Italian Calzone
A golden, crispy pocket of pizza dough stuffed with molten mozzarella, savory ricotta, and zesty Italian salami.
Ingredients
- •1 lb (450g) store-bought or homemade pizza dough
- •1 cup (250g) whole milk ricotta cheese, drained
- •1.5 cups (150g) shredded mozzarella cheese
- •1/2 cup (50g) grated Parmesan cheese
- •4 oz (115g) thinly sliced salami or pepperoni, chopped
- •1 large egg, beaten
- •1 tsp dried oregano
- •1/2 cup (120ml) marinara sauce for serving
- •1 tbsp extra virgin olive oil
Instructions
- 1
Preheat your oven to 450°F (230°C) and place a baking sheet or pizza stone inside to heat up.
- 2
Divide the pizza dough into four equal portions and roll each piece into an 8-inch circle on a lightly floured surface.
- 3
In a small bowl, mix the ricotta, mozzarella, Parmesan, chopped salami, and oregano until well combined.
- 4
Place a generous scoop of the cheese mixture onto one half of each dough circle, leaving a 1-inch border around the edge.
- 5
Brush the edges of the dough with the beaten egg, then fold the empty half over the filling to create a half-moon shape.
- 6
Crimp the edges tightly with a fork to seal the calzone, then cut two small slits on the top of each to allow steam to escape.
- 7
Brush the tops with the remaining egg wash and place them onto the preheated baking sheet.
- 8
Bake for 12-15 minutes or until the crust is golden brown and puffed.
- 9
Serve warm with a side of marinara sauce for dipping.
💡 Chef tips
- Ensure your ricotta is well-drained in a fine-mesh sieve for 30 minutes before using to prevent a soggy crust.
- You can assemble these ahead of time and keep them in the refrigerator for up to 2 hours before baking.
- Leftover calzones can be stored in an airtight container and reheated in a 350°F oven to regain their crisp texture.
✅ How it should turn out
The finished calzone should have a blistered, golden-brown crust that yields to a soft, chewy interior filled with gooey, melted cheese and savory bits of salami.