Calzone Recipe

Activate yeast and mix dough

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and instant yeast. Stir briefly and let sit 5 minutes until foamy. In a large bowl, whisk together flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. Stir with a wooden spoon until a shaggy dough forms.

Knead dough

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with the dough hook on medium-low for 4–6 minutes. If dough is very sticky, sprinkle up to 2 tablespoons additional flour, adding sparingly.

First rise

Lightly oil a bowl and place the kneaded dough inside, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place for 45–60 minutes, or until doubled in size.

Prepare the cheese-herb filling

While the dough rises, combine ricotta, shredded mozzarella, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper in a medium bowl. Add 1 whole egg and mix thoroughly until well combined. Taste and adjust seasoning. The mixture should be thick but spreadable; if very loose, add 1–2 tablespoons extra Parmesan or a pinch more salt to firm it up.

Preheat oven and prepare baking surface

Place an oven rack in the lower-middle position and preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating. Line a baking sheet with parchment paper or lightly dust with semolina or flour.

Divide and roll dough

Punch down the risen dough and turn it onto a lightly floured surface. Divide into 4 equal pieces for individual calzones (about 8 inches each) or 2 larger pieces for bigger calzones. Using a rolling pin, roll each piece into a roughly 8–10 inch circle about 1/8–1/4 inch thick.

Fill and fold

Place about 1/3 to 1/2 cup of the cheese-herb filling onto one half of each dough circle, leaving a 1-inch border around the edge. Do not overfill to avoid tearing. Brush the exposed dough edge lightly with a little water. Fold the other half of the dough over the filling to form a half-moon. Press the edges firmly to seal, then crimp the edge by folding and pinching or using the tines of a fork to ensure a tight seal.

Dock and egg wash

Transfer assembled calzones to the prepared baking sheet or to a lightly floured pizza peel if using a stone. Using a small sharp knife, make 2–3 small slits in the top of each calzone to allow steam to escape. Whisk together 1 whole egg and 1 teaspoon water to make an egg wash; brush the tops of each calzone lightly with the egg wash for a glossy golden finish. Optionally brush a little olive oil around the outer edge for extra sheen.

Bake

Bake calzones in the preheated oven for 12–18 minutes (smaller calzones ~12–14 minutes; larger ~16–18 minutes) until the crust is deep golden brown and the tops are puffed. If using a pizza stone, slide calzones onto the stone and bake until golden.

Rest and serve

Remove calzones from the oven and let rest on a wire rack for 5 minutes to settle and cool slightly (this helps avoid scalding from hot cheese). Serve each calzone with warm marinara sauce on the side and optional red pepper flakes.