Three-Cheese Calzones Recipe

Name: Three-Cheese Calzones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shredded part-skim mozzarella cheese (about 8 ounces); 1/2 cup ricotta cheese; 1/2 cup fresh basil, chopped; 2 scallions, sliced; 1/4 cup plus 2 teaspoons grated parmesan cheese (about 1 1/2 ounces); 1 tablespoon breadcrumbs; 1 pound prepared pizza dough, at room temperature; All-purpose flour, for dusting; 1 large egg, lightly beaten; Marinara sauce, warmed, for dipping; 4 ounces sliced salami; Giardiniera (Italian pickled vegetables), for serving (optional)

Servings: persons

2 cups shredded part-skim mozzarella cheese (about 8 ounces)
1/2 cup ricotta cheese
1/2 cup fresh basil, chopped
2 scallions, sliced
1/4 cup plus 2 teaspoons grated parmesan cheese (about 1 1/2 ounces)
1 tablespoon breadcrumbs
1 pound prepared pizza dough, at room temperature
All-purpose flour, for dusting
1 large egg, lightly beaten
Marinara sauce, warmed, for dipping
4 ounces sliced salami
Giardiniera (Italian pickled vegetables), for serving (optional)

1
Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
2
Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined.
3
Divide the pizza dough into 4 equal pieces.
4
Roll out each piece on a lightly floured surface into a 7-to-8-inch round.
5
Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border.
6
Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal.
7
Transfer the calzones to the prepared baking sheet.
8
Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape.
9
Sprinkle the calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes.
10
Serve with marinara sauce, the salami and giardiniera.
11
Per serving: Calories 725; Fat 39 g (Saturated 17 g); Cholesterol141 mg; Sodium 1,432 mg; Carbohydrate 61 g; Fiber 3 g; Protein 38 g
12
Photograph by Christopher Testani

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups shredded part-skim mozzarella cheese (about 8 ounces), 1/2 cup ricotta cheese, 1/2 cup fresh basil, chopped, 2 scallions, sliced, and more.

Yes, Three-Cheese Calzones falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Three-Cheese Calzones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions