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Not to be confused with canzone.
Calzone fritto.jpg
A fried calzone from Apulia in southern Italy
Type Turnover
Place of origin Italy
Main ingredients ricotta, mozzarella, salami/ham, parmesan/pecorino
Variations tomato, provolone, anchovies, olives, onions, chards, minced meat, sausage, fish, cabbage
Cookbook: Calzone  Media: Calzone
Calzone topped with tomato sauce, cheese, pine nuts and pesto, as served in Theix, France

A calzone (/kælˈzni/, US /kælˈzn/, or /kælˈzn/, UK /kælˈtsni/; Italian: [kalˈtsoːne], "stocking" or "trouser")[1] is an Italian filled oven pizza, originating in Naples,[2] and shaped as a folded pizza.[3] It resembles a half-moon and is made of salted bread dough. A typical calzone is baked in an oven and stuffed with salami or ham, mozzarella, ricotta and Parmesan or pecorino cheese, amalgamated with an egg.[2] Its regional variations include other ingredients that are normally associated with pizza toppings.[3] Calzones of smaller size can also be fried in olive oil.[2]

Regional variations[edit]

In Italy[edit]

Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing or walking.[4] Fried versions typically filled with tomato and mozzarella, are made in Apulia and are called panzerotti.[5]

Somewhat related is the Sicilian cuddiruni, or cudduruni pizza. This is stuffed with onions (or sometimes other vegetables such as potatoes or broccoli), anchovies, olives, cheese, mortadella: the rolled pizza dough is folded in two over the stuffing and the edge is braided, prior to frying.

In the United States[edit]

In the United States, calzones are characteristically made from pizza dough and stuffed with meats, cheeses, and vegetables. Traditional calzone dough consists of flour, yeast, olive oil, water, and salt. Calzones are similar to stromboli, but traditionally the two are distinct dishes.

As a rule, calzones are usually stuffed with cheeses such as ricotta, mozzarella, Parmesan, provolone or a type of regional cheese. The dough is folded into a half-moon shape then sealed with an egg wash mixture, or formed into a spherical shape and baked or fried. After cooking, calzones might (depending on region) be served with marinara sauce or topped with a combination of garlic, olive oil, and parsley.

Scacciata is similar to a calzone but is filled with either broccoli, spinach, potatoes or onions, and sometimes sausage.

A sausage roll is a dish similar to a calzone developed in Fort Wayne, Indiana. It is folded at the top, rather than along the edge. They did not develop from calzones, though, instead coming from rolled-up pizzas, similar to sausage bread.[6]

See also[edit]


  1. ^ "". Retrieved 2012-11-07. 
  2. ^ a b c Gosetti (1967), p.785
  3. ^ a b "calzone | Jamie Oliver | Food | Recipes (UK)". Jamie Oliver. Retrieved 2012-11-07. 
  4. ^ MacKenzie, Shea (1995). The Pizza Gourmet. Garden City Park, N.Y.: Avery Pub. Group. pp. Preface iv. ISBN 089529656X. 
  5. ^ Annamaria Settanni McDonald. "Puglia panzarotti". Retrieved 2012-11-07. 
  6. ^


  • Gosetti Della Salda, Anna (1967). Le ricette regionali italiane (in Italian). Milano: Solares.