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  • Prep
    45 min
  • Total
    65 min
  • Servings

Tomato and Ricotta Calzone


Dough (see note)

  • 180 mL (¾ cup) lukewarm water
  • 10 mL (2 tsp) sugar
  • 7 mL (1½ tsp) active dry yeast
  • 30 mL (2 tbsp) olive oil
  • 5 mL (1 tsp) sea salt
  • 430 mL (1¾ cups) all-purpose flour 



 For a quick and easy way to prepare this recipe, use store-bought pizza dough.


For the dough

  1. In a large mixing bowl, combine the water and sugar. 
  2. Sprinkle yeast on the surface of the water and let rest for 5 minutes without stirring. 
  3. Add olive oil and sea salt and stir with a fork. 
  4. Add 250 mL (1 cup) of the flour and stir with a fork until the flour is fully incorporated and the mixture becomes sticky. 
  5. Add an additional 125 mL (½ cup) of the flour and knead to incorporate. 
  6. Transfer the dough to a work surface floured with the remaining 60 mL (1/4 cups) of flour. Knead for 5-7 minutes, or until the flour is incorporated and the dough is smooth and supple. 
  7. Transfer the dough to a large oiled bowl and cover with plastic wrap.
  8. Let rest for 90 minutes at room temperature.

For the calzone

  1. Preheat the oven to 450 °F (230 °C).
  2. In a large bowl, combine all filling ingredients, mixing thoroughly. Set aside.
  3. Separate the dough into 8 parts and roll each part into a ball. Roll the balls out into 20-cm (8-in) discs.
  4. Place approximately 125 mL (½ cup) of the filling mixture on top of each disc, then fold in half to create a semicircle. Fold over the edges of the calzone to seal.
  5. Repeat for each calzone.
  6. Brush the calzones with the egg wash and transfer onto a greased baking sheet.
  7. Bake for 10-20 minutes, or until the dough is risen and golden.
  8. Let cool for around 5 minutes before serving.
  9. Serve with marinara sauce.