Julia Syracuse's Calzone Recipe

Julia Syracuse's Calzone Recipe

Calzones are an Italian food of origin and are traditionally made for the Easter holiday - although they are great anytime! They originated in Naples, Italy as an easy, standing-in-the-street way of eating pizza.  Different regions of Italy now have different ingredients and techniques to make Calzone but here is my mother's version given to me many years ago.


5 pounds of Flour

3 packages of Yeast

6 cups of Warm water

1 cup of good Olive oil warmed slightly on stovetop - (we have some fabulous ones to choose from)

Handful of black pepper

4 pounds of Ricotta cheese - if it is really wet drain well

5 pounds of Italian sausage - you can mix hot and mild or if you only have mild you can add a handful of hot pepper flakes. 

1 stick of Pepperoni - chopped in small pieces

Eggs - as many as it takes - up to 11 eggs.  I used 10 eggs for this recipe as they were large.

2 large handfuls of grated cheese - Pecorino Romano is good to use.

1/4 pound of regular Prosciutto

Block of Asiago cheese - chopped into small pieces

Block of sharp Provolone cheese - chopped into small pieces

Large handful of Italian Parsley - chopped fine


Start by mixing your Flour, water and yeast, warmed olive oil and pepper in a large pot or bowl and knead like you are making bread. Let rise.

Take your sausage out of the casing and break it up in a large frying pan and brown on stove top.  When slightly cooled put in a large mixing bowl and add in the Ricotta cheese, pepperoni, grated cheese, prosciutto and the asiago and provolone along with the chopped parsley.

Then add in the eggs one at a time and mix well until you have a consistency that holds together.

When dough is ready take a piece (I got 10 calzones out of this recipe) and roll it out on a floured board to make a large round circle.  Fill the bottom half with filling and then fold the top half over and seal it with a little cold water and use a fork to press against edges.  Place on baking sheets.

Brush the top with a beaten egg and place in a 400 degree oven for 45 minutes rotating so as not to burn the tops.  If you have a really hot oven I would lower the temperature to 375 degrees.  

When they are done let cool completely - then you can wrap in foil and freeze or place in refrigerator until you are ready to rewarm and eat.  I like to rewarm them and get them hot for like 30 minutes at 350 - then I always let them rest for ten minutes or so before cutting so they do not fall apart when you cut the slices. 

Enjoy and Happy Easter - or Buona Pasqua!



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