Cheese Calzone Recipe

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In a large mixing bowl, whisk together 3 cups all-purpose flour, 2 tsp instant yeast, 1 tsp sugar, and 1 tsp salt. Create a well in the center.

Pour 1 cup warm water (about 105–115°F / 40–46°C) and 2 tbsp olive oil into the well. Stir with a wooden spoon or your hand until a shaggy dough forms, then turn out onto a lightly floured surface.

Knead the dough for 8–10 minutes until smooth and elastic. If dough is very sticky, add up to 2 tbsp more flour, 1 tbsp at a time.

Lightly oil a clean bowl, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

Punch down the dough and divide into 2 equal portions for two medium calzones (or keep whole for one large). Let rest 10 minutes before shaping.

While the dough rises, prepare the filling: in a medium bowl combine 1 cup ricotta, 2 cups shredded mozzarella, and 1 tbsp grated Parmesan.

Add 2 tbsp chopped basil, 1 tbsp chopped parsley, 2 minced garlic cloves, 1 tsp crushed red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Stir until evenly combined. Taste and adjust seasoning.

If using sauce inside, reserve 1/2 cup marinara to spread inside each calzone (or 1 cup for two). Mix 1/2 tsp dried oregano into the marinara if desired.

Preheat oven to 475°F (245°C). Position a rack in the lower third of the oven and place a pizza stone or inverted baking sheet on it while preheating. Line a second baking sheet with parchment for assembly.

On a lightly floured surface, roll each dough portion into a 10–11 inch round (about 1/4 inch thick). Keep remaining dough covered to prevent drying.

If using sauce inside, spread about 1/4 cup marinara (per calzone) on half of each round, leaving a 1-inch border. Spoon half the cheese filling onto the sauced half, spreading to within the border. Do not overfill to prevent leaks.

Brush the exposed border lightly with water. Fold the empty half over the filling to form a semicircle. Press edges firmly to seal, then crimp edges by rolling and pressing or using a fork to create a tight seal.

Transfer assembled calzones to the prepared parchment-lined baking sheet (or onto a peel if using a stone). Beat 1 large egg with 1 tsp water to make an egg wash. Brush the tops of the calzones with the egg wash and lightly brush 1 tsp olive oil around the edges for a golden finish.

Cut 2–3 small slits in the top of each calzone to allow steam to escape.

Bake on the preheated stone or lower rack for 12–16 minutes, until crust is puffed and deep golden brown. If baking on a sheet, bake 16–20 minutes.

Remove from oven and let cool for 5–7 minutes to allow filling to set. Serve with remaining warmed marinara on the side for dipping.