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A calzone on a metal plate.

Calzone

Birrittella’s Traditional Dough: Calzone
Prep Time 20 minutes
Cook Time 35 minutes
Cool Time 5 minutes
Total Time 1 hour
Course Appetizer, Main Course
Cuisine Italian

Ingredients
  

  • 1 package Traditional Birrittellas Pizza Dough
  • 1/2 cup Pizza Sauce
  • 1 cup Freshly Shredded Mozzarella
  • 1/2 cup Ricotta Cheese (Seasoned w/ Salt & Pepper)
  • 4-5 slices Thinly Sliced Pepperoni
  • 4-5 slices Thinly Sliced Salami
  • 4 leaves Freshly Torn Basil
  • 1/4 cup Olive Oil
  • 1 tsp Parsely Flakes
  • 1 tsp Garlic Powder
  • Freshly Grated Parmesan

Instructions
 

  • Preheat your oven to 450 degrees.
  • Grease your baking sheet with olive oil.
  • Stretch your dough into an oblong circle. This doesn’t have to be perfect since you will be making it into a half moon shape.
  • Lay onto your prepared baking sheet.
  • Lay down your salami and pepperoni topped with your seasoned ricotta, mozzarella, sauce, and fresh basil off center of your dough leaving atleast 1 & 1/2” away from the edge.
  • Fold your dough over and pinch to seal shut. Using a fork, press around the edges to ensure it’s closed tight.
  • Using a knife, cut slits along the top to vent.
  • Mix together your olive oil, parsley flakes and garlic powder in a small bowl. Brush on top of your calzone.
  • Grate fresh parmesan on top.
  • Bake for 35 mins in your oven. Remove and let cool for about 5 mins before cutting into pieces. Serve with additional sauce if desired.
  • Enjoy!
Keyword Calzones, Dough

Important Dough Guidelines

  1. Keep in the fridge for up to 50 days.
  2. Round the dough with flour to prevent sticking, brush with olive oil, put in a bowl, and cover.
  3. Let the dough rise for at least 3.5 hours before using.
  4. Preheat your oven to 475°F or higher, if possible.

    Important: Rounding pizza dough is a crucial step in the pizza-making process. By shaping the dough into a smooth, uniform ball, you not only create an aesthetically pleasing base but also ensure even cooking. This process helps trap the carbon dioxide and alcohol produced by the yeast, allowing the dough to rise properly and develop the desired texture and flavor.