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This festive calzone is the perfect way to use Boxing Day leftovers. Filled with turkey, ham, mozzarella and a touch of rosemary, it delivers all the comfort of a classic Christmas sandwich wrapped inside a crisp, blistered Neapolitan dough shell. Simple to assemble and quick to cook in a hot pizza oven.

Recipe Difficulty
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Ingredients

  • Ingredient 1
  • Ingredient 2
  • Ingredient 3

Method

1. Preheat your pizza oven to 400°C

Ensure the stone is fully heated for a crisp calzone base.

2. Stretch your dough

On a lightly floured surface, stretch one of our defrosted Caputo Neapolitan Doughballs into a round shape. Make it slightly thicker than a standard pizza so it can hold the filling.

3. Add your fillings

On one half of the dough circle, season lightly with salt, pepper and rosemary. Then layer the ingredients:

  • A thin spoonful of tomato passata
  • A handful of shredded turkey
  • A handful of ham pieces
  • Mozzarella

4. Fold and seal your calzone

Fold the empty half of the dough over the filled side to form a half-moon shape. Press the edges together firmly, then crimp or fold them over to create a tight seal.

Finish by brushing lightly with Casalinga Extra Virgin Olive Oil for colour.

5. Cook your calzone

Slide the calzone into the oven. Cook for 90 seconds to 3 minutes, turning as needed to prevent burning. The dough should puff up, turn golden and take on a light char.

6. Rest and serve

Let the calzone rest for 1 minute before cutting to avoid molten cheese lava. Serve with extra Casalinga Passata.