White Calzones with Marinara Sauce
Active Time: 20 MinsTotal Time55 Mins
Yield: Serves 4
What is the easiest way to win over your family on a weeknight? Cheesey calzones. Most supermarket brands of ricotta contain stabilizers, which can give the cheese a gummy texture when baked. Check the label and choose ricotta made with as few ingredients as possible—ideally milk, whey, vinegar, and salt. Or seek out homemade ricotta at a farmers’ market or an Italian food store. If using a jarred sauce, we like Rao’s Homemade Marinara Sauce.
- 1 pound fresh prepared pizza dough (at room temperature)
- 6 ounces shredded low-moisture part-skim mozzarella cheese (about 1 1/2 cups)
- 3/4 cup ricotta cheese
- 1large egg yolk
- 1/2 teaspoon lemon zest (from 1 lemon)
- 2finely grated garlic cloves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1large egg
- 1 ounce grated Parmesan cheese (about 1/4 cup)
- 1 teaspoon dried Italian seasoning
- 1 cup warmed jarred marinara sauce
How to Make It
Preheat oven to 450°F. Divide pizza dough into 4 equal pieces; form into small balls. Wrap each dough ball with plastic wrap; let rest 20 minutes.
Unwrap and roll on a lightly floured surface into flat disks, about 7 inches wide. Place disks on a baking sheet lined with parchment paper.
While dough balls rest, stir together mozzarella cheese, ricotta cheese, egg yolk, lemon zest, grated garlic cloves, kosher salt, and black pepper in a medium bowl with a fork until well incorporated. Divide mixture among dough disks, adding mixture to 1 side of the disk and leaving a 1/2-inch border.
Lightly beat egg in a small bowl. Brush outside edge of the dough with half of egg; fold into half-moons, and crimp edges with fork. Brush tops of calzones with remaining egg; sprinkle with grated Parmesan and dried Italian seasoning.
Bake in preheated oven until golden brown, 16 to 18 minutes. Serve with warm marinara sauce.
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