Print

Calzone

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Calzone is a classic Italian folded pizza filled with creamy ricotta, melted mozzarella, Parmesan, herbs, and savory seasonings inside a crisp, golden crust. Served warm with marinara for dipping, it makes a satisfying and customizable meal.

Ingredients

  • Pizza dough
  • Whole-milk ricotta cheese
  • Shredded mozzarella cheese
  • Freshly grated Parmesan cheese
  • Egg
  • Italian seasoning
  • Garlic powder
  • Salt
  • Freshly ground black pepper
  • Fresh basil or parsley, chopped
  • Sautéed mushrooms, optional
  • Cooked spinach, thoroughly drained, optional
  • Roasted bell peppers, optional
  • Caramelized onions, optional
  • Chopped artichoke hearts, optional
  • Sliced olives, optional
  • Egg, beaten, for topping
  • Freshly grated Parmesan cheese, for topping
  • Italian seasoning, for topping
  • Warm marinara sauce, for serving

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Divide the pizza dough into four equal portions and shape each portion into a ball.
  3. Roll or stretch each dough ball into a circle on a lightly floured surface.
  4. Combine the ricotta, mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, black pepper, and fresh herbs in a mixing bowl.
  5. Spoon the cheese mixture onto one half of each dough circle, leaving a border around the edge.
  6. Add any optional fillings, making sure cooked vegetables are thoroughly drained to prevent excess moisture.
  7. Fold the empty half of each dough circle over the filling to create a half-moon shape.
  8. Press the edges firmly together, then crimp with a fork or fold and pinch the dough to create a secure seal.
  9. Transfer the calzones to the prepared baking sheet.
  10. Cut a small slit in the top of each calzone to allow steam to escape.
  11. Brush the tops with beaten egg and sprinkle with Parmesan and Italian seasoning.
  12. Bake for 15–20 minutes, or until puffed and deeply golden.
  13. Let the calzones rest for 5–10 minutes before serving.
  14. Serve warm with marinara sauce for dipping.

Notes

  • Drain ricotta and cooked vegetables thoroughly to help prevent a soggy filling.
  • Avoid overfilling the calzones so they can be sealed securely and are less likely to burst while baking.
  • Spinach, mushrooms, caramelized onions, roasted peppers, artichokes, and olives make flavorful vegetarian additions.
  • Pesto can be added for an herb-forward variation.
  • Cooked chicken and spinach can be added for a heartier version.
  • Add jalapeños or crushed red pepper for extra heat, or replace some mozzarella with provolone for a stronger cheese flavor.
  • Fresh store-bought pizza dough can be used for convenient preparation.
  • Assembled calzones can be covered and refrigerated for several hours before baking.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat in a 375°F (190°C) oven or air fryer.
  • Cool baked calzones completely, wrap individually, and freeze for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/calzone-2/