Cheese Calzones
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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.
Why You’ll Love this Recipe
- It’s a fun twist on pizza night.
- You can double the batch and freeze some for later.
- Like our High Protein Pepperoni Pizza Muffins, kids love to dip them in the the marinara!
- They pair well with sides like our Roasted Brussels Sprouts with Bacon, Crockpot Cinnamon Applesauce, or Maple Glazed Carrots.
Ingredients Needed
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:
Ingredient Notes:
- Calzone dough – Make your own using our recipes or get a large dough ball from a local pizzeria.
- Marinara Sauce – This is for serving. We love using our slow cooker marinara sauce.
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.
Prep
Preheat oven to 400°F degrees. Adjust oven racks to be equidistant from the middle. Line two sheet pans with parchment paper (or foil).
Make Filling
In a medium bowl, combine ricotta, Parmesan, mozzarella, eggs, parsley, Italian seasoning, salt, and pepper. Set aside.
Roll Out Dough
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.
Fill & Seal Calzones
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.
Egg Wash
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.
Bake
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.
Can You Freeze Calzones?
We’re often asked if you can freeze calzones, and the answer is a resounding yes! I LOVE doubling a batch and freezing them for my family. They make for an easy lunch or weeknight dinner, because you can rewarm from frozen in the microwave in minutes.
Here are the simple steps to freeze calzones…
Freeze For Later: Cook according to instructions and let calzones cool completely. Place in an airtight freezer bag or container, dividing layers with parchment paper. Seal, squeezing out any extra air, and freeze.
Prepare From Frozen: Wrap a frozen calzone in moist paper towel. Microwave on defrost setting until warmed through. Or, let the calzone thaw in the refrigerator, place on a baking sheet, and warm in a 350°F oven for about 5-10 minutes, just until warmed through.
Side Dishes That Go With a Cheese Calzone
Definitely serve your calzones with a side of Pizza Sauce or Marinara Sauce for dipping. Then, try one of these salads to round out your meal.
FAQs
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.
Yes, calzones are freezer friendly. Cook according to instructions and let calzones cool completely. Place in an airtight freezer bag or container, dividing layers with parchment paper. Seal, squeezing out any extra air, and freeze
Yes, you can easily add additional toppings to the filling. Pepperoni, sausage, spinach, or bell peppers would be great additions.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Cheese Calzones
Indulge in cheesy goodness with our delectable Cheese Calzone recipe, made with a blend of creamy ricotta, gooey mozzarella, and savory Parmesan cheese. We’ve given it a healthier twist by using white whole wheat flour in the quick homemade dough and including some tasteless, chopped parsley in the filling.
Ingredients
- 1 batch of whole wheat calzone dough (or a large dough ball from a local pizzeria)
- 15 ounces ricotta cheese
- 1/2 cup grated or shredded Parmesan cheese, plus more for optional topping
- 1 1/2 cups shredded mozzarella cheese
- 3 eggs, divided
- 1/4 cup minced fresh parsley
- 1/2 teaspoon Italian seasoning, plus more for optional topping
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Marinara Sauce, for serving
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Instructions
Make It Now:
(You’ll need to prepare the calzone dough ahead of time. This will take about 45 minutes from start to finish. Or you can prep it up to 3 days in advance, wrap in plastic wrap, and store in the fridge until ready to use it.)
- Prep: Preheat oven to 400°F degrees. Adjust oven racks to be equidistant from the middle. Line two sheet pans with parchment paper (or foil).
- Make Filling: In a medium bowl, combine ricotta, Parmesan, mozzarella, 2 eggs, parsley, Italian seasoning, salt, pepper. Set aside.
- Roll Out Dough: 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.
- Fill & Seal Calzones: Spoon 3-4 tablespoons (approximately) filling onto half of each dough circle, leaving a little room around the edges. (Do not overfill the calzone or it will split open while baking.) 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.
- Egg Wash: 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.
- Bake: 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.
Freeze For Later: Cook according to instructions and let calzones cool completely. Place in an airtight freezer bag or container, dividing layers with parchment paper. Seal, squeezing out any extra air, and freeze.
Prepare From Frozen: Wrap a frozen calzone in moist paper towel. Microwave on defrost setting until warmed through. Or, let the calzone thaw in the refrigerator, place on a baking sheet, and warm in a 350°F oven for about 5-10 minutes, just until warmed through.
Notes/Tips
- You can easily add additional toppings to the filling. Pepperoni, sausage, spinach, or bell peppers would be great additions.
- I LOVE doubling a batch and freezing them for my family. They make for an easy lunch or weeknight dinner, because you can rewarm from frozen in the microwave in minutes.
Photos and video by Whitney Reist of Sweet Cayenne.
Worth all of the work! So tasty!
So glad you enjoyed this Caroline! There are many things that just taste better when made from scratch even when they take some time. Thank you for taking the time to leave a review!
I never thought about making calzones on pizza night until I saw this. Such a fun twist for the family. Thank you!
I like this dough
I know it won’t be as healthy but can you sub all-purpose flour for the whole wheat flour without any other changes? Also, just a note: I use my bread machine when I make any type of dough. Just use the “dough” setting and it will do ALL of the work for you! Mine takes 2 hours, but this includes that first rising. I then take it out and continue with the recipe for whatever I am making that required the dough. 🙂
I think you should be fine just using the all-purpose flour for this, but I haven’t tested it that way personally. Thank you for the tip about the bread machine!
About how many pounds of dough does this recipe make?
I believe it makes a 1 1/2 pound loaf.
Can these be made with pre-made dough? I’m sure they won’t taste as good but not sure I have time (or energy) to hand knead dough :).
Yes, absolutely! I sometimes pick up some dough from our local pizzaria. It’s a great option.
Do you have to thaw these before warming in microwave to eat?
You can definitely heat them up from frozen in the microwave, but I would suggest wrapping in a moist paper towel and using the defrost setting.
Could you freeze these before cooking, then thaw and bake?
I think you could for sure! I freeze unbaked pizzas. You’ll just thaw in the fridge for 24 hours first.
How do you mix the dough without a stand mixer or a dough hook?
You could certainly knead it on the counter with a lot of elbow grease. It will just take you a while. 😉
I don’t have a microwave but am interested in this for a freezer meal. How would I go about reheating this in the oven after freezing or would you not recommend this one without a microwave? Thank you.
If you thaw them completely, I think you could wrap in foil and warm up for about 8-10 minutes in a 350°F oven.
I do not have a stand mixer. Can the dough be mixed by hand?
Thanks for the guidance! Sounds amazing.
I haven’t done it myself, but with a little elbow grease I know you can. 😉
Have you used your whole wheat pizza dough bread machine recipe for these calzones? The recipe here seems easy enough, I’m just a bit addicted to my bread machine. 🙂
I haven’t but I’m sure it would work just fine!
I have been waiting to put these on my dinner rotation. I had too much filling for the amount of dough, so I just made a second batch of dough. Now I’m making scrambled eggs with ham and cheese to use with the leftover dough. I think I’m going to get four meals out of this. Thanks so much for this great recipe!
Nice work! Breakfast calzones? Genius.