We started Nourish one year ago with our favorite pizza recipe and have now come full-circle. The original calzoni from Italy were oven-baked folded-over individual pizzas made to be eaten on the go. We keep our version simple with classic marinara sauce and shredded cheese in the middle, although you can fill yours with any other toppings you typically enjoy on pizza.

STEP ONE – Preparations

1. Preheat the oven to 375°F.
2. Lightly spray a large baking sheet with canola spray.
3. Get out a large bowl and a medium saucepan.

STEP TWO – Make the Dough

Ingredients:

1 packet dry active yeast
1 ½ cups all-purpose flour
½ teaspoon fine sea salt
1 teaspoon white sugar
⅔ cup warm water
1 tablespoon extra-virgin olive oil

Instructions:

1. In the large bowl, combine the yeast, flour, salt, and sugar.
2. Add the water and oil and mix until the ingredients form a ball of dough.
3. Knead on a lightly floured surface for 5 minutes until smooth and elastic, adding more flour as needed.
4. Return to the bowl, cover with a kitchen towel, and let rise while you make the sauce.

STEP THREE – Make the Marinara Sauce

Ingredients:

1 tablespoon extra-virgin olive oil
½ small peeled and minced onion
2 teaspoons fine sea salt
1 teaspoon ground pepper
¼ teaspoon red pepper flakes
2 peeled and minced garlic cloves
1 15-ounce can tomatoes or 4 large seeded and diced tomatoes
2 fresh chopped basil leaves
1 teaspoon balsamic vinegar
1 teaspoon honey

Instructions:

1. In the medium saucepan, heat the oil over medium heat.
2. Add the onion, salt, pepper, and pepper flakes and cook for 5 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the tomatoes and basil and bring to a boil.
5. Reduce the heat to medium-low and cook uncovered for 15 minutes.
6. Add the vinegar and honey and stir to incorporate.
7. Puree in a food processor or leave chunky.

STEP FOUR – Assemble and Bake

Ingredients:

2 cups shredded cheese (parmesan, mozzarella, or similar)
Extra-virgin olive oil
Italian seasoning
Coarse sea salt

Instructions:

1. Place the dough on a lightly floured surface and divide into 4 pieces.
2. Use a floured rolling pin to roll each piece into an 8-inch diameter circle.
3. Spread ¼ cup of marinara sauce across the bottom half of each circle.
4. Sprinkle the cheese and any toppings of your choice over the sauce. Be careful not to overfill so the calzone won’t burst while baking.
5. Fold the top half of the dough over the filling.
6. Pull the bottom piece over the top to form a crust.
7. Seal the edges and place the calzones on the baking sheet.
8. With a sharp knife, make 2 slashes on top for venting heat.
9. Brush with a little olive oil and sprinkle with Italian seasoning and coarse salt.
10. Bake for 20-25 minutes until lightly brown.
11. Pour any remaining sauce over the calzones and serve hot.

Recommended Serving Size: 1 calzone

Exchanges: 2 starch, 2 protein, 1 veg, 1 fat