Calzone
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Calzone rolls pizza dough into a circle, fills one half with ricotta, mozzarella, diced ham, and fresh basil, then folds into a half-moon shape, seals the edges with a fork, and bakes until golden at 220 degrees Celsius.
Read more
Leaving a two-centimeter border free of filling is critical -- overstuffing causes steam pressure to burst the seam during baking. Brushing a thin line of water along the edge before pressing firmly with a fork creates a tighter seal that holds through the full bake. Fifteen to twenty minutes in a well-preheated oven produces a crisp, burnished exterior while the interior heats the ricotta into a soft cream and melts the mozzarella into long, stretchy strings. Brushing olive oil on the surface before baking adds a richer color and a slight nuttiness to the crust. Tomato sauce served on the side for dipping provides an acidic counterpoint that cuts through the dense cheese filling and keeps each bite feeling balanced.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Preheat the oven fully to 220C before shaping.
On a lightly floured surface, roll 300g pizza dough into an even 30cm circle, about 3 to 4mm thick, so the folded edges meet cleanly.
- 2Season
Put 120g ricotta, 120g torn mozzarella, 80g ham cut into 1cm pieces, basil, and 0.5 teaspoon salt in a bowl.
Mix gently so the ricotta stays creamy and the mozzarella remains in distinct pieces.
- 3Step
Spread the filling only over one half of the dough.
Leave a clear 2cm border and keep the center moderately mounded, because overfilling traps steam and can force the seam open during baking.
- 4Step
Fold the empty half of the dough over the filling to make a half-moon.
Brush a very thin line of water on the edge, then press from the filling outward to push out trapped air.
- 5Prep
Crimp the sealed edge closely with a fork so there are no open gaps.
Brush the top with 1 tablespoon olive oil, then cut 2 to 3 small steam vents with the tip of a knife.
- 6Finish
Bake at 220C for 15 to 20 minutes, until the surface puffs and turns deep golden brown.
Let it rest for 3 minutes so the cheese settles slightly, then serve with 80ml tomato sauce for dipping.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- A Calzone folds pizza dough over a ricotta and mozzarella filling for a golden, baked turnover.
- Finish cue
- Bake at 220C for 15 to 20 minutes, until the surface puffs and turns deep golden brown.
- Avoid this
- Do not overfill or the calzone may burst.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 8 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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