Description
Homemade calzones filled with ricotta, mozzarella, and your choice of toppings.
Ingredients
Scale
- 1 recipe pizza dough (or 1 1/2 pounds store-bought)
- 8 oz. (2 packed cups) low-moisture freshly shredded mozzarella cheese
- 1/3 cup freshly grated Parmesan cheese
- Filling Toppings as desired: (Cooked sausage, pepperoni, bell peppers, olives, sautéed mushrooms, sautéed spinach, etc.)
- 1 large egg and 1 tablespoon water, (lightly beaten)
- Garlic salt for topping
- 1 cup whole milk ricotta cheese
- 4 ounces cream cheese, (cubed)
- 3 tablespoons basil pesto
- 1/2 teaspoon lemon zest (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic salt (or half garlic powder/salt)
- 1/4 teaspoon EACH dried thyme, pepper
- Pinch red pepper flakes (if not using hot sausage)
Instructions
- Preheat oven to 475°F, with a pizza stone or large baking sheet on the middle-lower rack.
- Divide the pizza dough into 4 equal portions and shape each into a ball on lightly floured parchment paper or a silicone baking mat (or 6 for smaller calzones, though I prefer the proportions of 4).
- Cover the dough balls with lightly greased plastic wrap, then a towel, for 15 minutes. Meanwhile, make the Ricotta Filling (below) and prepare the toppings.
- Make Ahead: You can refrigerate or freeze the balls at this point if desired. Let refrigerated pizza dough rest at room temperature for 60-90 minutes before using.
- Make Ricotta Filling: Cube the cream cheese, spread it out on a plate, and microwave for 30 seconds. Transfer it to a mixing bowl and whisk together with the White Sauce ingredients. The Filling can be made several hours/days in advance and refrigerated.
- Shape Calzone: Work with one dough ball at a time, keeping the remaining dough balls covered to prevent drying. On a lightly floured sheet of parchment paper, roll the dough ball into an 8- or 9-inch circle. (You will use one piece of parchment per calzone.)
- Add Toppings: Leaving a 1/2-inch border around the edge of the dough so you can seal it later, evenly top the pizzas on one half only with the Ricotta Filling, some mozzarella, toppings, more mozzarella, and Parmesan.
- Seal the calzone: Dip your finger in water and run it lightly around the edge of the calzone on the side with the toppings. Fold the empty side of the dough over the filling and press the edges together. Crimp the edges together with a fork or twist the dough together. Set aside and repeat with 1 dough ball if using a pizza stone (only 2 will fit), or with the remaining 3 dough balls if using a baking sheet.
- Add Egg Wash: Very carefully transfer the calzones, still on their parchment paper, onto the hot pizza stone/baking sheet (you may need to trim the parchment to fit). Lightly brush each calzone with the egg wash. Very lightly sprinkle with garlic salt (optional). Cut 4 small slits (about 1/2-inch) in the top of the dough for venting. Please don’t make them too large or the filling will ooze out.
- Bake the calzones in the preheated oven at 475°F for 15-20 minutes or until golden brown on top.
- Serve: Let the calzones rest for 5 minutes to let the cheese slightly set. Serve with marinara on the side for dipping.
Notes
- For a crispy crust, ensure that the pizza stone is preheated thoroughly.
- You can experiment with different fillings based on your preferences.
- This recipe can be doubled for larger gatherings.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 calzone
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 120mg