Description
This Cheesy Homemade Calzone is crispy and golden on the outside, while the inside is packed with gooey melted mozzarella, creamy ricotta, Parmesan, and Italian herbs. It’s like a delicious folded pizza that makes a cozy dinner, weekend lunch, or family-friendly snack. Serve it with warm marinara sauce for dipping, and watch it disappear!
🧾 Ingredients
For the dough:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 2¼ tsp active dry yeast
- 1 cup warm water
- 2 tbsp olive oil
For the filling:
- 1½ cups shredded mozzarella cheese
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp red pepper flakes, optional
- 2 tbsp chopped fresh parsley
For finishing:
- 1 egg, beaten
- 1 tbsp olive oil
- Marinara sauce, for serving
👩🍳 Instructions
- Make the dough: In a bowl, combine warm water, yeast, and sugar. Let it sit for 5–10 minutes until foamy. Add flour, salt, and olive oil. Mix until a dough forms.
- Knead: Transfer to a lightly floured surface and knead for about 6–8 minutes until smooth and elastic.
- Let it rise: Place the dough in an oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.
- Prepare the filling: Mix mozzarella, ricotta, Parmesan, Italian seasoning, garlic powder, black pepper, red pepper flakes, and parsley in a bowl.
- Shape the calzones: Divide the dough into 2–3 portions. Roll each portion into a circle about ¼-inch thick. Place the cheese filling on one half, leaving a border around the edge.
- Fold and seal: Fold the dough over the filling to create a half-moon shape. Press the edges firmly together and crimp with a fork. Cut 2–3 small slits on top to allow steam to escape.
- Bake: Place calzones on a parchment-lined baking sheet. Brush with beaten egg and lightly drizzle with olive oil. Bake at 425°F (220°C) for 18–22 minutes, until puffed and golden brown.
- Serve: Let cool for 5 minutes before slicing. Serve hot with marinara sauce for dipping.
💡 Pro Tips
- Don’t overfill the calzone, or the seams may burst while baking.
- Drain excess moisture from ricotta for a creamier filling.
- Brush the crust with egg wash for a beautiful golden finish.
- Add cooked mushrooms, spinach, peppers, pepperoni, or cooked sausage for extra flavor.
- Always allow the calzone to rest for a few minutes before cutting so the cheese doesn’t immediately spill out.
🥗 Approximate Nutrition
Per calzone (based on 3 servings):
Calories: ~620 | Protein: ~27g | Carbohydrates: ~70g | Fat: ~26g | Fiber: ~3g
