Calzones are a great way to use whatever cheese, cooked meat, and vegetables you happen to have on hand. You may like to put extra tomato sauce and cheese over the top or keep it plain… it is your choice!
At a glance
1 lb. pizza dough, purchased or homemade, at room temperature
3/4 cup ricotta cheese
3/4 cup shredded mozzarella cheese (about 3 oz.)
1 clove garlic, peeled and minced
Salt and pepper
1/2 cup tomato-based pasta sauce
1 cup chopped vegetables, such as cooked broccoli, pitted black olives, drained oil-packed dried tomatoes, and/or drained marinated artichoke hearts
3/4 cup chopped cooked ham or pepperoni (about 3 oz.)
On a lightly floured surface, divide dough into four equal pieces. Roll or stretch each piece into a 6-inch round. If dough shrinks back, let rest about 5 minutes, then roll again. In a bowl, mix ricotta, mozzarella, and garlic. Add salt and pepper to taste. Place about 3 tbsp. ricotta mixture and about 2 tbsp. pasta sauce in the center of each round of dough. Top with about 1/4 cup vegetables and about 3 tbsp. meat. Fold rounds in half over filling, making a half-moon shape. Press edges of dough with the tines of a fork to seal. Brush tops of calzones lightly with olive oil. Place slightly apart on a lightly oiled baking sheet. Bake in a 450 degrees oven until golden brown, 15 to 20 minutes; then let cool about 10 minutes on baking sheet, and then transfer to plates.
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