Three Cheese Mushroom and Spinach Calzone Recipe (2025)

FAQs

Do you flip calzones when cooking? ›

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.

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.

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.

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.

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.

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.

This prevents the dough from getting soggy, but it also releases the steam that builds up inside the pocket and causes the seam to burst. Egg wash for closure and shine. An egg wash not only makes the crust golden-brown and shiny, but it also helps “glue” the crimped dough together.

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!

Calzone has Italian origin , Empanada has spanish roots whereas strombolis has American origin. Calzone and Stromboli has a sturdy dough like pizza dough while Empanada dough is falky like pastry dough. Calzone and Empanada are folded like half moon but they vary in size.

What is a deep fried calzone called? ›

Panzerotti originated in southern and central Italy, especially in the Apulian cuisine. They are basically small versions of calzoni, but are usually fried rather than oven-baked, which is why they are also known as calzoni fritti ( lit. 'fried calzones') or pizze fritte ( lit.

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.

Calzone, a traditional Italian stuffed bread, was originally shaped into a long, narrow tube, akin to stromboli; in fact, the translation of calzone is "pant leg" These days, most calzone makers simply roll dough out like a pizza and fold it over like a turnover.

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.

Coat the dough ball with flour. Drop it on a flat surface that has been covered in flour. Flip it over and if your hands or the dough start to stick at any point add more flour! Flatten the dough by slapping the ball of dough with your hand.

"A calzone is just a very inverted pizza." Try this quick and easy recipe for calzones in the comfort of your own kitchen!

“Rotation [of the pan] is done to avoid one part of your batch drying out or getting too brown and burnt [due to uneven oven temps],” Cookist says. “With rotation, every part of the batch gets equal amounts of heat and will be uniformly baked.”