Ricotta Calzones

Ricotta Calzones


794 people made this

This is real calzone because there is no tomato sauce inside of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.


Serves: 8 

  • 8g active dry yeast
  • 1 cup (250ml) warm water
  • 1 tablespoon olive oil
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 2 1/2 cups (310g) plain flour, divided
  • 1 teaspoon olive oil
  • 1/2 cup ricotta cheese
  • 1 1/2 cups (185g) grated Cheddar cheese
  • 1/2 cup diced pepperoni
  • 1/2 cup sliced fresh mushrooms
  • 1 tablespoon dried basil leaves
  • 1 egg, whisked

Preparation:20hours  ›  Cook:30min  ›  Extra time:40min proofing  ›  Ready in:21hours10min 

  1. To Make Dough: In a small bowl dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil then flip the dough cover and let rise for 40 minutes or until almost doubled.
  2. To Make Filling: While dough is rising combine the ricotta cheese, cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well; cover bowl and refrigerate to chill.
  3. Preheat oven to 190 degrees C.
  4. When dough is ready punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased baking tray.
  5. Bake at 190 degrees C for 30 minutes. Serve hot.

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