Cheese Choices For Calzones: The Best Options

Calzones are an Italian classic, and the type of cheese used in this dish varies depending on the recipe and region. The most common cheeses used in calzones are mozzarella, ricotta, and parmesan. However, other cheeses such as fontina, pecorino romano, and parmigiano-reggiano are also used.

Mozzarella, ricotta and pecorino romano

The Dough

When making calzones, it's important to use good quality pizza dough. You can make your own from scratch, or buy pre-made dough from a grocery store or local pizzeria. If making your own, it's best to use cold fermented dough, which has been allowed to rest for at least 12 hours, and ideally 24. This will give a chewier, more flavoursome dough.

The Filling

The filling is a blend of the three cheeses, with ricotta acting as the base. For each calzone, spoon about 3 ounces of strained ricotta into the centre of your dough circle. Then, take roughly half a cup of shredded mozzarella and form it into a ball, placing it on top of the ricotta. Finally, sprinkle with a tablespoon of grated pecorino romano, and season with salt and pepper.

Cooking and Serving

Once filled, fold the dough over to create a half-moon shape, and seal the edges by pressing with a spoon, fork, or pizza cutter. It's important to ensure the calzone is well sealed, to prevent the cheese from oozing out. Brush the top with olive oil, and cut a slit to allow steam to escape. Bake in a hot oven (around 500°F) for 15-20 minutes, until golden.

Calzones are best served with a side of marinara sauce for dipping. They should be allowed to rest for at least 5 minutes before serving, and ideally 10 minutes, to prevent the cheese from oozing out when cut open.

Ricotta is essential

Ricotta is a soft, creamy, Italian cheese with a mild flavour. It is a versatile cheese that can be used in both sweet and savoury dishes. In calzones, it is the base cheese that is mixed with other cheeses and fillings.

The ricotta cheese is what makes the calzone a calzone. It is the essential ingredient that sets it apart from a stromboli or a regular pizza. The ricotta is mixed with other cheeses, such as mozzarella, parmesan, and pecorino romano, to create a creamy, gooey, blend that is then stuffed into the dough pocket. This blend of cheeses is what gives the calzone its signature taste and texture.

The ricotta cheese also helps to bind the other ingredients together. It is a soft and creamy cheese that melts easily, creating a cohesive filling that is less likely to leak out of the dough during baking. This is especially important if you are adding meat or vegetable fillings, as the ricotta will help to hold everything together and prevent a mess.

In addition to its functional benefits, ricotta also adds a depth of flavour to the calzone. Its mild, creamy taste complements the stronger flavours of the other cheeses and fillings, creating a well-rounded and delicious dish.

For the best results, it is recommended to use whole milk ricotta cheese, although part-skim ricotta can also be used. It is also important to drain the ricotta overnight to remove excess water, as this will ensure that your calzone is not soggy.

Calzone fillings

If you want to fill your calzones with something more than cheese, there are plenty of options. You could add some diced veggies like onion, garlic, peppers, mushrooms, or spinach. Or, if you're feeling meaty, try adding some cooked meats like crumbled sausage, salami, pepperoni, or ham.

For an extra kick of flavor, you can also experiment with different sauces. Why not try dipping your calzone in some homemade vodka sauce, BBQ sauce, Buffalo sauce, or Ranch?

How to make calzones

Ingredients

Firstly, you will need to decide whether to make your own pizza dough or buy some pre-made. If you are making your own, you will need bread flour, instant yeast, fine sea salt, sugar, olive oil, and cold water. For the marinara sauce, you will need olive oil, garlic cloves, crushed hot red pepper flakes, plum tomatoes, Sicilian oregano, salt, and pepper. For the filling, you will need ricotta cheese, mozzarella cheese, and Pecorino Romano cheese. You can also add extra fillings such as meats and vegetables.

