Eggless Calzone
Few things hit quite like pulling a golden, bubbling calzone out of the oven, and this homemade version delivers that pizzeria-level satisfaction right in your own kitchen. The dough comes together with just flour, yeast, olive oil, and a little patience — an hour of rising time rewards you with a crust that bakes up beautifully crisp on the outside and pillowy within. Inside, a generous filling of whole-milk ricotta, shredded mozzarella, and grated Parmesan melts into something deeply rich and savory, seasoned simply with dried oregano and optional red pepper flakes for a gentle kick. Traditional calzone recipes often rely on an egg wash to get that glossy, golden finish, but here a brush of olive oil and a sprinkle of flaky sea salt do the job just as well — no eggs needed anywhere in the recipe. The accompanying garlic-tomato dipping sauce simmers in under fifteen minutes and ties the whole meal together with bright, herby flavor. This recipe makes four generous calzones, so it's a solid weeknight dinner or a crowd-pleasing option for a casual gathering. Once you've made these from scratch, it's genuinely hard to go back to anything else.
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Learn more →Ingredients
4 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 2 tbsp olive oil, plus more for the bowl
For the filling
- 1 ½ cups whole-milk ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes (optional)
- 4 oz sliced pepperoni or italian sausage, cooked and crumbled (optional)
For finishing
- 1 tbsp olive oil
- ½ tsp flaky salt or coarse sea salt
For the dipping sauce
- 1 can (14 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried basil
- salt and pepper, to taste
Instructions
- 1
In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
In a large mixing bowl, whisk together the flour and fine salt. Pour in the yeast mixture and 2 tbsp olive oil, then stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked. Shape into a ball, place in a lightly oiled bowl, cover with a clean kitchen towel, and let rise at room temperature for 1 hour, until roughly doubled in size.
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