Calzone with Pizza Dough
Calzone with Pizza Dough is an Italian classic that delivers crispy golden crust, cheesy layered filling, and easy weeknight prep using simple store-bought dough. This calzone recipe combines creamy ricotta, shredded mozzarella, and classic Italian meats like pepperoni, salami, and ham, all folded into pizza dough and baked until the crust turns golden and crisp.
Servings: 4
Calories: 661kcal
Equipment
- Mixing Bowl
- Rolling Pin
- Pizza stone or baking sheet
- Parchment paper
- Pastry brush
- Pizza cutter or sharp knife
- Fork or crimping tool
- Small pan or microwave-safe dish
Ingredients
- 1 pound pizza dough room temperature and rested
- ½ cup ricotta cheese well-drained
- 1½ cups low-moisture mozzarella shredded
- 2 tablespoons grated Parmigiano-Reggiano in the filling
- ½ teaspoon Italian seasoning
- 1 egg yolk for cheese mixture
- 2 ounces salami sliced
- 2 ounces pepperoni sliced
- 2 ounces cooked ham sliced
- all-purpose flour for dusting
- 1 egg + 1 tablespoon water for egg wash
Garlic Butter
- 1 tablespoon unsalted butter melted
- 1 garlic clove finely grated or minced
- grated Parmesan for dusting
- dried parsley or Italian seasoning optional
Instructions
- Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet inside to heat up while you prep.
- In a bowl, combine ricotta, mozzarella, Parmesan, Italian seasoning, and egg yolk. Mix until smooth and well blended.
- Dust your surface with flour and roll the dough into a 14-inch circle, about ¼ inch thick.
- Scoop the cheese mixture onto the center of the dough, leaving a border. Then layer the meats—salami, pepperoni, and ham—evenly over the cheese filling.
- Fold the empty side of the dough over the filling to form a half-moon. Gently press the edges together, then use a pizza cutter to trim the edge for a neat, professional look.
- Crimp the edge with a fork or twist it slightly to seal. Brush the top with egg wash.
- Move the calzone to a piece of parchment paper. Cut 2–3 small slits on the top to let steam escape.
- Carefully transfer the parchment and calzone onto the hot stone or baking sheet. Bake for 18–22 minutes, or until the crust is golden and crisp.
- While it bakes, melt the butter and stir in the garlic. Brush the hot calzone with garlic butter as soon as it comes out of the oven, then sprinkle with grated Parmesan and herbs if using.
- Let cool for 5–10 minutes to set, then slice and serve with warm marinara or pizza sauce on the side.
Video
Notes
Cooking Notes:
Let the pizza dough rest at room temperature before rolling so it stretches easily without shrinking back. Roll the dough evenly so the crust cooks at the same rate across the calzone. Leave a small border around the filling so the edges can seal properly.
Tips for Best Results:
The crust should be golden brown and firm to the touch. The bottom should feel crisp and sound slightly hollow when tapped.
- Use a preheated pizza stone or hot baking sheet to create a crisp bottom crust.
- Avoid overfilling the calzone or it may split while baking.
- Cut small steam vents in the top so pressure doesn’t build up inside.
- Let the calzone rest several minutes before slicing so the cheese filling sets.
The crust should be golden brown and firm to the touch. The bottom should feel crisp and sound slightly hollow when tapped.
Nutrition
Calories: 661kcal | Carbohydrates: 58g | Protein: 33g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 136mg | Sodium: 1893mg | Potassium: 228mg | Fiber: 2g | Sugar: 8g | Vitamin A: 571IU | Vitamin C: 4mg | Calcium: 405mg | Iron: 4mg
