Is calzone dough different from pizza dough?

No! Calzone dough and pizza dough are exactly the same: you just shape and cook them differently. Any pizza dough recipe you love will work for making calzones.

What's the difference between a calzone and a stromboli?

A calzone is folded in half like a half-moon and sealed along the edges, while a stromboli is rolled up like a log and sliced into pieces.

How do you prevent a calzone from getting soggy?

The key is to cook all your veggies first and drain any excess liquid. Raw vegetables release water during baking, which makes the interior soggy. Also, use sauce sparingly inside the calzone: most of it should be served on the side. Finally, make sure your oven is fully preheated to 500°F for a crispy exterior.

Can I double the dough recipe, or is it better to make two separate batches?

You can double my pizza dough recipe without any issues! Just make sure you have a large enough bowl for the dough to rise properly. If you're making a huge batch (more than double), I'd recommend making separate batches to ensure even mixing.

This Homemade Calzone Recipe Makes Pizza Night Even More Fun

Easy Calzone Recipe

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Try this easy calzone recipe for a fun twist on pizza night! Crispy on the outside, cheesy on the inside, and easy to customize with your favorite fillings.

Author: A Couple Cooks
Prep Time: 1 hour 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour 40 minutes
Yield: 8 calzones (4 servings) 1x
Category: Main Dish
Method: Baked
Cuisine: Italian

Ingredients

Scale

1 recipe Best Homemade Pizza Dough Recipe or Food Processor Pizza Dough
16 ounces baby bella mushrooms
4 garlic cloves
6 cups (5 ounces) baby spinach leaves (roughly chopped and washed, if using standard spinach)
2 tablespoon olive oil
1 1/2 tablespoons dried basil (or a handful of chopped fresh basil if in season)
1 cup Easy Homemade Pizza Sauce, plus more to serve (make 2 x the recipe)
2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese
1 egg
Kosher salt

Instructions

Follow the Best Homemade Pizza Dough Recipe or Food Processor Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.) After kneading, divide the dough into 8 equal parts. Brush the bottom of a container with olive oil, then brush the dough balls with olive oil on all sides and place them in the container. Cover the container and allow the dough to rise 45 minutes to 1 hour.
Meanwhile, make a double recipe of the Easy Homemade Pizza Sauce, but use 1/4 teaspoon garlic powder in place of the garlic clove (so 1/2 teaspoon garlic in all). One cup will be used in the calzone filling, and the remainder will be used as a dipping sauce.
Make the filling: Slice the mushrooms. Mince the garlic. Heat the olive oil in a large skillet, and sauté the mushrooms, basil, and 1/2 teaspoon kosher salt until soft, around 4 minutes. Add the garlic and stir; sauté for 1 minute. Add the pizza sauce and spinach and cook down until the liquid has mostly cooked out. Remove from the heat. Taste and add more salt if necessary. Stir to combine with the mozzarella and Parmesan cheese.
Preheat the oven to 500°F.
Working dough 2 balls at a time, place the dough on a floured surface and gently press each into a roughly 5 to 6-inch circle (it’s helpful to measure to make sure it does not get too large). On one half of each dough circle, add a 1/3 cup of the filling mixture, making sure to leave 1/2 inch of space around the edge of the dough. Fold the other half of the dough over so that the calzone forms a half-moon shape. Crimp the edges together using a fork (we used a large serving fork). Use a spatula to transfer the calzones to a parchment lined baking sheet. Repeat for all 8 calzones, split between two baking sheets.
Beat the egg together with 1 tablespoon water and brush the egg wash onto the top of the calzones.
Bake the calzones until golden brown, about 10 minutes. Allow to cool, then serve with the remaining pizza sauce on the side.

Notes

Make ahead: Pizza dough can be refrigerated for up to 3 days before using. Let come to room temperature for 30 minutes before rolling.

Store-bought shortcuts: Use store-bought pizza dough and your favorite jarred marinara sauce to save time.

Prevent soggy calzones: Make sure to cook vegetables until most liquid evaporates before adding to filling.

Find it online: https://www.acouplecooks.com/easy-calzone-recipe/