The Classic Calzone
Iconic folded half-moon calzone stuffed with shredded mozzarella, fresh mozzarella, distinct ricotta mounds, and pecorino.
Sauce
Carroll Calzone Cheese Prep
View sauce recipe →Cheese Blend
Ricotta, Fresh Mozzarella, Shredded Mozz, Pecorino
Toppings
| Topping | Amount | Notes |
|---|---|---|
| Carroll Calzone Filling | 670g total filling | 340g Ricotta, 170g Fresh Mozz, 115g Shredded Mozz, 45g Pecorino |
| Fresh Basil | Handful | Torn inside |
How to Build
- Stretch 420g dough ball into a 16-18 inch round
- Dust bottom half with half of the Pecorino/Parmigiano
- Layer shredded mozzarella and sliced fresh mozzarella over bottom half
- Place large distinct mounds of ricotta across cheese bed (do not smooth)
- Top with remaining Pecorino and torn basil
- Fold top half over, crimp and roll edges tightly to seal
- Cut 2-3 small 1-inch steam vents in top crust
- Bake at 750°F-800°F until dark golden and puffed
Pair with any style
This flavor works on any dough. Pick a style to get the crust recipe and calculator.
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