Folded pizza pocket filled with ricotta, mozzarella, and salami
Calzone Classico
Prep Time
15 min
Cook Time
18 min
Total Time
33 min
Servings
2
2 calzones
Difficulty
Easy
Cost
Budget
$
Calzone Classico
Folded pizza pocket filled with ricotta, mozzarella, and salami
★4.3(12)
A golden-baked folded pizza stuffed with creamy ricotta, melted mozzarella, and salami, sealed tight and brushed with garlic butter. Served with warm marinara for dipping.
15m
Prep Time
18m
Cook Time
33m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
The calzone is a pizza turned inside out—all the good stuff sealed inside a golden dough pocket. Biting through the crispy crust to reveal molten cheese and savory filling is pure satisfaction.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Ingredients
- 1 lb pizza dough, divided into 2 pieces
- 1 cup ricotta cheese
- 6 oz shredded mozzarella
- 3 oz Italian salami, diced
- 1 egg beaten (for egg wash)
- Marinara sauce for dipping
Instructions
- 1
Preheat oven to 475°F with a pizza stone or sheet pan inside.
- 2
Roll each dough piece into an 8-inch round. Mix ricotta, mozzarella, and salami together.
- 3
Spread filling on one half of each round, leaving a 1-inch border.
- 4
Fold dough over filling, press edges firmly, and crimp with a fork to seal. Cut 2 small vents on top.
- 5
Brush with egg wash, bake 15-18 minutes until deep golden, and serve with warm marinara.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
SalamiCooked Italian sausage or ham
Brown sausage before adding to the filling
RicottaCream cheese or goat cheese
Either gives a creamy base with different tang levels
Tips & Storage
Pro Tips
Don't overfill or the calzone will burst open—leave room for steam to expand.
Brush with garlic butter right out of the oven for extra flavor and shine.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Wrap cooled calzones tightly and refrigerate for up to 2 days or freeze for 1 month.
Reheating
Reheat in a 375°F oven for 12-15 minutes until heated through and crispy again.
Nutrition Facts
Per serving (75mg) · 2 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates22g
Fat54g
Fiber820mg
Sugar2g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I add vegetables?
- Yes—sautéed mushrooms, spinach, or roasted peppers are great additions.
- Why did my calzone burst?
- Likely overfilled or edges weren't sealed well. Crimp firmly and cut steam vents.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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