🥟 Calzone

Name: Calzone
Total time: 120 min
Yield: 4
Cuisine: Italy · Naples, Campania
Ingredients: 500 g pizza dough (flour, water, yeast, salt, 1 tbsp olive oil); 250 g ricotta; 200 g mozzarella, diced and drained; 150 g cooked ham, diced; 150 ml tomato sauce; Black pepper, dried oregano

Origin: Italy · Naples, Campania

780kcal

per serving · 300 g

260kcal

per 100 g

39 gProtein13 g / 100 g

33 gFat11 g / 100 g

78 gCarbs26 g / 100 g

A calzone is pizza dough folded into a half-moon around a filling, sealed and baked until the crust is crisp and golden. The classic filling combines mozzarella, ricotta, ham and a little tomato sauce, which melt together into a creamy, savoury centre. It is eaten hot, often with extra tomato sauce on top or on the side.

Diets

Not vegetarianbecause of: ham

Not veganbecause of: mozzarella, ham, ricotta

Contains porkbecause of: ham

Contains glutenbecause of: dough

Contains dairybecause of: mozzarella, ricotta

Not keto26 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

doughmozzarellahamtomato saucericotta

Recipe

4 servings120 min

Ingredients

500 g pizza dough (flour, water, yeast, salt, 1 tbsp olive oil)
250 g ricotta
200 g mozzarella, diced and drained
150 g cooked ham, diced
150 ml tomato sauce
Black pepper, dried oregano

Method

Let the dough rise until doubled, then divide it into 4 balls.
Mix the ricotta, mozzarella and ham with pepper and oregano.
Roll each ball into a 25 cm round, spread a spoonful of tomato sauce over one half and top with the filling.
Fold over, press the edges firmly to seal and cut a small vent on top.
Bake at 240 °C for 15–18 minutes until golden; serve with the remaining sauce.

How to make it lighter

A whole calzone is a large meal: share one between two with a big green salad.
Use light mozzarella and ricotta and fill with half cheese, half grilled vegetables.
Skip brushing the crust with oil before baking — the dough browns well without it.

History

The calzone comes from Naples, the home of pizza, where folding the dough made a pizza easier to eat on the street; the name means “trouser leg” in Italian. Fried folded pizzas are still sold as street food in Naples today. Baked calzoni are now served in pizzerias around the world.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →