Calzones
Turn your kitchen into an Italian trattoria with this irresistible homemade calzone recipe! These golden, hand-held pockets are made from scratch, starting with a soft, perfectly risen dough that envelops a rich, melty filling of ricotta, mozzarella, and Parmesan cheeses. Each calzone is generously layered with marinara sauce, pepperoni, and earthy mushrooms, but can be customized with your favorite fillings for a personal twist. Brushed with a shiny egg wash and baked to golden perfection, these calzones are crisp on the outside and ooze with cheesy goodness on the inside. Ready in under an hour with easy prep and baking, they’re perfect for family dinners, game days, or anytime you’re craving Italian comfort food. Serve warm with extra marinara for dipping, and watch them disappear from the plate!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 packet Instant yeast
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1.5 cups Warm water
- 2 tablespoons Olive oil
- 1 cup Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 cup Marinara sauce
- 0.5 cup Pepperoni slices
- 0.5 cup Mushrooms, sliced
- 1 large Egg
- 1 tablespoon Water
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
Add the warm water and olive oil to the dry ingredients, mixing until a soft dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover with a clean kitchen towel, and let it rise for 1 hour or until doubled in size.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Once the dough has risen, divide it into 4 equal portions and roll each into a circle approximately 8 inches in diameter.
In a bowl, mix the ricotta, mozzarella, and Parmesan cheeses together.
Spread 2-3 tablespoons of marinara sauce on one half of each dough circle, leaving about 1 inch of border.
Top the sauce with the cheese mixture, then add pepperoni slices and mushrooms (or your preferred fillings).
Fold the other half of the dough over the filling, pressing the edges together to seal tightly. Crimp the edges with a fork to ensure they are well-sealed.
Whisk the egg and 1 tablespoon of water in a small bowl to create an egg wash. Brush the tops of the calzones with the egg wash.
Transfer the calzones to the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Allow the calzones to cool slightly before serving. Serve warm with additional marinara sauce for dipping, if desired.
Nutrition Facts
Calories |
4040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.4 g | 233% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 7206 mg | 313% | |
| Total Carbohydrate | 419.4 g | 153% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 24.4 g | ||
| Protein | 180.5 g | 361% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 3209 mg | 247% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 1677 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
