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Golden-baked pockets of pizza dough stuffed with a creamy blend of ricotta, mozzarella, and parmesan cheese. This classic Italian-American comfort food is perfect for a fun family dinner and tastes amazing dipped in warm marinara sauce.
Prepare the Pizza Dough
Make the Cheese Filling
Assemble the Calzones
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Golden-baked pockets of pizza dough stuffed with a creamy blend of ricotta, mozzarella, and parmesan cheese. This classic Italian-American comfort food is perfect for a fun family dinner and tastes amazing dipped in warm marinara sauce.
This italian_american recipe takes 65 minutes to prepare and yields 4 servings. At 972.92 calories per serving with 44.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Bake to Golden Perfection
Serve
Add 1/2 cup of cooked and crumbled Italian sausage, mini pepperoni, or chopped ham to the cheese filling.
Add 1 cup of frozen spinach, thawed and squeezed completely dry, to the cheese mixture for a classic combination.
Sauté 8 ounces of sliced mushrooms and 1/2 a chopped onion until softened and browned. Cool completely before adding to the cheese filling.
Substitute some of the mozzarella with provolone, fontina, or asiago cheese for a more complex flavor profile.
The combination of three cheeses and the egg provides a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
Ricotta, mozzarella, and parmesan cheese are excellent sources of calcium, a vital mineral for maintaining strong bones and teeth.
The crust, made from flour, is rich in carbohydrates, which are the body's primary source of energy to fuel your daily activities.
This calzone is a delicious comfort food that is high in calories, fat, and sodium. However, it also provides a good amount of protein and calcium from the cheese. It's best enjoyed in moderation as part of a balanced diet.
A single homemade ricotta and mozzarella calzone of this size typically contains between 850 and 950 calories, depending on the specific brands of cheese and flour used. This does not include the marinara dipping sauce.
Absolutely! To save time, you can use a 1-pound (about 450g) ball of store-bought pizza dough. Let it come to room temperature for about 30 minutes before dividing and rolling it out.
The key is to use low-moisture mozzarella, drain any excess liquid from the ricotta, and avoid using wet ingredients like fresh tomatoes inside. Also, be sure to cut steam vents on top before baking.
Yes. You can assemble the calzones, place them on the baking sheet, cover with plastic wrap, and refrigerate for up to 4 hours before baking. You may need to add a few extra minutes to the baking time.
Store leftover calzones in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in an oven or air fryer at 350°F (175°C) for 10-15 minutes until hot and crispy.