Three Cheese Calzones
Three Cheese Calzones wrap a creamy mixture of ricotta, mozzarella, and Parmesan inside crisp golden pizza dough. Oregano and garlic add extra flavour, while warm tomato sauce makes a delicious dip.
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
Serving: 1 calzone | Calories: 450 kcal | Carbohydrates: 50 g | Protein: 18 g | Fat: 20 g | Saturated Fat: 10 g | Sodium: 760 mg | Sugar: 3 g