Pizza Calzone Recipe (2024)

Alright folks I made some adjustments to this and it was s-p-e-c-t-a-c-u-l-a-r.
-I used The Times Marcella Hazan's tomato sauce recipe. Do NOT modify this. I'm talking to you, garlic adders.
-I put my sauce on the inside (I didn't look at the recipe before assembling my calzone, but I loved the result).
-Also I only had pecorino romano cheese and it. was. so. magical.
-Fresh basil = a must.
-Trader Joe's pizza crust.
I might eat this every week. I mean seriously, yum.

I've made this a few times. It's much easier and more forgiving than pizza--no difficult transfers to a pre-heated pizza stone--and can be varied countless ways.

I like dividing the dough into individual portions. Same baking times, but easier to eat!

Excellent!I made this tonight using store bought dough. Added mozzarella and chopped parsley to the ricotta and grated cheese. I was trying to make it as similar to a pizzeria calzone as possible. Didn’t put sauce or mozzarella on top before baking...just isn’t done in my Italian household! Served with a side of tomato sauce (my own home grown tomatoes, onion, garlic, parsley and basil, simmered for an hour or so) and salad. Can also add sliced cooked meatballs to top of ricotta before sealing

I like adding a beaten egg to lighten it up. And of course you can add any sauted veggie you like to the ricotta mixture.

Important detail, the video shows the pizza stone set in the center of the oven.

This was insanely delicious. I used baby broccoli, only had the cheaper version of mozzarella from the bodega on my corner, forgot to add pepper and had to use basil paste for lack of basil. Used a crust from a pizzeria in the West Village I happened to walk by last night; nice guys agreed to give me one for $5. I made NYT Cooking recipe for Classic Marinara Sauce (recipe from Lidia Bastianich adapted by Julia Moskin), substituting fresh tomatoes for canned. I baked it for 18 mins. Delicious!!!

This was my first NYT disaster. I thought the cooking time was awfully short for a crisp, firm calzone - and the idea of putting the sauce on initially seemed like a recipe for a disaster. I was right - the dough was absolutely soggy and disgusting. I cooked it for about 30 minutes. Inedible - trash and pizza night.

Excellent with countless variations. I mixed 4 oz. goat cheese with 1/4 C of the ricotta, threw in a handful of basil, cut up prosciutto, handful of fresh mushrooms. Sauce on the side for dipping. There is no way you can mess this up and you can throw in whatever suits your fancy (or what's in the fridge).

So delicious! Added lemon zest to the ricotta and used marinara inside and then as a dipping sauce.

This was so easy and so delicious. I added fresh oregano and basil, along with spicy sausage, mushrooms, onion and green pepper.

Delicious and not hard to do! Made with Trader Joe's herb pizza dough, and added sauteed pork sausage, onion and shredded zucchini and carrot. Added a pinch of lemon zest to the ricotta mixture, and mozzarella in both the ricotta and on top of the meat. Froze beautifully, and cooked from frozen in about 25 minutes. served with doctored marinara sauce, also from TJs.

The cheese and sauce burned on mine using convection. Would recommend not using convection if you are tempted. Turned out really nice for us otherwise. We added pepperoni and salami inside. Next time I’ll try adding tomato sauce inside as well. At that point, we should have a calzone close to what we get at the Muddy Rudder .

Thoughts on freezing these?

Used David Tanis's Pizza dough recipe and made it the day before. Used 225g balls for a large shareable version. A 75g ball might be perfect for individual (made two with 112g). Sausage, peppers, and onions cooked for 25 or 30 minutes with a basic pizza (1 can tomatoes (drained), 1 tomato paste, 2t oregano and Italian seasoning, salt and better and 1/2t garlic powder). Chicken, costco pesto, ricotta w/ mozzarellaChicken, salsa verde, ricotta & quesadilla cheese17 min at 500 degrees Devoured

Important detail, the video shows the pizza stone set in the center of the oven.

Delicious bust strange that the last step in the recipe calls for tomato sauce and mozzarella on top after folding and before baking. That is not what it shows in the video - nothing on top. I made as written but without the sauce and mozzarella on the outside, and it was great. Also subbed in chard and added a little Beyond Meat Italian sausage and cooked down tomatoes for the filling. I gilded it with a little olive oil after baking.

Made this for my kids. They said it was a 10 out of 10. I added a little fried pepperoni and mozzarella. Also sprinkled parm on top of calzone before baking.

Second iteration was a a success but also had issues. Made two smaller calzones. Dough ball thawed nicely on counter. Was able to,work in a bit of liquid to make dough softer as it should be. Added more whey to ricotta and that prob made bottom crust soft this time. No biggie. Overfilling was this issue as it was really difficult to move to pan and they came unsealed in process but I managed and it wasn’t a mess. Very tasty once more. I need a proper rolling surface.

Covid 19 cooking. Used house made ricotta and dough! Sautéed a chopped portobello and 1/2 bag spinach and one jarred roasted red pepper. Placed marinara and mozzarella inside. Photo shows no sauce on crust...wouldn’t it just burn way before calzone was baked? Used suggestion to brush on some evoo before filling. Had issue getting tight seal but the “leak” wasn’t an issue. Proportions just right. Both crusts were very crisp. Very satisfying meal for 2 with a side salad on a chilly May evening.

Great easy recipe! I used local pizza shop dough which was fab. I added broccoli and mozzarella, some diced ham, a dash of garlic. I made 3 and saved one to freeze. We’ll see how that turns out. Thanks! I love the mozzarella on top with a bit of the sauce.