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This rustic Italian-inspired calzone recipe from the legendary Chez Panisse restaurant transforms simple ingredients into a memorable meal. The combination of gooey mozzarella, tangy goat cheese, and savory prosciutto creates the perfect handheld dinner that balances elegance with comfort.
I first made these calzones when trying to recreate a memorable meal from Chez Panisse. What started as culinary nostalgia has become my go to option when hosting impromptu gatherings where I want something that feels special yet unfussy.
Ingredients
- Pizza dough: Portions about 4 to 5 ounces per calzone. Quality dough makes all the difference; use homemade if possible for the best texture and flavor.
- Grated mozzarella cheese: Gives that classic melty stretch everyone loves. Choose low moisture whole milk variety for best meltability.
- Crumbled goat cheese: Adds tangy complexity. Look for a creamy chèvre or substitute with ricotta for a milder option.
- Parsley and garlic mixture: Brings bright herbaceous notes that cut through the richness of the cheeses.
- Finely sliced scallions: Including some greens provides a gentle onion flavor without overpowering.
- Prosciutto: Diced finely contributes savory depth. Splurge on quality Italian imported if possible.
- Egg wash: Creates that beautiful golden sheen on the finished calzones.
Step-by-Step Instructions
- Prepare the dough:
- Remove your pizza dough from refrigeration and divide into 4 to 5 ounce portions. Form them into neat balls and let them rest on a floured surface while you assemble the filling. This rest period allows the gluten to relax making the dough easier to roll out without springing back.
- Create the filling:
- Combine your mozzarella and goat cheese in a large bowl then add the chopped parsley, garlic mixture, scallions, and diced prosciutto. Season with salt and pepper remembering that prosciutto and cheeses already contain salt so adjust accordingly. Take a small taste to ensure proper seasoning. The filling can be prepared ahead of time and refrigerated which makes assembly faster when ready to bake.
- Heat your oven:
- Preheat your oven to 450°F. If you have a Baking Steel or pizza stone place it in the oven during preheating. This helps create a crisp bottom crust by mimicking the intense bottom heat of professional pizza ovens.
- Roll and fill:
- Roll each dough portion into circles approximately 6 to 7 inches in diameter. Transfer these rounds to parchment paper on a pizza peel or baking sheet. Mound about three heaping tablespoons of filling on the bottom half of each circle being careful not to overfill which can lead to leakage.
- Seal and finish:
- Paint the edges of each dough circle with water to help create a seal. Fold the top half down over the filling to form a half moon shape. Press the edges firmly together and crimp decoratively to ensure a tight seal. This crimping step is crucial to prevent filling from escaping during baking.
- Apply egg wash and bake:
- Brush the tops of your calzones with the egg wash mixture which will give them a beautiful golden finish. Slide the parchment with calzones onto your preheated Baking Steel or stone. Bake for 10 to 15 minutes until the tops are deeply golden and the filling is bubbling hot. Let cool briefly before serving to avoid burn risk from the intensely hot filling.
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The chopped parsley and garlic mixture is actually my favorite component of this recipe. I learned this technique while studying Italian cooking and find that chopping them together allows the garlic oils to infuse the parsley creating a more complex flavor than adding them separately.
Make Ahead Options
These calzones work beautifully within a busy schedule. The dough can be prepared up to three days ahead and stored in the refrigerator. For even more convenience you can assemble the entire calzone up to the egg wash stage then refrigerate them covered with plastic wrap for up to 8 hours before baking. Just remember to apply the egg wash right before they go into the oven for the best results.
Perfect Pairings
A simple arugula salad dressed with lemon juice, olive oil, and shaved Parmesan makes the ideal accompaniment to these calzones. The bright peppery greens cut through the richness of the filled pastry creating balance. For beverages a medium bodied Italian red wine like Chianti Classico or Montepulciano works beautifully or try a crisp Italian lager for a more casual approach.
Troubleshooting Tips
If your calzones leak during baking do not despair. The escaped cheese often creates delicious crispy edges that many people consider the best part. To prevent leakage in future batches use less filling and focus on creating a more secure seal by moistening the edges thoroughly and crimping with more pressure.
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Frequently Asked Questions
- → Can I make the calzone filling in advance?
Yes, the cheese, herb and prosciutto filling can be prepared several days in advance and stored in the refrigerator until ready to use. This makes assembly much quicker when you're ready to bake.
- → What can I substitute for goat cheese?
If you don't care for goat cheese, you can substitute with all ricotta or a mixture of ricotta and another soft cheese like mascarpone. Feta would also work but will provide a saltier flavor profile.
- → Why do my calzones burst open during baking?
Calzones burst when the seal isn't tight enough or when there's too much filling. Be sure to create a very tight seal by wetting the edges, pressing firmly, and crimping well. Also, avoid overfilling - about 3 heaping tablespoons per calzone is ideal.
- → Do I need a baking stone or steel to make these calzones?
While a baking stone or steel provides the best heat conductivity for a crispy bottom crust, you can certainly make these calzones on a regular baking sheet lined with parchment paper. They'll still be delicious, though the bottom might not be quite as crisp.
- → Can these calzones be frozen?
Yes, these calzones freeze beautifully. You can freeze them either before or after baking. To freeze before baking, prepare them completely up to the egg wash step, then freeze on a tray until solid before transferring to freezer bags. To cook from frozen, brush with egg wash and add a few minutes to the baking time.
- → What can I serve with these calzones?
These calzones pair wonderfully with a simple green salad dressed with vinaigrette. You might also serve them with a small bowl of warm marinara sauce for dipping. For a complete meal, offer them alongside roasted vegetables or a light soup.