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
Scale
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.
