How to Make Calzones
This is the BEST calzone recipe thanks to an incredible ricotta filling that’s ultra-creamy (never grainy!), flavorful, and completely crave-worthy—just like my favorite restaurant! See the post for step-by-step photos, helpful variations, and foolproof guidance to make bakery-quality calzones at home!
Servings 4 large calzones
Ingredients
Calzones
- 1 recipe pizza dough or 1 1/2 pounds store-bought
- 8 oz. (2 packed cups) low-moisture freshly shredded mozzarella cheese
- 1/3 cup freshly grated Parmesan cheese on microplaner
- Filling Toppings as desired: Cooked sausage, pepperoni, bell peppers, olives, sautéed mushrooms, sautéed spinach, etc.
- 1 large egg and 1 tablespoon water, lightly beaten
- Garlic salt for topping
RICOTTA FILLING
- 1 cup whole milk ricotta cheese
- 4 ounces cream cheese, cubed
- 3 tablespoons basil pesto
- 1/2 teaspoon lemon zest (optional if you have it)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic salt or half garlic powder/salt
- 1/4 tsp EACH dried thyme, pepper
- Pinch red pepper flakes (if not using hot sausage)
Instructions
- Make Pizza Dough: If making homemade pizza dough, prepare it through step 3. (Click for Recipe)
- Preheat oven to 475°F , with a pizza stone or large baking sheet on the middle-lower rack.
- Divide the pizza dough into 4 equal portions and shape each into a ball on lighltly floured parchment paper or a silicone baking mat (or 6 for smaller calzones, though I prefer the proportions of 4).
- Cover the dough balls with lightly greased plastic wrap, then a towel, for 15 minutes. Meanwhile, make the Ricotta Filling (below) and prepare the toppings.
- Make Ahead: You can refrigerate or freeze the balls at this point if desired. Let refrigerated pizza dough rest at room temperature for 60- 90 minutes before using.
- Make Ricotta Filling: Cube the cream cheese, spread it out on a plate, and microwave for 30 seconds. Transfer it to a mixing bowl and whisk together with the White Sauce ingredients. The Filling can be made several hours/days in advance and refrigerated.
- Shape Calzone: Work with one dough ball at a time, keeping the remaining dough balls covered to prevent drying. On a lightly floured sheet of parchment paper, roll the dough ball into an 8- or 9-inch circle. (You will use one piece of parchment per calzone.)
- Add Toppings: Leaving a 1/2-inch border around the edge of the dough so you can seal it later, evenly top the pizzas on one half only with the Ricotta Filling, some mozzarella, toppings, more mozzarella, and Parmesan.
- Seal the calzone: Dip your finger in water and run it lightly around the edge of the calzone on the side with the toppings. Fold the empty side of the dough over the filling and press the edges together. Crimp the edges together with a fork or twist the dough together. Set aside and repeat with 1 dough ball if using a pizza stone (only 2 will fit), or with the remaining 3 dough balls if using a baking sheet.
- Add Egg Wash: Very carefully transfer the calzones, still on their parchment paper, onto the hot pizza stone /baking sheet (you may need to trim the parchment to fit). Lightly brush each calzone with the egg wash. Very lightly sprinkle with garlic salt (optional). Cut 4 small slits (about 1/2-inch) in the top of the dough for venting. Please don’t make them too large or the filling will ooze out.
- Bake the calzones in the preheated oven at 475°F for 15-20 minutes or until golden brown on top.
- Serve: Let the calzones rest for 5 minutes to let the cheese slightly set. Serve with marinara on the side for dipping.
Notes
HOW TO REHEAT
•From the fridge (baked): Bake at 350°F for 10–15 minutes until warmed through; this keeps the crust crisp.
•From frozen (raw): Bake at 375°F for 20–25 minutes until golden and cooked through.
•From frozen (baked): Reheat at 350°F for 15–20 minutes, or warm in a toaster oven for smaller portions. Avoid microwaving if you want to keep the crust crisp.
•From frozen (raw): Bake at 375°F for 20–25 minutes until golden and cooked through.
•From frozen (baked): Reheat at 350°F for 15–20 minutes, or warm in a toaster oven for smaller portions. Avoid microwaving if you want to keep the crust crisp.