Parmesan & ricotta calzone

A hymn for cheese lovers. The creaminess of ricotta and the salty, mature taste of parmesan form a perfect contrast. This filling (ricotta + mozzarella) is the base of many Italian 'white' pizzas and calzones, where milky flavours dominate instead of tomato acidity.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
Total Time 1 hr 50 mins
🍽️ Servings 4 servings
🔥 Calories 780 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Mixing bowl
  • Grater
  • Baking tray

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1

Knead the dough from the ingredients and prove for 1 hour.

Tip: Smooth, elastic dough is the goal.
2

For the filling, mix the drained ricotta, half of the grated parmesan, crushed garlic and spices.

Tip: Taste the cream, salt if needed, but parmesan is salty!
3

Roll out the dough, spread with the ricotta cream, sprinkle with the diced mozzarella.

Tip: The mozzarella 'holds' the ricotta while melting.
4

Seal, glaze with egg, sprinkle the top with the remaining parmesan.

Tip: Cheese baked on top gives a crispy crust.
5

Bake at 220°C for 15-20 minutes.

Tip: Bake until the cheese on top is browned.

Recipe FAQ

The ricotta leaked out.
Always drain the ricotta in a sieve before use, otherwise it will make the dough soggy.

Ingredients

  • 500 g Pizza flour (Type 00)
  • 7 g Dried yeast
  • 300 ml Lukewarm water
  • 30 ml Olive oil
  • 10 g Salt
  • 100 g Parmesan cheese (freshly grated)
  • 250 g Mozzarella cheese (firm)
  • 200 g Ricotta (drained)
  • 2 cloves Garlic
  • 1 tsp Black pepper
  • 1 tsp Oregano
  • 1 pc Egg (for glazing)