My calzones turned out great and it was pretty easy. I especially like that this recipe is very flexible and a great way to use the farmers market leftovers at the end of the week! I will definitely make these again.
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Amount per serving
- Calories: 555
- Calories from fat: 42%
- Protein: 26g
- Fat: 26g
- Saturated fat: 8.6g
- Carbohydrate: 58g
- Fiber: 2.8g
- Sodium: 2042mg
- Cholesterol: 53mg
- 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
- 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.
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