Carne Calzone Recipe

Activate yeast and mix dough

In a small bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and sprinkle yeast on top. Let sit 5–8 minutes until foamy. In a large bowl, combine flour and salt. Make a well, add the foamy yeast mixture and olive oil. Stir until a shaggy dough forms.

Knead and first rise

Turn dough out onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic (or use a stand mixer with a dough hook for 4–5 minutes). Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

Portion dough

After rising, punch dough down and divide into 2 equal portions for two medium calzones (or 4 for smaller). Let portions rest 10 minutes covered to relax the gluten before shaping.

Combine cheese filling

In a bowl, combine ricotta, shredded mozzarella, grated Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly incorporated. Taste and adjust seasoning if needed. Keep chilled until assembly.

Cook and prepare meats

If not already cooked: cook Italian sausage in a skillet over medium heat until no pink remains, breaking it into small pieces, about 6–8 minutes; drain excess fat. Cook ground beef similarly with a pinch of salt and pepper until browned and drained. Fry or bake bacon until crispy and crumble. Let all meats cool slightly. Combine pepperoni, cooked sausage, ham, bacon, and ground beef in a bowl and toss gently.

Optional: reduce moisture

If any meat or cheese mixture seems very wet, blot with paper towel so the filling doesn’t make the dough soggy.

Preheat and prepare baking surface

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Line a baking sheet with parchment or lightly oil it and set aside.

Shape dough rounds

On a lightly floured surface, roll each dough portion into a 9–10 inch circle (for 2 calzones) about 1/8–1/4 inch thick. Keep edges slightly thicker so they seal well.

Portion filling onto dough

Divide the cheese mixture between the dough rounds, placing it on one half of each circle leaving a 1 inch border around the edge. Top the cheese with the combined meat mixture evenly. Sprinkle 1/2 tsp Italian seasoning and 1/8 tsp red pepper flakes over each filling (adjust to taste). Add a small sprinkle of extra shredded mozzarella (about 2 Tbs) on top of the meats to help bind.

Seal

Brush the exposed edge of the dough with a little water, fold the dough over to create a semicircle, and press the edges together to seal. Crimp the edges by pressing with a fork or crimping and twisting to ensure a tight seal. Poke 2–3 small steam vents in the top of each calzone with a sharp knife.

Egg wash

Whisk the egg with 1 tablespoon water to make an egg wash. Brush the tops of each calzone lightly to promote browning.

Bake

Transfer calzones to the prepared baking sheet or onto the preheated pizza stone. Bake in the preheated 475°F (245°C) oven for 12–16 minutes, until golden brown and the dough is cooked through. If baking two large calzones on one sheet, rotate halfway through baking for even color.

Rest

Remove calzones from the oven and let rest on a rack for 5 minutes to allow filling to set and avoid burning when cutting.

Prepare marinara

Warm the marinara sauce in a small saucepan over low heat or microwave until hot. Stir in sliced basil and sprinkle a little grated Parmesan if desired.

Serve

Serve each calzone with a side bowl of warm marinara for dipping. Cut in half or serve whole. Optional: garnish with extra grated Parmesan and a pinch of red pepper flakes.