Quick calzones in the pan, an easy and fast recipe, an alternative to classic baked calzones, but alternatively, also try the puff pastry calzones. Calzones are a typical dish from southern Italy, similar to pizza folded in half and filled with ingredients like cheese, deli meats, and tomato sauce. They are usually fried and leavened, in my version I present calzones in 15 minutes! Yes, you got it right, a super quick version, where instead of yeast, I use instant yeast. I’ll leave you with the recipe illustrated by photos and video and if you liked it let me know, kisses Chicca.
If you are looking for other stuffed calzone variants, take a look at these recipes:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 373.78 (Kcal)
- Carbohydrates 51.78 (g) of which sugars 1.23 (g)
- Proteins 15.21 (g)
- Fat 13.22 (g) of which saturated 3.31 (g)of which unsaturated 1.66 (g)
- Fibers 1.87 (g)
- Sodium 596.15 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups all-purpose flour
- 3 1/2 tbsp extra virgin olive oil
- 1 cup water
- 3 1/2 tsp instant yeast for savory preparations
- 1 1/2 tsp salt
- 3/4 cup tomato sauce (seasoned with oregano and a pinch of salt)
- 2 oz scamorza cheese
- 1/4 lb cooked ham
- 3 1/2 oz mozzarella
Tools
- 1 Mold
- 1 Bowl
How to Make Quick Calzones in the Pan
In a bowl, pour the water, oil, and salt, then gradually incorporate the flour and yeast.
First mix with a fork and then with your hands, then transfer the mixture to the table and continue kneading until it becomes a soft and compact dough.
Wrap the dough with plastic wrap and let it rest at room temperature for half an hour (optional, but recommended).
After the rest time, divide the mixture into 8 pieces, then roll it out with a rolling pin to make discs.
With the appropriate tool or even with a simple cookie cutter, form circles where in the center you will fill with diced cheese, seasoned tomato, and cooked ham, keep the leftover dough to make more calzones.
Finally, close the circles forming your calzones and cook in the pan. Halfway through cooking, flip them to the other side to even out the cooking.
Storage and Variations of Quick Calzones in the Pan
Quick Calzones in the Pan can be stored in the refrigerator until the next day, provided they are closed in an airtight container. They can be frozen for up to 1 month. You can also fill them with ricotta and speck, sausage and béchamel, or peppers and mushrooms. Remember not to overfill them as they might spill out during cooking. To promote softness, use lukewarm water for the dough.
FAQ (Frequently Asked Questions)
Can I cook the calzones in an air fryer?
Sure, you can cook them in an air fryer just as in an oven at 375°F for about 15 minutes. The result will be more biscuity, whereas with pan cooking (which I prefer) you have to be more attentive, but they cook in less time and are crispier.
