Calzone Napoletano, Classic Neapolitan Calzone

Calzone Napoletano, Classic Neapolitan Calzone, is a pizza folded in on itself, stuffed and oven-baked, and crescent-shaped. The end result, a wonderfully crisp-edged pizza, tough encasing delightful creamy ricotta enticed with morsels of salami and mozzarella. Now that's Italian!

Song of the day: "Napule" - Gigi D'Alessio, Lucio Dalla, Sal Da Vinci, Gigi Finizio

Calzone Napoletano, Classic Neapolitan Calzone. Classic Italian street food at its best. This is one that you would find in Naples. The richness of flavors will wow your taste buds and will consequently transport you to a culture rich in tradition and food!

Bella Napoli!

I truly can say I have experienced this city in Italy. The people are very charismatic and the dialect very infectious! There are many dishes in Napoli that are delicious and can be found on the streets ready for the taking.  Fried pasta, pizza, pizza fritta, and a  sweet that any person that has visited this wonderful city will rave about, hence la sfogliatella!

However, there is one more that always gets such attention and that is the Calzone! Similar to what we call a pizza pocket and so much more! Just hearing it being said, oozes Italian, and fortunate enough for you, today Nicoletta and I are going to take you on the journey of making Calzone Napoletano, Classic Neapolitan Calzone!

Let's Calzone!

I have wanted to make Calzone for a very long time. One time close to Rome we were at a friend's place making pizza and one of the pizzas stuck to the paddle and was messed up a bit. We decided to fold the dough over covering any entanglement that had occurred, however, I can truly say it was close but not a Calzone.

Consequently, my desire to make this wonderful regional fair was ignited, and finally, after several years of wanting, it has come to fruition!

What you will need:

One main ingredient of course is pizza dough. You can use store-bought, however, we have a great recipe for a wonderful dough here. Don't be scared, it is so easy, even easier if you have a food processor or stand mixer with the hook attachment! Other ingredients are as follows:

For the filling:

• ricotta
• Italian salami (we used soppressata, traditionally you would use 'salame Napoli')
•  mozzarella or bocconcini, cubed
•  basil

For the top:

• pizza sauce
• mozzarella, cubed
• freshly grated Parmigiano Reggiano or Pecorino
• basil leaves

That's it, pretty easy, right? Come with us, we are going to take you the steps and have some fun in the kitchen. Furthermore, we are going to get to taste it which is going to be amazing! 

Step by step

Nicoletta and I will take you on a step by step starting with this:

• Firstly we have to stretch our dough. Oil up a pizza pan, we prefer the steel ones to the aluminum. They heat up better and ensure a crispy crust. When stretching the dough, work from the center out to the edges. However, Calzone needs a bit thicker crust in the middle as it has to hold those lovely ingredients, so make sure you leave the middle a bit thicker and work the edges a bit thinner to the outside.
• Secondly, we spread some ricotta on half of the round, followed by sprinkling the salami we cut into nice pieces on top of the ricotta. 

• Thirdly,  we finish with breaking up fresh basil leaves and adding morsels of mozzarella, and our first phase is done!

Phase two!

• Now the fun begins, first, take the edge of the dough without the toppings and fold it over the one with the toppings. Carefully now, we don't want to break the dough.

• Press the seam together,  furthermore, I used the end of a pizza cutter to press on the outside edge. We don't want that to break open and spill all those lovely filling out! Some people ask about finishing the edge by twisting the dough, however, in true calzone-style, it is done like this, and it is not meant to look like an empanada.

• With a knife we cut some breather holes, three to be exact, allowing the steam to escape.

Time for the toppings!

You are probably wondering why are we putting the topping on top of this Calzone. Well, this is how it is done in Napoli and when in Naples...!  I love it and I think you are going to love it too!

• So, now we spread some pizza sauce, not too much, just enough for color. Following this, some nice grated Parmigiano (or Pecorino) is sprinkled on, and also morsels of fresh mozzarella.

Last but not least, the final phase!

 Finishing touches of fresh basil are added and this puppy is going into a pre-heated oven to get all crispy, gooey cheesy good!

The aroma emanating from the oven is fantastic.  I can smell the Parmigiano and basil. The wonderful aroma of the tomato pizza sauce combined with the salami, total mouth-watering yum factor!

Let's taste it!

I cut the Calzone in half and I look into the middle. It is like heaven. Soft cooked dough meets creamy warm ricotta, basil, and nicely rendered salami. The outside reveals crispness and that topping so beautifully melted and colorful. Time to bite in, furthermore using the two-handed street food technique!

Wow, there is this nice crunch as my teeth sink in. However when I penetrate the outside and into the center of this marvelous creation, I am met by the softest rich dough playing delightfully with the creamy ricotta, salami, and that gooey mozzarella! The topping offers a sweet punchy sauce accompanied by fragrant whiffs of basil and lots of caramelized cheese.

Final thoughts

I think we are always looking for different ideas and sometimes coming up with ones that will please everyone especially kids would be tough.

That is why we do the things we do, to inspire everyone to try different things and this Calzone Napoletano, Classic Neapolitan Calzone, is no exception. I think the kids would love this and it could be vegetarian if you want, by omitting the meat! Give it a try, and send us a note with your thoughts. We would love to hear from you!

Mangia, mangia!

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