Method

• If making your own dough, place the water in a bowl and add the dry ingredients a bit at a time, mixing thoroughly to form a rough mass. Then, pour the oil over the dough and mix again. Knead the dough for 5-7 minutes. Place the bowl over the dough and let it sit for 30-40 minutes to warm up before forming into a ball.
• For the marinara sauce, saute the garlic in olive oil over medium-low heat. Add the hot red pepper flakes and cook for 30 seconds, then add the plum tomatoes and bring to a simmer. Simmer for 5-7 minutes, then season with oregano, salt, and pepper.
• Remove the dough balls from their containers and try to maintain their round shape. Dust both sides with flour and dust your work surface.
• Stretch the dough by pressing your fingers into the ball and turning it in a circular motion. You can also hold the edge of the dough and use gravity to stretch it.
• Form a circle roughly 8-10 inches in size and spoon the ricotta cheese into the center.
• Take the mozzarella cheese and form it into a ball. Place it on top of the ricotta, then sprinkle with Pecorino Romano cheese and salt and pepper.
• Wet the edges of the dough with a touch of water, then fold the dough over to create a half-moon shape.
• Press tightly along the edges to form a seal so that the cheese does not ooze out.
• Cut a slit into the top of the calzone to allow air to escape while baking, then brush the top with olive oil.
• Bake at 400-525°F for 13-15 minutes or until golden brown.
• Let the calzone settle for 8-10 minutes before serving with marinara sauce.

Tips

• Calzones can be cooked on a baking sheet, but this will take 1-2 minutes longer than cooking on a pizza steel or stone.
• If you want to add meat or vegetables to your calzone, make sure they are pre-cooked.
• If you are using watery vegetables such as mushrooms or pineapple, make sure they are well-drained.
• For the best results, drain your ricotta cheese in a colander or sieve overnight before using.
• If you are freezing your calzones, place them on a baking sheet and allow them to completely freeze in a single layer before storing in an airtight container or freezer bag.

Reheating calzones

There are several ways to reheat calzones, but the best method is to use an oven. This ensures the calzone is crispy, fresh-tasting, and evenly warmed through.

Oven

Preheat your oven to 400°Fahrenheit. Line a baking sheet with aluminium foil or parchment paper. Evenly distribute the calzone pieces and heat for 8-10 minutes from the fridge, or 18-20 minutes from frozen.

Toaster Oven

If you are reheating a smaller quantity, a toaster oven is a good option. Preheat to 350°Fahrenheit and line the tray with aluminium foil. Heat the calzone for 8-10 minutes. Cover the calzone with foil if the crust starts to burn.

Stovetop

Heat olive oil or butter in a cast iron or non-stick skillet over medium heat. Place the calzone in the pan and cover with a lid. Cook for 2 minutes, flip, and cook for another 2 minutes. Add 1/2 to 1 tablespoon of water to create steam and cook until the middle is warmed through.

Microwave

Place the calzone on a microwave-safe dish and cover with a damp paper towel. Microwave on half-power for 45-60 seconds. Continue heating in 30-second intervals until warmed through.

Air Fryer

Place the calzone in the air fryer basket and set the temperature to 350°Fahrenheit. Heat for 4-5 minutes.

Gas Grill

Preheat your grill to a high heat of 450-500°Fahrenheit. Place the calzone on aluminium foil and put it on the top rack of the grill. Turn the burners down to medium-low so the grill maintains a temperature of 400-425°Fahrenheit. Heat the calzone for 8-10 minutes.

Tips

• Calzones can be stored in the refrigerator for up to 4 days, or in the freezer for 1 to 2 months.
• To store, wrap the calzone tightly in plastic wrap or place in an airtight container.
• When reheating, brush the calzone with olive oil or melted butter for a crispier crust.
• For an extra crispy exterior, switch to the broiler for the last 1-2 minutes of cooking.
• Allow the calzone to rest for 2-3 minutes before serving.
• For frozen calzones, it is not necessary to thaw before reheating, but this can be done in the refrigerator for 24 hours to help with even heating.
• Reheating times may vary depending on the size and filling of the calzone.

Frequently asked questions