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A calzone (US: /kælˈzn(), -ni/, UK: /kælˈtsni, -n/, Italian: [kalˈtsoːne]; "stocking" or "trouser")[1] is an Italian oven-baked folded pizza[2] that originated in Naples[3] in the 18th century.[4] A typical calzone is made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg.[3] Different regional variations in or on a calzone can often include other ingredients that are normally associated with pizza toppings. The term usually applies to an oven-baked turnover rather than a fried pastry (i.e. panzerotti),[5] though calzoni and panzerotti are often mistaken for each other.[5][6][7][8]

Wikimania 2016 Deryck day 0 - 07 calzone.jpg
Simple calzone in an Italian pizzeria, cut in half
Place of originItaly
Region or stateApulia, Abruzzo, Campania, Calabria, Sicily, Sardegna, Basilicata
Main ingredientsRicotta, mozzarella, salami/ham, parmesan/pecorino
VariationsTomato, provolone, anchovies, olives, onions, chards, minced meat, fish, cabbage

Regional variationsEdit

In ItalyEdit

Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors, because they are easy to eat while standing up or walking.[9] Fried versions of the calzone are typically filled with tomato and mozzarella: these are made in Apulia and are called panzerotti.[10]

The Sicilian cuddiruni or cudduruni pizza is distantly related to the calzone. This is a dish stuffed with onions (or sometimes other vegetables, such as potatoes or broccoli), anchovies, olives, cheese and mortadella; the rolled pizza dough is folded in two over the stuffing and the edges are sealed before the dish is fried.

In the United StatesEdit

In the United States, calzones are typically made from pizza dough and stuffed with meats, cheeses and vegetables.

Traditional calzone dough, consisting of flour, yeast, olive oil, water and salt, is kneaded and rolled into medium-sized disks. Each is then filled with cheeses such as ricotta, mozzarella, Parmesan, provolone, and other traditional vegetables or meats. The dough is then folded in half over the filling and sealed with an egg mixture in a half-moon shape, or is sometimes shaped into a ball by pinching and sealing all the edges at the top. It is then either baked or fried.

In some areas, just before serving, they are topped with marinara or other traditional sauce, or with a mixture of garlic, olive oil and parsley.

Similar dishes are scacciata and stromboli.

Cultural notesEdit

In Italy, as of the 1960s, calzones were popularly believed to be the most efficient type of pizza for home delivery.[11]

See alsoEdit


  1. ^ "". Retrieved 2012-11-07.
  2. ^ "calzone | Jamie Oliver | Food | Recipes (UK)". Jamie Oliver. Retrieved 2012-11-07.
  3. ^ a b Gosetti (1967), p.785
  4. ^ "History". The CalZone Zone.
  5. ^ a b "La vera ricetta dei panzerotti pugliesi". 2009-03-03. Retrieved 2015-12-05.
  6. ^ Sarkar, Suhashini (June 29, 2015). "Panzerotti: The Empanada’s Italian Cousin", Saveur. Retrieved February 13, 2016.
  7. ^ Minchilli, Elizabeth (December 11, 2014). "Making Panzerotti in Barivecchia", Elizabeth Minchilli in Rome. Retrieved February 13, 2016.
  8. ^ "Deep Fried Panzerotti", Retrieved February 13, 2016.
  9. ^ MacKenzie, Shea (1995). The Pizza Gourmet. Garden City Park, N.Y.: Avery Pub. Group. pp. Preface iv. ISBN 089529656X.
  10. ^ Annamaria Settanni McDonald. "Puglia panzarotti". Retrieved 2012-11-07.
  11. ^ Gosetti (1967), p.787


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