Cheese Calzone
A good Cheese Calzone should be crisp on the outside but soft and gooey inside.
This version uses three cheeses to create a creamy and savory filling with a crust that’s never soggy. It’s a reliable recipe you can come back to again and again.
I’ve made calzoni in the past and enjoyed eating them, especially while travelling in Italy, but this version stands out to me. Using three different cheeses brings something extra than just relying on one cheese. It’s the kind of simple, comforting food that will remind you why a few good ingredients are often all you need.
Why you’ll love this recipe
- Flavor – This three-cheese calzone recipe has everything you’re looking for – mild but still savory and rich tasting, which is ideal with a sharp, garlicky marinara.
- Italian classic – In all honesty, this is really just cheese, bread, and tomatoes. Classic Italian comfort flavors in a tasty, convenient form!
- Crisp outside, soft inside – Just one bite into a cheese calzone, and you’ll know it! Perfectly golden brown and crisp on the outside, then inside the crust softens and the cheese is oozy and melty. What’s not to love?
- Crowd pleaser – If you’re looking for something that both children and adults will love, you can’t go past this recipe. It’s mild enough for the children, and the adults will love it too!
- Easy to customize – My favorite thing about this cheese calzone recipe is that I can make it exactly as written or I can customize the filling to suit me and the occasion (or what I’ve got in the fridge!).
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Active dry yeast – Easily found in most grocery stores, it’s sold in pre-measured sachets or small jars, making it easy to measure out exactly what you need. Make sure it’s fresh. If in doubt, it’s best to buy a new packet.
- Bread flour – Also known as strong flour, it has a higher protein content, which helps the dough rise well and hold its shape. It’s easy to find in most grocery stores.
- Mozzarella cheese – Use low-moisture mozzarella. Fresh mozzarella should be well-drained and squeezed dry. Avoid pre-shredded cheese. Chop or grate it yourself for best results.
- Ricotta cheese – Homemade ricotta cheese or good-quality store-bought ricotta from your local supermarket or favorite delicatessen will both work well. If you end up with extra ricotta, you can freeze it for later use.
- Parmigiano Reggiano cheese – Often called Parmesan cheese. Buying a block and grating it fresh gives the best flavor.
- Olive oil – Use regular olive oil for this recipe. Extra virgin olive oil can be used, but it’s not essential.
- Garlic – I do prefer fresh garlic to flavor the marinara sauce, but jarred garlic can be used if that’s what you have.
- Canned tomatoes – I usually prefer whole canned tomatoes because they are better quality, though organic crushed tomatoes by Mutti are very good. Use what is convenient for you.
See recipe card for quantities.
Instructions
Stir the yeast and sugar into the warm water and set aside until foamy.
Add the flour and salt and mix until a soft dough forms.
Knead until smooth and elastic, then cover and let rise until doubled in size.
Cook the garlic gently in olive oil, then add the crushed tomatoes and simmer briefly.
Divide the dough into four portions and roll each into a large circle.
Spread ricotta over one half of the dough, then add mozzarella and Parmigiano.
Brush the edges of the dough lightly with water.
Fold the dough over the filling to form a half-moon shape.
Press and fold the edges firmly to seal the calzone.
Brush with olive oil and bake until puffed and golden.
Marcellina’s Hint: Keep the filling away from the edges of the dough so the cheese calzone seals well and doesn’t leak during baking.
Substitutions
- Parmigiano Reggiano cheese: Instead of Parmigiano Reggiano cheese, you can use Parmesan cheese or Pecorino Romano cheese.
- Canned tomatoes: Crushed, pureed, or whole canned tomatoes all work. Adjust cooking time if the sauce is looser.
- Garlic: A pinch of garlic powder can be used if fresh garlic isn’t available, though the flavor will be milder.
Variations
- Ham and cheese calzone: For a ham and cheese version, scatter a little chopped ham over the ricotta before adding the cheeses.
- Cheese and tomato calzone: Spoon a little of the prepared marinara over the ricotta before adding the cheeses.
- Salami and cheese calzone: Add thinly sliced salami to the cheese filling.
The variations to this three-cheese calzone recipe are endless. If adding vegetables like mushrooms or spinach, saute lightly and drain off any excess liquid before adding to the filling.
Storage
Store leftovers in an airtight container in the fridge for 3 or 4 days. For longer storage, freeze cheese calzone for up to three months.
How to reheat calzone
Leftover cheese calzone reheat beautifully! Use an oven or air fryer for the best results. I typically use the oven to reheat a calzone. To do this, preheat the oven to 375ºF (190ºC) and bake for between 10–20 minutes until crispy and heated through. Check periodically to make sure the calzone doesn’t overcook.
Top tips
- No need for special equipment for these calzoni, just a baking sheet, parchment paper, and either a stand mixer or a bowl plus a bit of elbow grease.
