Leigh Beisch Photo by: Leigh Beisch

Flexible 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.

Sunset OCTOBER 2004

  • Yield: MAKES: 4 calzones


  • 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.

Nutritional Information

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

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Flexible Calzones Recipe