Vegetarian Cheese Calzone Recipe

Bloom yeast

In a medium bowl, stir the warm water and sugar until dissolved. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy and fragrant (if it doesn't foam, the yeast may be inactive—start over with fresh yeast).

In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), combine 2¾ cups of the flour and the salt. Make a well in the center.

Add the foamy yeast mixture and olive oil to the flour. Stir until a shaggy dough forms. If using a stand mixer, mix on low for 2–3 minutes until combined.

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic, adding up to the remaining ¼ cup flour only if the dough is too sticky. If using a mixer, knead on medium-low 4–5 minutes.

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Cook vegetables

Heat 1 tablespoon olive oil in a skillet over medium heat. Add sliced mushrooms and a pinch of salt; cook 4–6 minutes until they release moisture and begin to brown. Add diced red pepper and minced garlic; cook 2–3 more minutes until softened. Add chopped spinach and cook until wilted, about 1–2 minutes. Remove from heat and let cool slightly.

Mix cheeses and season

In a bowl, combine ricotta, shredded mozzarella, provolone, and Parmesan. Stir in dried oregano, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon black pepper. Fold in the cooled vegetable mixture and sliced fresh basil if using. Taste and adjust seasoning; the filling should be well seasoned because dough is mild.

If the filling is very wet, place it in a fine-mesh sieve or on paper towels for a few minutes to remove excess moisture. Excess liquid will make assembly soggy and prevent proper sealing.

Preheat oven to 475°F (245°C). Place a pizza stone or inverted baking sheet in the oven as it preheats if you have one; this helps crisp the bottom.

Punch down risen dough and divide into 2 equal portions for two large calzones (or 4 portions for smaller individual calzones). On a lightly floured surface, roll one portion into a 9–10 inch circle about 1/8–1/4 inch thick.

Place roughly 1/2 of the filling (about 1 to 1¼ cups) on one half of the dough circle, leaving a 1-inch border around the edge. Do not overfill — leave room to fold and seal.

Moisten the exposed dough border with a little water (use your fingertip). Fold the empty half over the filling to form a half-moon. Press the edges together and crimp with a fork or roll the edge to seal tightly. Cut 1–2 small slits on top for steam to escape.

Place the calzone on a parchment-lined baking sheet (or onto a preheated pizza stone using a peel). Brush the top with olive oil or melted butter. If you prefer a glossy, golden crust, whisk the optional egg with 1 tsp water and brush the surface with the egg wash instead.

Bake in the preheated oven for 12–18 minutes, until the calzone is golden brown and crisp. If baking from chilled, add a few extra minutes. Rotate halfway through for even browning.

Remove from oven and let rest 5 minutes before cutting. This resting time lets the filling set so it doesn't spill out when you slice.

Serve warm with warmed marinara sauce for dipping.