Description
Homemade calzones are golden, cheesy, and delicious. This recipe features a soft, chewy crust filled with gooey mozzarella and your favorite toppings, offering a perfect twist on pizza night. They are easy to make, freezer-friendly, and enjoyable for the whole family.
Ingredients
Scale
- For the dough:
- 3 ½ cups (420 g) all-purpose flour
- 1 packet (2 ¼ tsp) instant yeast
- 1 cup (240 ml) warm water (110°F / 43°C)
- 1 tbsp sugar
- 2 tbsp olive oil
- 1 tsp salt
- For the filling (classic style):
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup pizza sauce (plus more for dipping)
- 1 tsp Italian seasoning
- Optional add-ins:
- Sautéed mushrooms
- Spinach
- Bell peppers
- Onions
- Cooked chicken, beef, or sausage
- For brushing:
- 1 egg, beaten (egg wash for golden crust)
- 1 tbsp olive oil
Instructions
- Make the dough: In a bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Stir in flour, olive oil, and salt. Knead for 8–10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour until doubled.
- Preheat the oven: Heat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Divide and roll dough: Punch down the dough and divide into 4 equal portions. Roll each into an 8–10 inch circle.
- Assemble the filling: Spread 2–3 tablespoons of pizza sauce on half of each circle, leaving a border. Top with ricotta, mozzarella, Parmesan, and desired toppings.
- Seal the calzone: Fold dough over the filling to form a half-moon. Press edges with your fingers, then crimp with a fork to seal.
- Brush and vent: Place calzones on the prepared baking sheet. Brush with egg wash or olive oil. Cut 2–3 small slits on top for steam to escape.
- Bake: Bake for 15–18 minutes, or until golden brown.
- Serve: Let cool slightly before serving. Enjoy with warm pizza sauce for dipping.
Notes
- Don’t overfill: Too much filling makes it hard to seal.
- Drain veggies well: Prevents soggy calzones.
- Seal edges tightly: Use water or egg wash on the edges if needed.
- Vent the tops: Slits prevent bursting in the oven.
- Use a hot oven: Ensures a golden crust with chewy texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze wrapped individually in foil or plastic wrap for up to 3 months.
- Reheat by baking at 350°F (175°C) for 10–12 minutes, or air fry for 5 minutes until hot.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 calzone