Bread Machine Calzone Recipe

Water: Essential for activating the yeast and forming the dough.

All-purpose flour: The base for the dough, providing structure and texture.

Salt: Enhances the flavor of the dough.

Olive oil: Adds richness and helps with the dough's elasticity.

Sugar: Feeds the yeast and aids in browning the crust.

Active dry yeast: Leavens the dough, making it rise and become fluffy.

Ricotta cheese: Adds creaminess and a mild flavor to the filling.

Mozzarella cheese: Melts beautifully, providing a gooey texture.

Pepperoni: Adds a spicy, savory element to the filling.

Pizza sauce: Provides a tangy, flavorful base for the filling.

When preparing the dough for your calzones, ensure that you roll each piece into an even circle. This helps in achieving a uniform thickness, which is crucial for even baking. Additionally, when crimping the edges, use a fork to press down firmly, creating a tight seal to prevent the filling from leaking out during baking.

• water - Substitute with milk: Adds a richer flavor and softer texture to the dough.

• all-purpose flour - Substitute with whole wheat flour: Provides a nuttier flavor and more fiber, though the texture may be denser.

• salt - Substitute with soy sauce: Adds a different depth of umami flavor, though it will change the color slightly.

• olive oil - Substitute with vegetable oil: A neutral-flavored oil that will not alter the taste significantly.

• sugar - Substitute with honey: Adds a natural sweetness and a slight floral note.

• active dry yeast - Substitute with instant yeast: Works faster and can be mixed directly with dry ingredients.

• ricotta cheese - Substitute with cottage cheese: Similar texture and moisture content, though slightly less creamy.

• mozzarella cheese - Substitute with provolone cheese: Melts well and has a similar mild flavor.

• pepperoni slices - Substitute with salami slices: Offers a similar spicy and savory flavor profile.

• pizza sauce - Substitute with marinara sauce: Similar tomato-based sauce with herbs and spices.

• Allow the calzones to cool completely before storing. This helps prevent condensation, which can make the crust soggy.

• For short-term storage, place the cooled calzones in an airtight container or wrap them tightly in plastic wrap. Store them in the refrigerator for up to 3 days.

• For longer storage, wrap each calzone individually in plastic wrap and then in aluminum foil. This double wrapping helps protect against freezer burn.

• Label each wrapped calzone with the date using a permanent marker, so you know when they were stored.

• Place the wrapped calzones in a freezer-safe bag or container. Store them in the freezer for up to 3 months.

• To reheat refrigerated calzones, preheat your oven to 350°F (175°C). Place the calzones on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For frozen calzones, you can either thaw them in the refrigerator overnight or reheat them directly from frozen. If reheating from frozen, preheat your oven to 375°F (190°C) and bake for 25-30 minutes, or until heated through and the crust is crispy.

• Alternatively, you can reheat calzones in the microwave. Place a calzone on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 2-3 minutes, checking halfway through. Note that the crust may not be as crispy as when reheated in the oven.

• For an extra crispy crust, you can finish reheating the calzones in a toaster oven or under the broiler for a few minutes after microwaving.

• Preheat your oven to 350°F (175°C). Place the leftover calzones on a baking sheet. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 15-20 minutes, or until heated through and the cheese inside is melted.

• For a quicker option, use a microwave. Place the calzone on a microwave-safe plate. Cover it with a damp paper towel to maintain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the calzone in the air fryer basket and heat for 5-7 minutes. This method will help retain the crispiness of the crust.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the calzone in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until the cheese is melted and the calzone is heated through.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the calzone on the toaster oven tray and heat for 10-15 minutes, or until warmed through and the crust is crispy.

• Bread machine: Used to mix and knead the dough automatically, ensuring a consistent texture.

• Measuring cup: Essential for accurately measuring the water and other liquid ingredients.

• Measuring spoons: Used to measure small quantities of ingredients like salt, sugar, and yeast.

• Mixing bowl: Handy for holding and mixing ingredients if needed.

• Rolling pin: Used to roll out the dough into circles.

• Baking sheet: Used to place the calzones on for baking.

• Oven: Preheated to 375°F (190°C) for baking the calzones.

• Spatula: Useful for spreading the pizza sauce evenly on the dough.

• Knife: Used to divide the dough into equal parts.

• Pastry brush: Optional, but can be used to brush olive oil on the calzones for a golden finish.

• Cooling rack: Used to cool the calzones slightly before serving.

Prepare the filling: Pre-mix the ricotta cheese, mozzarella cheese, and pepperoni slices in a bowl to save time when assembling the calzones.

Use pre-made sauce: Opt for store-bought pizza sauce to cut down on preparation time.

Divide dough efficiently: Use a kitchen scale to quickly and evenly divide the dough into four equal parts.

Preheat the oven early: Start preheating the oven while the dough is in the bread machine to save time.

Line the baking sheet: Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.