If you’ve ever dreamed of biting into a warm, golden crust bursting with creamy cheeses and savory fillings, then you absolutely must try this Homemade Calzones with Ricotta and Mozzarella Filling Recipe. It’s the perfect marriage of melty mozzarella, fluffy ricotta, and rich Parmesan, wrapped inside a tender yet crisp pizza dough crust that you’ll want to make again and again. Whether it’s a cozy weeknight dinner or a fun weekend project, these calzones bring all the comforting, cheesy goodness that just feels like a big, delicious hug on a plate.
Ingredients You’ll Need
Keeping things simple is the secret here. Each ingredient is carefully chosen to create a perfect balance of creamy texture, bright flavor, and hearty satisfaction in the calzones.
- Pizza dough: Using a homemade dough or a good-quality store-bought version ensures the perfect soft yet crispy crust.
- Low-moisture shredded mozzarella cheese: This provides that classic stretchy, gooey cheese pull.
- Freshly grated Parmesan cheese: Adds a sharp, nutty kick that deepens the flavor.
- Fillings of your choice: Sausage, pepperoni, sautéed mushrooms, or spinach add savory layers and texture.
- Egg and water for egg wash: Brush on top for a glorious golden finish.
- Garlic salt: A sprinkle on top enhances the aroma and adds subtle zest.
- Whole milk ricotta cheese: Makes the filling luxuriously creamy and light.
- Cream cheese: Blended in for extra richness and smoothness.
- Basil pesto: Offers a fresh, herbal lift within the filling.
- Lemon zest (optional): Gives a bright, citrusy note that elevates the flavors.
- Dried oregano, thyme, pepper, red pepper flakes: These spices add depth and a hint of warmth to the filling.
How to Make Homemade Calzones with Ricotta and Mozzarella Filling Recipe
Step 1: Prepare Your Pizza Dough
Start with either your favorite homemade pizza dough recipe or a quality store-bought dough. Divide it into four equal portions and form them into balls. Cover with lightly greased plastic wrap and a towel, allowing the dough to rest for 15 minutes. This rest period lets the dough relax, making it easier to roll out later.
Step 2: Make the Ricotta Filling
Cube the cream cheese and microwave it for about 30 seconds until slightly softened. Then whisk it together with the ricotta, pesto, lemon zest, dried herbs, salt, pepper, and red pepper flakes (if using). This filling marries creamy tang, herbal freshness, and a little heat which will make your calzones truly irresistible.
Step 3: Roll Out the Dough
On a lightly floured surface or parchment paper, roll each dough ball into an 8- or 9-inch circle. Keeping the dough balls covered while working prevents drying out. This step sets the stage for generously stuffing the calzones without the dough tearing.
Step 4: Add Cheese and Toppings
On one half of each dough circle, spread a layer of the ricotta filling, then some shredded mozzarella, your choice of toppings like cooked sausage or sautéed veggies, a bit more mozzarella, and a sprinkling of Parmesan. Leave a half-inch border clear around the edges so you can seal the calzone properly.
Step 5: Seal and Vent
Moisten the border with a bit of water, fold the empty dough half over the filling, and press edges together firmly. Crimp with a fork or twist the dough edges for a nice seal. Don’t forget to cut small slits on top to let steam escape during baking, preventing messy leaks.
Step 6: Add Egg Wash and Bake
Brush the tops of your calzones with the beaten egg and water mixture for a glossy golden crust, then lightly sprinkle garlic salt over. Bake them on a preheated pizza stone or baking sheet at 475°F for 15 to 20 minutes until beautifully puffed and golden brown.
Step 7: Rest and Serve
Let the calzones rest for about 5 minutes after baking. This pause allows the melted cheeses to set just enough for perfect slicing without losing that molten heart of goodness. Serve alongside a warm marinara sauce for dipping and watch them disappear!
How to Serve Homemade Calzones with Ricotta and Mozzarella Filling Recipe
Garnishes
A sprinkle of fresh chopped basil or a pinch of crushed red pepper flakes brightens the savory richness, adding a beautiful contrast that pleases the palate and the eye.
Side Dishes
A vibrant green salad with a tangy vinaigrette or a simple bowl of roasted vegetables pairs wonderfully, balancing the cheesy indulgence with fresh, crisp textures. You can also serve with classic marinara sauce to dip for extra flavor.
Creative Ways to Present
Try slicing calzones into smaller “pizza pockets” for a party platter or serve mini versions as appetizers. Wrapping each calzone in parchment and tying with a fresh herb sprig makes a charming presentation for guests or a picnic.
Make Ahead and Storage
Storing Leftovers
Leftover calzones can be kept in an airtight container in the refrigerator for up to 3 days. They maintain their flavor well and make for a fantastic next-day meal or snack.
