Italian · Main · Medium
Calzone
A golden pocket of pizza dough stuffed with ricotta, mozzarella, and your favorite fillings, served with warm marinara for dipping. Like a pizza you can hold in one hand.
The whole recipe in 60 seconds
Calzone, in 5 ideas
- Do not overfill; a lean calzone seals better and bakes more evenly.
- Steam vents keep the filling from blowing out the sides.
- Let them rest so the molten cheese does not burn the first bite.
- Calzones freeze great; reheat straight from frozen at 375°F for 20 minutes.
- Any pizza topping combo works inside, so raid the fridge.
What you need
Ingredients
- 1 lb pizza dough, divided into 4 balls
- 1 cup whole milk ricotta cheese
- 1.5 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup diced pepperoni or cooked sausage
- 1 large egg, beaten
- 1.5 cups marinara sauce, warmed for serving
- 1 tbsp olive oil
- 1 tsp dried Italian seasoning
How to make it
Directions
- Heat the oven to 450°F and line a large baking sheet with parchment.
- Roll each dough ball into a 7 inch circle and spread 2 tablespoons of ricotta over one half, leaving a 1 inch border.
- Top the ricotta with mozzarella, Parmesan, meat, and a pinch of Italian seasoning.
- Brush the border with beaten egg, fold the dough over the filling, and press to seal, then crimp the edge with a fork.
- Brush the tops with olive oil and cut two small steam vents in each calzone.
- Bake 18 to 20 minutes until deeply golden and puffed.
- Cool 5 minutes, then serve with warm marinara for dipping.
Splitting one pound of dough into four calzones stretches a cheap dough ball into dinner for four with leftovers.