Description
Delicious homemade calzones filled with ricotta, mozzarella, and your favorite 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 (on microplaner)
- as desired Filling Toppings: 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 if you have it)
- 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.
- 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.
- 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.
- Leaving a 1/2-inch border around the edge of the dough, evenly top one half with the Ricotta Filling, some mozzarella, toppings, more mozzarella, and Parmesan.
- 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 with a fork or twist the dough together.
- Very carefully transfer the calzones, still on their parchment paper, onto the hot pizza stone/baking sheet. Lightly brush each calzone with the egg wash and sprinkle with garlic salt (optional). Cut 4 small slits in the top of the dough for venting.
- Bake the calzones in the preheated oven for 15-20 minutes or until golden brown on top.
- Let the calzones rest for 5 minutes before serving. Serve with marinara on the side for dipping.
Notes
- You can refrigerate or freeze the dough balls if desired. Let refrigerated pizza dough rest at room temperature for 60-90 minutes before using.
- The ricotta filling can be made several hours or days in advance and refrigerated.
- Be careful when cutting slits in the dough to prevent filling from oozing out.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 calzone
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 100mg