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May 15, 2021

Calzone – filled with cheesy goodness

Posted on July 17, 2015 by in baked goods

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Calzone is a fold over pizza, filled with cheese, salami and tomato sauce. It originated in Naples they are sold by street vendors, because they are easy to eat while standing or walking.

My first Calzone, I enjoyed at a Pizzeria in Knysna near The Heads. Of course I loved it, what is not to love about melted cheese, wood-fired pizza and good company. Just when you think a calzone cannot be any better, some genius decided to fry it and took it to a whole new level. I have never tried frying mine, just because I try not to deep-fry too many things. The kids love calzone, to eat and to make. it is easy, literally 3-4 ingredients and it keeps them busy and satisfied for……… 20 minutes!

Calzone, traditionally is made with pizza sauce and mozzarella cheese, that is standard and non-negotiable. You can add different fillings, I like to keep things simple.


Here are a few filling ideas:

– salami, cheese

– spinach, feta and cheese

– roast chicken, tomato sauce and cheese

– mushrooms and cheese.



Makes 16


1 kg bread dough – I bought from my local bakery
1 x 400g jar pasta sauce – I used Peppadew® Tomato & Basil Pasta Sauce
300 g Mozzarella Cheese – cut into 3 x 3 cm cubes
1 egg


Preheat oven to 180 C. Divide the dough into 16 balls. On a floured surface, roll out the dough balls to a circle of about 15 – 20 cm. Use a pastry brush and paint egg white around the edges of the pastry. Spoon on a dessert spoon of Peppadew® Tomato & Basil Pasta Sauce in the middle of the dough circle. Place a piece of cheese on the pasta sauce. Fold the dough over as if you are making a pie and secure by rolling the edges to form a secure edge.
Place on a baking sheet that is lined with baking paper. Brush with the beaten egg wash and bake until golden brown. Heat the remainder of the Peppadew® Tomato & Basil Pasta Sauce and serve with the calzone.


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