Chicken Parmesan Calzone Recipe (2024)

FAQs

Is pizza dough the same as calzone dough? ›

Both are prepared with flour, water, salt, and yeast; that's the solution. In contrast, the eggs and olive oil used in most calzone dough give it a deeper flavor and a softer texture. Eggs and oil are not common ingredients in pizza dough, contributing to its crispiness and durability.

Step 2 - Bake

Set air fryer to 370°F and bake for 9 to 10 minutes. Baking times vary by air fryer. Calzone is done when it's golden brown and reaches an internal temperature of 165°F. Tip: To achieve a crisper bottom crust, use tongs or a spatula to flip the calzone over for the final 2 to 3 minutes of baking.

Keep moisture to a minimum to prevent soggy crust. If possible, try to get as much moisture out of any fillings you can. Like for eggplant, you can salt it and put it in the oven first to get a good bit of water out. For cheese, go easy on the fresh mozzarella.

A calzone features a circle of dough that's folded in half over the filling and sealed by crimping, like a pasty or empanada. A stromboli starts with a rectangular piece of dough that's then topped with add-ins and cheese, rolled up lengthwise and sealed by folding and pressing the extra dough over the edges.

Pile the filling onto one half of each pizza base then lay on the mozzarella. Season with salt and black pepper. To make the calzones, run a wet finger around the border of each pizza base, fold over the uncovered half and press the edges down. Roll the edges back over on themselves to seal tightly.

Calzones never have tomato sauce inside the dough. They're always dipped. While stromboli is also dip-able, it's totally cool to put some sauce inside stromboli, pre-roll. Whether you're team stromboli or team calzone, these distinctions shouldn't inspire hate.

Calzones have Italian origins and are sealed with a fork. The sauce is traditionally served on the side. Stromboli, meanwhile, originated in the U.S. and are rolled into a spiral. The sauce is usually included in the filling.

Bake the calzone, rotating it periodically to ensure even cooking, until the crust is a deep golden brown, 10 to 15 minutes, depending on the intensity of the fire in your oven (in a home oven, total bake time will be longer, about 25 minutes). Transfer the calzone to a plate and let rest for 5 to 10 minutes.

Fold dough over half, it will look like half moon shape. Pinch the sides closed and carefully poke some holes on top to allow the steam to escape. We used a pizza wheel and trimmed a 1/4 inch off the seam, this also does a nice job of pinching the calzone closed for the bake.

Fold and crimp the edges of the dough.

Fold the dough over the filling, making sure not to pull the dough too tightly. Press the edges tightly to seal and roll the bottom edge up and over the top, crimping the dough to seal.

How do you keep calzones from exploding? ›

You can press the edges with a fork all the way around as well to help it stay closed. I forgot to do this, but add a small slash on top of each calzone. This will help them to not explode out of the edges when it's baking.

Calzones and stromboli are both delicious treats made with dough, tomato sauce and cheese, and you'll likely come across these items at any casual Italian American restaurant that's worth visiting.

Did you know that a standard calzone has over 1000 calories? On the other hand, a slice of pizza is around 300 calories. So just because they're technically the same in terms of ingredients and taste, they're not! A calzone can equal 3 slices of pizza so choose wisely!

The main difference is that pizza dough is often made with a higher protein flour (bread flour is perfect). Bread dough can also be made with bread flour (of course) but some types of bread dough are better made with a lower protein flour like all purpose flour.

The bread can be made with a variety of pizza dough styles, but we think our Sourdough, Neo-Neapolitan or Classic Pizza Dough all work well. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.

A calzone is essentially an inside out pizza. The dough is stuffed with a filling before it is folded into a half circle shape and served as one serving for one person. The filling of a calzone contains always contains cheese.

Focaccias use more yeast, which gives it a lighter, fluffier texture than a traditional pizza dough and is more closely resembles leavened bread. Focaccia dough is also usually punctured, which helps the bread to retain more of its moisture compared to pizza dough.