Calzone Recipe
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Prep Time
40 mins
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Cook Time
40 mins
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Rise Time
45 mins
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Total Time
1 hr 49 mins
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Servings
8
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Calories
299 kcal
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Course
Main Course
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Cuisine
Italian
Calzone Recipe
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Our calzone recipe starts with a perfect crust and is stuffed with pepperoni and double the cheese for a deliciously portable pizza pocket!
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Ingredients
Dough
- 1 (.25-ounce) package active dry yeast
- 1 teaspoon white sugar
- 1 cup warm water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2½ cups all-purpose flour, plus more for dusting
- 1 teaspoon olive oil
- 1 large egg, beaten
Filling
- 1½ cups shredded Mozzarella cheese
- ½ cup ricotta cheese
- ½ cup pepperoni slices, diced
- 1 tablespoon dried basil
Instructions
- In a medium bowl, proof yeast by mixing the yeast and sugar with warm water. Let sit for 8-10 minutes or until foamy. Add oil and salt and mix in flour 1 cup at a time until dough is smooth.
- Turn out dough onto a lightly floured surface and knead for about 5 minutes, or until elastic. Add a teaspoon of olive oil to a large bowl and flip dough to coat with oil. Cover and let rise for about 45 minutes, or until doubled in size.
- While the dough is rising, make the filling by combining mozzarella cheese, ricotta cheese, pepperoni, and basil in a medium bowl. Refrigerate until ready to add to dough.
- Preheat oven to 375°F. Grease a baking sheet and set aside.
- Once the dough has risen, punch it down and divide it into 2 equal pieces. Divide the pieces into 3-4 balls. Roll each ball out onto a lightly floured surface into ⅛-inch thick circles.
- Add ¼ of the filling and fold the dough over to make a semi-circle. Press down curved edges with the tip of a fork to seal. Brush tops with beaten egg and place on the prepared baking sheet. Use a sharp blade to cut a "v" shape venting slit on top of each calzone.
- Bake for 24-28 minutes, based on the size of the calzones, or until golden brown. Serve warm.
Notes
- Recipe tips
- Freezer friendly. Bake and then cool completely. Place in an airtight freezer bag or container, dividing layers with parchment paper. Seal, squeezing out any extra air, and freeze for 1-2 months. To reheat from frozen, heat the oven to 375°F and bake for 15-20 minutes until warm throughout.
- Bake and then cool completely. Place in an airtight freezer bag or container, dividing layers with parchment paper. Seal, squeezing out any extra air, and freeze for 1-2 months. To reheat from frozen, heat the oven to 375°F and bake for 15-20 minutes until warm throughout.
- Store leftovers in an airtight container or freezer Ziploc and keep in the refrigerator for 3-4 days or in the freezer for 1-2 months. Thaw if needed and reheat in the microwave or oven until warm.
- Store leftovers in an airtight container or freezer Ziploc and keep in the refrigerator for 3-4 days or in the freezer for 1-2 months. Thaw if needed and reheat in the microwave or oven until warm.
- Be sure to Activate the Yeast correctly.
- Only let the dough rise until doubled in size. Too long and it will fall and be unusable.
- Do not overfill the calzones.
Nutrition Information
Show Details
Calories
299kcal
(15%)
Carbohydrates
32g
(11%)
Protein
13g
(26%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
52mg
(17%)
Sodium
558mg
(23%)
Potassium
115mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
244IU
(5%)
Vitamin C
0.004mg
(0%)
Calcium
161mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 52mg | 17% |
| Sodium | 558mg | 23% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 244IU | 5% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 161mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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