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These potato calzoni are soft, cheesy, and golden, making them the perfect quick snack or appetizer. Made with mashed potatoes, parmesan, and a savory filling of ham and cheese, these calzoni are cooked entirely in a pan—no oven required! They are perfect for family meals, lunchboxes, or as a fun finger food for parties.
What Are Potato Calzoni?
Potato calzoni are small stuffed turnovers made from mashed potatoes combined with flour and parmesan to form a soft dough. They’re filled with savory ingredients like ham and cheese, folded into a half-moon shape, and then cooked in a pan until golden and crispy. This recipe is a creative twist on traditional Italian calzoni, replacing traditional dough with a light potato-based dough for a softer, melt-in-your-mouth texture.
Why Everyone Will Love This Recipe
- Crispy outside, soft inside: Perfect potato dough texture
- Quick and easy: Ready in under 30 minutes
- Deliciously cheesy: Filled with ham and melted cheese
- No oven needed: Cooked entirely in a pan
- Kid-friendly: Soft, cheesy, and easy to eat
Pro Tips for Success
- Cook potatoes fully: Boil or microwave until soft for easy mashing and smooth dough.
- Season the dough: Salt, pepper, and parmesan enhance flavor without overpowering the filling.
- Seal edges carefully: Pinch the edges to prevent cheese from oozing during cooking.
- Use medium heat: Avoid burning; cook slowly for a golden crust and soft interior.
Serve immediately: Best enjoyed hot, with cheese still melty inside
Frequently Asked Questions
Can I make these in advance?
Yes! You can prepare the potato dough and filling in advance, assemble the calzoni, and cook just before serving.
Can I use other fillings?
Absolutely! Try mushrooms, spinach, or cooked sausage for different flavors.
Can I bake them instead of cooking in a pan?
Yes, preheat the oven to 190°C (375°F) and bake for 15–20 minutes until golden brown.
How do I prevent them from sticking to the pan?
Use a non-stick skillet and a small amount of olive oil. Ensure the pan is hot before adding the calzoni.
How to Store
Store leftover cooked calzoni in an airtight container in the fridge for up to 2 days. Reheat in a pan over low heat to restore crispiness.
How to Freeze
Freeze unbaked calzoni by placing them on a tray for 30 minutes, then transfer to a freezer-safe bag or container. They can be stored for up to 1 month. Cook directly from frozen, adding a few extra minutes to ensure thorough heating.
Ingredients
How to Make Potato Calzoni in a Pan
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Boil or microwave the potatoes for about 10 minutes until tender. Mash thoroughly. Mix in flour, parmesan, salt, and pepper to form a soft dough.
Boil or microwave the potatoes for about 10 minutes until tender. Mash thoroughly. Mix in flour, parmesan, salt, and pepper to form a soft dough.
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Spread the dough on parchment paper and cut into circles using a cup or mold. Place ham and cheese on one circle, then fold over and seal the edges to form a calzone.
Spread the dough on parchment paper and cut into circles using a cup or mold. Place ham and cheese on one circle, then fold over and seal the edges to form a calzone.
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Heat olive oil in a pan over medium heat and cook each calzone for about 5 minutes per side until golden.
Heat olive oil in a pan over medium heat and cook each calzone for about 5 minutes per side until golden.
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Serve immediately while warm and enjoy your soft, cheesy potato calzoni!
Serve immediately while warm and enjoy your soft, cheesy potato calzoni!
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