Homemade Calzone Recipe
Serves 4
20 mins prep
20 mins cook
40 mins total
This homemade calzone recipe is one of my favs because it's so easy and entirely versatile. Make it your own with your fav fillings.
For the dough
For the filling
For the dough
In a large mixing bowl add ½ cup plus 6 tbsp lukewarm water. Sprinkle the yeast over the lukewarm water and let it dissolve, about 2 minutes. If needed, give a quick stir.
Next add the flour, salt and olive oil to the water-yeast mixture and mix well until the flour is incorporated and sticky dough forms. It will probably take about 5 minutes. The dough may look a bit rough/shaggy and that's ok.
Lightly dust a work surface with flour. Add the dough to the flour-dusted surface and knead until it looks smooth, about 3 to 5 minutes. Cut dough into 2 equal pieces and form into two smooth dough balls.
Add dough balls into their own resealable plastic bags or wrap each with plastic wrap and refrigerate for 2 hours.
Prepare a small-medium baking sheet with a piece of parchment paper and lightly dust it with flour. To use the dough, remove the dough balls from the refrigerator and add both to the prepared baking sheet. Cover loosely with plastic wrap and a kitchen towel. Leave in a warm spot to rise until doubled in size, this should take around 30-60 minutes.
Make the calzones
While the dough is rising, prepare the ingredients. Mix the shredded chicken in a small bowl with the 1/2 tbsp olive oil, 1/2 tbsp dried oregano and a big pinch of salt and pepper. Wilt the spinach and drain any liquid; set spinach aside.
Once the dough has risen, make the calzones.
Preheat the oven to 450°F and set an oven rack in the lower third of your oven. Spray a baking sheet with cooking spray.
On a flour-dusted surface, roll out the dough into 8-10 inch circles.
Divide the filling between the two rounds of dough, layering the filling on half each circle of dough leaving about ½ inch border. Start by spreading the spicy Greek feta dip followed by the crumbled feta cheese; shredded mozzarella cheese; cooked chicken; sliced onion; chopped pepper; wilted spinach, pinch of salt.
Fold the dough over the filling for both doughs to create a semi-circle / calzone shape and crimp the edges with a fork to seal. Cut 3 small slits in the top of each to allow steam out when baking.
Move the calzones onto the greased baking sheet and brush the top of each with olive oil.
Bake the calzones until a deep golden brown on top, about 15-20 minutes. Sprinkle dried oregano on top of each. Let cool for 5 minutes and then enjoy with our best ever tzatziki recipe for dipping.
