This is a fast and easy classic calzone recipe..
Classic Calzone Recipe
From the recipe collection of Al Dente Diva
Where I’m from in Jersey calzones are a staple at every pizza place around. They come with lots of different filing options. However. I feel like the classics are classics for a reason. They’re the best!
That’s why I decided to stick to a classic calzone recipe for this post. Feel free to experiment with different filling options if you’d like. But I have to address one thing.
Calzones have ricotta cheese in them. That’s the law of the land around here and I’m sticking to that. If you make a “calzone” with no ricotta it’s not a classic calzone. Well, not by our definition at least. It could be Stromboli or pepperoni bread even but definitely not a calzone.
So please, if you’re going to add to this recipe by all means do so. But don’t you dare omit that ricotta cheese. The tri state area just won’t allow it. New Jersey thanks you in advance.
Now that we’ve addressed that small issue let’s get to the classic calzone recipe. Oh, and if you like this recipe you’d love my Vodka Sauce, too.
- Pizza dough
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Garlic salt
- Olive oil
1. First add the ricotta, mozzarella, parmesan cheese, egg & all the seasonings to a medium size bowl. Stir to combine.
2. Second roll out pizza dough into a circle.
3. Then spoon some filling onto one side of the circle.
4. Now pull the dough on the opposite side over the side that has the filling. Pinch it closed tightly using your fingers or a spoon.
5. Next transfer the calzone to a parchment paper lined baking sheet. Brush the top with a little bit of olive oil. Cut a few slits on the top for ventilation.
6. Finally bake at 475° for about 15-20 minutes or until the calzone is nice and golden brown.
7. Serve warm and with a side of marinara if desired.
Just an fyi…
- I get my dough from local pizza places. They are usually very happy to sell some. $2.00 for a large and $3.00 for an extra large. Can’t beat that.
- Feel free to add your favorite filling like pepperoni, sausage and veggies for example.
- Calzones are usually portioned out pretty large and served as a meal. To make smaller ones use less dough and they’re the perfect sized appetizers.
- If you’re looking for a sauce to serve with this heres a great BASIC TOMATO SAUCE recipe
- Check out the comment section of this recipe on TIK TOK for even more inspiration.
Classic Calzone Recipe
- baking sheet
- Rolling Pin
- pastry brush
- 1 ball Pizza Dough
- 1 cup Ricotta Cheese
- 1 cup Shredded Mozzarella Cheese
- 1/4 cup Parmesan Cheese
- 1 large Egg Beaten
- 1 tbs olive oil
- Oregano dried
- Basil dried
- Parsley dried
- Garlic Salt
- Black Pepper
- Add the mozzarella, parmesan, ricotta, egg & all the seasoning into a medium sized bowl. Stir to combine
- Break the pizza dough into 4ths and roll each out into a circle.
- Add a few tablespoons onto one half of the circle. Leave a little room on the sides to seal shut.
- Pull the other side of the dough over the ricotta filling. Seal the seam of dough together using your fingers or a knife.
- Transfer to a parchment paper lined baking sheet
- Brush the top of each calzone with olive oil and make a few ventilation cuts using a sharp knife
- Bake at 500 degrees for about 15-20 minutes or until the top is golden brown