Mini Spinach Ricotta Calzone Recipe (2024)

FAQs

How do you keep calzones from getting soggy? ›

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.

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.

The major difference between a calzone and a stromboli is how they are folded and sealed before they are baked. Here's the best explanation I can find, courtesy of Bon Appétit: A calzone is a taco, while a stromboli is a burrito. Calzones and tacos are folded into a half moon shape. Stromboli and burritos are rolled.

Calzones' fillings do not include sauce; marinara is served on the side for dipping. Stromboli portions can also be dipped, but they can also be baked with the sauce inside.

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.

Pretty much anything that goes on a pizza can go into a calzone. The fillings are placed on one half of the circular shaped pizza dough. The dough is then folded over, pinched and sealed, coated with an egg wash or olive oil, and baked in the oven until golden brown.

Pinch off a piece of dough about a little bigger than a golf ball and press it down on a floured surface. Pat it down a bit, grab your floured rolling pin and roll it out as thin as you can get it. The calzone will be as thin as a tortilla.

Cut slits for steam to escape. Repeat for the second pizza dough. Bake 30 minutes until crust is golden brown and cheese is melted.

Calzones use ricotta cheese, and stromboli does not. Stromboli is made with mozzarella cheese (preferably low-moisture) to keep moisture at a minimum. This helps the interior dough cook fully. Calzones usually use a blend of cheese that almost always incorporates ricotta.

Is a calzone the same as a stromboli with ricotta? ›

Stromboli almost always contains mozzarella cheese, and will sometimes have another low-moisture cheese mixed in. Calzones, on the other hand, tend to contain ricotta cheese. You'll often find other cheeses like mozzarella as well, but ricotta is traditional in a calzone and almost never found in a stromboli.

A panzerotto (Italian: [pantseˈrɔtto]; pl. : panzerotti, Italian: [pantseˈrɔtti]), also known as panzarotto ( Italian: [pantsaˈrɔtto]), is a savory turnover, that originated in central and southern Italian cuisine, which resembles a small calzone, both in shape and dough used for its preparation.

Once out of the oven, I finish the calzones with a light brushing of fragrant, garlic-infused olive oil over top of each and a sprinkle of parmesan cheese for garnish, and serve while hot with extra marinara on the side.

The calzone dough is kneaded shut at the end with the ingredients inside and baked until golden brown. When it graces your table, you can eat it with a fork and knife, or you can pick it up and chow down on that delicious, football-shaped creation with your hands. Either way, you'll love it!

The trick to keep in mind when making calzones

The outlet notes that a simple egg wash (typically of egg and water, though some opt for milk) brushed all over the calzone helps to give it a shiny finish that will rival a store-bought iteration.

Put the calzone on a baking sheet and cook it at 400 degrees F for 20 minutes, or up to 30 if frozen. Another option is to place the calzone in a ten-inch round skillet. Heat it over medium-low heat for two minutes on the stovetop, then flip it and cook for another two minutes.