Got a pizza lover in the house? (Haven’t we all!) Then they’re sure to love this cheese calzone recipe. It’s a tantalizing twist on a classic Italian favorite and the ultimate comfort food.
You’re Going To Love This Cheese Calzone Recipe!
A cheese calzone is a savory Italian turnover. Or simply a folded pizza! It’s divine Italian comfort food that’s as tasty as it is fun to make.
Super scrumptious: this cheese calzone recipe combines ricotta, mozzarella and parmesan for a deliciously gooey centre encased in a pocket of soft, golden brown dough.
Portable and easier to reheat: batch cook and reheat on a busy weeknight dinner or pack mini pizza pockets into your kids lunch box.
Fun to make with kids: making Italian calzones is a fun activity for the kids and a great alternative to pizza night. They can experiment with different toppings into the filling. This cheese calzone recipe offers a hands-on culinary experience!
Ingredients For Cheese Calzone Recipe (With Premade Pizza Dough)
Pizza dough – use store-bought refrigerated pizza dough or follow recipe below
Ricotta – the creamy richness of ricotta cheese adds the dreamy texture. Cottage cheese can also work as an alternative as can fresh mozzarella with its higher moisture content.
Mozzarella – the gooey meltiness of mozzarella cheese creates the perfect stringy pull with each bite.
Parmesan – the sharp and nutty flavor of Parmesan cheese adds a delightful depth of taste to every mouthful of this delicous cheese pizza calzone recipe. Alternatively use Pecorino Romano, another similar and delicious hard Italian cheese.
Marinara sauce – you can add this in to your cheesy filling or serve on the side as a dipping sauce
Other dipping sauce – got another favorite pizza sauce or dipping sauce? BBQ sauce, pesto, mayonaise or simple tomato sauce? Serve that on the side instead.
Additional Fillings For This Ricotta Cheese Calzone Recipe
When it comes to calzone filling, the world is simply your oyster. Of course, you don’t need to add anything at all. If you’re a cheese lover, the gooey delisciouness of ricotta, parmesan and parmesan will be all you want.
But if you want to experiment with different flavor and ingredient combinations, here are some ideas that will pair well with the cheese:
- ham and/or pepperoni slices
- steak strips
- ground beef or meatballs
- fresh basil
- artichoke hearts
- spinach and feta
- broccoli
- cooked bell peppers
- another cheese: feta or cheddar work great
- tomato (either chopped or in the form of marinara suace)
- sauteed mushrooms
- garlic
- Italian sausage
- red pepper flakes – for a bit of a kick!
- any other of your favorite toppings for pizza
Making The Pizza Dough
If you want to go all out, why not make your own pizza calzone dough too? My kids love kneading dough, whether it’s play dough or pizza dough!
Making the dough from scratch is our personal preference. But I always have a block of store bought pizza dough in the freezer for when I know time will be short.
Calzone Pizza Dough Recipe Ingredients:
- 1 cup warm water (105°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 2 teaspoons honey
- 2 tablespoons olive oil + ½ teaspoon for the bowl
- 1 teaspoon salt
- 2 ½ cups all purpose flour (plus more for dusting)
- 1 egg + 1 tablespoon water (for egg wash)
Instructions
- Proof the yeast – in a cup, add 1 cup warm water, stir in the honey, and add the yeast. Give it a
stir, and set aside for 10 minutes. There should be some foam on the top after 10 minutes. This means the yeast is active, and ready to use. If not, try again, and check the date for freshness. - In a large bowl add the flour, salt, give a whisk to mix it up, then make a well in the flour by
pushing the flour to the sides of the bowl. - Once the yeast has proofed, add the olive oil to the cup, and give it a stir. Now, pour the liquid
into the bowl with the flour, right into the middle well. - With a wooden spoon, start bringing the flour into the center a bit at a time, stirring to combine and create a shaggy dough with most of the flour incorporated.
- Pour the dough onto a clean surface sprinkled with flour, and start to knead the dough with the heal of your hand pushing the dough forward, pulling back, and alternating hands. If it starts to get sticky, sprinkle more flour. Do this for 10 minutes, and the dough becomes a smooth ball. (Alternatively you can do this in a stand mixer with dough hook.)
- Brush a large bowl with a thin layer of olive oil, and place the dough inside the bowl, making sure to coat all sides of the dough with a thin layer of olive oil. Cover the bowl loosely with plastic wrap and a towel, and store at room temperature for 90 minutes, until the dough has at least doubled in size.
