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If you haven't tried an Italian Calzone yet, it's time to get started with this great Italian Calzone Recipe!

Shopping-List for Italian Calzone:

  • 1 pizza dough
  • 300 grams Ricotta cheese
  • 3 medium sized eggs
  • 150 grams ham
  • 100 grams Mortadella
  • 200 grams Bel Paese or Tilsiter cheese
  • 150 grams Mozarella cheese
  • Some chopped parsleys and basil leafs and a bit fresh oregano
  • 1 teaspoon salt
  • Fresh pepper (by using your pepper mill)
  • ¼ teaspoon nutmeg
  • About 400 grams of canned tomatoes


  1. Squash the Ricotta cheese with a fork and stir it together with the eggs
  2. Cut the ham and Mortadella into thin stripes and add it to the filling.
  3. Cut the Mozarella and Bel Paese (or Tilsiter) cheese into cubes (about 1 cm thick) and add it to the filling.
  4. Add parsley, chopped basil leafs, fresh oregano, salt, pepper, and nutmeg to the filling and mix.

Cooking Instructions:

  1. Put a bit of the pizza dough aside and place it into your fridge. You will need it later for garnishing.
  2. Using a rolling pin, flat the rest of the dough until it is about 0.75 cm / 0.3 inches thick.
  3. Place the flattened dough onto the back of a greased baking sheet. Since you will fold up the dough later, make sure only half of the dough is on the back of your baking sheet.
  4. Distribute half of the filling (instructions below) onto that half of the dough that is on the baking sheet. Allow about 2 cm / 1 inch dough-brink.
  5. Distribute the canned tomatoes onto the filling and add the rest of the filling.
  6. Use a basting brush to wet the dough-brink with water.
  7. Fold up the dough and press the dough-brinks together.
  8. Powder a bit of flour onto the Calzone.
  9. Form the dough you have put into your fridge earlier into decorations, and garnish your Calzone.
  10. Moisten the Calzone with a bit of water.
  11. Bake your Calzone for about 45 minutes on the lowest groove of your oven with 220° C / 430° F.

This delicious Calzone can be served as main course for 4 people.

This recipe was published on Sunday 15 October, 2006.
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