Italian Calzone

Ingredients

All-purpose flour (3½ cups / 440 g) – Forms the base of the calzone dough

Instant yeast (1 packet / 7 g) – Provides lift and structure

Granulated sugar (1 teaspoon) – Helps activate the yeast

Salt (1 teaspoon) – Enhances flavor and balances the dough

Warm water (1¼ cups / 300 ml) – Hydrates the dough and activates the yeast

Olive oil (2 tablespoons) – Adds richness and elasticity to the dough

Shredded mozzarella cheese (2 cups / 200 g) – Melts beautifully for a stretchy, classic filling

Ricotta cheese (1 cup / 250 g) – Adds creaminess and balance

Marinara sauce (1 cup / 240 ml) – Provides a bright, savory tomato base

Optional fillings – Cooked sausage, spinach, mushrooms, bell peppers, or other preferred toppings

Egg (1) – Beaten, for brushing the calzones before baking

Make the Dough

In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.

Add the warm water and olive oil, then mix until a soft dough forms.

Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.

Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.

Prepare the Fillings

While the dough rises, cook any meats and sauté vegetables as needed.

Allow all fillings to cool slightly before assembling the calzones to prevent excess moisture.

Divide and Shape the Dough

Punch down the risen dough and divide it into 8 equal portions.

Roll each portion into an 8-inch circle on a lightly floured surface.

Fill the Calzones

Spread a thin layer of marinara sauce over one half of each dough circle, leaving a small border around the edge.

Sprinkle with mozzarella, add ricotta, and layer on any additional fillings.

Seal and Vent

Fold the dough over the filling to form a half-moon shape.

Press the edges together firmly, then crimp with a fork to seal.

Cut a few small slits on top to allow steam to escape.

Bake

Preheat the oven to 475°F (245°C).

Brush the tops of the calzones with beaten egg for a golden finish.

Bake for 12–15 minutes, or until puffed and deeply golden brown.