Ricotta and Mozzarella Calzone

1. 1
   prep · ~7 min

   Activate the yeast.

   In a small bowl, combine warm water (about 110°F), sugar, and yeast. Stir gently and let it sit for 5 to 7 minutes until the mixture is foamy and bubbly on top. If it doesn't foam, the yeast may be dead — start again with fresh yeast.

   TIPWater hotter than 120°F kills yeast instantly. Aim for warm bathwater temperature.
2. 2
   knead · ~10 min

   Make the dough.

   1.In a large bowl or stand mixer, combine flour and salt.

   2.Add the foamy yeast mixture and olive oil.

   3.Knead for about 8 minutes by hand (or 5 minutes with a dough hook) until the dough is smooth, elastic, and slightly tacky but not sticky.

   4.If the dough is too sticky, add flour 1 tablespoon at a time; if too dry, add water 1 teaspoon at a time.

   TIPThe windowpane test ensures proper gluten development: stretch a small piece of dough — if it stretches thin enough to see light without tearing, it's ready.
3. 3
   rest · ~60 min

   Let the dough rise.

   Place the dough ball in a lightly oiled bowl, turning it once to coat the surface. Cover with a damp kitchen towel or plastic wrap and set in a warm, draft-free spot for about 1 hour, or until it doubles in size.

   TIPA turned-off oven with only the light on creates a perfect warm environment for rising.
4. 4
   prep

   Preheat the oven and prepare the baking sheet.

   Place a rack in the middle of the oven and preheat to 450°F (230°C). Line a large baking sheet with parchment paper.

5. 5
   mix · ~3 min

   Make the cheese filling.

   1.In a medium bowl, combine ricotta, shredded mozzarella, and grated parmesan.

   2.Add minced garlic, dried oregano, and black pepper.

   3.Mix well until everything is evenly distributed. Set aside.

   TIPIf the ricotta is very wet, drain it in a fine-mesh strainer for 15 minutes first — a watery filling makes the calzone soggy.
6. 6
   prep · ~10 min

   Divide and shape the dough.

   1.Punch down the risen dough to release air, then turn it out onto a lightly floured surface.

   2.Divide the dough into 4 equal portions.

   3.Roll each portion into a ball, cover with a towel, and let rest for 10 minutes to relax the gluten.
7. 7
   assemble · ~10 min

   Fill and fold the calzones.

   1.On a floured surface, roll out each dough ball into an 8-inch circle, about ⅛ inch thick.

   2.Spoon one-quarter of the cheese filling onto the center of each circle, leaving a 1-inch border all around.

   3.Fold the dough over to form a half-moon shape.

   4.Press the edges firmly together, then crimp with a fork or fold the edge over itself to seal tightly.

   TIPDon't overfill — it bursts during baking. A generous half-cup of filling per calzone is the sweet spot.
8. 8
   prep · ~3 min

   Apply egg wash and vent.

   1.Transfer the calzones to the prepared baking sheet, spacing them at least 2 inches apart.

   2.Brush the tops generously with the beaten egg wash for a golden, shiny crust.

   3.Using a sharp knife, cut 2 or 3 small slits in the top of each calzone to let steam escape during baking.

   TIPSkipping the vent slits traps steam inside, causing the calzone to balloon and potentially burst open.
9. 9
   bake · ~20 min

   Bake until golden brown.

   Bake the calzones in the preheated oven for 18 to 20 minutes, or until the crust is deep golden brown, puffed, and the filling is hot and bubbly (you may see a little cheese oozing from the vents).

   TIPRotate the baking sheet halfway through baking for even browning.
10. 10
    rest · ~5 min

    Cool briefly before serving.

    Remove the calzones from the oven and let them sit on the baking sheet for 5 minutes. The cheese filling is molten lava right out of the oven — this rest prevents burnt mouths and lets the filling set slightly.

11. 11
    serve

    Serve warm with marinara sauce for dipping.

    Place each calzone on a plate with a small bowl of warm marinara sauce on the side. Encourage everyone to tear, dip, and enjoy.

    TIPWarm the marinara sauce gently on the stovetop while the calzones bake — cold sauce is a letdown.

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