This CALZONE is like a folded pizza that has cheeses in it, chicken, vegetables, and pizza sauce all wrapped up and baked to golden perfection. Homemade calzones make a great make-ahead portable meal or party appetizer. No one can resist this classic Italian treat!
Preheat the oven to 425 degrees F. Line a baking sheet with baking sheet or aluminum foil.
In a medium bowl, combine the ricotta, mozzarella, parmesan cheese, basil, andItalian seasoning. Lightly season with salt and pepper. Set aside.
Add pizza dough (see my HOMEMADE HERE) on a floured board, then divide the dough into equal parts (depending on preference ), about 4-6 or more.
Roll out each piece using a rolling pin into an 8-inch circle, about ¼" thick.
Spoon the ricotta cheese mixture into the filling of the dough followed by pizza sauce and any other additional toppings (like chicken and bell peppers) leaving a ½-inch border.
Fold the dough over and pinch to seal the edges of the calzone. If desired, make a slit in the calzone using a sharp knife.
Lightly brush the edges of the dough with the beaten egg.
Sprinkle each calzones with 2 teaspoons parmesan and herbs (if, desired), then bake until golden brown and cooked through for 18 to 20 minutes. Serve with marinara orpizza sauce.
Can You Freeze Ricotta Cheese? Yes, you can. Although I'd prefer to use them fresh. To freeze a ricotta cheese, place it in a freezer-safe bag, get all the air out before you seal them. Then freeze for 2-3 months. Thaw it when ready to use and stir back any liquid into the cheese.
Making it Ahead and Storing. Baked calzones can be stored in the fridge for 3 days or 3 months in the freezer. You may also freeze unbaked calzones in a single layer on a baking sheet pan. Once frozen, transfer them to a Ziploc bag and freeze for up to 3 months.
How to Reheat Calzone? To reheat, thaw the calzone in the fridge for a few hours then reheat in the microwave for 2-3 minutes total (or in 1-minute bursts on high setting) or in the oven at 300 F until heated through.
When using other combinations for your filling, make sure that they are cooked through and watery ingredients, like spinach, should be wilted or you'll end up with a soggy calzone.
If desired, make a slit in the calzone using a sharp knife.
Lightly brush the dough with a beaten egg for that beautiful golden brown crust.
You may top the filling with the pizza sauce or serve it instead on the side.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.