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Flexible Calzones

Leigh Beisch
Yield MAKES: 4 calzones
Ellen Ferlazzo's simple calzones are a great way to use whatever cheese, cooked meat, and vegetables you happen to have on hand. She likes to put extra tomato sauce and cheese over the top of hers; her daughters prefer theirs plain.


  • 1 pound 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.)
  • Olive oil

Nutrition Information

  • calories 555
  • caloriesfromfat 42 %
  • protein 26 g
  • fat 26 g
  • satfat 8.6 g
  • carbohydrate 58 g
  • fiber 2.8 g
  • sodium 2042 mg
  • cholesterol 53 mg

How to Make It

  1. 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.

  2. In a bowl, mix ricotta, mozzarella, and garlic. Add salt and pepper to taste.

  3. Place about 3 tablespoons ricotta mixture and about 2 tablespoons pasta sauce in the center of each round of dough. Top with about 1/4 cup vegetables and about 3 tablespoons meat.

  4. 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.

  5. Bake in a 450° oven until golden brown, 15 to 20 minutes. Let cool about 10 minutes on baking sheet, then transfer to plates.