H&F — Ricotta Cheese Calzone

HARVEST FALL TABLE

Ricotta Cheese Calzone, Golden and Folded

A crisped shell that gives way to molten ricotta, herbs, and a whisper of lemon zest. Rustic comfort with a refined bakery edge.

Yield · 4–6 calzones Active · 30 min Bake · 20–25 min @ 450°F Skill · Intermediate

Method

  1. Mix. Combine flour, yeast, sugar, and salt. Add warm water and olive oil. Stir until shaggy, then knead 8–10 minutes until supple.
  2. Rest. Place in a lightly oiled bowl; cover and rise until doubled, ~1 hour. Flavor option: refrigerate 12–24 hours for a cold rise; bring to room temp 60 minutes before shaping.
  3. Filling. Mix ricotta, mozzarella, Parmesan, lemon zest, egg, herbs, salt, and pepper. Keep chilled.
  4. Heat. Preheat oven to 450°F (232°C). Line a sheet with parchment and dust with semolina.
  5. Divide. Portion dough into 4–6 rounds. Roll each to a 7–8″ circle.
  6. Assemble. Spoon filling on one half, leaving a 1″ border. Fold, press, and crimp or twist to seal. Brush lightly with egg wash; cut a small vent on top.
  7. Bake. 20–25 minutes until deeply golden. Center should read ~200°F on an instant-read thermometer.
  8. Finish & Rest. Brush with a thread of olive oil, sprinkle flaky salt, and cool 8–10 minutes before serving.

Studio Variations

  • Spinach Ricotta: Fold in ½ cup cooked spinach, squeezed very dry.
  • Smoked Mozz: Swap half the mozzarella for smoked provolone.
  • Dolce: Skip herbs; add 1 tsp honey + orange zest for a dessert-leaning version.

Make-Ahead

  • Dough keeps 24 hrs in the fridge (oiled & covered).
  • Freeze assembled, unbaked calzones; bake from frozen, adding ~6 minutes.

Serve With

  • Warm marinara or slow tomato sugo.
  • Basil oil or a light balsamic glaze.
  • Chianti, or sparkling water with lemon.
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