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?

cheese italian-cuisine

Best Answer

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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Quick Answer about "How to keep insides of calzone from being too runny"

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.

How do you stop a calzone from leaking?

Be sure to seal your calzone well and completely, to avoid leakage, making sure you get right to the corners. Wipe away any sauce that is along the sealing edge before sealing. Lightly flour your fingers with flour to avoid sticking. A fork or pasta cutter also works well.

Why is my calzone soggy?

The oven is too hot. It seems counter-intuitive, but this browns the crust to golden perfection before the internal temp of the stuffing reaches an ideal point. It won't get hot enough for long enough to steam out the sauce and ingredients. Cook at a lower temp for longer and broil to perfection if needed.

How do you keep a calzone from opening?

The best is to almost double fold the edges, take both the top and the bottom part of the dough and roll it together and crimp it like you would a pie crust. Also it is very important to cut a few slits in the top to let out the steam. This should give you a beautiful Calzone. Good luck!

Do you put a hole in a calzone?

Sprinkle with Parmesan cheese and/or garlic salt, then poke a couple holes into the top of each calzone to allow steam to escape. Bake for 20-25 minutes, or until golden brown. Remove from the oven and let them cool for at least 5 minutes before serving.

Perfect Homemade Cheesy Calzones (2 Methods)

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Darya Sannikova, Karolina Grabowska, Karolina Grabowska, Andrew Neel