| Ingredients | Image |
Dough 1 cup warm water 1 tbsp sugar 2 ¼ tsp active dry yeast kosher salt olive oil, for greasing pan |
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In a medium bowl, whisk water, sugar, and yeast. Let sit until yeast is dissolved and frothy, about 5 minutes. Meanwhile, in a large bowl, whisk flour and 1 teaspoon salt in a large bowl. Add yeast to flour mixture and combine into a shaggy dough. Wipe out flour bowl and lightly grease with oil, set aside for after kneading
Transfer dough to a work surface and knead until dough is smooth and bounces back when you poke it, about 10 minutes. Transfer dough to prepared bowl and cover loosely with a damp kitchen towel. Set aside in a warm place until doubled in size, about 1 hour.
I use canned marinara sauce from Prego.
If you wish to make your own, see the HexClad recipe for marina by:
CLICKING HERE
I use frozen, fully cooked meatballs from Costco (if I can get them), or from my local grocery store.
If you wish to make your own meatballs, follow the HexClad recipe by
CLICKING HERE
Preheat oven to 400°F/200º C. Melt butter and garlic in a HexClad 1QT/1 L Hybrid Saucepan over medium. Remove from heat and stir in parsley. Keep warm.
In a small bowl, whisk egg with a splash of water until smooth.
Divide dough into 8 equal pieces (about 2¾/80 grams each). On a lightly floured surface, roll one disc of dough to about ¼-inch (0.5-cm) thick (a 6- to 7-inch/15- to 18-cm round). Transfer to a HexClad Hybrid Pizza Steel. Add one sliced meatball and one large pinch (about 1 Tbsp/15 grams) cheese to one half. Brush untopped edge with egg wash. Gently press top border to bottom and crimp with a fork or fingers to seal. Use a paring knife to make 2 large slits on top, then brush with egg wash. Repeat with remaining rounds and meatballs, spacing assembled calzones evenly apart. Bake until golden brown, 20 to 25 minutes.
Brush with garlic butter and serve warm with marinara for dipping.
A personal calzone turns out to be just the right size: perfect crust-to-filling ratio, no squabbling over slices. These are stuffed with homemade meatballs and served with classic marinara for dipping. While we love making everything from scratch, you can easily cut down on prep—just use store-bought dough and marinara, and you’ll have dinner on the table in no time. *This recipe originally ran stateside on HexClad.com.