Know what’s on your plate
Calzone
Calories & nutrition facts
with meat and cheese
Nutrition facts
Per 100 g% DV- Calories 343 kcal —
- Protein 15 g 30%
- Carbohydrate 30 g 11%
- Fat 18 g 23%
- Saturated fat 5.7 g 29%
- Fibre 1.4 g 5%
- Sugars 0.6 g —
- Sodium 434 mg 19%
- Cholesterol 46 mg 15%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 113 µg 13%
- Vitamin C 0 mg 0%
- Vitamin D 0.3 µg 2%
- Vitamin E 1.4 mg 9%
- Vitamin K 9.6 µg 8%
- Thiamin (B1) 0.49 mg 41%
- Riboflavin (B2) 0.36 mg 27%
- Niacin (B3) 3.9 mg 24%
- Vitamin B6 0.12 mg 7%
- Folate (B9) 87 µg 22%
- Vitamin B12 0.53 µg 22%
- Choline 30.5 mg 6%
Minerals
- Calcium 177 mg 14%
- Iron 2.6 mg 15%
- Magnesium 22 mg 5%
- Phosphorus 209 mg 17%
- Potassium 169 mg 4%
- Zinc 2 mg 18%
- Copper 0.09 mg 10%
- Selenium 18 µg 33%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 343 | 15 g | 30 g | 18 g |
| 1 × 1 calzone or stromboli | 424 g | 1454 | 63 g | 127 g | 75 g |
| 1 × 1 cubic inch | 11.5 g | 39 | 1.7 g | 3.4 g | 2 g |
| 1 × 1 Calizza | 217 g | 744 | 32 g | 65 g | 38 g |
| 2 × 1 calzone or stromboli | 848 g | 2909 | 126 g | 254 g | 150 g |
| ½ × 1 calzone or stromboli | 212 g | 727 | 32 g | 63 g | 38 g |
| 3 × 1 calzone or stromboli | 1272 g | 4363 | 189 g | 381 g | 225 g |
| 4 × 1 calzone or stromboli | 1696 g | 5817 | 252 g | 507 g | 300 g |
Questions about Calzone
How do you stop a calzone from splitting in the oven?
Use a modest amount of filling, leave a clear border around the edge and press the seam firmly closed, then crimp it with a fork. Cut a small steam vent in the top and bake on a preheated tray so the base firms up quickly.
How long should you bake a homemade calzone?
Bake it at 220 °C for about 15–20 minutes, until the crust is well browned and the filling is piping hot. A large or thick calzone may need longer; check that the centre is hot before serving.
Do you put tomato sauce inside a calzone or serve it on the side?
Either works: a thin layer of thick tomato sauce can go inside with the cheese and filling, while a bowl of sauce on the side keeps the crust crisp. Avoid a watery sauce inside, which can make the dough soggy and the seam come apart.
What fillings go well in a calzone?
Mozzarella with ricotta, cooked mushrooms, spinach or roasted peppers are classic choices; cooked ham or salami also work well. Cook watery vegetables first and drain them, and let hot fillings cool before sealing the dough.
How is a calzone different from a folded pizza?
A calzone is dough folded over its filling and sealed into a pocket before baking, rather than a pizza folded after baking. It is commonly served with tomato sauce for dipping, though the sauce may also be inside.
How should you store and reheat leftover calzone?
Refrigerate leftovers within two hours in a covered container and eat them within three to four days. Reheat in an oven at 180 °C until the centre is piping hot; this keeps the crust crisper than reheating in a microwave.
Source: FNDDS (USDA) 58108010 · per 100 g · carbohydrate per EU label, fibre excluded
