Stuffed Calzone Cheese Meat

This stuffed calzone with cheese and meat has become my weekend treat whenever I want something cozy cheesy and easy to whip up for a crowd. Familiar pizza ingredients are wrapped in golden homemade dough and baked until bubbly. Whether you use your own dough or the shortcut from the store this recipe is as comforting as it gets.

The first time I made these was for a game night at home and now everyone requests them for movie marathons or even casual Friday dinners

Ingredients

• All purpose flour: gives the dough its chewy structure use unbleached for a sturdier crust
• Active dry yeast: essential for rise always check expiration for best lift
• Sugar: feeds the yeast and helps with that golden color in the oven
• Salt: seasons the dough and balances the cheese
• Warm water: activates the yeast test the temp with your finger to ensure it is not too hot
• Olive oil: keeps the dough soft and flavorful choose extra virgin if possible
• Mozzarella cheese: melts beautifully for stretch and flavor
• Ricotta cheese: adds creamy lightness try to use whole milk ricotta for richness
• Parmesan cheese: brings sharpness always choose freshly grated for maximum flavor
• Ground beef or Italian sausage: creates a savory base pick meat with some fat for juiciness
• Garlic powder: layers in deep flavor without any chopping fuss
• Italian seasoning: adds savory aroma look for a blend with oregano and basil
• Fresh parsley: brightens each bite optional but perfect for a fresh touch
• Salt and pepper: tie everything together grind pepper fresh for boldness
• Pizza or marinara sauce: keeps it juicy and is ideal for dipping later select a thick homemade or store-bought one you love
• Egg beaten for brushing: makes the crust shiny and bakery worthy
• Sesame seeds or Italian herbs on top: make each calzone look gourmet

Step-by-Step Instructions

Make the Dough:

Prepare the yeast mixture by combining warm water with sugar and yeast in a mixing bowl Let it rest for several minutes until you see foamy bubbles signifying the yeast is alive and ready

Mix and knead the dough:

by adding flour salt and olive oil to the yeast mixture Use your hands to knead until the dough becomes smooth which should take about ten minutes This develops gluten and gives your calzone dough perfect stretch

Let the dough rise:

by covering the bowl and placing it somewhere warm until it has doubled in size This rise helps the crust turn soft with a slight chew

Prepare the Filling:

Cook the meat by browning ground beef or sausage in a skillet Once no longer pink add salt pepper garlic powder and Italian seasoning and cook for a few more minutes to bloom the spices

Combine the cheeses:

by mixing mozzarella ricotta and Parmesan in a bowl Add the cooked meat parsley and some pizza sauce Stir together until the filling is creamy yet thick

Assemble the Calzones:

Preheat your oven to ensure even baking Divide the dough into four equal balls and roll each into a wide flat circle so it can hold plenty of filling

Fill each dough circle:

with a generous amount of meat and cheese mixture Be sure to leave space at the edges for sealing

Fold the dough:

over to create a half moon shape and use a fork to crimp the edges together tightly to prevent leaks

Prepare for Baking:

Transfer calzones to a lined baking sheet Brush the tops with beaten egg for shine and sprinkle on sesame seeds or extra herbs for an appealing finish Use a knife to cut a couple of small slits in each calzone This releases steam and keeps them from bursting open

Bake:

until golden brown and the crust is crisp usually about twenty five minutes The aroma will be irresistible

Serve:

Serve hot right out of the oven with extra warm marinara or pizza sauce for dipping Each bite delivers gooey cheese and savory meat wrapped in a perfect crust

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I adore using freshly grated Parmesan because it melts into the filling and adds a wonderful tang This was the secret ingredient when my little cousin declared it tasted better than any pizzeria

Storage Tips

Once cooled keep leftover calzones wrapped tightly in the fridge for up to three days To reheat warm in a 350 degree oven until the crust crisps up again You can also freeze unbaked calzones wrapped in plastic then bake them straight from frozen adding a few minutes to the cook time

Ingredient Substitutions

No ricotta Just use cottage cheese drained of any extra liquid

For a vegetarian version swap the meat for sautéed mushrooms spinach or bell peppers

If you have only ready made dough opt for pizza dough from your bakery section It is just as fluffy and tender

Serving Suggestions

Cut calzones into wedges and serve alongside a big green salad or roasted veggies Or lay out extra sauces like ranch or pesto for dipping These are perfect for casual gatherings or portable lunches

Cultural Highlight

Calzones originated in Naples as a portable cousin to pizza They are often filled with regional cheeses salami or greens and baked to a golden crisp Here each bite is a taste of Italian comfort food wrapped up for easy eating

Frequently Asked Questions

→ What meats can I use inside the calzone?

Ground beef or Italian sausage work best, but you can try turkey, chicken, or even plant-based alternatives.

→ Can store-bought dough be used?

Yes, pizza dough from the store is a great time-saver and produces delicious, tender crust.

→ How do I prevent leaks during baking?

Seal edges tightly and crimp with a fork. Cut small steam slits on top before baking to avoid bursting.

→ What cheeses blend well for the filling?

Mozzarella, ricotta, and Parmesan make a creamy, flavorful combination that melts beautifully inside.

→ Can calzones be frozen before baking?

Absolutely. Assemble, freeze on a tray, then bake from partially thawed for a convenient meal later.

→ What vegetables can be added?

Sautéed mushrooms, spinach, or bell peppers add flavor and nutrition to the filling. Chop finely for best results.