Freezing
You can freeze assembled but unbaked calzones by placing them on a baking sheet until firm, then wrapping tightly in plastic wrap and foil. Frozen calzones last up to 2 months and bake straight from frozen without thawing, just add a few more minutes to the baking time.
Reheating
Reheat leftover calzones in an oven or toaster oven at 350°F for 10 to 15 minutes to keep the crust crispy and the filling warm and melty. Avoid microwaving if possible, as it can make the dough soggy.
FAQs
Can I use different cheeses for the filling?
Absolutely! While ricotta and mozzarella create the classic creamy filling, you can add provolone, fontina, or even feta for unique flavor twists. Just keep the cheese ratios balanced to maintain the right texture.
Is it necessary to use a pizza stone?
Not at all. A pizza stone helps create a crispier bottom crust due to its heat retention, but a baking sheet works perfectly well. Just make sure it’s preheated along with the oven for best results.
What if I don’t have lemon zest?
Lemon zest is optional but recommended for a subtle brightness. If you don’t have it, you can skip it or add a small splash of lemon juice, but add sparingly so it doesn’t make the filling too wet.
Can I prepare the filling ahead of time?
Yes! The ricotta and cream cheese filling can be made several hours or even days in advance and stored in the refrigerator. This makes assembling the calzones quicker and stress-free on baking day.
How do I store leftover dough?
Pizza dough can be refrigerated for up to 2 days or frozen for longer storage. When refrigerated, let it come to room temperature for about an hour before using, so it’s easier to roll out without tearing.
Final Thoughts
Making Homemade Calzones with Ricotta and Mozzarella Filling Recipe is such a rewarding experience that combines comforting flavors with hands-on fun in the kitchen. Once you try these rich, cheesy pockets filled with your favorite toppings, they’ll become a go-to whenever you want to impress or simply indulge. So gather your ingredients, roll up your sleeves, and treat yourself to this unforgettable homemade delight!
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Homemade Calzones with Ricotta and Mozzarella Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Classic homemade calzones stuffed with a creamy ricotta filling, mozzarella, Parmesan, and your choice of savory toppings like sausage, pepperoni, and sautéed vegetables, baked to golden perfection.
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
Fillings & Toppings
- Filling toppings as desired: cooked sausage, pepperoni, bell peppers, olives, sautéed mushrooms, sautéed spinach, etc.
Ricotta Filling Seasonings
- 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)
For Finishing
- 1 large egg and 1 tablespoon water (lightly beaten, for egg wash)
- Garlic salt for topping (optional)
Instructions
- Make Pizza Dough: Prepare your homemade pizza dough according to your recipe through step 3 or use store-bought dough.
- Preheat Oven: Set your oven to 475°F and place a pizza stone or large baking sheet on the middle-lower rack to heat up.
- Divide Dough: Divide the dough into 4 equal portions and form each into a ball on lightly floured parchment paper or a silicone baking mat.
- Rest Dough: Cover dough balls with lightly greased plastic wrap and a towel; let rest for 15 minutes while preparing ricotta filling and toppings.
- Make Ahead Option: You can refrigerate or freeze the dough balls at this stage. If refrigerated, allow to rest at room temperature for 60 to 90 minutes before using.
- Prepare Ricotta Filling: Microwave cubed cream cheese for 30 seconds, then whisk it with ricotta, basil pesto, lemon zest, oregano, garlic salt, thyme, pepper, and red pepper flakes in a bowl. This can be made ahead and refrigerated.
- Shape Calzone: Take one dough ball at a time (keep others covered), and roll it on lightly floured parchment into an 8 to 9 inch circle.
- Add Toppings: On one half of the dough circle, leaving a 1/2-inch border, spread ricotta filling, sprinkle mozzarella, add chosen toppings, then more mozzarella, and finish with Parmesan.
- Seal Calzone: Moisten the dough’s edge with water, fold the empty side over the filling, then press and crimp edges tightly with a fork or twist to seal completely. Repeat with remaining dough balls.
- Apply Egg Wash: Transfer calzones on their parchment onto the hot stone or baking sheet. Brush the tops with the egg wash, sprinkle lightly with garlic salt if desired, and cut 4 small slits on top for venting.
- Bake: Bake calzones in the preheated oven for 15 to 20 minutes until golden brown.
- Serve: Let calzones rest for 5 minutes to allow cheese to set slightly. Serve warm with marinara sauce for dipping.
Notes
- You can refrigerate or freeze dough balls after the initial rest to prepare in advance.
- Make the ricotta filling several hours or days ahead for convenience.
- Adjust filling toppings based on your preference for meat or vegetables.
- Use caution when cutting slits on top to prevent filling leakage.
- Letting calzones rest after baking improves texture and handling.
