Classic Calzone
Golden folded pizza pockets stuffed with a creamy three-cheese ricotta filling, salami and ham, baked until crisp and served with warm marinara.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published June 17, 2025
- Prep
- 25 min
- Cook
- 22 min
- Total
- 47 min
- Servings
- 4
- Level
- Medium
A calzone is basically a pizza that has been folded into a handheld package, and the filling is where it gets its personality. The classic version is all about the cheese: creamy ricotta, stretchy mozzarella and nutty parmesan, bound with an egg so the filling stays rich and custardy instead of runny.
Salami and ham add savory, salty bites, and a sprinkle of oregano and parsley keeps it tasting like your favorite neighborhood pizzeria. The sauce stays on the side for dipping, which keeps the crust crisp all the way through.
Cut a couple of steam vents in the top and give the calzones a few minutes to rest before digging in. The filling is molten.
- Creamy three-cheese filling
- Crisp, golden crust
- Freezer-friendly make-ahead
Ingredients
Directions
Heat the oven to 475 degrees F with a rack in the middle. Line a large baking sheet with parchment and sprinkle it with the cornmeal.
Stir the ricotta, mozzarella, parmesan, 1 of the eggs, the parsley, oregano and pepper together in a bowl until combined.
Divide the dough into 4 equal pieces. If the dough is springy, cover and let it rest for 10 minutes.
On a floured counter, roll each piece into an 8- to 9-inch round.
Spread one quarter of the cheese filling over the bottom half of each round, leaving a 1-inch border, then layer one quarter of the salami and ham over the filling.
Brush the border with water, fold the top half over the filling and press the edges firmly to seal. Roll and crimp the edge with your fingers so no filling can escape.
Transfer the calzones to the baking sheet. Beat the remaining egg with 1 tbsp water and brush it over the tops.
Cut 2 small slits in the top of each calzone to let steam escape, then drizzle lightly with the olive oil.
Bake until deep golden brown and crisp, 18 to 22 minutes.
Let the calzones rest for 5 minutes, then serve with warm marinara sauce for dipping.
Test-kitchen tips
- Assemble the calzones, freeze them unbaked on a tray, then wrap and freeze for up to 2 months. Bake from frozen at 425 degrees F for 30 to 35 minutes.
- Keep sauce out of the filling; it adds moisture that can make the bottom soggy and weaken the seal.
- Swap the meats for sauteed spinach squeezed very dry and roasted red peppers for a vegetarian calzone.
