Description
A calzone is a delicious, Italian-style turnover filled with cheese, meats, and vegetables, then baked to golden perfection. It’s like a pizza pocket, perfect for a hearty meal or snack.
Ingredients
Scale
- 1 package pizza dough (store-bought or homemade)
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup cooked sausage or pepperoni slices (optional)
- 1/4 cup sautéed mushrooms (optional)
- 1/4 cup chopped spinach (optional)
- 1/4 cup pizza sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the pizza dough on a floured surface into a large circle (about 10 inches in diameter).
- Spread ricotta cheese evenly on one half of the dough, leaving a small border around the edges.
- Top with mozzarella cheese, sausage or pepperoni, sautéed mushrooms, spinach, and a drizzle of pizza sauce.
- Fold the dough over the filling to form a half-moon shape, sealing the edges tightly by pressing them together.
- Brush the top of the calzone with olive oil and sprinkle with garlic powder, oregano, and basil.
- Bake in the preheated oven for 15–20 minutes, or until the calzone is golden brown and the cheese inside is melted.
- Let cool for a few minutes before slicing. Serve with extra pizza sauce for dipping.
Notes
- Experiment with fillings such as ham, olives, or bell peppers.
- For a crispy crust, brush the dough with garlic butter instead of olive oil before baking.
- Freeze unbaked calzones for up to 3 months for a quick meal later. Bake directly from frozen, adding extra baking time.
Nutrition
- Serving Size: 1 calzone
- Calories: 500
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
Keywords: calzone, pizza turnover, stuffed pizza, Italian calzone, baked calzone