all details

Let's start with individual pizza parcels, known as calzone. If you can't find fresh yeast at your supermarket, buy it at health food stores and bakeries. A warning: do not add salt because it will stop the action of the yeast. The salt is added only after the dough rises. For the filling I've suggested ricotta, salami and provolone cheese but you can experiment with ham or bacon. Or you can do a vegetarian version using spinach instead of salami.

Photo: Armando Percuoco


  • Folded pizza 
  • 500g flour
  • 20g fresh yeast
  • Olive oil, for frying
  • 150g freshly grated parmesan cheese
  • Basil leaves, for serving
  • For the sauce
  • 5 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 400g tomatoes, chopped'
  • 10 basil leaves, chopped
  • For the filling
  • 300g ricotta cheese
  • 15g salami, finely diced
  • 150g provola cheese, diced
  • 4 tbsp freshly grated parmesan cheese
  • Salt and freshly ground black pepper


Place the flour in a mound on a benchtop and make a well in the centre. Crumble the yeast into the centre and pour over ½ cup of warm water to dissolve the yeast. With your hands, mix the flour and yeast together and knead. Add more warm water if necessary to create a wet dough. Knead until the dough feels elastic. Form it into a ball and put it aside to rest in a warm place for at least 1 hour.

While the dough is resting, make the sauce. Put the olive oil and garlic in a saucepan over medium heat and let the garlic sizzle until golden, about 2 minutes. Add the tomatoes and cook for 8 minutes. At the last minute, stir in the basil, saving a few leaves for the garnish. Set aside.

Sprinkle flour on the benchtop, knead the dough again and, with a rolling pin, flatten it out to a thickness of about 1cm. Cut out circles of dough about 10cm wide by cutting round a side plate to get the shape, making as many as you can. Place the dough on a baking tray.

For the filling, mix the ricotta, salami, provola and parmesan. Add salt and pepper to taste. Place 2 tablespoons of the filling on one half of each circle of dough, then fold the other half across to make a half-moon shape. Press all around the edges with a finger or fork.

Heat 6 cm of olive oil in a wok or deep frying pan until it sizzles when a little piece of dough is thrown in. Fry the calzone until golden, about 5 minutes. Remove and drain on paper towels. When all the calzone are cooked, place them on a serving dish, pour over a generous spoonful of the sauce, and sprinkle over freshly grated parmesan cheese and a little sliced basil.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Beef
  • Cuisine - Italian
  • Course - Lunch

Similar recipes

Rare beef tonnato with capers

Rare beef tonnato with capers

Jill Dupleix

Rating: 3.5 out of 5 stars
Reader rating (1)
Murdoch Recipe Thumbnail


Rating: 0.5 out of 5 stars
Reader rating (1)


Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Rate Calzone

Rate Calzone:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate Calzone with half a star Rate Calzone with 1 star Rate Calzone with 1.5 stars Rate Calzone with 2 stars Rate Calzone with 2.5 stars Rate Calzone with 3 stars Rate Calzone with 3.5 stars Rate Calzone with 4 stars Rate Calzone with 4.5 stars Rate Calzone with 5 stars

Error: Please select your rating for 'Calzone'.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes


Winemaker Louisa Rose is the custodian of both Yalumba tradition and innovation.

Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions