Italian Calzone
A golden, crispy pocket of pizza dough stuffed with a rich blend of creamy cheeses and savory herbs.
Ingredients
- •1 lb (450g) store-bought or homemade pizza dough
- •1.5 cups (170g) shredded mozzarella cheese
- •1 cup (225g) ricotta cheese, drained
- •1/4 cup (25g) grated Parmesan cheese
- •1 tsp dried oregano
- •1/4 cup fresh basil leaves, chopped
- •1 egg, beaten (for egg wash)
- •1 cup (240ml) marinara sauce (for serving)
Instructions
- 1
Preheat your oven to 425°F (220°C) and place a pizza stone or baking sheet inside to heat up.
- 2
Divide the pizza dough into four equal pieces and roll each into a 7-inch circle on a floured surface.
- 3
In a medium bowl, combine the mozzarella, ricotta, Parmesan, oregano, and chopped basil.
- 4
Place a generous scoop of the cheese mixture onto one half of each dough circle, leaving a small border around the edge.
- 5
Fold the other half of the dough over the filling and press the edges firmly together with a fork to create a tight seal.
- 6
Brush the tops of the calzones with the beaten egg and cut a few small slits on top to allow steam to escape.
- 7
Transfer the calzones to the preheated baking sheet and bake for 15-20 minutes until the crust is golden brown and puffed.
- 8
Serve immediately with warm marinara sauce on the side for dipping.
💡 Chef tips
- Make sure to drain the ricotta cheese in a fine-mesh sieve for 15 minutes before mixing to prevent the calzone from becoming soggy.
- You can prepare the calzones ahead of time and keep them refrigerated for up to 2 hours before baking.
- For a crispier bottom crust, always place the calzones directly onto a preheated pizza stone or an inverted baking sheet.
✅ How it should turn out
The finished calzone should have a beautifully golden, blistered crust that yields to a molten, savory cheese center with the aromatic scent of fresh basil and oregano.