Rating: 4.5 stars
884 Ratings
  • 5 star values: 558
  • 4 star values: 240
  • 3 star values: 56
  • 2 star values: 21
  • 1 star values: 9

This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.

Recipe Summary

prep:
1 hr
cook:
30 mins
total:
1 hr 30 mins
Servings:
8
Yield:
2 large calzones
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.

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  • To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.

  • Preheat oven to 375 degrees F (190 degrees C).

  • When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.

  • Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

Nutrition Facts

335 calories; protein 13.8g; carbohydrates 31.6g; fat 16.7g; cholesterol 63.6mg; sodium 667mg. Full Nutrition
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