Tortilla Calzone

close up overhead shot of hand holding sausage peppers tortilla calzone sliced open

Print Recipe

5 from 2 votes

Here I'll show you the easiest and most delicious way to make calzone using the mighty tortilla wrap!

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Lunch, Main Course

Cuisine: Italian

Servings:

Author: Chris Collins

Cost: $4 / £5

Equipment

Sharp Knife & Chopping Board
Frying Pan & Wooden Spoon
Small Bowl & Brush
Large Baking Tray
Fine Cheese Grater

Ingredients

Tortilla Calzone

2x large Flour Tortilla Wraps
4 tbsp Pizza Sauce (see notes)
4 tbsp full fat Ricotta
100-120g / 3-4oz shredded Mozzarella (see notes)
2 tbsp Parmesan, finely grated
2 tsp Flour
Olive Oil, as needed

Filling Idea #1 (for two calzones)

4 Pork Sausages (any herby/seasoned ones)
1/2 Red Pepper, thinly sliced
1/2 Green Pepper, thinly sliced
1/2 small White Onion, thinly sliced
2 tbsp Parmesan, finely grated
2 pinches Dried Oregano
2 pinches Chilli Flakes

Filling Idea #2 (for two calzones)

8 slices of Salami
4 slices Parma Ham (sub any thin/wafer ham)
8-10 small Chestnut Mushrooms, sliced
handful sliced Black Olives
handful Fresh Basil, roughly torn
2 pinches Black Pepper

Instructions

Preheat the oven to 180C/350F.
Spread 2 tbsp pizza sauce on half of a tortilla wrap and 2 tbsp ricotta on the other half, leaving a 2cm/3/4" gap around the outside. Top the pizza sauce with mozzarella then repeat with the second tortilla.
For filling #1 - squeeze the sausage meat from the skins and fry in a drizzle of oil in a pan over medium heat until crumbled and cooked. Remove and fry the onion and peppers in the leftover fat until softened and lightly charred. Stack both on the mozzarella and finish with parmesan, oregano and chilli flakes.
For filling #2 - fry the mushrooms in a drizzle of oil in a pan over medium heat until browned on both sides. Season with a pinch of salt and pepper then remove. Add salami on top of the mozzarella, followed by ham, mushrooms, olives, basil and a pinch of black pepper.
Combine the flour in a small bowl with a dash of water to form a thin paste. Brush around the outside of the tortilla, then carefully fold the ricotta side over the filling side. Crimp with a form so the tortilla sticks together.
Place on a baking tray, brush with olive oil then slice in a few steam holes. Bake in the oven for 15-18 minutes until light golden and crisp. Immediately sprinkle over parmesan then serve up and enjoy!

Video

Notes

a) Wraps - make sure they're flour as they're more pliable than corn tortillas. If they're looking like they might crack when you fold them, just give them a very quick blitz in the microwave to soften them up.

b) Mozzarella - don't use fresh mozzarella in brine as it'll add too much moisture to the filling. The pre-shredded packet stuff works best here.

c) Meats - you can use different meats, just make sure you pre-cook anything raw. Go easy on very fatty meats like pepperoni as it'll make the filling go oily if there's too much.

d) Veggies - again, use any veggies you fancy, just fry off anything that needs pre-cooking. This is important to remove moisture, otherwise it'll be released into the calzone and turn the bottom soggy.

e) Pizza Sauce - I use my Homemade Pizza Sauce but you can use store-bought. You could also use marinara sauce. In all cases, just make sure the sauce isn't too watery. Simmer it down to thicken if you need to.

f) Calories - per calzone assuming sausage and peppers filling.

Nutrition