Calzone Recipe
A classic Italian-American favorite! This calzone is stuffed with zesty sausage, colorful bell peppers, and gooey mozzarella cheese.
Servings: 4
Cost: $10
Equipment
- 1 baking sheet
- silicone basting brush
- measuring cup
- measuring spoons
Ingredients
- 2 pounds Pizza Dough We like to use homemade but your favorite pizza dough will work here.
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/2 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 cup diced pepperoni optional
- 1/2 cup browned sausage optional
- 1/2 cup green bell pepper sautéed, optional
- 1 egg lightly beaten.
Optional Ingredients
- 1/4 cup Parmesan cheese for topping
- 2 tablespoons Pizza seasoning for topping
- 1 cup Marinara or pizza sauce for serving
- 1/4 cup All-purpose flour, for rolling the dough as needed
- Cooking spray or cornmeal for the baking sheet, as needed
Instructions
- Make the filling by combining the mozzarella, ricotta, Italian seasoning and garlic powder. Cover and chill until ready to assemble the calzones.
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper and coat with cooking spray or sprinkle with cornmeal.
- Divide the pizza dough into 4 equal pieces.
- On a lightly floured surface, roll each piece into a circle approximately 1/8-inch thick.
- Spoon 1/4 of the cheese mixture onto one half of each dough circle. Add your favorite toppings, leaving a clean border around the edge.
- Fold the empty half of the dough over the filling to make a half moon. Press and crimp the edges firmly with a fork or your fingers. Repeat with the remaining dough and filling.
- Brush the top of each calzone with the beaten egg. Sprinkle with pizza seasoning and Parmesan cheese.
- Bake for approximately 30 minutes, or until the crust is golden brown and crisp.
- Let cool for a few minutes, then serve warm with marinara or pizza sauce for dipping.
Notes
- Cook sausage and other raw meats completely before adding them to the filling.
- Sauté or thoroughly drain vegetables before using them to prevent a soggy calzone.
- Don't overfill the dough or the calzones may be difficult to seal.
- Keep the outer edge of the dough clean so it can be crimped securely.
- Store leftover calzones in an airtight container in the refrigerator.
- For the crispiest leftovers, reheat in the oven or air fryer.
Nutrition
Calories: 954kcal | Carbohydrates: 114g | Protein: 42g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 129mg | Sodium: 2458mg | Potassium: 278mg | Fiber: 5g | Sugar: 15g | Vitamin A: 674IU | Vitamin C: 15mg | Calcium: 414mg | Iron: 8mg