Calzone con Salsa al Pomodoro

Calzone with Tomato Sauce


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

The word calzone means ‘stocking’ or ‘trouser’ in Italian (with the plural calzoni translating as ‘trousers’), as the folded pastry is supposed to look like a folded pair of pantaloons! Here the calzoni are filled with tomato, ricotta cheese and salami, but you can vary the filling according to your personal taste or the season - try experimenting with whatever ingredients you happen to have in your refrigerator. This recipe is from the bustling city of Naples and is now a worldwide classic, featuring on many Italian restaurant menus.


  • extra virgin olive oil, for greasing and drizzling
  • semolina, for dusting
  • 1 quantity pizza dough
  • 30 ml/2 tbsp fresh ricotta cheese
  • 3 slices salami, coarsely chopped
  • 2 sun-dried tomatoes in olive oil, drained and chopped
  • 15 ml/1 tbsp chopped fresh flat leaf parsley
  • sea salt and ground black pepper

For the Sauce

  • 30 ml/2 tbsp extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 400 g/14 oz can chopped tomatoes
  • 30 ml/2 tbsp chopped fresh flat leaf parsley


  1. To make the tomato sauce, heat the olive oil in a pan over a low heat and fry the garlic for 5 minutes without browning. Add the tomatoes and stir together.
  2. Bring the tomato sauce to the boil and simmer for 15 minutes. Add salt and pepper to taste, then stir in the chopped parsley.
  3. Preheat the oven to 200°C/400°C/Gas 6. Lightly oil a baking sheet and sprinkle it lightly with semolina.
  4. Cut the pizza dough into four equal pieces, then roll each portion into a circle measuring about 20cm/8in in diameter.
  5. Spread the ricotta cheese over one half of each circle of dough, keeping the edges clear so that you can fold it in half and seal it. Sprinkle the salami, sun-dried tomatoes and parsley on top of the ricotta cheese. Drizzle with a little olive oil and season lightly with salt and pepper.

  6. Using a metal spatula, lift each calzone on to the baking sheet. Fold each calzone in half and seal the open edge firmly with the back of a fork.

  7. Bake in the preheated oven for 15 minutes, or until they are golden, then serve with the tomato sauce offered separately.


  • You can also make two large calzoni. They will take 20-25 minutes to bake.
  • Alternatively, make eight mini calzoni: divide the dough into eight equal pieces, fill and seal, then deep-fry them in sunflower oil until golden.