Great for appetizers, lunches, picnics!!!
Handmade dough that can be baked or fried is listed at the half way point of the recipe. For baking only a store bought dough is an easy way to make Calzone without investing into the dough making, by simply substituting it with Pasta Sfoglia (2 Pastry Sheets) purchased from your local grocery store in the freezer or refrigerator departments.  Please scroll to “Home Made Dough” to follow original recipe.

Serves 4-6
Preparation time 8 minutes, Baking time 15 minutes
Preheat oven to 400 F or 180 C.

On a clean baking sheet unroll first pastry sheet (may throw out parchment paper or place it on baking sheet with pastry sheet on top).  Add suggested fillings. Close sides of dough and place in oven for 20 minutes.

HOME MADE DOUGH: Follow this recipe for ultimate Calzone Dough La Focaccia Italiana

Pinch sides of dough to close the calzone. Place in oven to bake for 15 minutes. Allow to cool for 10 minutes before slicing and serving.

FOR DEEP FRIED PANZEROTTI:  If deep frying, to make the Panzerotti, pour the contents of an entire bottle of Canola Oil into a deep pan and heat up on medium heat for 6 minutes. Carefully add the calzone/panzerotto to the oil, with a metal slotted spoon turn in oil for 3 minutes. When golden remove and place onto a paper towel to remove the oil, then onto a baking sheet and into a warmed oven (350 F) to keep them warm while making the other Panzerotti.

Suggested Fillings for calzone.

Ricotta and Spinach
250 g Ricotta
20 leaves spinach (washed and patted dry)
1 Egg slightly beaten
Combine all ingredients. With a spatula layer pastry sheet with filling. Unroll second pastry sheet and lay on top of ricotta filling.

Leeks and Dried Cranberries
4 Leeks thinly sliced and soaked in water. Carefully remove leek slices by hand from the water so that the dirt will collect in the bottom of the bowl.
1 tsp salt
2 tbsp olive oil
1/3 cup milk
250 g mozzarella diced
4 Tbsp  choose any or all dried cranberries, raisins, dried apricots, or prunes, olives. (slice larger pieces)

After leaks have been washed, place into a large pan on medium heat and allow to with olive oil for 5 minutes then add milk and salt. Cook on stove top for about 20 minutes. Remove pan from heat and pour leeks into a colander to drain fluid. Return leeks to pan and add mozzarella, dried cranberries salt and pepper to taste.

Roll out dough about 1/2 cm thinkness.

Roll out first “Pastry Sheet” and place on to a baking sheet, layer with leek filling, then place second pastry sheet on top. Pinch the sides of the pastry  sheets together to close. Place in oven and bake for 15 minutes. Allow to cool for 10 minutes before slicing and serving.

Tuna and Sundried Tomato’s
120 g Tuna from cans
2 eggs
1/4 onion peeled and diced
1/3 cup sundried tomatoes diced
1/4 cup walnuts
100 g mozzarella diced

Place pastry sheet on to a clean baking sheet. Combine all ingredients. Layer filling on to a pastry sheet. Place second pastry sheet on layered filling and pinch pastry sheet edges together to close. Bake for 15 minutes. Allow to cool for 10 minutes before serving.

Filling For Panzerotti

Combine sliced San Marzano (Whole Peeled) Tomatoes with Mozzarella, Oregano and place into center of dough, (juice from the tomatoes that come out of the side of the closed dough will result in hot oil splatter, be careful not to put an abundance!)  Carefully, close and place into hot oil.

Brown 3/4 cup sausage and 3/4 cup hamburger. Drain fat and cool for 10 minutes. Combine browned meat with 1 minced garlic and mozzarella. Place into center of dough, close well and add to hot oil.

La Focaccia Italiana

Most requested Italian Recipe!  Dalla cucina italiana…Buon Appettito!!!    

Delicious Focaccia from Puglia!


A thick airy crust that can be served warm or cold. Very simple to make and can be prepared by hand, or with a kitchen mixer by using the bread hook and setting the mixer on stir in 5 minutes. The dough rises only for 1 hour and is ready for toppings and to placed in the oven where it takes only 15 minutes to bake!

Ingredients needed: Flour, Sugar, Water, Milk, Boiled Potato, Salt, Olive Oil, Butter, Yeast.  Those in the states will likely use Dry/ Dry Active Yeast, while in Europe Fresh Yeast (beer yeast)  is more readily available. I using Fresh Yeast skip to part two.  

FYI:  Careful to not combine hot milk or salt directly to the yeast as they will kill the yeast and the dough will not rise. 

Part One  In a bowl combine together with a fork the following ingredients and allow the starter dough to sponge for 20 minutes.  

  • 1 package  dry yeast ( for 1 cube beer yeast se recipe below as yeast is mixed directly in to flour with no preparation)
  • 1/3 cup warm water  ( room temperature to 110 F or 43 C)
  • 1/4 cup flour
  • 1/4 tsp sugar

The yeast mixture should have bubbled and increased in size.

Peel and boil 1 small potato, allow to cool.  Mash with a fork. The potato

Dough will rise to double it’s original slice and be supple to the touch

provides extra levitation to the dough and gives a nice crunch to the crust.  Potato to be added in Part Two.

Part Two

  • Yeast Starter or 1 cube fresh beer yeast crumbled,
  • 2 ¼ cup flour (500 grams)
  • 1 Potato, peeled, boiled, mashed (optional)
  • 1 c warm milk (110 F or 43 C) (or may substitute with water)
  • 1/4 tsp salt

Combine all ingredients in large bowl: Yeast, Flour, Potato, Milk, Salt  May use dough hook, kneading for 5 minutes, or knead by hand. Knead dough until texture of dough is supple and elastic, not sticky, for about 5 minutes. With a small amount of oil on your hands gently spread the oil onto dough ball, place into a large bowl and loosely cover bowl with plastic wrap, setting aside in a warm area to rise for 1 hours. 

 Part Three  Pre-Heat oven to 425 F

Generously grease cookie sheet with 1 tsp of butter.

Place risen dough onto cookie sheet and extend dough into any round or square form.


  1. Traditional Preparation: halved cherry tomatoes, inverted and gently pushed into extended dough.  Sprinkle on top of dough:   1/8 tsp oregano, 1 teaspoon Coarse Sea Salt, 1 Tbsp Parmesan Cheese, Drizzle ¼ cup Olive Oil.
  2. Try Focaccia with sliced onions spread over dough and gently pressed into dough with fingers. Add 1/8 tsp Oregano, 1/8 teaspoon Rosemary, 1 teaspoon Coarse Sea Salt, 1 Tablespoon Parmesan Cheese

Bake in preheated oven at 425 F  for 15 minutes. Before serving drizzle Extra Virgin Olive Oil over Focaccia for extra flavor.

By Kimberly Crocker