My calzone leaked cheese all over the pan. What happened?

A leaky calzone is usually caused by the edges not being sealed properly. When you are crimping and rolling the edges, be sure to press them together very firmly to create a tight seal. Over-stuffing the calzone can also cause it to burst, so be mindful of your filling amounts.

Why is preheating the baking sheet so important?

Placing the calzone onto a preheated surface gives the bottom crust an immediate blast of heat. This helps it to cook quickly and develop a crispy, golden-brown texture, preventing it from becoming pale or soggy.

Can I use other fillings in this Calzone Recipe?

Absolutely! A calzone is a perfect canvas for your favorite pizza toppings. Try a "classic" with ricotta, mozzarella, and pepperoni, or a "veggie" version with sautéed mushrooms, spinach, and bell peppers. Just be sure that any vegetable fillings are pre-cooked and not too wet.

Calzone Recipe: The #1 Ultimate Easy "Pizzeria at Home" Guide

The Ultimate Easy Salami and Mozzarella Calzone Recipe

An easy-to-make calzone using refrigerated pizza dough, filled with classic Italian-American ingredients. The filling consists of a lemon and parsley-infused mozzarella and egg mixture, layered with salami, giardiniera (pickled Italian vegetables), and provolone cheese. The dough is folded over, sealed, and baked on a preheated baking sheet until the crust is golden brown and the filling is hot and melted.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 45 minutes (includes resting time)
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

2 large eggs
1/4 cup chopped fresh parsley
1 teaspoon grated lemon zest
1/4 pound shredded reduced-fat mozzarella cheese
Extra-virgin olive oil, for brushing
1 (13.8-ounce) tube refrigerated pizza dough
1/4 pound deli-sliced salami, cut into thin strips
1 1/2 cups giardiniera (pickled mixed vegetables), drained
1/4 pound sliced provolone cheese

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Instructions

Place a baking sheet upside down in the oven and preheat to 400°F.
In a small bowl, beat the eggs with the chopped parsley and lemon zest.
Pour half of the egg mixture into a separate medium bowl and stir in the shredded mozzarella to create the cheese filling. Reserve the other half of the egg mixture for the egg wash.
Line another upside-down baking sheet with parchment paper and brush the parchment with olive oil.
Unroll the pizza dough onto the oiled parchment paper and pat it into a 9-by-12-inch rectangle.
Spread the mozzarella and egg mixture over one half of the dough, leaving a 1-inch border along the edge.
Layer the salami on top of the cheese mixture, followed by the drained giardiniera and the sliced provolone.
Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal the calzone tightly.
Pierce the top of the dough in a few places with a knife to allow steam to escape.
Slide the parchment paper with the calzone onto the hot baking sheet in the oven. Bake for 15 minutes.
Remove the calzone from the oven and brush the crust with the reserved egg mixture.
Continue to bake for another 5 to 10 more minutes, until the crust is golden brown.
Let the calzone rest for 5 minutes before cutting it into wedges and serving.

Notes

Preheating an inverted baking sheet in the oven helps to create a crisp bottom crust on the calzone.
Using refrigerated pizza dough is a convenient shortcut for this recipe.
Brushing the calzone with an egg wash partway through baking gives it a beautiful golden, shiny finish.
Letting the calzone rest before slicing helps the filling to set slightly, making it less messy to cut.

Nutrition

Serving Size: 1/4 of calzone
Calories: 650-750
Sugar: 8-12 g
Sodium: 1800-2200 mg
Fat: 35-45 g
Saturated Fat: 15-20 g
Trans Fat: 0 g
Carbohydrates: 45-55 g
Fiber: 3-5 g
Protein: 30-35 g
Cholesterol: 150-180 mg

Find it online: https://cookupjoy.com/calzone-recipe/