Cheese Options For Calzone: The Best Combinations

Calzones are Italian turnovers or pizza pockets, filled with an array of ingredients. The classic calzone is made with pizza dough and stuffed with a blend of cheeses, along with any other toppings you like on pizza. The most common cheeses used in calzones are ricotta, mozzarella, and parmesan, but other cheeses such as provolone, pecorino romano, and cheddar can also be used.

Mozzarella, ricotta and Pecorino Romano

A calzone is a stuffed pizza pocket, filled with an array of ingredients, including meat, vegetables, and cheese. The dough is folded over, sealed, and baked in the oven until golden brown.

Mozzarella, ricotta, and Pecorino Romano are three types of cheese that are often used in calzones. Here is some more information about these cheeses and how they can be used in calzone recipes:

Mozzarella is a classic pizza cheese that adds a gooey, stringy texture to calzones. It is a key ingredient in many calzone recipes and can be used as the base cheese in the filling.

Ricotta is another essential cheese for calzones, providing a creamy texture and a mild, slightly sweet flavour. It is often mixed with other cheeses, such as mozzarella, and can be used as a base for other fillings. To get the best results, it is recommended to drain the ricotta in a colander or sieve overnight before using it in the calzone.

Pecorino Romano is a sharp, salty cheese that can add a flavourful kick to calzones. It is often used in smaller quantities than mozzarella or ricotta and can be sprinkled on top of the other cheeses before the calzone is sealed and baked.

When making a calzone with these three cheeses, it is important to ensure that the dough is thick enough to hold all the fillings without breaking. The dough should be rolled out to about 1/4-inch thickness and then filled and sealed before baking. The calzone can be baked in a preheated oven at 475°F for about 15 minutes or until golden brown.

In addition to the cheese, calzones can be filled with a variety of meats and vegetables, such as pepperoni, salami, spinach, and mushrooms. A simple marinara sauce is also a classic accompaniment to calzones and can be served on the side for dipping.

Ricotta, mozzarella and parmesan

Ricotta, mozzarella, and parmesan cheese are a classic combination for calzones. Ricotta is essential in calzones, providing a creamy texture and flavour. Mozzarella adds a gooey, stringy, and stretchy quality, while parmesan adds depth of flavour. These three cheeses come together to create a blend that is irresistible in a calzone.

When making a calzone with these cheeses, it is important to ensure that your dough is thick enough to hold all the fillings without breaking. A thickness of around 1/4 inch is ideal. You will also want to make sure that the ricotta is not too wet, as this can affect the overall texture of the calzone. If your ricotta is on the wetter side, consider straining it overnight before using it.

To assemble the calzone, roll out your dough into a circle that is roughly 8 inches in diameter. In the centre, spoon in about 3 ounces of strained ricotta cheese. Then, add about 1/2 cup of shredded mozzarella, forming it into a ball with your hands. Sprinkle the cheeses with a tablespoon of grated parmesan, as well as salt and pepper to taste.

Next, it's time to seal your calzone. Using your fingers, wet the edges of the dough with a small amount of water. Then, carefully fold the dough over to create a half-moon shape, enclosing the fillings. Use a spoon, fork, or pizza cutter to press tightly along the edges, ensuring a good seal to prevent the cheese from oozing out during baking.

Before baking, it is recommended to cut a slit in the top of the calzone to allow steam to escape. You can also brush the top with olive oil for a golden finish. Bake the calzone in a preheated oven at a temperature between 450 and 525 degrees Fahrenheit for 6 to 12 minutes, or until it is golden brown.

Letting the calzone rest for about 10 minutes after baking is crucial to prevent the cheese from oozing out when cut. Serve your calzone with a side of marinara sauce for dipping, and enjoy the delicious combination of ricotta, mozzarella, and parmesan!

Mozzarella, ricotta, basil and parmesan

Mozzarella, ricotta, basil, and parmesan are a fantastic combination of cheeses for a calzone. This blend of cheeses is a popular choice for calzones, and for good reason.

