Calzone Recipe

A calzone is pizza folded into a golden half-moon parcel, crisp outside and molten inside. This version fills soft pizza dough with creamy ricotta, stretchy mozzarella, and a simple tomato sauce, with a little basil for freshness. It is fun to make, easy to customise, and perfect for a relaxed family dinner.

Prep time

30 mins

Cook time

25 mins

Total time

55 mins

Servings

4 servings

Calories

680

Ingredients

• 500 g pizza dough (shop-bought or homemade)
• 250 g ricotta cheese
• 200 g low-moisture mozzarella, torn
• 150 g tomato passata
• 1 garlic clove, finely grated
• 1 handful fresh basil leaves
• 2 tablespoons olive oil, plus extra for brushing
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 tablespoons grated Parmesan cheese
• 1 egg, beaten, for glazing

Instructions

1. Heat the oven to 220°C (200°C fan) and line a large baking tray with baking paper.
2. Divide the dough into 4 equal pieces and roll each into a round about 20 cm across on a floured surface.
3. Stir the ricotta with the garlic, oregano, salt, and pepper, then spread a quarter of it over one half of each round, leaving a 2 cm border.
4. Spoon over some passata, scatter the mozzarella and basil leaves, and sprinkle with Parmesan.
5. Fold the empty half over the filling and press the edges firmly together, then crimp with a fork to seal.
6. Brush the tops with beaten egg and a little olive oil, then cut two small steam vents in each calzone.
7. Bake for 20 to 25 minutes until deep golden and crisp, with the cheese bubbling at the vents.
8. Rest for 5 minutes before serving so the filling settles and does not burn.

Pro tips

• Do not overfill: too much filling bursts the seal and leaks in the oven.
• Drain watery mozzarella well, or the inside turns soggy.
• Seal the edges firmly and crimp with a fork for a tidy, leak-proof parcel.
• Calzones reheat beautifully at 180°C for 10 minutes, so they are great for packed lunches.

Frequently asked questions