My favorite calzone ever!

veggie-calzoneThe other night I decided to make calzones for dinner.   This calzone dough is different than most I have had.  My Mom made it once for dinner when I was in high school and ever since I have never had a calzone that tasted quite like it.  The really neat thing about this dough is that you can either make it sweet or savory just by adjusting the sugar.  This dough is so simple and does not require messing with yeast.  I make mine using the food processor but you can do it by hand or in your mixer if you like.  I usually make my own design as far as assembling the calzone goes and they never look perfect!  You can make smaller individual calzones or one large one (usually the size of a sheet pan).  Play with your food!

Mom’s Calzone’s makes 2 giant calzones, about 6 servings


2 c. all purpose flour

2 tsp. baking powder

1/2 tsp. salt

3/4 c. low fat cottage cheese, pureed

1/3 c. sugar (sweet dough only)

1/3 c. milk

1/4 c. light olive oil (use canola for sweet dough)

1 tsp. vanilla extract (sweet dough only)


4 oz. cream cheese, softened

1/4 c. sugar (sweet filling)

1 large egg, separated

2 tsp. lemon zest (sweet filling)

1 tsp. vanilla extract (sweet filling)

Desired savory calzone topping such as broccoli, onions, garlic, pepperoni, mozzarella cheese, peppers, etc.

Desired sweet pastry toppings such as strawberries, blueberries, or other fruit.



For the dough:

Whisk the first three ingredients together.  Puree the cottage cheese in food processor and add the next four ingredients, omitting the sugar and vanilla if making the savory version.  Add the whisked flour mixture until just wet.  Knead to combine.  Refrigerate tightly wrapped in saran wrap for 1/2 hour.

To make an assembled calzone, you may use any shape you like.  You can completely wrap all of your ingredients up in a closed pocket and bake or make slits like the picture.  I always divide my dough into two equal pieces, roll them into rectangles, spread filling along center of rectangle, add desired toppings, score the edges of my dough, then criss cross the dough together.  Brush the dough with egg white and sprinkle with sea salt before baking.

Bake 350 for 35- 45 minutes or until it has browned.

* Note: you may need additional flour to knead dough

For the filling:

Combine cream cheese and egg yolk.  If making sweet version, add the sugar, lemon zest and vanilla.  Reserve the egg white for brushing the dough with before baking.


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