Description
Golden, handheld calzones with a crisp, golden crust and a molten, cheesy interior filled with ricotta, mozzarella, Parmesan, and rich tomato sauce. Comforting, shareable, and endlessly customizable, these calzones deliver pizza flavors in a delightful pocket that is worth every bite.
Ingredients
- Pizza Dough: 1 pound (makes 4 calzones), either homemade or store bought
- Ricotta Cheese: 1 cup, whole milk ricotta for creaminess
- Mozzarella Cheese: 1 1/2 cups shredded, low moisture for best melt
- Parmesan Cheese: 1/2 cup grated, adds sharp, nutty flavor
- Tomato Sauce: 1 cup, rich marinara or pizza sauce
- Italian Seasoning: 1 teaspoon, for a fragrant herbal lift
- Salt: 1/2 teaspoon, balances flavors
- Black Pepper: 1/4 teaspoon, for gentle heat
- Egg: 1 large, beaten, for brushing the crust to a glossy finish
- Optional Fillings: 1 cup total, cooked and drained mushrooms, sautéed spinach, roasted peppers, or cooked sausage, chopped (use vegetarian sausage to keep it vegetarian)
Instructions
- Pat Your Equipment: Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Combine Ingredients: In a bowl, stir together ricotta, shredded mozzarella, grated Parmesan, tomato sauce, Italian seasoning, salt, and pepper. Fold in optional fillings if using.
- Prepare Your Cooking Vessel: Lightly flour a clean work surface and divide the dough into 4 equal pieces. Roll each piece into an 8 inch circle.
- Assemble the Dish: Spoon the cheese and sauce mixture onto one half of each dough circle leaving a one inch border. Fold the dough over and press the edges firmly to seal, crimping with a fork or twisting the edge.
- Cook to Perfection: Place calzones on the prepared baking sheet, cut small slits on top to vent steam, and brush each with beaten egg. Bake for 15 to 18 minutes until golden brown and crisp.
- Finishing Touches: Remove from oven and let rest 5 minutes to allow the filling to set. Add a light dusting of grated Parmesan or a few fresh basil leaves if desired.
- Serve and Enjoy: Slice in half or serve whole with warmed extra tomato sauce for dipping and a crisp salad on the side.
Notes
- Tip: Pre-cook watery vegetables like mushrooms and spinach to prevent soggy filling.
- Tip: Sprinkle cornmeal on the baking sheet for an authentic, slightly crunchy base.
- Tip: Double-seal the edges and cut small vents on top to avoid leaks.
- Tip: Brush with egg wash for a glossy, golden finish and let rest briefly before cutting.