Three Cheese Calzones
Equipment
- Baking sheet
- Mixing bowls
- Pastry brush
- Rolling Pin
Ingredients
- For the Calzone Dough
- 400 g All-Purpose Flour
- 240 ml Water warm
- 2 teaspoons Olive Oil
- 1 teaspoon Active Dry Yeast
- 1 teaspoon Granulated Sugar
- 1 teaspoon Kosher Salt
- For the Cheese Filling
- 200 g Ricotta Cheese
- 200 g Mozzarella Cheese shredded
- 100 g Parmesan Cheese grated
- 1 teaspoon Dried Oregano
- 1 teaspoon Garlic Powder
- For Finishing and Serving
- 2 large Eggs beaten
- 200 ml Tomato Sauce
Instructions
- For the Calzone Dough
- Combine the warm water, active dry yeast, and granulated sugar in a mixing bowl.
- Let the yeast mixture stand for 5 minutes until lightly foamy.
- Add the all-purpose flour, olive oil, and kosher salt.
- Mix until a rough dough forms.
- Knead the dough for 5 to 7 minutes until smooth and elastic.
- Cover the dough and let it rest in a warm place for 30 minutes.
- For the Cheese Filling
- Combine the ricotta, mozzarella, Parmesan, oregano, and garlic powder in a separate mixing bowl.
- Stir until the cheeses and seasonings are evenly combined.
- For Shaping and Baking
- Preheat the oven to 425°F (220°C).
- Divide the rested dough into four equal portions.
- Roll each portion into a circle on a lightly floured work surface.
- Divide the cheese filling evenly among one half of each dough circle while leaving the edges clear.
- Fold the uncovered half of each circle over the filling.
- Press the edges firmly together and seal them with a fork.
- Transfer the calzones to a baking sheet.
- Brush the surfaces evenly with the beaten egg.
- Cut a small steam vent in the top of each calzone.
- Bake for 15 minutes until puffed and golden brown.
- Warm the tomato sauce while the calzones bake.
- Let the baked calzones rest for 5 minutes.
- Serve warm with the tomato sauce for dipping.
Notes & Wine Advice
Serving Suggestions
Serve each calzone warm with tomato sauce for dipping. Add a green salad, roasted vegetables, marinated olives, or grilled courgette for a complete meal. Fresh basil and a little extra Parmesan provide a simple finishing touch.Recipe Notes
Leave a clean border around the filling so the dough can be sealed securely. Avoid overfilling the calzones because escaping cheese can burn on the baking sheet. Cutting a small steam vent in each top prevents excessive pressure from building inside.Variations
Add cooked spinach, mushrooms, roasted peppers, artichokes, or chopped fresh basil to the filling. Replace part of the mozzarella with provolone or fontina. Pepperoni, cooked sausage, or ham can be added when a vegetarian calzone is not required.Storage
Refrigerate cooled calzones in an airtight container for up to three days. Reheat them in the oven or air fryer until thoroughly hot and crisp. Individual baked calzones can also be frozen for up to two months and reheated after thawing.Wine Advice
A medium-bodied Chianti complements the tomato sauce, oregano, and Parmesan. A light Pinot Noir is a softer alternative that pairs well with the creamy ricotta and mozzarella filling.Nutrition values
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About Three Cheese Calzones
Three Cheese Calzones wrap a creamy mixture of ricotta, mozzarella, and Parmesan inside crisp, golden pizza dough. Oregano and garlic add familiar Italian flavour, while warm tomato sauce provides a bright, savoury contrast. Making four individual portions ensures that everyone receives a freshly baked calzone with plenty of melted cheese.
A calzone is essentially a folded pizza, but enclosing the toppings changes both its texture and eating experience. The crust becomes crisp on the outside while steam keeps the inside tender. The cheese melts together in the enclosed centre, creating a rich filling that remains hotter than the surface may suggest. Allowing the calzones to rest briefly before serving is therefore essential.
Preparing a Flexible Calzone Dough
Warm water activates the yeast, while sugar provides a small amount of food to help it become active. The water should feel comfortably warm rather than hot. Excessive heat can damage the yeast and prevent the dough from rising. After five minutes, the mixture should appear slightly foamy.
Kneading develops the dough’s structure and makes it elastic enough to stretch around the filling. Continue until it feels smooth and springs back slowly when pressed. The 30-minute rest relaxes the dough and allows it to rise slightly. For another dependable homemade base, you can adapt our Whole Wheat Pizza Dough.
Italian Cheese Calzone
An Italian cheese calzone depends on cheeses with complementary textures. Ricotta creates a soft and creamy centre, mozzarella supplies the familiar stretch, and Parmesan contributes a sharper, saltier flavour. Stirring them together before filling the dough ensures that each calzone receives a balanced mixture.
If the ricotta contains visible liquid, drain it before mixing. Excess moisture can soften the bottom crust and make sealing more difficult. Low-moisture mozzarella is particularly suitable because it melts evenly without releasing too much water. Fresh mozzarella can be used, but it should be drained and patted dry first.
Shaping and Sealing
Divide the dough into four equal pieces before rolling so the portions remain consistent. Roll each piece into a circle of even thickness. Place the filling on one half and keep a clear border around the edge. Folding the empty half over the filling creates the characteristic half-moon shape.
Press out excessive air before sealing the edges. Use your fingers first and then reinforce the seal with a fork. A small slit in the top allows steam to escape during baking. Without this vent, pressure can force the seam open and release the cheese onto the baking sheet.
Serving Ideas and Variations
Serve the calzones with our Rich Homemade Pizza Sauce for dipping. When time is limited, our Easy No-Cook Pizza Sauce is a faster alternative. A crisp salad or roasted vegetables balance the rich cheese filling and turn each calzone into a complete meal.
The filling can be adapted with cooked spinach, sautéed mushrooms, roasted peppers, olives, or artichokes. Cook watery vegetables first and let them cool before adding them to the cheese. This reduces excess moisture. Meat additions such as pepperoni, sausage, or ham should also be fully cooked when necessary before being enclosed in the dough.
Storage and Reheating
Let leftover calzones cool before transferring them to an airtight container. Refrigerate them for up to three days. Reheat them in a hot oven or air fryer so the crust becomes crisp again. A microwave will warm the filling but generally leaves the dough softer.
Follow current FDA safe food-handling guidance when handling eggs, dairy products, and cooked leftovers. Make sure reheated calzones are thoroughly hot in the centre. With careful sealing and a balanced filling, Three Cheese Calzones offer all the comfort of homemade pizza in a convenient folded crust.