
| Cook time | 20 minutes |
| Total time | 2 hours, 50 minutes |
| Allergy | Wheat |
| Meal type | Lunch, Main Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Birthday Party, Casual Party |
| Region | Italian |
| By author | Karen Burns-Booth |
Ingredients
Pizza dough
- 300g strong plain white flour (plus extra for dusting)
- 1 teaspoon dried yeast (5g sachet)
- 1 tablespoon white sugar
- 1 teaspoon salt
- 150mls tepid milk
- 100mls tepid water
- 2 tablespoons olive oil
Filling
- 125g smoked lardons
- 1 red onion, peeled and finely diced
- 3 to 4 cloves garlic, peeled and minced
- 2 tomatoes, diced (or 8 cherry tomatoes, halved)
- 200g assorted meats, diced (such as chorizo, ham, prosciutto and salami)
- 2 teaspoons dried organo
- 1 tablespoon capers
- 50g grated Parmesan cheese
- 1/2 tin of artichoke hearts (200g)
- 200g mozzarella, diced into small cubes
Note
These stuffed pizza pasty type pies are packed with Italian cured meats, cheese, tomatoes, capers, artichoke hearts & herbs, and are truly delectable. Perfect for picnics, lunch boxes and family weekend supper or lunches.
Directions
| Step 1 | Pizza dough: Combine the flour, yeast, salt and sugar together in a bowl or in a food mixer with a dough hook; then add the olive oil, water and milk. Knead until smooth - this will take about 8 to 10 minutes, or if using a food mixer, knead for 4 to 5 minutes until the dough is smooth and has not lumps. |
| Step 2 | Put the dough into a floured bowl and cover with some cling-film or a clean tea towel, set it somewhere warm and allow to rise for about 1 hour - it should double in size in an hour. |
| Step 3 | Pre-heat the oven to 230C/450F/Gas mark 8 and grease and/or line a baking tray with oil and/or grease-proof paper. |
| Step 4 | Fry the lardons in a large frying pan and once the fat starts to run, add the onions, garlic and chopped tomatoes. Fry until the lardons are crisp and the onion is cooked. Take the pan of the heat and add the remaining ingredients for the filling, and mix well. Set to one side. |
| Step 5 | Tip the dough out onto the floured surface and cut into 2 or 4 equal pieces. Shape each piece into a ball and roll out to 2 x 12" (25cm) circles or 4 x 8" (20cm) circles. |
| Step 6 | Share the filling between all the dough circles, spooning it onto one half of each circle, leaving a 1" (2.5cm) gap around the edges. |
| Step 7 | Brush the edges with a little water and then fold the dough over the filling to make a pasty shaped pie, crimping the edges to from a tight seal. |
| Step 8 | Place the calzoni onto the prepared baking tray and bake in pre-heated oven for 10 to 12 minutes, or until the bread dough is cooked and is golden brown. |
| Step 9 | Allow the calzoni to cool slightly before serving them cut into thick slices with salad. (Allow 1 calzone per person if making 4 smaller ones, and 1 between 2 people if making the 2 larger ones.) |
Alida says
Oh can I have a slice please?? It looks delicious your calzone!
Karen Burns-Booth says
Thank you Alida, I love calzoni and these turned out so well, with light fluffy bread and a meaty and cheesy filling! Karen
James Villas says
Mmmm, Calzone. One of our favourites.
Italy is such an inspiring country when it comes to food, and pizza is an all time favourite. Thank you for joining in #MyHolidayDish
Karen Burns-Booth says
Thank you James Villas for the opportunity to showcase this classic Italians snack! Karen
Glamorous Glutton says
I’ve never thought of making Calzone at home. It’s a favourite with the Glams when we go to an Italian Restaurant. This looks delicious and I bet it was popular. GG
Karen Burns-Booth says
Thanks GG! It was amazing and SOOOOO much better than commercial ones, as you can make the filling to suit your tastes, and I am not a fan of eggs on calzoni!
danjuma says
has the feel for tasty, has the look for satisfying, has the taste for delicious. .. thosnsismawesome, and yes am a pizza lover but this is completely new to me.. the stuffing though.
now I wish for one of these. great!
Karen Burns-Booth says
Thanks so much Danjuma! I made two large ones, and we split one each, and I popped the other one into the freezer!
Angie@Angie's Recipes says
That looks awesome. Love that filling and I believe it can be used in a quiche too.
Karen Burns-Booth says
It would be WONDERFUL in quiche Angie, and I may try that, as I have some spare filling in the freezer! Karen
Sheri says
I love calzone! I often order my pizza as a calzone when we go out to eat or do a takeaway. There is something different about eating it when it is all stuffed with the yummy things you like to it. This looks really amazing.
Karen Burns-Booth says
Thanks so much Sheri, like you, I am also a big fan of the stuffed pizza version too! Karen
Sharon H says
Oh wow, this looks absolutely delicious, your photographs are fabulous I can almost smell them.
Karen Burns-Booth says
Thanks Sharon, it was a hit here at Lavender and Lovage Towers! Karen
Vyjay says
The goat cheese salad looks unique and intriguing because of the flowers. You have mentioned the flowers are edible. How do they actually taste and do they add to the flavour of the dish or are colourful embellishments.
Karen Burns-Booth says
Thanks Vyjay, flowers vary in taste from tasting very herbal to very green, as in a grass green sort of taste or even fragrant. Karen
Swayam Tiwari says
Yummylecious is the word to describe this delicacy. We in India have been great fans of the Italian pizza and this delicacy is sure going to ask for more of Italian delicacies. If you are planning to come over to India, do bring some for me.;)) Thanks in advance.
Karen Burns-Booth says
Thanks so much Swayam – all gone now – sorry! But maybe next time I’ll send some over! Karen
All That I'm Eating says
A pizza AND a pasty?! I’m not sure it gets much better than this Karen. I could really go one of these for my lunch today!
Karen Burns-Booth says
I agree! Pizza and pasty together, perfect for me too! 🙂 Karen
Blair Villanueva says
Now I’m starting to feel hungry while reading your post and seeing these well photographed foods! So mouth-watery 😀
Karen Burns-Booth says
Thanks Blair, I do like to cook and photograph what I cook too! Karen
Dom says
oh yes! I adore this idea… and a veggie version would potentially be The Vikings favourite meal ever! So clever and so tasty. I’ve adored your recent pics on Facebook and instagram too. Lovely times x
Karen Burns-Booth says
Thanks Dom – as you saw, I was back in the Beautiful Dordogne Valley again and loved every minute. Karen
Tae says
Yum! I need to not come here when I’m so hungry 😛 always leave wanting food! That looks delicious 🙂
Karen Burns-Booth says
Hahahaha! Sorry Tae! Thanks, it was a very tasty meal.
Liana says
It looks delicious, and even if I don’t eat meat, I’m going to try it! It sounds amazing!
Karen Burns-Booth says
As I suggested in the recipe Liana, you can very easily make this vegetarian! Karen
Jane Elizabeth says
These look absolutely scrumptious! What a great recipe, thanks for sharing! It looks so lovely and filling. Perfect for a holiday treat or to whip up for friends! The great thing about this recipe is you can also vary the ingredients to create fun new flavours. The combination of these assorted meats would be sure to go down a treat!
Karen Burns-Booth says
Thanks Jane Elizabeth, you can add all sorts of other ingredients to these, as you say, the options are endless! Karen