Easy 3 Cheese Calzone with Pepperoni and Mushrooms
A delicious and cheesy calzone using refrigerated pizza dough.
Servings: 4 people (2 calzones)
Ingredients
Ricotta Mixture
- 1.5 cups Whole Milk Ricotta Cheese
- 1/2 cup Parmesan Cheese Grated
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Red Pepper Flakes Add more or less depending on spice preference
- 1/4 teaspoon Dried Oregano
- 1/4 cup Fresh Basil Chopped
Other Ingredients
- 16 oz Fresh Pizza Dough I used Trader Joes (plain or garlic & herb)
- 4 oz Low Moisture Mozzarella Cheese freshly grated
- 3 oz Pepperoni optional
- 4 oz Cooked Sliced Mushrooms optional
- 1 Egg beaten
- 1 tablespoon All Purpose Flour more as needed to roll out dough
- 1 cup Marinara Sauce to serve
Instructions
- Preheat oven to 500 degrees F. The hotter you can get the oven the better so feel free to start preheating early.
Ricotta Mixture
- In a large bowl combine ricotta, grated parmesan, salt, black pepper, red pepper flakes, dried oregano, and fresh basil.
Calzone Assembly
- Flour a work surface. Separate the pizza dough into two 8 oz pieces and and roll each piece into 12 inch circles.
- Top half of each circle with the ricotta mixture, shredded mozzarella, pepperoni, and mushrooms (or whatever toppings you're using)
- Fold over the half of dough without filling and crimp the edges shut.
- Transfer calzones to a baking sheet. Brush the top of the calzones with a generous coating of egg wash. Snip a couple holes in the top of each calzone in order to let steam escape while baking.
- Bake at 500 degrees F for 15 minutes or until golden. Allow to cool for about 10 minutes then serve with marinara sauce.
Video
Nutrition
Calories: 730kcal | Carbohydrates: 66g | Protein: 37g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 138mg | Sodium: 2251mg | Potassium: 513mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1138IU | Vitamin C: 5mg | Calcium: 526mg | Iron: 5mg