- Use only a light dusting of flour when rolling so the dough stays soft and easy to shape.
- What you want to avoid is a cheese calzone with soggy bottoms! Be sure to drain the ricotta well because even a little bit of moisture can be a problem. I prefer low-moisture mozzarella, but if you use fresh mozzarella, drain and squeeze it dry.
- Keep the filling away from the edges. This makes sealing easier and prevents leaks during baking.
- Don’t forget to make a little slit in the top of each cheese calzone to allow the steam to escape.
- Importantly, let the calzoni rest for a bit after they come out of the oven. This ensures that the cheese settles and doesn’t spill out when the calzoni are cut. Don’t worry, they’ll still be hot!
FAQ
Absolutely! These calzoni freeze perfectly for up to three months in a sealed container. Thaw in the fridge, then reheat in the oven or air fry. See ‘How to reheat calzone’ above.
The best cheese for this recipe is mozzarella, together with ricotta for creaminess and Parmigiano Reggiano for extra flavor. You can try other cheese that melts well and aren’t too wet, like fontina, scamorza, or provolone.
Not exactly. Both calzone and pizza share similar ingredients. However, calzone seems to have been created in Naples to be a portable, enclosed version of pizza. It is folded in half and sealed so that the filling steams as it bakes. The toppings on a pizza are exposed, and this creates a different texture and flavor.
Serving Suggestions
Cheese Calzone are just perfect served with a garlicky marinara sauce. However, you can offer a fresh Orange and Fennel Salad or tasty Italian Fried Peppers. Peperonata makes a delicious change to the classic marinara sauce. Either way, you can’t go wrong!
Related
Calabrese Pizza
Pizza Fritta
Anchovy Pizza
Garlic Cheese Pizza
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Cheese Calzone Recipe
Ingredients
Homemade Dough
- 1 ½ cups (360mls) warm water
- 2¼ teaspoons (7 g) active dry yeast
- 1 teaspoon white sugar
- 4 cups (500 g) bread flour
- 1 ½ teaspoons salt
- olive oil as needed
Filling
- 16 ounces (450 g) mozzarella cheese
- 16 ounces (450 g) ricotta cheese
- 2 ounces (50 g) Parmigiano Reggiano or Romano
- 1 teaspoon salt
Marinara Sauce
- 4 tablespoons olive oil
- 2 cloves garlic
- 28 ounces (800 g) canned tomatoes
- 1 teaspoon salt or to taste
Instructions
Dough (stand mixer)
- Pour the warm water into the bowl of a stand mixer fitted with the dough hook. Add the yeast and sugar, then let stand until foamy, about 10 minutes.
- Add the flour and salt. Mix on low speed until a soft dough forms.
- Increase the speed slightly and knead on low to medium speed for 6 to 8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- Transfer the dough to a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1½ hours, or until doubled in size.
- Divide the dough into 4 equal portions. Shape into balls, cover, and let rest for 15 minutes before rolling.
Hand-kneaded dough (variation)
- If you prefer to knead by hand, stir the yeast and sugar into the warm water in a large bowl and set aside until foamy. Add the flour and salt and mix until a rough dough forms. Turn out onto a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and elastic, then continue with the recipe as above.
Assemble the calzone
- Drain the ricotta in a fine sieve for about 1 hour.
- Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
- Roll each dough ball into a circle about 25 to 28 cm wide.
- Spread a quarter of the ricotta over one half of each dough round, leaving a border around the edge.
- Scatter the mozzarella evenly over the ricotta.
- Sprinkle with Parmigiano and a light sprinkle of salt.
- Brush the edges lightly with water.
- Fold the dough over the filling to form a half moon. Press the edges together firmly, then fold to seal well.
- Transfer to the prepared tray. Cut a small slit in the top of each calzone to allow steam to escape.
- Brush lightly with olive oil.
- Bake for 20 to 25 minutes, until puffed, deeply golden, and cooked through.
To serve
- Rest the calzone briefly before serving so the filling settles. Serve hot with marinara sauce.
Marinara Sauce
- Peel and finely chop the garlic. Crush the tomatoes by hand or pulse briefly in a food processor until smooth.
- Place the olive oil and garlic in a saucepan over medium heat. Cook until the garlic is fragrant and just starting to turn golden. Add the crushed tomatoes and salt, then stir to combine.
- Reduce the heat to a gentle simmer and cook for about 10 minutes, until slightly thickened and reduced. Taste and adjust the seasoning if needed, then set aside.
Notes
- Use only a light dusting of flour when rolling to keep the dough soft.
- Drain ricotta well and use low-moisture mozzarella, or dry fresh mozzarella thoroughly, to avoid soggy bottoms.
- Keep filling away from the edges for easy sealing and to prevent leaks.
- Cut a small slit on top for steam to escape.
- Let the calzoni rest after baking so the cheese can settle before cutting.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
