Calzone with Fresh Basil and Ricotta
Calzone with Fresh Basil and Ricotta
Ingredients
For the Dough
- 1 pound pizza dough, store-bought or homemade, divided into 4 equal portions
- 1/4 cup all-purpose flour, for dusting
- 1 tablespoon cornmeal, for dusting baking sheet
For the Sauce
- 1 can canned crushed tomatoes, 28 ounce, preferably San Marzano
- 2 garlic, cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped, for sauce (optional)
For the Filling
- 8 ounces fresh mozzarella cheese, sliced or torn into small pieces
- 1 cup ricotta cheese, whole milk
- 1/4 cup Parmesan cheese, grated
- 1/4 cup fresh basil leaves, roughly chopped
- 1/4 teaspoon black pepper
For the Egg Wash
- 1 egg, large
- 1 tablespoon water
For Serving (Optional)
- 1/2 teaspoon red pepper flakes
Instructions
- 1
Prepare the Sauce: In a medium saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it. Stir in the crushed tomatoes, dried oregano, salt, black pepper, and chopped fresh basil (if using). Bring the sauce to a gentle simmer, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld. Remove from heat and set aside. You will use about 1 1/2 cups of sauce for filling the calzones, and the remaining for dipping.
⏱️ 15 min
- 2
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F. Line a large baking sheet with parchment paper and lightly dust with cornmeal to prevent sticking.
⏱️ 15 min•🌡️ 400
- 3
Prepare the Filling: In a medium bowl, combine the fresh mozzarella, ricotta cheese, grated Parmesan cheese, chopped fresh basil, and 1/4 teaspoon of black pepper. Mix gently until well combined.
⏱️ 5 min
- 4
Assemble the Calzones: On a lightly floured surface, take one portion of pizza dough. Roll or stretch it into a circle approximately 8-10 inches in diameter. Repeat for the remaining dough portions.
⏱️ 5 min
- 5
Fill and Fold: Spoon about 1/4 of the prepared cheese filling onto one half of each dough circle, leaving a 1/2-inch border around the edge. Top the cheese filling with about 1/4 cup of the prepared tomato sauce. Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges firmly with your fingers or a fork to seal the calzone completely.
⏱️ 5 min
- 6
Egg Wash and Bake: In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the calzones with the egg wash. Carefully transfer the calzones to the prepared baking sheet. Bake for 20-25 minutes, or until the crust is golden brown and puffed.
⏱️ 25 min•🌡️ 400
- 7
Serve: Remove the calzones from the oven and let them cool for a few minutes before serving. Serve hot with the remaining warm tomato sauce on the side for dipping. If desired, sprinkle with red pepper flakes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Calzone with Fresh Basil and Ricotta
Ingredients
For the Dough
- 1 pound pizza dough, store-bought or homemade, divided into 4 equal portions
- 1/4 cup all-purpose flour, for dusting
- 1 tablespoon cornmeal, for dusting baking sheet
For the Sauce
- 1 can canned crushed tomatoes, 28 ounce, preferably San Marzano
- 2 garlic, cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped, for sauce (optional)
For the Filling
- 8 ounces fresh mozzarella cheese, sliced or torn into small pieces
- 1 cup ricotta cheese, whole milk
- 1/4 cup Parmesan cheese, grated
- 1/4 cup fresh basil leaves, roughly chopped
- 1/4 teaspoon black pepper
For the Egg Wash
- 1 egg, large
- 1 tablespoon water
For Serving (Optional)
- 1/2 teaspoon red pepper flakes
Instructions
- 1
Prepare the Sauce: In a medium saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it. Stir in the crushed tomatoes, dried oregano, salt, black pepper, and chopped fresh basil (if using). Bring the sauce to a gentle simmer, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld. Remove from heat and set aside. You will use about 1 1/2 cups of sauce for filling the calzones, and the remaining for dipping.
⏱️ 15 min - 2
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F. Line a large baking sheet with parchment paper and lightly dust with cornmeal to prevent sticking.
⏱️ 15 min•🌡️ 400 - 3
Prepare the Filling: In a medium bowl, combine the fresh mozzarella, ricotta cheese, grated Parmesan cheese, chopped fresh basil, and 1/4 teaspoon of black pepper. Mix gently until well combined.
⏱️ 5 min - 4
Assemble the Calzones: On a lightly floured surface, take one portion of pizza dough. Roll or stretch it into a circle approximately 8-10 inches in diameter. Repeat for the remaining dough portions.
⏱️ 5 min - 5
Fill and Fold: Spoon about 1/4 of the prepared cheese filling onto one half of each dough circle, leaving a 1/2-inch border around the edge. Top the cheese filling with about 1/4 cup of the prepared tomato sauce. Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges firmly with your fingers or a fork to seal the calzone completely.
⏱️ 5 min - 6
Egg Wash and Bake: In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the calzones with the egg wash. Carefully transfer the calzones to the prepared baking sheet. Bake for 20-25 minutes, or until the crust is golden brown and puffed.
⏱️ 25 min•🌡️ 400 - 7
Serve: Remove the calzones from the oven and let them cool for a few minutes before serving. Serve hot with the remaining warm tomato sauce on the side for dipping. If desired, sprinkle with red pepper flakes.
⏱️ 5 min