Easy Cheesy Calzone Recipe

Back in the 1700s, the people of Naples got tired of wearing most of their pizza while eating on the run, so creative pizza makers started folding over the dough to make portable, handheld versions. Centuries later, calzones are still enjoyed not just in Naples, but all over Italy and around the world.  

Instead of individual calzones, this easy cheesy version is simplified by making one oversized calzone that fills a baking sheet, so you can cut it into slices to feed a crowd. I use three cheeses to make it extra rich. Creamy ricotta, melty mozzarella, and nutty Parmesan offer a mix of tastes and textures that get pulled together by a simple blend of Italian seasonings. I then brush garlic butter over the top to give the finished product that golden crust and garlicky aroma that you're sure to recognize from your favorite pizzeria.

To make things easier, I sometimes prep the filling for these ahead of time, so the calzone is quick to assemble and bake right before movie night or game day. It's hearty enough to fill everyone up and keep the whole crew happy.

For the base of this recipe, I use a tube of refrigerated pizza crust dough. If you want to use a ball of a more traditional pizza dough instead, that'll work as well; just let it come to room temperature, then roll it out into a 12x14-inch rectangle. The calzone will also need a few extra minutes in the oven.

As for the cheeses, I use whole milk ricotta, low-moisture mozzarella, and grated Parmesan. Fresh mozzarella won't work well for the calzones because it has a high water content, which will cause it to release moisture and make the crust soggy.

Rounding out the ingredients list are eggs, unsalted butter, Italian seasoning, garlic powder, salt, and black pepper. To keep things easy, some jarred marinara will serve as the sauce on the side.

Preheat the oven to 400 F

Line a 13x18-inch rimmed baking sheet with parchment paper.

In a medium bowl, stir together the egg, ricotta, mozzarella, and ¼ cup of the Parmesan.

Stir in the Italian seasoning, ½ teaspoon of the garlic powder, pepper, and salt.

Unroll the dough onto the prepared baking sheet and gently press it into a rectangle.

Spread the cheese filling over the bottom half of the dough, leaving a 1-inch border.

Fold the other half of the dough over the filling and crimp the edges with a fork to seal.

Cut 3 small slits across the top of the dough.

Stir the remaining garlic powder into the melted butter.

Brush the garlic butter over the top of the calzone.

Sprinkle with the remaining ¼ cup Parmesan.

Bake the calzone for 18 to 22 minutes, until the top is deep golden brown and the bottom is golden when you lift a corner with a spatula.

Remove the calzone from the oven and let it rest on the baking sheet for 10 minutes.

Slice and serve the calzone alongside the warm marinara for dipping.

There are a number of ways to enhance the calzone with fillings — much like toppings on a pizza. Sauteed sliced mushrooms can be layered on top of the cheese filling; just make sure they have fully absorbed all of the liquid released when cooking. Roasted red peppers are a great addition, too. You can buy them jarred or make your own. Caramelized onions bring some jammy sweetness that pairs well with the salty cheese. Give the calzone a briny slant with chopped artichoke hearts, sun-dried tomatoes, and kalamata olives.

For meats, try adding classic pepperoni. If you want to use Italian sausage (whether hot or sweet), brown it up in a pan, drain the grease, then sprinkle it on. You can also use thin slices of various salumi, such as prosciutto, capicola, or soppressata.

It's also easy to swap or add in different cheeses. Provolone, fontina, and Pecorino Romano all work particularly well if you have any of those on hand. 

Individual calzones are convenient to take on the go or if you have several people who want to customize their own personal dish. With a couple tweaks, you can still follow this recipe. 

Unroll the dough in the same manner and cut it into four equal rectangles. Divide the filling four ways and spoon it on, making sure to leave a ½-inch border. Fold over the dough and seal it up as usual. The insides of the smaller calzones are more likely to ooze out, so taking the time to seal them properly is important. Cut a slit in the top of each one and finish the same way with butter and Parmesan. Space them 2-3 inches apart for about 12-15 minutes.

You can freeze individual calzones, then reheat them later on for a quick lunch. Bake them first and let them cool, then freeze them individually on a sheet pan for about an hour so they don't stick together before placing them in a container in the freezer.

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