Calzone Recipe Discovered On Old Calendar

Calzone

Okay, okay... I know pizza gets all the love. But hear me out — Calzone is like discovering a secret inside a pizza.
The first time I tried one, it was my cousin’s doing. She take me to Calzone diner (?!) and I was like… “What is this folded pizza magic?!”
It’s crispy on the outside, soft and flavorful on the inside, and every bite feels like a warm hug with cheese.

Of course, the first time I made it myself, I had this obsession: it must be brown like soft bread!
Well. Let’s just say it ended up a little too brown and definitely too hard.
Lesson learned — calzone isn’t bread. It’s calzone.

Now this recipe I’m sharing?
It’s another hidden gem from one of those old calendar freebies.
You know, the kind that came from flour companies (this one’s from Indonesia’s CAP GUNUNG). So I’m guessing, it’s been tested in a real kitchen. By real kitchen aunties who know exactly what they’re doing.

The Calzone comes from Naples, Italy, and the name means “trouser leg” or “stocking.”
Why? Because it’s like stuffing all the goodness of pizza into a pocket and walking around with it.
Traditionally, calzones were designed to be portable — pizza you could take with you on the go.
They’re sealed like an empanada, but inside? Cheese, tomatoes, meats, veggies — you name it.
Basically, it’s a pizza’s introverted cousin. Doesn’t show off, but wow… the flavor inside!

Aside from this recipe, of course I also research another Calzone recipe. And I - many Calzone recipes- choose NatashaKitchen and FoodWishes. And from reading Natsha, Iam now also interested in making Stromboli 😆.

Anyway, the recipe that I'm gonna share is an adjusted Calzone recipe to fit Indonesian flavor and ingredients that commonly available in Indonesia. This one is from 20 years ago calendar, that time not many International ingredients around yet, especially in smaller town. So... we make do with what we have. 

Calzone

Ingredients

Dough:

•  500 g high-protein flour
• 50 ml vegetable oil
• 1 tsp instant yeast
• 2 tbsp sugar
• 1/2 tsp salt
• 200 ml water

Filling:

•  2 tbsp olive oil
• 3 tbsp chopped onion
• 5 cloves chopped garlic
• 3 tbsp tomato paste
• 8 tbsp tomato sauce
• 1 tsp salt
• 1/2 tsp ground pepper
• 1 tbsp sugar
• 1 tsp dried oregano
• 50 g smoked beef, thinly sliced
• 50 g button mushrooms, sliced
• 1 tomato, thinly sliced
• 1 green bell pepper
• 50 g grated cheddar cheese

Instructions

1. Dough:
Mix the flour with the yeast, sugar, salt, and water. Knead until well combined, then add the vegetable oil and knead until smooth. Let the dough rest for 30 minutes.

2. Filling:
Heat margarine or olive oil, sauté the onions and garlic until fragrant. Add the tomato paste, salt, sugar, ground pepper, and oregano. Stir briefly, then remove from heat.

3. Assembly:
Roll out the dough to a thickness of 0.5 cm. Place it on a 22 cm pizza tray. On one half of the dough, layer the cooked filling, smoked beef, sausage, mushrooms, tomatoes, peppers, and cheddar cheese. Fold the dough over like a turnover or empanada. Press the edges with a fork to seal.

Bake in a preheated oven at 175°C for about 30 minutes or until golden and cooked through.

 

Pin This Calzone Recipe.

 

Give it a try —
It’s fun, customizable, and a great way to level up your family pizza night.

Love this recipe?
Don’t forget to like, share, and follow me on Instagram for more nostalgic recipes, cozy kitchen stories, and old-but-gold calendar freebies turned delicious! 

Have a nice day.