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POSTED MAR 30, 2021




Starting with the Dough

A dough ball doesn’t necessarily have to make ONLY pizza. You can make flatbreads, stromboli, focaccia, and so much more! We’ve put Chef Cento to work, making some of his favorite recipes that all got their start as a simple ball of dough. We invite you to try them out with your family and friends. You’re guaranteed to enjoy making them just as much as they will enjoy eating them!


Dough Prep

Customizable Mini Calzones

A calzone is a traditional Italian oven-baked folded pizza, often known as a ‘turnover’, originating in Naples, Italy during the 18th century. What sets a calzone apart from the beloved Stromboli is how they are sealed. Stromboli’s are always rolled and sealed at both ends. A calzone is folded in half and the edges are crimped to keep the calzone from opening up. Chef Cento has put together a guide for you to make your own delicious calzones.

For the calzones, the main component is our Cento Pizza Dough Ball recipe, which will yield three 5 oz dough balls. Roll out each ball into an 8 inch diameter, two or three times until a flat circle is formed. The next step is filling the calzones with some of Chef Cento’s favorite ingredients. Once the desired ingredients have been added, fold over half of the calzone so the ingredients are covered and gently pinch the edges to create a seal. Finally, bake for about 25 minutes at 400°F and you’ll be left with three golden crispy, delicious calzones.

Cento's Pizza Dough Ball

Prep Time: 20 minutes • Yields: 3 Calzones

Ingredients


Pizza Dough Ball

Directions

Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out about 20 minutes or until the dough has completely risen. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready.



Chef Cento’s Mini Calzone Favorites

Chef Cento created 8 unique types of calzones in his kitchen. Click on each one for inspiration as you create your mini calzones.

Pepperoni Pizza


Pepperoni Pizza

Pepperoni Pizza

You can’t beat the classics. Our pizza sauce combined with sliced pepperoni & mozzarella cheese makes for a delicious pepperoni pizza calzone.

Ingredients

*Please note, measurements are for one calzone

  • ½ cup mozzarella cheese (¼ on bottom and ¼ on top of other ingredients
  • ¼ cup pepperoni
  • ¼ cup Cento Pizza Sauce
  • 1 tsp Romano cheese
  • 1 tsp of Cento Imported Extra Virgin Olive Oil (lightly brush the top of the calzone)
  • 1 tsp of Cento Coarse Sicilian Sea Salt (lightly sprinkle on top of calzone)

Cheesesteak


Cheesesteak

Cheesesteak

Turn everyone’s favorite sandwich into a calzone with American cheese and hot peppers.

Ingredients

*Please note, measurements are for one calzone
Cook steak according to package first

  • ¼ cup mozzarella cheese
  • 2 slices of steak
  • ¼ cup Cento Sliced Pepper Rings
  • 3 slices American Cheese
  • 1 tsp of Cento Imported Extra Virgin Olive Oil (lightly brush the top of the calzone)
  • 1 tsp of Cento Coarse Sicilian Sea Salt (lightly sprinkle on top of calzone)

Pizzazz


Pizzazz

Pizzazz

This Philadelphia famous pizza, now turned calzone, contains fresh tomatoes, creamy American cheese, hot peppers and Italian seasoning.

Ingredients

*Please note, measurements are for one calzone

  • 7 slices of American cheese (3 slices on bottom, 4 slices on top)
  • ¼ cup Cento Sliced Pepper Rings
  • 4 slices fresh tomatoes
  • Salt
  • 1 tsp fresh basil
  • 1 tsp of Cento Imported Extra Virgin Olive Oil (lightly brush the top of the calzone)
  • 1 tsp of Cento Coarse Sicilian Sea Salt (lightly sprinkle on top of calzone)

Bring both halves together at the top and pinch to seal.

Roasted Pepper &
Black Olive

Roasted Peppers Black Olives

Roasted Pepper & Black Olive

The combination of these two pizza toppings, brings a bunch of flavors to your taste buds.

Ingredients

*Please note, measurements are for one calzone

  • ½ cup mozzarella cheese (¼ on bottom and ¼ on top of other ingredients)
  • 3-4 Cento Jumbo Pitted Black Olives, sliced
  • ¼ cup Cento Roasted Red Peppers, chopped
  • 1 spring thyme
  • 1 tsp of Cento Imported Extra Virgin Olive Oil (lightly brush the top of the calzone)
  • 1 tsp of Cento Coarse Sicilian Sea Salt (lightly sprinkle on top of calzone)

Portobello Mushroom


Portobello Mushroom

Porobello Mushroom

Who doesn’t love a tasty portobello mushroom sandwich? Now you can make it a calzone!

Ingredients

*Please note, measurements are for one calzone

  • 1 cup mozzarella cheese (½ on bottom, ½ on bottom)
  • ½ cup baby spinach
  • ½ cup portobello mushroom, squeezed and drained
  • 1 tsp of Cento Imported Extra Virgin Olive Oil (lightly brush the top of the calzone)
  • 1 tsp of Cento Coarse Sicilian Sea Salt (lightly sprinkle on top of calzone)

Sun-dried Tomato &
Artichoke

Sundried Artichoke

Sun-dried Tomato & Artichoke

This calzone is more light and earthy, containing artichokes and sun-dried tomatoes and black olives.

Ingredients

*Please note, measurements are for one calzone

  • 1 cup mozzarella cheese (½ on bottom, ½ on bottom)
  • 3 pieces of Cento Sun Dried Tomatoes, chopped
  • 1 piece Cento Artichokes 5-7 ct., chopped
  • 3-4 Cento Jumbo Pitted Black Olives, sliced
  • 1 basil leaf, chopped
  • 1 tsp pecorino Romano cheese
  • 2 black olives for garnish (sliced)
  • 1 tsp of Cento Imported Extra Virgin Olive Oil (lightly brush the top of the calzone)
  • 1 tsp of Cento Coarse Sicilian Sea Salt (lightly sprinkle on top of calzone)

Anchovy, Black Olive, & Tomato

Anchovy Black Olives

Anchovies, Black Olives, &
San Marzano Tomato

The pissaladiere pizza just became a calzone.

Ingredients

*Please note, measurements are for one calzone

  • 1 cup mozzarella cheese (½ on bottom, ½ on bottom)
  • 3 fillets of Cento Flat Fillet Anchovies
  • 1 piece Cento Artichokes 5-7 ct., chopped
  • 3-4 Cento Jumbo Pitted Black Olives, sliced
  • 1 basil leaf, chopped
  • 1 tsp pecorino Romano cheese
  • 2 black olives for garnish (sliced)
  • 3 tomatoes, Cento Marzano Tomatoes
  • 1 tsp of Cento Imported Extra Virgin Olive Oil (lightly brush the top of the calzone)
  • 1 tsp of Cento Coarse Sicilian Sea Salt (lightly sprinkle on top of calzone)

Tuna Marinara


Tuna Marinara

Tuna Marinara

A delicious mixture of tuna, marinara sauce, black olives and cheese is the filling to Chef Cento’s favorite calzone.

Ingredients

*Please note, measurements are for one calzone

  • 3 oz can of Cento Tuna
  • 3-4 Cento Jumbo Pitted Black Olives, sliced
  • ¼ cup Cento Marinara Sauce
  • 1 tsp Cento Capote Capers
  • ½ cup mozzarella cheese (¼ cup on bottom and ¼ on top of ingredients)
  • 1 tsp of Cento Imported Extra Virgin Olive Oil (lightly brush the top of the calzone)
  • 1 tsp of Cento Coarse Sicilian Sea Salt (lightly sprinkle on top of calzone)



MANGIA!!!


Time to eat your own handmade mini calzones! If you enjoyed this recipe be sure to check out all the great Chef Cento recipes we have available.