Ingredients:

  • 1 cup (240 ml) warm water (105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7 grams) active dry yeast (1 packet)
  • 1 teaspoon (6 grams) granulated sugar
  • 2 ½ cups (300 grams) all-purpose flour, plus more for dusting
  • 1 teaspoon (6 grams) salt
  • 2 tablespoons (30 ml) olive oil, plus more for greasing
  • 1 cup (225 grams) whole milk ricotta cheese, drained
  • ½ cup (50 grams) grated mozzarella cheese
  • ¼ cup (25 grams) grated Parmesan cheese
  • 1 large egg, lightly beaten
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup (240 ml) marinara sauce (store-bought or homemade)
  • Optional fillings: pepperoni slices, cooked Italian sausage, sautéed mushrooms, spinach
  • 1 large egg, beaten
  • 1 tablespoon milk or water

Instructions:

  1. Combine warm water, yeast, and sugar in a bowl. Let stand for 5-10 minutes until foamy.
  2. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
  5. In a medium bowl, combine ricotta, mozzarella, Parmesan, egg, oregano, garlic powder, salt, and pepper.
  6. Punch down the dough and divide it in half. On a lightly floured surface, roll out each half into a 12-inch circle.
  7. Spread ½ cup of marinara sauce over half of each dough circle, leaving a ½-inch border. Top with the ricotta mixture and any optional fillings.
  8. Fold the dough over to create a half-moon shape. Pinch the edges to seal tightly, and crimp with a fork.
  9. Brush the tops of the calzones with egg wash for a golden-brown crust.
  10. Place the calzones on a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown. This is a tasty calzone recipe.
  11. Let the calzones cool slightly before slicing and serving. Serve with extra marinara sauce for dipping.