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
Scale
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.
