If you’ve followed along for a while, you’ll know I’m already going to Italian hell. But this could potentially be the final nail in the coffin 😅 Follow me…
Tortilla Calzone
I don’t often follow trends or come up with novelty recipes just for the heck of it, so fear not, these are truly delicious. And so flippin’ easy too! Using tortilla wraps to make a calzone is a no-brainer for me. Although I’m sure they’re now technically more of a quesadilla now. But nevertheless, here we are. No need to make homemade pizza dough, the quick fix of the mighty tortilla means dinner is ready in a pinch.
Preparing Tortilla Calzones
First things first, make sure you’re using flour tortillas, which are much more pliable than corn tortillas. If they’re looking a touch dry just give them a short blast in the microwave to loosen them up. From there, go in with some pizza or marinara sauce on one side and ricotta on the other. Top the pizza sauce with mozzarella and that’s the base of your calzone.
Reducing moisture
Because excess moisture has no easy escape out of the calzone, we want to make sure the filling isn’t too watery. As such, you’ll want to use low-moisture mozzarella (i.e. not the stuff stored in brine). Alongside this, I recommend a thick sauce. Simmer it to reduce and thicken it beforehand if you need to.
Tortilla Calzone Fillings
In reality, you can fill the calzones with anything you fancy. Here are my two favourite fillings: Filling idea #1 (sausage and peppers)
Sausage – just squeeze the meat from some herby/seasoned sausages and fry until crumbled/cooked. Peppers & Onion – thinly slice and fry in the leftover fat. Parmesan – for a flavour boost. Seasoning – I like a pinch of oregano and chilli flakes with this filling.
Filling idea #2 (ham and mushroom)
Ham – I use parma ham, but any thin/wafer ham will work. Salami – or any similar thin cured meat. Mushroom – fry in a drizzle of oil and season with salt and pepper beforehand. Olives – thinly sliced black olives. Basil – roughly torn. Seasoning – I love a pinch of black pepper with this filling.
In general, feel feel to experiment, but just be careful you don’t add too much moisture. Hence why we’re frying the veg beforehand. Also, go easy on fatty cured meats like pepperoni. A small amount is fine, but too much and the calzone will be way too oily. All raw meat also needs to be cooked beforehand.
Making Tortilla Calzones
Once you’ve stacked the calzones, you’ll want to fold them over and secure the filling. Two steps are important here:
Glue – make a ‘glue’ by mixing flour and a dash of water. This will help the tortilla stick together. Crimp – use a fork to press down on the tortilla to secure the filling.
Your calzone should be pretty secure after this! After, just brush with oil, slice in some steam holes then bake until golden.
Serving Tortilla Calzone
One of these is very hearty, so I tend not to serve it with anything. But you could add a side salad or fries if you fancied! Alrighty, let’s tuck into the full recipe for these tortilla calzones shall we?!
How to make Tortilla Calzone (Full Recipe & Video)
If you loved these tortilla calzones then give my Puff Pastry Pizza Parcels a go! For more similar recipes check out these beauties:
Fun Tortilla Recipes
Breakfast Tortilla Pockets Ham, Cheese and Egg Cups Avocado Chicken Roll Ups Mini Burrito Bowls Buffalo Chicken Crunchwraps
