I like making calzones. It’s fun to twist the edges over and make these pillows of pizza. You don’t need the same quantity of ingredients as you do in a pizza and individualizing them for each person is nice too.
I portion my dough into 8oz, roll them out into small rounds, like you would with a pizza, and add a little bit of each ingredient. Pull the dough over, roll and pinch the edge. With oiled hands scoop them up and transfer to an oiled baking sheet.
You can buy dough at the grocery store or you can make your own using my fool-proof pizza dough recipe. I like making my own dough so I can control the ingredients and use the best ones for optimal flavour and ease.
There really aren’t any hard-fast rules as to what not to put in them, it’s whatever you like. They key is putting in small quantities so your calzone doesn’t explode. Try different ingredients, like artichoke hearts, sundried tomatoes, different types of olives (without the pit) combination of cheeses, spicy ingredients, chicken, roasted veggies and more. The sky is the limit!
Topping them with oil will help them brown nicely and even a little sprinkle of dried oregano and salt is a nice added touch.
Some restaurants deep-fry their calzones, and if you have a deep-fryer you could use that. However, I don’t have a deep fryer (and for good reason!!!) so I have always baked mine.
When starting out, keep them small with small amounts of ingredients to help you get used to making them. And don’t worry, they’ll puff out nicely as they cook.