Flatbread Calzone, quick and delicious comfort food, perfect as a dinner saver or a tasty snack that will make the whole family happy.
The Flatbread Calzone is a flatbread shell (homemade or store-bought) folded over itself to form a half-moon, sealed and cooked until golden. It is a unique dish, ideal for a quick lunch, an informal dinner or a rustic appetizer.
The base is flatbread and the heart? A cheesy and tasty filling with tomato sauce, fresh mozzarella, the delicate flavor of cooked ham, and the bold touch of caciocavallo cheese, which here adds an extra flavor that makes a difference.
Forget about the long rising times of pizza: with this recipe, a tasty and satisfying lunch or dinner is ready in less than 15 minutes! It’s the perfect “dinner saver” when time is short but the craving for something satisfying is high.
I then cooked it in the air fryer and it was ready in just 3 minutes. The air fryer is perfect for making the calzone crispy on the outside and melty on the inside in no time. Of course, you can also choose to cook it in a skillet or in the oven. Read the tips at the end of the recipe.
But now let’s see together how to make the Flatbread Calzone. Prepare the ingredients and let’s begin.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. If you want, please Like the page: it would make me really happy. I’ll be waiting for you.
Yours, Gabriella
Other tasty recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Air frying, Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 flatbreads
- 3.5 oz tomato sauce (preferably cooked and seasoned)
- oregano
- 5.3 oz mozzarella for pizza (cut into cubes or coarsely grated)
- 3.5 oz caciocavallo cheese (cut into cubes or coarsely grated – or provola or scamorza)
- 2.8 oz cooked ham (thinly sliced or cubed)
- to taste extra virgin olive oil
Tools
- 1 Electric Grater
- 1 Bowl
- Air fryer parchment paper
- 1 Air fryer
Steps
First, drain the mozzarella well to remove excess whey: this will prevent the calzone from becoming too watery.
In a bowl, mix the tomato sauce (or ready-made tomato sauce) with a drizzle of oil, salt, and a pinch of oregano (or fresh basil).
Cut the mozzarella and caciocavallo (or grate them as I did with an electric grater) into cubes, and chop the cooked ham into pieces.
Spread the flatbread on a cutting board or flat plate. Spread the seasoned tomato sauce on the entire surface of the flatbread (or only on half), leaving a border of about 0.4 inches (1 cm).
Evenly distribute the mozzarella and caciocavallo (or scamorza) and the cooked ham. Slightly moisten the edge of the flatbread with a little water or tomato sauce. This helps with sealing.
Fold the other half of the flatbread over the filling, forming a half-moon. Seal the edges well by pressing with your fingers or, for a more rustic effect, with the tines of a fork.
Place the flatbread directly into the parchment paper specific for the air fryer, sprinkle the surface with some tomato sauce, a bit of cheese, and before cooking, drizzle with a little oil.
Preheat the air fryer to 356°F (180°C) for 1-2 minutes, insert the basket with the flatbread calzone and cook for about 3-4 minutes.
Here it is ready. Enjoy your meal!
Until the next recipe.
Perfect to enjoy hot!
Storage
You can store the flatbread calzone in the refrigerator for 2-3 days, closed in an airtight container or wrapped in cling film. The best method to reheat the cooked calzone is in a skillet or air fryer (5 minutes at 320°F/160°C). The microwave is not recommended as it makes the flatbread chewy.
Tips and Suggestions
– Cooking: you can also cook the calzone in a skillet (heat a non-stick skillet and grease it with very little EVO oil. Cook the calzone for 3-5 minutes over medium-low heat, covering with a lid) or in a traditional oven (bake in a preheated static oven at 356°F/180°C for 8-10 minutes. The oven heat will ensure uniform cooking and a crispy shell).
– Vegetarian variant: replace cooked ham with grilled vegetables (eggplants, zucchini, peppers), sautéed mushrooms, or add a pinch of pesto.
– Cheese alternatives: if you don’t have caciocavallo, you can use smoked scamorza, provola or even a good grated pecorino for a more intense flavor. Or, aged fontina or Asiago.
– Cheese alternatives: if you don’t have caciocavallo, you can use smoked scamorza, provola or even a good grated pecorino for a more intense flavor. Or, aged fontina or Asiago.
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FAQ (Frequently Asked Questions)
Can I use store-bought flatbreads or do I need to make them at home?
Absolutely yes! The beauty of this “dinner-saver” recipe is that it works perfectly with flatbreads purchased at the store. Choose the ones you prefer: with or without lard, whole wheat or classic. If you have time and desire, you can of course use homemade ones for an even more authentic result.
Doesn’t the filling risk being too moist?
Moisture is the number one enemy of a crispy calzone! To avoid it, follow two fundamental steps: drain the mozzarella very well (cut it into cubes and leave it in a strainer for at least 30 minutes) and use seasoned and cooked tomato sauce, not raw sauce. It must be thick. Do not overdo the amount of sauce.
