Italian Calzone — Golden Crust Stuffed with Molten Cheese and Sauce

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A calzone is Italy’s answer to the hand-held pizza — a golden, folded pocket of dough filled with bubbling cheese, rich tomato sauce, and savory fillings. Baked until perfectly crisp on the outside and oozing with molten goodness inside, calzones are comfort food at its best. Whether you keep it classic with mozzarella and marinara or get creative with meats and veggies, this dish delivers the same satisfaction as pizza but with a fun, portable twist.

Ingredients:

For the dough (or use store-bought pizza dough):

  • 3 ½ cups all-purpose flour

  • 1 packet (2 ¼ tsp) active dry yeast

  • 1 ¼ cups warm water

  • 2 tbsp olive oil

  • 1 tsp sugar

  • 1 tsp salt

For the filling:

  • 1 cup marinara or pizza sauce

  • 1 ½ cups shredded mozzarella cheese

  • ½ cup ricotta cheese (optional, for creaminess)

  • ½ cup grated Parmesan cheese

  • ½ cup sliced pepperoni or cooked Italian sausage (optional)

  • ½ cup sautéed vegetables (mushrooms, peppers, spinach, or onions)

For brushing:

  • 1 egg (beaten with 1 tbsp water, for egg wash)

  • Olive oil, for finishing

Instructions:

  1. Make the dough:

    • In a bowl, mix yeast, warm water, and sugar. Let sit for 5 minutes until foamy.

    • Stir in flour, salt, and olive oil. Knead until smooth and elastic (8–10 minutes).

    • Place in an oiled bowl, cover, and let rise 1 hour until doubled in size.

  2. Preheat the oven to 475°F (245°C). Line a baking sheet with parchment paper.

  3. Prepare the filling:

    • In a bowl, mix mozzarella, ricotta, and Parmesan.

    • Add your choice of meats or veggies.

  4. Assemble the calzones:

    • Divide dough into 4 pieces. Roll each into an 8-inch circle.

    • Spoon 2–3 tbsp of marinara on one half of the circle, leaving edges clean.

    • Add a generous scoop of cheese mixture and toppings.

    • Fold the dough over to make a half-moon. Seal edges by pressing with a fork.

  5. Bake:

    • Place calzones on the baking sheet. Brush tops with egg wash.

    • Cut 2–3 small slits on top for steam to escape.

    • Bake 15–20 minutes, until golden brown.

  6. Serve hot:

    • Brush with a little olive oil for shine.

    • Serve with extra warm marinara sauce for dipping.

Would you like me to also give you a meaty version (pepperoni/sausage-heavy) and a vegetarian version so you have both options?

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