Description
Learn how to make delicious homemade calzones with a rich ricotta filling, mozzarella, and your choice of toppings. This recipe uses pizza dough filled with a creamy cheese mixture and baked until golden brown for a perfect handheld Italian treat.
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 and Toppings
- Filling Toppings as desired: cooked sausage, pepperoni, bell peppers, olives, sautéed mushrooms, sautéed spinach, etc.
Seasonings and Others
- 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)
- 1 large egg and 1 tablespoon water, lightly beaten (for egg wash)
- Garlic salt for topping (optional)
Instructions
- Make Pizza Dough: If making homemade pizza dough, prepare it through step 3 of your dough recipe. Alternatively, use 1 1/2 pounds of 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.
- Divide Dough: Cut the pizza dough into 4 equal portions and shape 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, letting them rest for 15 minutes. Meanwhile, prepare the ricotta filling and toppings.
- Make Ahead Option: Dough balls can be refrigerated or frozen at this stage. If refrigerated, let them rest at room temperature for 60-90 minutes before using.
- Prepare Ricotta Filling: Microwave cubed cream cheese for 30 seconds, then whisk it together with ricotta cheese, basil pesto, lemon zest (if using), oregano, garlic salt, thyme, pepper, and red pepper flakes until smooth. This filling can be made several hours or days ahead and refrigerated.
- Shape Calzones: Working with one dough ball at a time, roll it into an 8-9 inch circle on floured parchment paper.
- Add Toppings: Leave a 1/2-inch border around the edge, then spread ricotta filling on half of the dough. Layer mozzarella, desired toppings, more mozzarella, and Parmesan cheese on top.
- Seal Calzones: Moisten the edge of the dough with water, fold the empty side over the filling, press edges together, and crimp tightly with a fork or by twisting the dough to seal completely.
- Transfer and Add Egg Wash: Carefully place calzones with parchment onto the hot pizza stone or baking sheet. Brush with egg wash and sprinkle lightly with garlic salt. Cut four small 1/2-inch slits on top for steam vents.
- Bake: Bake at 475°F for 15-20 minutes until calzones are golden brown and cooked through.
- Serve: Let calzones rest for 5 minutes to allow cheese to set. Serve with marinara sauce on the side for dipping.
Notes
- You can add any cooked or sautéed toppings such as sausage, pepperoni, mushrooms, or spinach to customize your calzones.
- If you don’t have a pizza stone, a large baking sheet will work fine.
- Make sure the slits on top are small to prevent the filling from leaking.
- The ricotta filling can be made in advance and stored refrigerated up to 3 days.
- Allow refrigerated dough balls to come to room temperature before shaping to make them easier to work with.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
