Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
What's better than a hot calzone fresh from the oven? Two types of hot calzone fresh from the oven! Here, Rach makes a total of six large ones: three filled with broccoli rabe, capers, olives, ricotta, pecorino and mozzarella and three filled with tomato sauce, salami, ham, basil, ricotta and mozzarella. "What a fun twist on pizza night," says Rach. Mangia!
Pro Tip from Rach: This dough is closer to a bread dough, but you can use store-bought pizza dough, if you like.
For more calzone inspiration, check out Rach's Sausage Calzone and Mini Sausage, Mushroom and Cheese Calzones.
For the dough, pour flour onto large workspace and make a well at center. Combine yeast, hot water, salt and sugar to dissolve and let stand 10 minutes. Add to well and combine and knead until soft dough forms. Cut into 6 pieces and let rise until double in size.
Preheat oven to 550°F.
For the broccoli rabe calzones, cook trimmed rabe in boiling salted water 3 minutes, then shock in cold water, drain and dry.
Heat oil, 4 turns of pan, in large nonstick skillet over medium to medium-high heat. Add capers and olives, stir 2 minutes, then add chopped broccoli rabe, garlic and red pepper or red pepper paste.
Roll out a single piece of dough at a time on lightly floured surface to 12 inches.
Top dough, working on half of the round, with 1/3 of each cheese, then 1/3 of the broccoli rabe, leaving a ½- to ¾-inch border. Wet the edge of the calzone with water using your fingertips, then seal the calzone.
Spread a bit of oil on a baking sheet, add the calzone and brush top with a bit of oil.
Bake 15 to 18 minutes until very crisp.
For the Neopolitan calzones, heat a saucepot over medium heat with EVOO and butter and swirl with garlic 1 to 2 minutes. Add crushed tomatoes or tomato sauce, wilt in a few leaves of torn basil and reduce heat to a simmer.
Roll out a single piece of dough at a time on lightly floured surface to 12 inches.
Top dough, working on half of the round, with 1/3 of the ricotta, a thin layer of 1/3 of the salami and ham, then 1/3 of the mozzarella, leaving a ½- to ¾-inch border. Wet the edge of the calzone with water using your fingertips, then seal the calzone.
Spread a bit of oil on a baking sheet, add the calzone and spread a thin layer of tomato sauce on each calzone.
Bake 15 to 18 minutes until very crisp. Serve with remaining sauce.