Description
These easy calzones are golden pockets of dough filled with cheese, savory meat, and fresh herbs, offering a delightful balance of textures.
Ingredients
Scale
- 1 lb store-bought pizza dough (room temperature)
- 1 tbsp olive oil (for brushing)
- 3/4 cup marinara sauce (smooth)
- 1 small garlic clove, minced
- 1 cup ricotta (full-fat, loosely stirred)
- 1 1/2 cups shredded mozzarella (packed)
- 1/4 cup grated Parmesan or Pecorino Romano
- 6–8 slices pepperoni or 3/4 cup cooked Italian sausage (crumbled)
- 1 egg, beaten (for egg wash)
- 1 tsp dried oregano or 1 tbsp fresh basil, finely chopped
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment, dusting with semolina or flour.
- Divide the dough into 4 equal pieces and stretch each into a 7–8 inch circle.
- Mix ricotta, half the mozzarella, Parmesan, garlic, oregano, salt, and pepper in a bowl until creamy and fold in pepperoni or sausage.
- Spoon about 1/3 cup of filling onto one half of each dough circle, leaving a 1/2-inch border.
- Fold the dough over the filling and press the edges to seal, crimping if desired.
- Transfer to the prepared baking sheet, brush each with beaten egg, and sprinkle remaining mozzarella on exposed seams.
- Bake for 14–18 minutes until deep golden and filling bubbles when vented.
- Let rest for 5 minutes and serve with warmed marinara.
Notes
Chill assembled calzones for 10 minutes before baking to help hold their shape. For a vegetarian twist, add caramelized onions and roasted mushrooms.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 calzone
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg