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
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
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.
