I just love making ricotta cheese calzones for my family. It’s a dish that originated in Italy, and it’s a staple in many Italian households. The combination of the creamy ricotta cheese, the melted mozzarella, and the flaky crust is just perfect.
My kids can’t get enough of it, and it’s always a hit at family gatherings. I’ve even served it at potlucks and dinner parties, and everyone raves about it. What I love most about this recipe is that it’s so easy to make and customize.
You can add different fillings like ham, spinach, or bell peppers to give it a unique twist. And the best part? It’s relatively healthy compared to other pizza options.
With just a few ingredients and some basic cooking skills, you can have a delicious meal ready in no time. I’ve been making this recipe for years now, and I still get excited every time I take it out of the oven. The aroma alone is enough to make your mouth water!
My family always requests this dish when we’re in the mood for something comforting and satisfying. And let me tell you, it never disappoints.
Ricotta Cheese Calzone
4.5 from 1983 votes
A golden, folded pizza pocket filled with creamy ricotta, mozzarella, and savory tomato sauce. This homemade calzone is perfect for a weeknight dinner or a fun weekend baking project.
1In a large mixing bowl, combine the flour, yeast, and salt.
2Add the warm water and olive oil, then mix until a shaggy dough forms.
3Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic, then cover and let rest for 10 minutes.
4While the dough rests, prepare the filling by mixing the ricotta, mozzarella, Parmesan, beaten egg, oregano, garlic powder, salt, and pepper in a medium bowl.
5Stir until well combined, then set aside.
6Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
7Divide the rested dough into 4 equal portions and roll each into an 8-inch circle on a lightly floured surface.
8Spread 2 tablespoons of marinara sauce on one half of each dough circle, leaving a 1-inch border.
9Spoon a quarter of the ricotta mixture over the sauce, then fold the other half of the dough over the filling to create a half-moon shape.
10Press the edges of each calzone with a fork to seal them tightly, then transfer to the prepared baking sheet.
11In a small bowl, whisk the egg and water together, then brush the tops of the calzones with the egg wash.
12Bake the calzones for 20 to 25 minutes, or until they are deep golden brown and puffed up.
13Let them cool for 5 minutes before serving, and serve with extra marinara sauce for dipping.
Tips: For a crispier crust, brush the calzones with olive oil instead of egg wash. You can also add cooked spinach or mushrooms to the filling for extra flavor. Serve immediately for the best texture.
Watch Video Of How Ricotta Cheese Calzone Works
This ricotta cheese calzone recipe is always a good idea for any occasion. Whether you’re hosting a dinner party or just want a quick meal after work, this recipe never fails to impress.
The best part? It’s incredibly easy to customize with your favorite fillings and toppings.
My family loves serving this dish at family gatherings because everyone can pick their own fillings and enjoy something different from everyone else.
❓ Frequently Asked Questions About Ricotta Cheese Calzone
What is a calzone?
A calzone is a type of Italian turnover filled with various ingredients such as cheese, meat, and vegetables.
Can I use any type of cheese?
While you can use other types of cheese, ricotta cheese is the traditional choice for calzones because of its creamy texture and mild flavor.
How do I store leftover calzones?
You can store leftover calzones in an airtight container in the refrigerator for up to three days or freeze them for up to two months.
Can I make calzones ahead of time?
Yes, you can make the dough and filling ahead of time and assemble the calzones just before baking.
What if I don’t have fresh ricotta cheese?
You can substitute fresh ricotta cheese with cottage cheese or mascarpone cheese if you don’t have access to fresh ricotta.
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