Weeknight Calzone with Quick Marinara (30 Minutes)
Store-bought dough keeps this weeknight calzone straightforward — fill it with low-moisture cheeses and your choice of toppings, fold, and bake until the outside is golden and blistered. A quick garlicky marinara comes together on the stovetop while the calzones are in the oven. The whole meal is ready in about 30 minutes.
Equipment
- Oven (preheated to 500°F / 260°C)
- Pizza stone or inverted rimmed baking sheet
- Rimmed baking sheet
- Parchment paper
- Rolling Pin
- Bench scraper or sharp knife
- Small saucepan
- Mixing bowls
- Measuring cups and spoons
- Microplane or fine grater
- Pastry Brush (optional)
- Cooling rack (optional)
Ingredients
For the Quick Marinara (for dipping):
- 1 tbsp extra-virgin olive oil good-quality, fruity style; for sauce
- 2 cloves garlic, minced fresh, not pre-minced, for best aroma
- 1 ½ cups canned crushed tomatoes from a 14.5 oz can; choose a low-acid Italian style if possible
- ½ tsp dried oregano rub between fingers to release oils
- ¼ tsp crushed red pepper flakes adjust to taste for heat
- ½ tsp kosher salt Diamond Crystal preferred; reduce if using table salt
- ½ tsp granulated sugar balances acidity of tomatoes
- ⅛ tsp freshly ground black pepper for sauce
- 2 leaves fresh basil, torn added off-heat to preserve aroma
For the Calzone & Assembly:
- 1 lb refrigerated pizza dough let rest at room temp 20 minutes for easy stretching
- 2 tbsp all-purpose flour for dusting the counter and pin
- 1 cup whole-milk ricotta drain briefly; choose low-moisture, creamy brand
- ¼ cup Parmigiano-Reggiano, finely grated adds savoriness to filling
- ¼ tsp kosher salt for filling; adjust to taste
- ¼ tsp freshly ground black pepper for filling
- 4 leaves fresh basil, thinly sliced chiffonade for fragrance and color in filling
- 1 large egg, lightly beaten (optional) for richer filling and better binding; omit for egg-free
- 1 ½ cups low-moisture mozzarella, shredded low-moisture prevents sogginess and gives great melt
- 3 oz pepperoni, sliced (optional) or use pre-cooked mushrooms/spinach for a veggie version
- 1 tbsp cornmeal for dusting parchment to prevent sticking
- 1 tbsp extra-virgin olive oil for brushing calzones before baking
- 1 tbsp Parmigiano-Reggiano, finely grated for topping before bake; adds savory crust
- 4 leaves fresh basil (optional), for garnish torn or tsliced, to finish
Instructions
- Preheat the Oven (2 minutes active): Place a pizza stone or an inverted rimmed baking sheet on the middle rack and preheat the oven to 500°F (260°C). Line a separate cool baking sheet with parchment.
- Start the Quick Marinara (8–10 minutes simmer, mostly unattended): In a small saucepan over medium heat, warm 1 tbsp olive oil until shimmering. Add minced garlic and cook 30 seconds until fragrant, not browned. Stir in crushed tomatoes, oregano, red pepper flakes, 1/2 tsp salt, sugar, and 1/8 tsp black pepper. Bring to a gentle simmer; reduce heat to low and let bubble softly while you assemble the calzones. Off heat, stir in torn basil just before serving.
- Make the Ricotta Filling (2 minutes): In a bowl, mix ricotta, 1/4 cup finely grated Parmigiano-Reggiano, 1/4 tsp salt, 1/4 tsp black pepper, sliced basil, and the beaten egg (if using) until creamy. It should smell milky and herbal and hold soft peaks.
- Portion and Roll the Dough (5 minutes): Dust the counter with flour. Divide the dough into 4 equal pieces (about 4 oz each). Working one piece at a time, roll into a 6–7 inch round, rotating frequently and dusting lightly to prevent sticking. The dough should feel springy but relaxed; if it snaps back, rest it 2 minutes and continue.
- Fill and Seal (4 minutes): Spread about 1/4 cup ricotta mixture onto half of each round, leaving a 1/2 inch border. Top with about 1/3 cup shredded mozzarella and a few pepperoni slices (if using). Lightly moisten the bare edge with water, fold dough over to form a half-moon, and press firmly to seal. Crimp with fingertips or a fork for a tight seam. Cut 1–2 small slits on top for steam to vent.
- Bake (12–14 minutes): Transfer calzones to the parchment-lined sheet dusted with cornmeal. Brush tops with 1 tbsp olive oil and sprinkle with 1 tbsp Parmigiano. Slide the sheet onto the preheated stone/inverted pan. Bake at 500°F (260°C) for 12–14 minutes, rotating halfway, until deeply golden with blistered spots and cheese just beginning to bubble at the vents.
- Finish the Sauce (1 minute): Stir torn basil into the marinara, taste, and adjust salt or pepper. The sauce should be bright, slightly sweet, and garlicky.
- Rest and Serve (2 minutes): Let calzones rest on a rack for 2 minutes to set the cheese. Plate with a ramekin of warm marinara. Garnish with fresh basil, if desired.
Notes
Lisa’s Tips:
- Prevent Soggy Centers: Use low-moisture mozzarella and briefly drain ricotta (press in a fine sieve or on paper towels for 2–3 minutes).
- Seal Like a Pro: Moisten the edge, press, then fold the rim over itself and crimp. A fork seal adds extra insurance.
- Golden Gloss: For extra shine, swap the oil brush for a quick egg wash (1 egg beaten with 1 tsp water).
- Flavor Twists: Add lemon zest to the ricotta, or swap basil for chopped parsley. Vegetarian? Use pre-cooked mushrooms or sautéed peppers (patted dry) instead of pepperoni.
- No Stone? Preheat an inverted baking sheet; the hot metal gives you a crisper bottom.
- Lower Oven Option: If your oven tops out at 475°F (245°C), bake 2–3 minutes longer.
- Dietary Swaps: Use gluten-free pizza dough and lactose-free mozzarella/ricotta to adapt. Skip the egg if needed—the filling still holds.
Nutrition
Calories: 788kcalCarbohydrates: 71gProtein: 36gFat: 41gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.4gCholesterol: 131mgSodium: 2201mgPotassium: 493mgFiber: 4gSugar: 13gVitamin A: 962IUVitamin C: 9mgCalcium: 564mgIron: 6mg
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