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 (kăl-zō′nē, -zōn′, käl-sō′nĕ)
A baked or fried Italian turnover of pizza dough filled with vegetables, meat, or cheese.

[Italian, pant leg, calzone, from calza, sock, from Vulgar Latin *calcea, from Latin calceus, shoe; see calceolate.]


(Cookery) a dish of Italian origin consisting of pizza dough folded over a filling of cheese and tomatoes, herbs, ham, etc
[C20: Italian, literally: trouser leg, from calzoni trousers]


(kælˈzoʊ ni, -neɪ, -ˈzoʊn)

a turnover made of pizza dough filled with cheese, ham, etc., and baked or deep-fried.
[1945–50; < Italian: literally, trouser leg (calzoni (pl.) trousers)]
References in periodicals archive ?
Walking in, the first thing that strikes you is the open kitchen and traditional stone oven, where the chef busies himself cooking the famous Prezzo calzone folded pizzas.
That litmus test is as follows: petA to start, followed by calzone pizza.
A big Italian turnover, calzone often boasts a savory filling similar to the topping found on pizza.
Calzone Bakery a quick, casual dining restaurant known for overstuffed made to order calzones announced plans to expand in select areas of the Mid-South and Southeast with further Franchise development in to the Southwest slated for later this year.
com), one of the top five global independent public relations firms, announced today that Angela Calzone has joined MWW as senior vice president, talent resources and organizational development.
Push filled calzone to the end of the pan; repeat process to fill and shape 3 more calzones.
The new offerings include a Four Cheese Calzone, Chicken Alfredo Calzone, Pizzaiola Calzone, Chicken Parmigiana Sandwich and Shrimp Scampi Fritta Sandwich (classic or spicy).
After trimming the tree, reward your family with crusty calzone.
According to Northeast Regional Vice President Mark Calzone, "This new, multi-million dollar facility is ideal for showing off our wide range of RVs and for taking care of all of our customers' service needs.
one of Connecticut's leading IT service providers, announced today that is has promoted Mark Calzone to the position of company President.
Menu/cuisine changes: Mitchell Rotner remembers that at age 19, when he began kitchen duties at Little Toni's, there were no white sauces, no pesto, no sweet basil, no scampi, no calamari, no barbecued chicken pizza, no Hawaiian pizza (with pineapple), not even a calzone.