Ingredients
- For the dough:
- 3 1/2 cups all-purpose flour (440 g)
- 1 1/4 cups warm water (300 ml, about 110°F/43°C)
- 2 1/4 teaspoons active dry yeast (7 g)
- 1 teaspoon granulated sugar (4 g)
- 1 1/2 teaspoons salt (9 g)
- 2 tablespoons olive oil (30 ml)
- For the filling:
- 1 cup whole milk ricotta cheese (240 g)
- 1 1/2 cups shredded mozzarella cheese (170 g)
- 1/2 cup grated Parmesan cheese (50 g)
- 3/4 cup thick tomato sauce (180 ml)
- 1 teaspoon dried oregano (1 g)
- 1/2 teaspoon garlic powder (1 g)
- 1/2 teaspoon salt (3 g)
- 1/4 teaspoon black pepper (1 g)
- For brushing:
- 1 tablespoon olive oil (15 ml)
Instructions
- Combine warm water, sugar, and yeast in a small bowl. Let sit 5–10 minutes until foamy.
- In a large bowl, mix flour and salt. Add yeast mixture and olive oil. Mix until dough forms.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise 1–1 1/2 hours until doubled.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix ricotta, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper.
- Divide dough into 4 portions. Roll each into an 8-inch circle.
- Spread 2–3 tablespoons tomato sauce over half of each circle, leaving a border.
- Spoon cheese mixture over sauce.
- Fold dough into a half-moon shape. Press and crimp edges to seal.
- Transfer to baking sheet, brush tops with olive oil, and cut a small slit for steam.
- Bake 18–22 minutes until golden brown.
- Cool 5 minutes before serving.
Notes
- Seal edges tightly to prevent leaks.
- Use thick tomato sauce to avoid sogginess.
- Let dough rest at room temperature if refrigerated before rolling.
- Freeze baked or unbaked calzones for up to 2 months.
- Reheat in oven for best crust texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 calzone
- Calories: 640
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 55 mg
