Calzone(Large)

These large calzones are made from scratch, starting with a simple yeast dough that gets divided into three generous portions. Each one folds around a filling of mozzarella, creamy goat cheese, sliced prosciutto, garlic, and chives, then bakes until puffed and golden brown.

The two-cheese filling is what sets these apart from the usual ricotta-and-mozzarella combination. Goat cheese brings a tangy, creamy richness that melts differently from mozzarella, creating pockets of sharp, soft cheese alongside the stretchy, gooey mozzarella. They complement each other beautifully.

The dough gets a second rise after the calzones are assembled. That 30 to 45 minutes of resting lets the yeast puff the dough up around the filling, producing a lighter, breadier shell instead of a flat, tough wrapper. Don’t skip this step.

Pro Tips

• Press the edges firmly and crimp with a fork. A weak seal bursts open in the oven and the cheese runs out onto the baking sheet.
• Cut a slit in the top before baking. Steam trapped inside an unvented calzone can blow open the seams.
• The dough is ready to bake when it “feels light to the touch” after the second rise. If it still feels dense and heavy, give it more time.
• Brush with oil and sprinkle Parmesan immediately after pulling from the oven. The residual heat helps the cheese stick and the oil gives a glossy finish.

Variations

• Sausage and pepper: Replace the prosciutto with cooked Italian sausage and add roasted red peppers for a heartier, more classic Italian-American filling.
• Spinach and ricotta: Skip the meat entirely, add sautéed spinach and ricotta alongside the mozzarella and goat cheese for a vegetarian version.