Why You Should Brush Your Homemade Calzone With Egg Wash

There may be no better supporting act for a crisp, cheesy, saucy pizza than a oozy, gooey calzone: with a perfectly golden brown shell around a rich combination of ricotta, Parmesan, and mozzarella (and sometimes other additions, such as pepperoni, spinach, chicken, or peppers), the calzone is a top tier Italian-American lunch or dinner option. Cannoli Kitchen notes that the calzone dates all the way back to the 18th century!

While many simply order a calzone alongside their favorite takeout or delivery pizza, calzones are also super easy (and delicious) to make at home. No matter if you're opting for a homemade, from-scratch "crust" or an easy store-bought one, it doesn't take much time to fill it up with lots of cheese and bake it off, serving it with a dipping sauce like marinara or even a vodka sauce. Upon cutting into it, the cheese immediately oozes out, and it can be tricky to get a full bite without a photo-worthy cheese pull. You really can't go wrong with calzones; even if you're dairy-free, there are a slew of non-dairy options that will certainly do the trick.

The trick to keep in mind when making calzones

One especially noteworthy calzone tip is to use an egg wash to ensure a bronzed, perfectly golden crust, as noted by Real Simple. The outlet notes that a simple egg wash (typically of egg and water, though some opt for milk) brushed all over the calzone helps to give it a shiny finish that will rival a store-bought iteration. The egg wash can also help to seal any openings or creases in the dough itself. 

MasterClass states that egg washes can contain both yolks and whites (or either/or), and the usual ratio involves about one tablespoon of liquid and one egg. Simply whisk them together and then use a pastry brush to help coat the calzone; it's as simple as that. As soon as you pull your calzone out of the oven and see its perfect golden sheen, you'll be very thankful for opting to use an egg wash. 

Also, be mindful to not add too much ricotta, sauce, or liquid to the calzone itself prior to baking, or it may not crisp up well and instead become a more soggy situation. Other than that, go wild with your toppings, stuffings, or mix-ins, don't forget the egg wash, and then cut or slice up your browned calzone. It'll go like hotcakes.