Best Cheeses For Calzone: Crafting The Perfect Filling

Calzones are an Italian classic and a celebration of cheese. The standard calzone is made with ricotta and mozzarella, but many variations exist, including the addition of Pecorino Romano, parmesan, or fontina. Calzones are handheld pockets made from pizza dough and filled with a creamy blend of cheeses. They are served with a simple marinara for dipping and are best when allowed to sit for 8-10 minutes before serving to prevent the cheese from oozing out.

Mozzarella, ricotta, and Pecorino Romano

Mozzarella

Mozzarella is a popular cheese choice for calzones due to its stretchy, stringy texture when melted. It adds a gooey, chewy element to the calzone filling and pairs well with other cheeses.

Ricotta

Ricotta is considered essential in calzones as it provides a creamy texture and a mild, slightly sweet flavour. It serves as the creamy base for the calzone filling and blends well with other cheeses and ingredients. To achieve the best results, it is recommended to use whole milk ricotta or drain the ricotta overnight to remove excess liquid.

Pecorino Romano

Pecorino Romano is a sharp, salty cheese made from sheep's milk. It adds a robust, savoury flavour to the calzone filling and enhances the overall taste experience. A small amount of Pecorino Romano is typically sprinkled on top of the ricotta and mozzarella mixture to provide a flavourful accent.

When combined, these three cheeses create a harmonious blend of flavours and textures that is characteristic of traditional calzones. The calzone is then baked until golden brown, and the cheeses melt together to create a delicious, indulgent treat.

In addition to the cheese, calzones often include various fillings such as meats, vegetables, and herbs. Popular meat options include pepperoni, salami, and ham, while spinach, onions, and peppers are common vegetable choices. The calzone is typically served with a side of marinara sauce for dipping, although some variations place the sauce inside the calzone.

Mozzarella, ricotta, and parmesan

Mozzarella is known for its gooey, stringy texture and ability to stretch. When melted, it becomes soft and creamy, adding a lovely, indulgent mouthfeel to the calzone.

Ricotta is a creamy, soft cheese with a slightly grainy texture. It is often used in calzones as it pairs well with other cheeses and adds a smooth, rich element to the filling.

Parmesan, or Parmigiano-Reggiano, adds a depth of flavour to the calzone. It has a strong, sharp taste that complements the milder mozzarella and ricotta. Parmesan is a hard, aged cheese, so it can add a pleasant crunchy texture when grated or shredded and sprinkled on top of the calzone before baking.

When combined, these three cheeses create a delicious, indulgent, and dynamic filling for a calzone. The creamy ricotta and stretchy mozzarella blend well together, and the parmesan adds a punch of flavour and texture. This trio of cheeses is a classic combination that is popular for a reason—it creates a calzone that is truly irresistible!

Mozzarella, ricotta, and parmesan with salami

Calzones are an Italian classic, a stuffed pizza pocket, or a folded pizza. The classic calzone has ricotta cheese and no sauce, but you can add any toppings you like. A calzone can be served with pizza sauce for dipping.

Mozzarella, ricotta, and parmesan are a great trio of cheeses for a calzone. Mozzarella is a must for its gooey, stringy cheesiness. It is the classic pizza cheese and works well in a calzone. Ricotta is also a classic calzone cheese and adds a creamy texture. Parmesan adds depth of flavour to the calzone.

You can add salami to the calzone, along with the three cheeses. Salami is a classic calzone filling, and you can add any other Italian deli meats such as ham, pepperoni, or capicola. You can also add vegetables such as spinach, peppers, or onions.

To make a calzone, stretch out your pizza dough into a thin, large circle. Mix your cheeses and fillings in a bowl, then add the mixture to one half of the dough, leaving a small border. Fold the other half of the dough over, creating a pocket, and seal the edges. You can brush the top with olive oil and cut a few slits to let the steam escape. Bake until golden brown, and serve with marinara sauce.

Mozzarella, ricotta, and fontina

Calzones are pizza pockets, or folded pizzas, that can be filled with cheese and other toppings. While calzones can be filled with a variety of cheeses, mozzarella, ricotta, and fontina are three types of cheese that are commonly used.

Mozzarella is a popular choice for calzones because of its gooey, stringy texture. It adds a creamy element to the calzone and blends well with other cheeses.

Ricotta is another essential cheese for calzones, providing a creamy texture and a tangy flavour. It is also quite versatile, as it can be used as a base for other fillings or mixed with other cheeses to create a blend.

Fontina is a lesser-known cheese that can be used in calzones, but it adds a nice sharpness and depth of flavour to the dish.

When making a calzone with these three cheeses, it is important to consider the ratios and combinations to ensure the flavours and textures complement each other. The calzone should also be baked at the right temperature to achieve the desired level of browning and melting.

In addition to the cheese, calzones can be filled with various meats, vegetables, and herbs to create a heartier dish. Some popular combinations include spinach and ricotta, Italian sausage and pepperoni, or salami and basil.

Calzones are typically served with a dipping sauce, such as marinara, on the side. This adds moisture to the dish and enhances the flavour of the cheeses.

Overall, the combination of mozzarella, ricotta, and fontina creates a creamy, tangy, and sharp flavour profile for a calzone, which can be further enhanced by various fillings and dipping sauces.

Ricotta and mozzarella

When making a calzone with these two cheeses, it is important to ensure that the ricotta is not too loose. It is recommended to drain the ricotta in a colander or sieve overnight before using it. Some brands of ricotta cheese tend to be wetter than others, so the amount of time needed for draining may vary.

To make a calzone, stretch or roll out your dough into a circle, roughly 8-10 inches in diameter. Then, add your fillings. For a ricotta and mozzarella calzone, you can simply add a layer of ricotta to the centre of your dough circle, followed by a ball of mozzarella. You can also mix the two cheeses together before adding them to the dough.

After adding your fillings, fold the dough over to create a half-moon shape, and seal the edges by pressing them together or using a fork to crimp them closed. Cut a few slits in the top of the calzone to allow steam to escape during baking.

Brush the top of the calzone with a bit of olive oil, and bake at a high temperature (around 450-500 degrees Fahrenheit) for 6-12 minutes, or until golden brown.

Let the calzone rest for 5-10 minutes before serving to prevent the cheese from oozing out. Calzones are typically served with a side of marinara sauce for dipping.

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