Easy Calzone Recipe

Roll out the dough. For this bake time I’m recommending here, the dough should be roughly 8-10 inches in diameter and 1/2 an inch thick or less.

Add a spoonful or two of sauce and spread more or less evenly toward the edges, leaving a little edge all around.

On half of the calzone add 2-3 tablespoons ricotta cheese, crumbled. Also 2-3 tablespoons shredded mozzarella.

Then, add a handful of any toppings you like, if you are adding any.

Fold the dough over on itself, making an empanada shape (half moon). I like to use a fork to press the edges together, but you can also roll them up. This will depend on your dough.

Optional: Brush the tops with an egg wash before baking.

Bake at 400°F for 13-15 minutes. The edges should look golden brown.

Serve with warm dipping sauce.