If you’re craving a cozy meal that feels like a warm hug, the Savory Ricotta and Cheese Calzones Recipe is here to become your new go-to. These golden pockets are bursting with a creamy ricotta filling, layers of melty mozzarella, fragrant herbs, and your favorite savory toppings all tucked inside perfectly crisp, homemade (or store-bought) pizza dough. Each bite offers a delightful mix of textures and flavors that just can’t be beat. Whether you’re serving a family dinner or impressing friends at a casual gathering, this recipe strikes the perfect balance between comfort food and impressive homemade flair.
Ingredients You’ll Need
The beauty of this Savory Ricotta and Cheese Calzones Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays a crucial role: the cheeses create creamy, melty goodness, the herbs bring aromatic depth, and the dough provides that golden, crispy cradle for all the delicious fillings.
- Pizza dough (1 recipe or 1 1/2 pounds store-bought): The foundation of your calzones, providing a soft yet crispy exterior perfect for folding in the filling.
- Mozzarella cheese, 8 oz freshly shredded: Offers that classic, stretchy cheese pull everyone loves.
- Parmesan cheese, 1/3 cup freshly grated: Adds a sharp, nutty flavor that deepens the cheese profile.
- Filling Toppings (e.g., cooked sausage, pepperoni, bell peppers, olives, sautéed mushrooms, sautéed spinach): Customize these to your taste for added texture and bursts of flavor.
- Egg and water (1 large egg + 1 tablespoon water, lightly beaten): Used for that beautiful golden egg wash on top of the calzones.
- Garlic salt: Sprinkled on top for a savory, aromatic finish.
- Whole milk ricotta cheese, 1 cup: The creamy, mild star of the filling, balancing richness with lightness.
- Cream cheese, 4 ounces cubed: Adds extra creaminess and helps bind the filling beautifully.
- Basil pesto, 3 tablespoons: Infuses fresh herbaceous notes and a touch of brightness.
- Lemon zest, 1/2 teaspoon (optional): Brings a subtle refreshing zing to the filling.
- Dried oregano, 1 teaspoon: Brings classic Italian herb flavor throughout the filling.
- Garlic salt, 1/2 teaspoon (or half garlic powder/salt): Enhances savory depth inside the filling.
- Dried thyme, pepper, 1/4 teaspoon each: Adds warmth and subtle spice.
- Pinch of red pepper flakes: Optional, great if your sausage isn’t spicy and you want a little heat.
How to Make Savory Ricotta and Cheese Calzones Recipe
Step 1: Prepare Your Dough and Oven
Start by either prepping your homemade pizza dough or thawing your store-bought dough if using. Divide the dough into four equal portions and let them rest covered in a warm spot for about 15 minutes so they’ll be easier to roll out. Meanwhile, preheat your oven to a blazing 475°F with a pizza stone or large baking sheet placed on the middle-lower rack to get nice and hot — this will help create that irresistible crispy bottom crust.
Step 2: Make the Ricotta Cheese Filling
While the dough rests, focus on the filling. Cube the cream cheese and microwave it for about 30 seconds so it softens up. Then whisk it together with ricotta, basil pesto, lemon zest, oregano, garlic salt, thyme, pepper, and red pepper flakes if using. This luscious filling is the soul of the calzones, combining creamy textures with fragrant herbal notes.
Step 3: Roll and Shape Your Calzones
Working with one dough ball at a time, roll it out on lightly floured parchment paper into an 8-9 inch circle. On one half, spread a generous layer of the ricotta mixture, top with shredded mozzarella, your favorite cooked toppings, then more mozzarella and a sprinkle of Parmesan. Leave about a 1/2 inch border around the edges so you can seal the calzone properly.
Step 4: Seal and Prepare for Baking
Moisten the dough’s edge with a little water, then fold the empty side over the filling to create a half-moon shape. Press and crimp the edges firmly with a fork or by twisting the dough together, ensuring nothing leaks out during baking. Transfer carefully, still on the parchment, onto the hot pizza stone or baking sheet. Brush the top with the egg wash for that beautiful golden glow and lightly sprinkle garlic salt. Cut four small vent slits on top so steam can escape without losing your delicious filling.
Step 5: Bake to Golden Perfection
Bake the calzones for 15-20 minutes until the crust is beautifully golden and crisp. Once baked, let them rest for about five minutes to allow the cheese inside to set slightly — it’s the perfect time to prepare some marinara for dipping!
How to Serve Savory Ricotta and Cheese Calzones Recipe
Garnishes
A sprinkle of fresh chopped basil or parsley on top adds a lovely pop of color and fresh flavor that brightens each bite. A small drizzle of extra virgin olive oil right before serving can elevate the experience, lending a silky richness.
Side Dishes
Serve alongside a fresh green salad tossed with lemon vinaigrette to cut through the richness of the calzones. Or go classic with a bowl of warm marinara sauce for dipping, which always adds a tangy, herby contrast that makes every mouthful more exciting.
Creative Ways to Present
Try mini calzones for parties by dividing the dough into six pieces instead of four, perfect as handheld appetizers. You can also offer a build-your-own calzone spread where guests pick their own fillings before baking. This not only personalizes the meal but makes the whole experience interactive and fun.
Make Ahead and Storage
Storing Leftovers
Once cooled, leftover calzones store well in an airtight container in the refrigerator for up to 3 days. Simply reheat to enjoy a second helping of these cheesy delights without losing texture or flavor.
Freezing
You can freeze assembled calzones before baking by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. Freeze for up to 2 months. When ready to eat, thaw in the fridge overnight and bake as usual for fresh-from-the-oven goodness.
Reheating
Reheat calzones by placing them in a preheated 350°F oven for about 10-12 minutes to regain their crisp crust and melty interior. Avoid microwaving as it can make the dough soggy and chewy, which no one wants!
FAQs
Can I make these calzones gluten-free?
Absolutely! Substitute your regular pizza dough with a gluten-free version available at many stores or make your own gluten-free dough to keep this Savory Ricotta and Cheese Calzones Recipe just as delicious and accommodating.
What cheeses work best for the filling?
Mozzarella, ricotta, and cream cheese create the perfect balance of melty and creamy textures, but adding a bit of provolone or fontina can enhance the flavor if you’re feeling adventurous.
Is this recipe suitable for vegetarians?
Yes! Simply omit any meat toppings and ramp up the veggies and herbs for a flavorful, satisfying vegetarian calzone experience.
Can I use store-bought pizza dough?
Definitely! Store-bought dough saves time and works wonderfully with this Savory Ricotta and Cheese Calzones Recipe without compromising on taste or texture.
How do I avoid soggy calzones?
Be sure to not overload the filling or wet toppings, and follow the venting step carefully—cutting small slits in the dough helps steam escape and keeps your calzone perfectly crisp.
Final Thoughts
Once you try this Savory Ricotta and Cheese Calzones Recipe, you’ll quickly see why it’s a beloved favorite. The combination of creamy cheeses, herbs, and bubbling golden crust is pure comfort food magic. So grab your ingredients, roll up your sleeves, and dive into creating these irresistible calzones that are sure to wow everyone at your table.
Print
Savory Ricotta and Cheese Calzones Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic calzone recipe features a golden, crispy pizza dough stuffed with a rich ricotta and cream cheese filling, layered with mozzarella, Parmesan, and your choice of savory toppings like sausage, pepperoni, and sautéed vegetables. Baked to perfection at high heat for a melty, delicious Italian-inspired handheld meal perfect for family dinners or gatherings.
Ingredients
Pizza Dough
- 1 recipe pizza dough or 1 1/2 pounds store-bought pizza dough
Cheeses
- 8 oz. (2 packed cups) low-moisture freshly shredded mozzarella cheese
- 1/3 cup freshly grated Parmesan cheese
- 1 cup whole milk ricotta cheese
- 4 ounces cream cheese, cubed
Filling Toppings (as desired)
- Cooked sausage
- Pepperoni
- Bell peppers
- Olives
- Sautéed mushrooms
- Sautéed spinach
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 and salt)
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- Pinch red pepper flakes (optional, if not using hot sausage)
- 1 large egg
- 1 tablespoon water
- Garlic salt for topping (optional)
Instructions
- Make Pizza Dough: If preparing homemade dough, start by making the pizza dough as per recipe instructions through step 3, or use store-bought dough for convenience.
- Preheat Oven: Heat your oven to 475°F (246°C) and position a pizza stone or large baking sheet on the middle-lower rack to preheat.
- Portion Dough: Divide your dough into 4 equal balls, shaping each on lightly floured parchment paper or a silicone baking mat. Cover with lightly greased plastic wrap and a towel to rest for 15 minutes.
- Make Ricotta Filling: Cube the cream cheese and microwave for 30 seconds to soften. Whisk together with ricotta cheese, basil pesto, lemon zest, oregano, garlic salt, thyme, pepper, and red pepper flakes until well combined. This filling can be prepared ahead and refrigerated.
- Shape Calzone: Working with one dough ball at a time, roll it out on parchment paper into an 8-9 inch circle. Keep other dough balls covered to prevent drying.
- Add Toppings: On one half of the dough circle, leaving a 1/2-inch border, spread the ricotta filling, sprinkle mozzarella, add your chosen toppings, then add more mozzarella and top with Parmesan cheese.
- Seal Calzone: Moisten the edge of the dough with water using your finger, fold the empty half over the filling, and press edges to seal. Crimp edges firmly with a fork or pinch and twist the dough to ensure it is tightly sealed to prevent leakage.
- Prepare for Baking: Carefully transfer the calzones on their parchment paper to the hot pizza stone or baking sheet. Brush the tops lightly with an egg wash made of beaten egg and water. Lightly sprinkle with garlic salt if desired. Cut four small slits on top to allow steam to vent, being careful not to make slits too big.
- Bake: Bake in the preheated oven for 15-20 minutes until the calzones are puffed and golden brown on top.
- Serve: Let calzones rest for 5 minutes post baking to allow cheeses to set slightly. Serve warm with marinara sauce on the side for dipping.
Notes
- You can prepare the ricotta filling up to several days in advance and refrigerate to save time.
- Dough balls can be refrigerated or frozen after shaping; allow refrigerated dough to come to room temperature (60-90 minutes) before rolling.
- Use a pizza stone if you want a crisper crust, but a baking sheet works well for convenience.
- Create small vents on top to prevent filling from spilling but avoid slits that are too large.
- Adjust toppings according to preference; cooked sausage or pepperoni adds a savory punch, while veggies bring freshness and texture.
