Recipes › Bread & Pizza › Italian Calzone Recipe

Italian Calzone Recipe

Recipe by Pedro M. A. Neves

A calzone is a traditional Italian folded pizza that seals savory fillings inside a golden, crispy crust. This authentic version features a simple dough enveloping a classic mixture of ricotta, mozzarella, prosciutto, and spinach. Calzones originated in Naples and remain a beloved handheld meal throughout Italy.

Ingredients

• 500g (3.5 cups) all-purpose flour
• 300ml (10 fl oz) warm water
• 7g (1.5 tsp) instant yeast
• 10g (2 tsp) fine sea salt
• 15ml (1 tbsp) extra virgin olive oil, plus more for brushing
• 250g (9 oz) whole milk ricotta cheese
• 200g (7 oz) fresh mozzarella, torn into small pieces
• 100g (3.5 oz) prosciutto, thinly sliced and torn
• 200g (7 oz) fresh spinach, roughly chopped
• 50g (1.75 oz) Parmigiano-Reggiano, finely grated
• 1 large egg
• 2 cloves garlic, minced
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine warm water, yeast, and a pinch of sugar. Let sit for 5 minutes until foamy, then add flour, salt, and olive oil.

2. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.

3. Place dough in an oiled bowl, cover with a damp towel, and let rise for 1 hour in a warm place until doubled in size.

4. While dough rises, warm 15ml olive oil in a large pan and sauté minced garlic until fragrant. Add spinach, stirring until wilted, about 3 minutes. Drain any excess liquid and cool slightly.

5. In a bowl, combine cooled spinach with ricotta, mozzarella, prosciutto, Parmigiano-Reggiano, salt, and pepper. Mix gently until just combined.

6. Divide dough into 4 equal portions and roll each into a ball. Rest for 5 minutes, then flatten each ball into an 8-inch (20 cm) circle on parchment paper.

7. Preheat oven to 220°C (425°F). Place about 120ml (½ cup) filling on one half of each dough circle, leaving a 1 cm border. Fold dough in half over the filling to create a half-moon.

8. Press the edges firmly to seal, then crimp with a fork around the perimeter for a decorative edge.

9. Place calzones on a baking sheet lined with parchment paper. Beat egg with 15ml water and brush over each calzone. Make two small slits on top for steam to escape.

10. Bake for 20-25 minutes until golden brown. Rest for 3-4 minutes before serving with warm marinara sauce on the side.

Substitutions

• Use frozen spinach (thawed and drained) instead of fresh spinach to reduce moisture and prep time.
• Substitute ricotta with burrata cheese for a creamier, more delicate filling.
• Replace prosciutto with pancetta or spicy Italian sausage for different flavor profiles.
• Use vegan ricotta and cashew mozzarella for a plant-based version, and brush with olive oil instead of egg wash.

Tips

• Ensure fillings are not overstuffed—excess filling will leak during baking and create soggy calzones.
• Make the steam vents after brushing with egg wash so they stay open during baking.
• Serve calzones warm but not immediately after baking, as the interior will be extremely hot.
• Leftover calzones can be refrigerated and reheated in a 180°C (350°F) oven for 8-10 minutes.

Calzones are a cornerstone of Neapolitan street food and represent the evolution of pizza culture in southern Italy. Traditionally, they were considered a convenient, portable version of pizza for working-class families and remain a casual, beloved dish throughout the Italian peninsula.

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