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.
In a large bowl or the bowl of a stand mixer, whisk together the flour, instant yeast, sugar, and salt.
Add the warm water (around 110°F/43°C) and olive oil. Mix with a dough hook on low speed or a wooden spoon until a shaggy dough forms.
Increase mixer speed to medium-low and knead for 6-8 minutes, or knead by hand on a lightly floured surface for 8-10 minutes, until the dough is smooth and elastic.
Form the dough into a ball, place it in a lightly oiled bowl, and turn to coat. Cover with plastic wrap or a damp cloth.
Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
2
Make the Cheese Filling
While the dough is rising, prepare the filling. In a medium bowl, combine the drained ricotta cheese, shredded mozzarella, grated Parmesan, 1 egg, chopped parsley, garlic powder, and black pepper.
Mix thoroughly until all ingredients are evenly incorporated. Cover and refrigerate until ready to use.
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 956.13 calories per serving with 44.21g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Gently punch down the risen dough and transfer it to a lightly floured surface. Divide the dough into 4 equal portions.
Working with one portion at a time, roll the dough into an 8-inch circle, about 1/4-inch thick.
Spoon about one-quarter of the cheese filling onto one half of the dough circle, leaving a 1-inch border around the edge.
Lightly brush the border with water. Fold the empty half of the dough over the filling to create a half-moon shape.
Press the edges together firmly to seal. Crimp the edges with a fork or by folding the bottom edge over the top and pressing down to create a decorative, secure seal.
Carefully transfer the assembled calzone to the prepared baking sheet. Repeat with the remaining dough and filling.
4
Bake to Golden Perfection
In a small bowl, whisk together the remaining egg with 1 tablespoon of water to create an egg wash.
Brush the tops and sides of the calzones with the egg wash for a shiny, golden crust.
Using a sharp knife, cut 2-3 small slits in the top of each calzone to allow steam to escape during baking.
Bake for 20-25 minutes, or until the crust is deep golden brown and the filling is hot and bubbly.
Remove from the oven and let the calzones rest on the baking sheet for 5-10 minutes before serving. This allows the cheese to set slightly.
5
Serve
Serve the warm calzones whole or sliced in half, with a side of warm marinara sauce for dipping.
Pro Tips
1For a crispier bottom crust, preheat your baking sheet or a pizza stone in the oven.
2Don't overfill the calzones, as this can cause them to burst open while baking.
3Ensure the edges are sealed very tightly. A little water on the edge before folding helps create a stronger seal.
4Cutting slits on top is crucial for steam to escape and prevents the calzone from becoming soggy inside.
5To save time, you can use a 1-pound ball of store-bought pizza dough instead of making it from scratch.
6Let the calzones rest for 5-10 minutes before cutting; this prevents the molten cheese from spilling out immediately.
Recipe Variations
Meat Lover's
Meat Lover's
Add 1/2 cup of cooked and crumbled Italian sausage, mini pepperoni, or chopped ham to the cheese filling.
Spinach and Ricotta
Spinach and Ricotta
Add 1 cup of frozen spinach, thawed and squeezed completely dry, to the cheese mixture for a classic combination.
Mushroom and Onion
Mushroom and Onion
Sauté 8 ounces of sliced mushrooms and 1/2 a chopped onion until softened and browned. Cool completely before adding to the cheese filling.
Four Cheese
Four Cheese
Substitute some of the mozzarella with provolone, fontina, or asiago cheese for a more complex flavor profile.
Health Benefits
✨
Rich in Protein
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.
✨
Good Source of Calcium
Ricotta, mozzarella, and parmesan cheese are excellent sources of calcium, a vital mineral for maintaining strong bones and teeth.
✨
Provides Energy
The crust, made from flour, is rich in carbohydrates, which are the body's primary source of energy to fuel your daily activities.
Frequently Asked Questions
Is Ricotta and Mozzarella Calzone healthy?
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.
How many calories are in one calzone?
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.
Can I use store-bought pizza dough?
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.
How do I prevent my calzone from getting soggy?
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.
Can I make these ahead of time?
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.
How do I store and reheat leftovers?
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.
