Quick to Fix Cheese Calzone

“Variation on a Robin Miller recipe. She used steamed broccoli and no garlic in hers. You can use any vegetables (roasted or raw) you like or cooked meat (pepperoni, sausage, etc). When I made this, I actually used two cans of Pillsbury pizza dough (about 13.5 ounces each) and divided the filling to make one veggie calzone and one pepperoni calzone.”

Ingredients Nutrition


  1. Preheat oven to 450 degrees F.
  2. In a medium bowl, combine ricotta, mozzarella and garlic; Season to taste with salt and black pepper.
  3. Roll dough out to a 15" circle on a baking sheet that has been lightly dusted first with either flour or cornmeal.
  4. Spread cheese filling over 1 side of circle, to within 1-inch of the edge and then top with filling of your choice (veggies or cooked meat).
  5. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal, using a fork to press edges together.
  6. Brush with olive oil and sprinkle some parmesan cheese over top, to taste.
  7. Cut a few slits in the top to allow steam to release.
  8. Bake 10-15 minutes, until puffed up golden brown.
  9. Let stand 5 minutes before slicing.
  10. Serve with some heated marinara sauce to dip, if desired.

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