Cheese Calzone

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Ingredients

• 1 pound pizza dough (store-bought or homemade)

• 1 cup ricotta cheese, drained if watery

• 2 cups shredded mozzarella cheese

• 1 egg, beaten (for egg wash)

• 2 tablespoons olive oil

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried oregano

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• Fresh basil leaves (optional, for serving)

• 1 cup marinara sauce, warmed

• Fresh grated Parmesan cheese (optional)

• Red pepper flakes (optional, for heat)

Instructions

1. Step 1: Prepare Your Workspace and Preheat
2. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil. This prevents sticking and makes cleanup much easier. Get your work surface ready by dusting it lightly with flour.
3. Step 2: Mix the Cheese Filling
4. In a medium bowl, combine the ricotta cheese and mozzarella cheese along with garlic powder, oregano, salt, and pepper. Mix well but don't overwork it. The filling should look creamy and inviting. If your ricotta seems watery, drain it in a fine-mesh strainer for 10 minutes first. Nobody wants a soggy calzone.
5. Step 3: Divide and Shape the Dough
6. Divide your pizza dough into 4 equal portions for individual calzones. On your floured surface, roll each piece into a circle about 7 to 8 inches in diameter. Don't stress about perfect circles. Rustic shapes have more character anyway. Let the dough rest for a minute if it keeps springing back, that's the gluten relaxing.
7. Step 4: Fill the Calzones
8. Spoon about 1/4 of the cheese mixture onto one half of each dough circle, leaving a 1-inch border around the edge. This border is crucial for proper sealing. Don't overfill or you'll have cheese leaking out everywhere. I learned this the hard way during my first attempt, and my oven was a mess.
9. Step 5: Fold and Seal
10. Carefully fold the empty half of dough over the filling to create that classic half-moon shape. Press the edges together firmly, then crimp with a fork to seal completely. You can also twist and fold the edge over itself for a rope-like seal. Make sure there are no gaps or your cheese will escape during baking.
11. Step 6: Apply Egg Wash and Vent
12. Brush the top of each cheese calzone with beaten egg. This creates that beautiful golden-brown shine. Use a sharp knife to cut 2 or 3 small slits in the top of each calzone. These vents allow steam to escape and prevent the calzone from bursting open like a cheese volcano.
13. Step 7: Bake to Golden Perfection
14. Transfer the calzones to your prepared baking sheet, spacing them a few inches apart. Bake for 18 to 22 minutes until the crust is golden brown and you can hear a slight sizzle from the cheese inside. The bottoms should be crispy and the tops should look gorgeously bronzed.
15. Step 8: Rest and Serve
16. Let the calzones rest for 5 minutes after removing from the oven. This cooling time is important because the filling is molten hot and will burn your mouth if you dive in immediately. Trust me on this. Serve with warm marinara sauce for dipping and watch them disappear.

Nutrition

Calories: ' + d.