Baked and Fried Calzone

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Recipe Courtesy of

Servings: 2 calzones
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

Herb Ricotta:
1 pound soprafina ricotta
3 tablespoons dried basil
3 tablespoons dried oregano

1/3 pounds fresh basil
2 cups pine nuts
1 3/4 cups shredded Parmesan
1 1/2 cups extra-virgin olive oil
4 to 5 cloves garlic
2 balls store-bought dough
Bench flour
Marinara sauce, for dipping

Optional Fillings:
Italian Sausage, cooked
Mushrooms, sliced
Onions, sliced
Baby spinach
Roma Tomatoes, sliced
Parmesan cheese, shredded
Mozzarella cheese, shredded
2 eggs, beaten, for egg wash, if frying





For the ricotta:
Combine ingredients in a large mixing bowl and stir together.

For the pesto:
Combine garlic, basil, pine nuts and parmesan in a food processor. Slowly add olive oil as dry ingredients are processing.

Preheat oven to 550 degrees F.

Sprinkle flour on a wooden cutting board or preparation surface. Slap out the ball of dough into a circle about 1/4-inch thick. Spread a layer of pesto on dough a few inches across, leaving about 1-inch around the edges uncovered. Add ricotta and toppings and fold the dough over the toppings to create a “half moon.” Press down along the edges to create a seal so the melted cheese will not leak out. Bake for 15 minutes on a pizza stone. Rotate halfway through to ensure they cook evenly. Serve with marinara sauce.

*Cook’s Note: 1 pound of dough yields 2 calzones

To deep-fry:
Preheat peanut oil to 350 degrees F. Use an egg wash to seal the edges of the dough. Place in the fryer basket and deep-fry for 6 to 8 minutes, until golden brown.

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Reader Comments:


I made my own dough, and pretty much just followed the idea for the filling and baking time. I really like the ricotta cheese in the calzone, which I had never tried before. I did cut down the amount of dry herbs in the ricotta, 6 T just seemed like too much. It was my first time making pesto, and it was delicious! I only used 1/2 a cup of pine nuts though, and reduced everything else to a fourth of what the recipe calls for, and it made plenty for me and my husband. I really don't think 2 cups of pine nuts and all those extra ingredients for the pesto is necessary, unless you really pile it on. Plus pine nuts are expensive! Tasty recipe, will make again.

By Amanda on June 08, 2011

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