- When ready to use, knock it back and pour out onto a floured and clean work surface.
Top Tip For Making A Crispy Ricotta Cheese Calzone
No one likes a soggy bottom! And because ricotta cheese has a high moisture content, a soft and soggy bottomed calzone is a common result. If you want your calzone crust crispy and crunchy, this additional step is a must.
One day prior, or at least a few hours beforehand, cover a medium size bowl with a strainer or cheese cloth. Then add the ricotta cheese and cover with plastic wrap and place something heavy on top, like a can.
This will push out the liquids from the cheese, and stop the calzone crust from becoming soggy.
How To Stuff A Calzone
- Before you start, preheat the oven to 425F and line a large sheet pan/baking sheet with parchment paper. Alternatively use a pizza stone.
- Divide the dough with a bench scraper into 4 even portions onto the floured work surface. Then pat each dough ball into a round disc.
- Roll each one out using a rolling pin, or shape with your hands into a circle about ¼ inch thick. Make sure you can lift the dough off the surface. If not, sprinkle with more flour.
- On one half on the dough add the ricotta and mozzarella cheese as well as any other filling ingredients, leaving ½ inch around the edge to seal the dough. Brush the egg wash around the edge of the dough.
- Next, fold the dough over to make a semi-circle/half moon shape and seal the dough.
- Then from one end start folding over and over, making your way around the entire joining edge until fully sealed.
- With a bench scraper lift each calzone, and place onto the prepared baking sheet or pizza stone.
- Brush with the egg wash, and cut 3 slits in the top of each calzone to allow the steam to release.
- Then sprinkle with the parmesan and place in the preheated oven on an oven rack.
Got dessert covered?
If not, why not try one of these easy and healthy sweet treats:
Strawberry Banana Smoothie Bowl
Storage & Reheating Ricotta Cheese Calzones
Left over calzones make for a quick and delicious lunch or dinner when in a hurry. Below are all the details you need for storage and reheating.
Alternatively eat cold and take with you when on the go (great for kids packed lunches too).
Refrigeration
Allow the cheese pizza calzones to cool completely at room temperature before storing. Place them in an airtight container or wrap in plastic wrap/cling film before placing in the fridge where they’ll be good for at least 3 days.
Freezing
If you want to store them for a longer period, wrap each calzone individually in plastic wrap or put them in a freezer-safe bag before placing in the freezer where they’ll last for 3 months.
Reheating
Allow to defrost fully before removing plastic wrap/from freezer bag then placing in a preheated oven or air fryer at 350°F (175°C) for a short bake time of 10-15 minutes or until heated through.
Alternatively, place your ricotta cheese calzone in the microwave for a few minutes. It’s a good option if you’re in a hurry although this will result in a softer crust. Not my preferred option, but, on the plus, it’ll be easier for little ones to eat.
Looking For More Simple, Tasty & Nutritious Recipes?
Try these:
Quick Cheese and Mushroom Quiche
Easy Healthy Grilled Chicken & Strawberry Salad Recipe
Cheese Calzone Recipe
Ingredients
- Pizza dough for 4 pizzas Follow recipe above for homemade dough
- 1 cup Ricotta cheese
- 1 cup Mozzarella cheese shredded
- ¼ cup Parmesan or Pecorino Romano
- 1-2 tablespoons Parsley chopped (or Italian seasoning)
- pinch black pepper to taste
- 1 cup marinara sauce for dipping and/or for inside
Instructions
- Strain ricotta a day or few hours using strainer/cheese cloth to prevent crust going soggy – see "top tip for making calzones" above for details
- Preheat the oven to 425°F, prepare egg wash
- Divide dough into 4 portions, pat into round discs, then roll out or shape into circles ¼ inch thick
- Spread 2-3 tablespoons of marinara onto one half of the dough (if using) then sprinkle over cheeses, leaving ½ inch around the edge
- Brush the egg wash around the edge of the dough then fold dough over and seal
- Place calzones onto a lined baking sheet or pizza stone
- Brush with egg wash then cut 3 slits in the top to release the steam and sprinkle with remaining parmesan
- Bake in the oven for 15-20 minutes.
- Remove from oven, allow to rest and cool , then slice in half
- Dip in marinara sauce or favorite dipping sauce and enjoy!
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