If you have a love for melty cheese, warm dough, and customizable flavors, then the Cheesy Ricotta and Mozzarella Calzones with Toppings Recipe is about to become your new favorite comfort food. This recipe combines the creamy richness of ricotta and cream cheese with the stretchy goodness of mozzarella, all enveloped in a perfectly golden, crispy crust. Whether you like classic pepperoni or adventurous veggie combos, these calzones make every bite an exciting experience, packed with gooey, savory delight that feels like a warm hug on a plate.
Ingredients You’ll Need
Every ingredient in this Cheesy Ricotta and Mozzarella Calzones with Toppings Recipe plays a crucial role, blending textures and flavors that turn simple components into something extraordinary. From the stretchy mozzarella that pulls at every bite to the tangy ricotta filling, these basics are the foundation of a truly delicious calzone.
- Pizza dough: The canvas for your calzone’s delicious filling; either homemade or store-bought works well.
- Low-moisture shredded mozzarella cheese: Gives that irresistible melty, stringy texture.
- Freshly grated Parmesan cheese: Adds a sharp, nutty depth that boosts flavor.
- Whole milk ricotta cheese: Provides creamy richness to balance the mozzarella’s stretchiness.
- Cream cheese (cubed): Blends smoothly into the filling for extra creaminess.
- Basil pesto: Infuses herby brightness and a hint of garlic into the filling.
- Lemon zest (optional): Brightens the filling with a subtle zing.
- Dried oregano: Brings warm, earthy notes classic to Italian dishes.
- Garlic salt: Adds a savory punch that enhances all other flavors.
- Dried thyme, pepper, red pepper flakes: Create a balanced seasoning that gives mild heat and complexity.
- Filling toppings of your choice: Cooked sausage, pepperoni, bell peppers, olives, mushrooms, spinach — customize this part to your heart’s delight.
- Large egg and water (for egg wash): Ensures a beautifully golden, shiny crust.
How to Make Cheesy Ricotta and Mozzarella Calzones with Toppings Recipe
Step 1: Preparing the Dough
Start with your pizza dough, either homemade or store-bought, divided into four equal parts. Shape each portion into a smooth ball and let them rest covered so the gluten relaxes, making them easier to roll out later. This rest period is key for creating a tender, pliable crust that crisps up nicely without becoming tough.
Step 2: Make the Ricotta Filling
This is where the magic begins. Cube your cream cheese and warm it just enough to soften, then whisk it with fresh ricotta, basil pesto, seasonings, and the optional lemon zest to create an aromatic, creamy filling. This mixture will be the rich, luscious heart of each calzone, so don’t rush it; mixing until smooth guarantees every bite will be silky and flavorful.
Step 3: Rolling Out the Dough
On a floured surface or parchment paper, roll each ball into an 8- or 9-inch circle. Keeping the dough round and even ensures a consistent thickness, which is essential so that the filling cooks perfectly while the crust achieves that lovely golden brown.
Step 4: Assembling the Calzones
On one half of each dough circle, spread the ricotta filling generously but leave a 1/2-inch border for sealing. Layer with mozzarella, your choice of cooked toppings, more mozzarella, and a sprinkle of Parmesan for an extra punch of flavor. This layering technique traps all the gooey cheeses and savory fillings inside as the calzone bakes.
Step 5: Sealing and Venting
Moisten the dough edge with water to help seal, fold the dough over the filling, and crimp the edges firmly with a fork or twist them to prevent any leaks. Cut small slits on top for steam to escape during baking; this step stops any filling from bursting out and ensures a beautiful calzone shape.
Step 6: Baking to Perfection
Transfer the calzones on their parchment paper to a preheated pizza stone or baking sheet. Brush them lightly with the egg wash and sprinkle garlic salt on top for a final layer of flavor and a golden sheen. Bake at 475°F for 15-20 minutes until beautifully browned and puffed. The crust should be crisp outside, with molten cheese inside that pulls as you bite in.
How to Serve Cheesy Ricotta and Mozzarella Calzones with Toppings Recipe
Garnishes
A light dusting of freshly grated Parmesan or a sprinkle of chopped fresh basil or parsley adds a fresh, bright finish that contrasts beautifully with the rich interior. You can also drizzle a little extra basil pesto or a touch of olive oil if you want that restaurant-style flair.
Side Dishes
Classic marinara sauce for dipping is a must-have to complement the flavors and add a tangy contrast to the creamy filling. Alongside, serve a crisp green salad tossed with a simple vinaigrette or some roasted seasonal vegetables for a well-rounded meal that balances indulgence and freshness.
Creative Ways to Present
For a fun gathering, make mini calzones using smaller dough portions and a variety of fillings to accommodate all tastes. Wrap these individually on parchment squares and serve on wooden boards for a rustic, shareable presentation. You can even arrange sliced calzones in a basket lined with a colorful napkin for a casual party finger food vibe.
Make Ahead and Storage
Storing Leftovers
Once cooled, leftover calzones can be wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. They will stay fresh for up to three days, making for excellent next-day lunches or dinner when you want something quick but satisfying.
Freezing
You can freeze calzones either before or after baking. To freeze before baking, wrap each shaped calzone tightly and freeze on a sheet tray; then transfer to a freezer bag for up to 2 months. For baked calzones, allow them to cool completely, then wrap and freeze similarly. This way, you’ll always have a cheesy meal ready to go.