Mozzarella is a must-have for calzones, with its gooey, stringy texture and mild flavour. It melts beautifully, adding a wonderful creaminess to the calzone. Ricotta is another classic calzone cheese, providing a creamy texture and a slightly sweet taste. The addition of basil brings a fresh, herbal flavour to the blend, while parmesan adds a sharp, salty depth of flavour.

When combined, these cheeses create a delicious, well-rounded flavour. The mozzarella and ricotta provide a creamy, mild base, while the basil and parmesan add a punch of flavour. This combination is sure to make your calzone a tasty treat.

To make the perfect calzone with these cheeses, follow these steps:

• Prepare your pizza dough: Use pre-made dough or make your own. Divide the dough into equal portions and roll each piece into a circle, about 1/4-inch thick.
• Mix the cheeses: In a bowl, combine the shredded mozzarella, ricotta, chopped basil, and grated parmesan. Add a pinch of salt to taste.
• Assemble the calzone: Spread your cheese mixture onto one half of each dough circle, leaving a small border. You can also add other fillings, such as meats or vegetables, to the cheese mixture.
• Seal the calzone: Fold the dough over the filling, creating a pocket. Tightly pinch the edges closed to prevent the cheese from oozing out during baking.
• Brush with oil and bake: Lightly brush the top of the calzone with extra virgin olive oil and bake in a preheated oven at 450°F or 475°F for 8-12 minutes, or until golden brown.
• Serve with sauce: Calzones are typically served with a dipping sauce, such as marinara or ranch.

By following these steps and using the magical combination of mozzarella, ricotta, basil, and parmesan, you'll create a calzone that's sure to impress!

Ricotta, mozzarella and provolone

Calzones are Italian turnovers or pizza pockets, filled with an array of ingredients. The classic calzone is made with pizza dough and stuffed with a blend of creamy cheeses, such as ricotta, mozzarella and provolone, and baked until golden.

Ricotta is essential in calzones, providing a creamy texture and a mild, slightly sweet flavour. It is recommended to use whole milk ricotta, although part skim can also be used. Draining the ricotta overnight before using it will help to achieve the best results.

Mozzarella is also a key ingredient, adding a gooey, stringy texture and a mild, slightly salty flavour. Fresh mozzarella balls can be used, or the mozzarella can be shredded before being added to the calzone.

Provolone is a sharp-tasting cheese with an intense flavour. It is recommended to use aged provolone, which will provide a strong flavour without needing to use too much of the cheese.

When making a calzone with ricotta, mozzarella and provolone, the cheeses are blended with other ingredients, such as herbs, salt and pepper, and sometimes an egg. This mixture is then placed on one half of a circle of pizza dough, which is then folded over and sealed. The calzone is then brushed with olive oil and baked in the oven until golden brown.

Calzones can be served with a marinara sauce or other dipping sauce, such as ranch or vodka sauce.

Cheddar, feta and goat's cheese

Calzones are Italian turnovers or pockets made with pizza dough and stuffed with an array of ingredients. The classic calzone is made with a blend of creamy ricotta, mozzarella, and Pecorino Romano cheeses, but you can experiment with different types of cheese, such as cheddar, feta, and goat cheese.

Cheddar cheese is a good option if you want a sharp and strong flavour. It is a versatile cheese that goes well with a variety of calzone fillings. For example, you could try a combination of cheddar, spinach, and chicken, or cheddar with salami and pepperoni.

Feta cheese is a Greek cheese that is salty, tangy, and creamy. It has a strong flavour and a crumbly texture. When using feta in a calzone, you can pair it with ingredients like spinach, olives, and chicken, or try a combination of feta, sauteed onions, red peppers, and artichoke hearts.

Goat cheese has a distinct tangy and sharp flavour with a creamy texture. It can be paired with sweet or savoury ingredients. For a calzone, you could try a combination of goat cheese, roasted red peppers, sun-dried tomatoes, and fresh basil. You could also experiment with a calzone filled with goat cheese, olives, and chicken, or a combination of goat cheese, spinach, and artichoke hearts.

When making a calzone, it is important to ensure that your dough is thick enough to hold all the toppings and that it is sealed properly to prevent the cheese from oozing out. Calzones are typically baked in the oven until golden brown, and they can be served with a side of marinara or ranch dipping sauce.

Frequently asked questions