The BEST Cheese Calzones

Our Cheese Calzone recipe is simply the best! This portable pizza pocket has been tested over and over and is made with a blend of creamy ricotta, gooey mozzarella, and savory Parmesan cheese. In case they aren’t devoured on the spot (doubtful!), we’ve also included freezing instructions.

Or try our Pepperoni Calzones instead.

 

What is a Calzone?

A calzone is an Italian turnover made of pizza dough, filled with ingredients like cheese, vegetables, and meats. It is folded over, sealed, and baked (or fried) until crispy. It’s like a portable pizza pocket.

Now, what’s inside this calzone, you ask? This one is similar to a lasagna filling–gooey, comforting, and just plain yummy. Here’s what you’ll need to make these:

• 1 batch of calzone dough (or a large dough ball from a local pizzeria)
• Ricotta cheese
• Grated Parmesan cheese
• Shredded mozzarella cheese
• Eggs
• Minced fresh parsley
• Italian seasoning
• Salt & Pepper
• Marinara Sauce, for serving

How to Make Cheese Calzones

Before beginning, be sure to prep your Calzone Dough. This will take about 45 minutes and can be done a few days in advance. Or, take a shortcut and get a large dough ball from your favorite local pizzeria.

Preheat oven to 400°F degrees. Adjust oven racks to be equidistant from the middle. Line two sheet pans with parchment paper (or foil).

In a medium bowl, combine ricotta, Parmesan, mozzarella, 2 eggs, parsley, Italian seasoning, salt, and pepper. Set aside.

Dust flour on a clean surface to work with the dough on. Divide the dough ball into 8 equal pieces. Working with one piece at a time, roll it into a ball and then roll it out into a very thin circle, about 1/4 inch thick.

Spoon 3-4 tablespoons filling onto half of each dough circle, leaving a little room around the edges. Fold half of the dough over itself to close it, then press edges to seal. Use the back of a fork or roll and pinch the edges to make sure it’s sealed well. Poke a few holes with a fork in the top of each calzone. Transfer them to the two lined baking sheets.

In a small bowl, whisk together the remaining egg and a splash of water. Brush the surface of each calzone with the egg wash using a pastry brush (or your fingers if you don’t have one!). Optional: Sprinkle a little grated Parmesan and Italian seasoning over the top of each one.

Place the pans in the oven and bake for 10-15 minutes, until nice and golden brown, rotating the pans halfway through the bake time. Let cool for about 10 minutes and serve with ramekins of warm marinara sauce for dipping.

Photos and video by Whitney Reist of Sweet Cayenne.