Reheating
For best results, reheat frozen or refrigerated calzones in a preheated oven at 350°F for about 10-15 minutes until heated through and the crust is crispy again. Avoid microwaving if possible since it can make the crust soggy and diminish the gooey cheese texture.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply skip the meat toppings and load up on favorites like sautéed mushrooms, roasted peppers, olives, and spinach. The cheesy ricotta filling packs plenty of flavor, so it’s delicious all on its own.
How do I prevent the calzones from getting soggy?
Using ingredients like low-moisture mozzarella and properly cooking your toppings beforehand helps reduce excess moisture. Also, venting the calzones with slits during baking allows steam to escape, keeping the crust crisp.
Can I use different cheeses?
Sure! Feel free to experiment with provolone, fontina, or even a bit of sharp cheddar for different flavor profiles. Just make sure to keep the balance so the filling stays creamy and melty.
Is it okay to prepare the dough and filling in advance?
Yes! The dough balls can be refrigerated or frozen until ready to use, and the ricotta filling can be made several hours or even days ahead. This makes assembly quick and easy whenever you’re ready to bake.
What should I do if my calzone leaks during baking?
Leaking usually happens if the edges aren’t sealed properly or if the cut slits are too large. Make sure to moisten the edges before folding and pinch them firmly. Also, keep your slits small to allow steam out without losing filling.
Final Thoughts
This Cheesy Ricotta and Mozzarella Calzones with Toppings Recipe is more than just a meal—it’s an invitation to enjoy comforting, cheesy goodness customized exactly how you love it. Whether you’re cooking for family, friends, or just treating yourself, this is one recipe that shines in its warmth, flavor, and versatility. Give it a try, and watch how these calzones quickly become a tradition in your kitchen.
Print
Cheesy Ricotta and Mozzarella Calzones with Toppings Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
This homemade calzone recipe features a delicious combination of creamy ricotta filling, mozzarella, Parmesan, and your choice of savory toppings like cooked sausage, pepperoni, and sautéed vegetables. Made with fresh pizza dough and baked to golden perfection, these calzones are perfect for a satisfying meal served alongside marinara sauce for dipping.
Ingredients
Pizza Dough
- 1 recipe pizza dough (or 1 1/2 pounds store-bought)
Cheeses
- 8 oz. (2 packed cups) low-moisture freshly shredded mozzarella cheese
- 1/3 cup freshly grated Parmesan cheese (on microplaner)
- 1 cup whole milk ricotta cheese
- 4 ounces cream cheese, cubed
Filling Toppings (optional)
- Cooked sausage
- Pepperoni
- Bell peppers
- Olives
- Sautéed mushrooms
- Sautéed spinach
Seasonings and Additions
- 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 dried thyme
- 1/4 teaspoon pepper
- Pinch red pepper flakes (if not using hot sausage)
- Garlic salt for topping
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Make Pizza Dough: If preparing homemade dough, follow the dough recipe through step 3 to have ready dough balls. Store-bought dough can be divided directly.
- Preheat Oven: Set your oven to 475°F and place a pizza stone or a large baking sheet on the middle-lower rack to heat up thoroughly.
- Divide Dough: Portion the dough into four equal balls and place each on lightly floured parchment paper or a silicone mat to prevent sticking.
- Rest Dough: Cover the dough balls with lightly greased plastic wrap and a towel; let rest for 15 minutes to relax the gluten, making them easier to roll out.
- Optional Make-Ahead: You can refrigerate or freeze these dough balls now. If refrigerated, bring them back to room temperature for 60-90 minutes before using.
- Prepare Ricotta Filling: Microwave the cubed cream cheese for 30 seconds to soften, then whisk together with ricotta, basil pesto, lemon zest, oregano, garlic salt, thyme, pepper, and red pepper flakes until smooth. This filling can be made in advance and refrigerated.
- Shape Calzones: Roll each dough ball into an 8 to 9-inch circle on parchment, using one piece per calzone to transfer easily.
- Add Fillings: Leaving a 1/2-inch border free, spread ricotta filling on half of the dough circle, then layer with mozzarella, your choice of toppings, more mozzarella, and finish with Parmesan cheese.
- Seal Calzone: Lightly wet the dough edges with water, fold the dough over the filling, and firmly press edges together. Crimp edges with a fork or twist the dough to seal completely. Repeat with remaining dough balls.
- Apply Egg Wash: Carefully transfer calzones, parchment and all, onto the preheated pizza stone or baking sheet. Brush tops gently with egg wash and sprinkle lightly with garlic salt. Cut four small vents in the top crust to allow steam to escape.
- Bake: Bake in the preheated oven for 15-20 minutes until golden brown and puffed.
- Serve: Let calzones rest for 5 minutes to slightly firm the cheese, then serve warm with marinara sauce for dipping.
Notes
- You can customize toppings to your taste, including vegetables, meats, or making a vegetarian version.
- Make the ricotta filling a day ahead to deepen flavors and save prep time.
- Ensure vents are small to prevent filling from oozing out during baking.
- If refrigerated dough was used, allow sufficient time for dough to come to room temperature before shaping.
- Use parchment paper for easy transfer and cleanup.
