Tomatoe-Cheese Calzones

These calzones take the humble pizza pocket somewhere more grown-up. Inside the golden, blistered pizza dough is a filling that punches well above its weight: creamy mozzarella for stretch and melt, tangy goat cheese for richness and a little funk, diced salami for savory bite, and intense, chewy sundried tomatoes for concentrated sweetness.

Assembly is half the fun. You roll the dough into rounds, pile the filling on one half, then fold the dough over and crimp the edges tightly to seal in all that molten cheese. Sealing well matters; a loose edge lets the filling bubble out and burn onto the pan.

The signature step is cutting a few small slits in the top of each calzone before baking. Those vents let steam escape so the calzones don’t burst open in the oven, while the dough bakes up crisp and well-browned. Bake until deeply golden, then let them cool briefly, since the cheese inside stays molten-hot and needs a minute to settle. They make a satisfying lunch, a hearty snack, or a fun hands-on dinner, and they reheat beautifully.

Kitchen Tips

• Seal the edges tightly, moistening with water and crimping well, so the cheese doesn’t leak out and burn.
• Cut a few small slits in the top before baking. They vent steam so the calzones don’t burst.
• Pat sundried tomatoes (especially oil-packed) before chopping so the filling isn’t greasy.
• Let them cool a few minutes before biting in. The cheese filling stays scaldingly hot.

Variations

• Swap salami for pepperoni, prosciutto, or cooked sausage, or leave it out for vegetarian.
• Use ricotta in place of goat cheese for a milder, classic calzone.
• Serve with warm marinara for dipping.