Chicken Parmesan Calzone Recipe (2024)

FAQs

Is pizza dough the same as calzone dough? ›

Both are prepared with flour, water, salt, and yeast; that's the solution. In contrast, the eggs and olive oil used in most calzone dough give it a deeper flavor and a softer texture. Eggs and oil are not common ingredients in pizza dough, contributing to its crispiness and durability.

Don't forget to cut steam vents in the top of each calzone.

This prevents the dough from getting soggy, but it also releases the steam that builds up inside the pocket and causes the seam to burst.

Calzones' fillings do not include sauce; marinara is served on the side for dipping. Stromboli portions can also be dipped, but they can also be baked with the sauce inside.

Stromboli almost always contains mozzarella cheese, and will sometimes have another low-moisture cheese mixed in. Calzones, on the other hand, tend to contain ricotta cheese. You'll often find other cheeses like mozzarella as well, but ricotta is traditional in a calzone and almost never found in a stromboli.

When assembling calzone, put cheese on first. This method prevents the sauce from going through and sogging up the dough. Poke holes or slits in calzone before baking to prevent a dough balloon from taking flight in your oven. Use the oven's middle rack for baking calzone.

Step 2 - Bake

Baking times vary by air fryer. Calzone is done when it's golden brown and reaches an internal temperature of 165°F. Tip: To achieve a crisper bottom crust, use tongs or a spatula to flip the calzone over for the final 2 to 3 minutes of baking.

Dip your finger in a bowl of water and use it to lightly wet the edges of the calzones. This will help seal it much better.

To maximize crispiness, I use panko breadcrumbs and fry the chicken in a little more oil (about an inch) than you might normally use when making parm. As soon as the cutlets are nicely browned and cooked all the way though, drain them on a rack or paper towels. They're crunchy; this will help them stay that way.

Meat is not properly dry

If the meat is wet, it will make the flour soggy. In that case, breading will not stick properly and may fall off when deep frying. Therefore, you must take some paper towels and pat dry the meat on all sides.

Sauce: Usually pizza sauce is used either as a dip or even inside the filling in Calzone. There is a scare of the calzone becoming soggy if you add more sauce to the filling. So our recommendation would be to serve it with hot pizza sauce on the side.

Should a calzone have ricotta? ›

Calzones use ricotta cheese, and stromboli does not. Stromboli is made with mozzarella cheese (preferably low-moisture) to keep moisture at a minimum. This helps the interior dough cook fully. Calzones usually use a blend of cheese that almost always incorporates ricotta.

A calzone is made very similar to a pizza, however it is folded and half and then baked. Being Italian I would say no, but as a baker I say Yes, it is a pizza folded in half. Yes. They go in the same oven with a stone surface, and cook it for about the same amount of time.

The basic difference between a pizza and a calzone is that a pizza is served on flat open bread, while a calzone is a closed dough dish that basically can have similar ingredients. Pizza, unlike the calzones, needs no introduction. It is known and eaten in almost every part of the world.

Save time by swapping your regular pizza dough for simple substitutes. Our alternative bases include pitta bread, naan, puff pastry, wraps and polenta. Whether you're short of flour or don't have time to make a pizza base, we've compiled 10 simple shortcuts using shop-bought substitutes.

Re: Calzones, Stromboli, Pizza Same dough or different??? Most operatore will use the same dough (their regular pizza dough) for making all three. There are a few shops that specialize in making stromboli and calzones. These doughs tend to be a little richer than your average pizza dough.