How to keep insides of calzone from being too runny
I have cooked calzones with differing results. Sometimes it comes out that the insides of the calzones are too runny, even after cooling.
Some things I have done to ensure a dry, solid center are:
Use egg(s)
Use cheese
Squeeze the ricotta with paper towel
I feel like the last item should not be necessary, that there should be some way to ensure a solid center each time. I'm just not sure what those steps are.
Any advice from those who know?
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Cook's Illustrated really has the definitive guide to making calzones which aren't soggy. Since that one requires a subscription, check out Serious Eats recipe, which does not, although it doesn't have as much of the science behind making crisp calzone.
To summarize their points on avoiding water:
No eggs
Drain the ricotta
Par-cook and drain vegetables before using in the filling (e.g. blanch, squeeze out, and blot dry spinach)
Add a melty, low-moisture cheese like dry mozzarella or provelone below the ricotta
Cut 2-3 slits in the top and make sure they're open all the way
You can shortcut some of the work by simply using much drier ingredients. For example, I've been known to make calzone with ricotta salata, which is dry enough to absorb moisture from other ingredients.
Also, if "as hot as it will go" on your oven is more than 500F/250C, you might turn it down a bit.
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