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Calzones piled on baking sheet with one cut open and a small crock of pizza sauce.

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.

Yield: 8 large calzones (or 16 small calzones) 1x
Prep: 45 minutesCook: 15 minutesTotal: 1 hour


  • 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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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.)

  1. 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).
  2. Make Filling: In a medium bowl, combine ricotta, Parmesan, mozzarella, 2 eggs, parsley, Italian seasoning, salt, pepper. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


  • 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.
© Author: Rachel Tiemeyer
Cuisine: Italian Method: Baked