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Homemade Calzone

This easy homemade calzone recipe brings the delicious flavors of Italy into your kitchen, featuring a warm, cheesy filling wrapped in crispy dough, perfect for families and gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 2 calzones
Course: Appetizer, Main Course, Snack
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Dough and Filling
  • 1 lb homemade or store-bought pizza dough
  • 1 cup shredded whole milk mozzarella cheese that melts beautifully and adds a creamy texture
  • ½ cup whole milk ricotta cheese preferably Galbani brand, which adds a lovely richness
  • 2 tablespoons finely grated Pecorino Romano or Parmigiano Reggiano cheese for that salty kick
  • 1/8 teaspoon salt to enhance flavors
  • 1/8 teaspoon freshly ground black pepper for some warmth
  • ¼ teaspoon dried oregano that provides an aromatic earthiness
  • 1/8 teaspoon crushed red pepper flakes optional for a spicy touch
  • 2 tablespoons pizza or marinara sauce plus more for dipping if desired
  • 8 pieces large thinly-sliced pepperoni
  • 1 large egg, beaten for brushing the calzones before baking
For Greasing
  • 2 tablespoons olive oil for greasing the pan

Method
 

Preparation
  1. Allow the pizza dough to sit out at room temperature for at least 30 minutes before working with it to help it relax.
  2. Preheat your oven to 450°F (235°C) with the oven rack positioned in the lowest position. Drizzle a rimmed baking sheet with olive oil.
  3. In a medium bowl, stir together the mozzarella, ricotta, Pecorino Romano, salt, pepper, oregano, and crushed red pepper flakes.
  4. Divide the dough into two even balls and roll each into a circle about 7 to 8 inches in diameter and ⅛ to ¼ inch thick.
  5. Spread 1 tablespoon of sauce over one half of each dough round, leaving a 1-inch border. Top each with pepperoni slices and spoon the cheese mixture over the top.
  6. Dab a bit of water around the edges of the dough. Fold the bare half over the filling to form a half-moon shape.
  7. Use a fork to press the edges of the dough together securely, and roll the edge up slightly for extra sealing.
  8. Transfer the calzones to the oiled baking sheet and brush each one with beaten egg. Prick the tops with a fork about five times to allow steam to escape.
Baking
  1. Bake the calzones for 22 to 25 minutes, or until they turn golden brown. Let them cool for about 15 minutes before serving.

Notes

For an extra crispy crust, sprinkle cornmeal on the baking sheet. Don’t skip the pricking step to ensure a perfectly baked calzone. Try different fillings for variety.