Authentic Italian Recipes from Italy




                   Can't find what you're looking for? Request a recipe and we'll post it for you!

                                        Never miss a recipe. Join our spam-free mailing list.




     Cheese Calzone Header

                                               Cheese Calzone
   Cheese Calzone Photo
Category: Pizza & Panini
Servings: 4 - 6
Total time: 45 min + rising time for the dough
Level: Easy
Review/Rate this recipe

An authentic Italian recipe from our kitchen to yours. Buon Appetito!


- 1 recipe of our Quick and Easy Pizza Dough

- 6 ounces ricotta cheese

- 4 ounces grated mozzarella cheese (or fontina, provolone, asiago, gorgonzola or a mix)

- 2 tablespoons Parmigiano Reggiano or Pecorino Romano cheese, grated

- 1 tablespoon extra virgin olive oil

- Salt and pepper


1.  If you have not already done so, prepare the recipe for our Quick and Easy Pizza dough and let it complete its first rise according to the recipe. Once the dough has risen, you are ready to assemble your calzone.

2.  Preheat the oven to 475 degrees. Place one oven rack on the lowest rung of the oven.

3.  In a mixing bowl, combine the ricotta, grated mozzarella and grated Parmigiano. Taste the mix and add salt and pepper as necessary, then set the mixture aside.




4.  Turn out the risen dough onto a floured work surface. Divide the dough into 2 equal pieces.

5.  Take one of the pieces of dough and roll it out into a circle about 12 inches wide.

6.  Line a cookie sheet with parchment paper and place the rolled dough onto the cookie sheet.

7.  Roll out the second piece of dough roughly the same size as the first - 12 inches wide - and leave it on the floured work surface.

8.  To stuff the calzone, drizzle the tablespoon of olive oil over the dough that is on the cookie sheet. Then, using the back of a spoon, spread the oil over the dough so that it coats the surface of the dough.

9.  Spoon the ricotta mixture over the oiled piece of dough. Again, using the back of a spoon or a spatula, spread the cheese mixture evenly over the dough. However, this time leave a 1 inch border around the edge of the dough.

10.  To close the calzone, align the second piece of dough over the top of the dough with the cheese mixture, and lay it down gently onto the cheese. Press your fingers around the edges of the dough to seal the calzone. Press firmly, but not so hard that you press through the dough.

11.  Using a fork or a knife, pierce about 5 holes in the top of the calzone to allow the steam inside the calzone to escape while it is cooking.

12.  Place the cookie sheet with the calzone in the oven on the bottom rack and bake for about 20 - 25 minutes or until the dough turns a deep golden brown.

13.  When the calzone is finished baking, remove it from the oven and allow it to cool for 5 - 10 minutes before serving.

14.  To serve, cut the calzone into slices like a pizza and serve with extra Parmigiano and our Home-Style Tomato sauce.


Alternatively, you can stuff the calzone as follows: place the first sheet of dough on to a cookie sheet lined with parchment paper. Spread 1/2 tablespoon of the olive oil over half of the dough. Then spread half of the ricotta mixture over the olive oil, leaving a 1 inch border round the edge. Fold the other half of the dough (that contains nothing) on top of the cheese mixture so that the calzone now looks like a half moon. Press the edges to seal the calzone and then pierce the top with a knife or fork about 3 times to allow the steam to escape while baking. Bake per the instructions above.

You can also divide the dough into 4 or 8 pieces to make individual calzones.