Cheese Calzone Recipe

5 from 1 vote

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This cheese calzone is made with homemade pizza dough, filled with mozzarella, ricotta, and Parmigiano Reggiano, baked until crisp and golden brown, and served with a simple homemade marinara sauce.

Prep Time45

Cook Time25

Rising TIme1 30

Total Time2 40

Servings: large calzone

Author: Marcellina

Ingredients

Homemade Dough

1 ½ cups (360mls) warm water
2¼ teaspoons (7 g) active dry yeast
1 teaspoon white sugar
4 cups (500 g) bread flour
1 ½ teaspoons salt
olive oil as needed

Filling

16 ounces (450 g) mozzarella cheese
16 ounces (450 g) ricotta cheese
2 ounces (50 g) Parmigiano Reggiano or Romano
1 teaspoon salt

Marinara Sauce

4 tablespoons olive oil
2 cloves garlic
28 ounces (800 g) canned tomatoes
1 teaspoon salt or to taste

Instructions

Dough (stand mixer)

Pour the warm water into the bowl of a stand mixer fitted with the dough hook. Add the yeast and sugar, then let stand until foamy, about 10 minutes.
Add the flour and salt. Mix on low speed until a soft dough forms.
Increase the speed slightly and knead on low to medium speed for 6 to 8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Transfer the dough to a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1½ hours, or until doubled in size.
Divide the dough into 4 equal portions. Shape into balls, cover, and let rest for 15 minutes before rolling.

Hand-kneaded dough (variation)

If you prefer to knead by hand, stir the yeast and sugar into the warm water in a large bowl and set aside until foamy. Add the flour and salt and mix until a rough dough forms. Turn out onto a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and elastic, then continue with the recipe as above.

Assemble the calzone

Drain the ricotta in a fine sieve for about 1 hour.
Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
Roll each dough ball into a circle about 25 to 28 cm wide.
Spread a quarter of the ricotta over one half of each dough round, leaving a border around the edge.
Scatter the mozzarella evenly over the ricotta.
Sprinkle with Parmigiano and a light sprinkle of salt.
Brush the edges lightly with water.
Fold the dough over the filling to form a half moon. Press the edges together firmly, then fold to seal well.
Transfer to the prepared tray. Cut a small slit in the top of each calzone to allow steam to escape.
Brush lightly with olive oil.
Bake for 20 to 25 minutes, until puffed, deeply golden, and cooked through.

To serve

Rest the calzone briefly before serving so the filling settles. Serve hot with marinara sauce.

Marinara Sauce

Peel and finely chop the garlic. Crush the tomatoes by hand or pulse briefly in a food processor until smooth.
Place the olive oil and garlic in a saucepan over medium heat. Cook until the garlic is fragrant and just starting to turn golden. Add the crushed tomatoes and salt, then stir to combine.
Reduce the heat to a gentle simmer and cook for about 10 minutes, until slightly thickened and reduced. Taste and adjust the seasoning if needed, then set aside.

Notes

Tips for Success

Use only a light dusting of flour when rolling to keep the dough soft.
Drain ricotta well and use low-moisture mozzarella, or dry fresh mozzarella thoroughly, to avoid soggy bottoms.
Keep filling away from the edges for easy sealing and to prevent leaks.
Cut a small slit on top for steam to escape.
Let the calzoni rest after baking so the cheese can settle before cutting.

Nutrition