This recipe is designed for maximum cheese pull, using a blend of fresh, smoked, and shredded mozzarella inside a crispy pizza dough pocket.
Ingredients: 1-20oz Fresh Pizza Dough
1 cup La Bella Romana Marinara Sauce (plus extra for dipping)
1 large egg, whisked (for egg wash)
1 tablespoon olive oil (for brushing)
1 tablespoon Cornmeal or Semolina (for dusting the pan)
1 cup La Bella Romana Shredded Low-Moisture Mozzarella
4 oz Smoked Mozzarella
4 oz Homemade Bocconcini (torn into small pieces and gently patted dry)
Instructions:
1. Prepare the Filling and Oven
Preheat your oven to 450
Line a large baking sheet with parchment paper and dust it lightly with cornmeal or semolina to prevent sticking and help create a crisp bottom crust.
In a medium bowl, combine the shredded mozzarella, smoked mozzarella, torn fresh bocconcini.
Mix gently to combine.
2. Form the Calzones
Divide the pizza dough into two equal pieces for two large calzones.
On a lightly floured surface, roll one piece of dough into a circle or oval shape approximately 10 to 12 inches in diameter.
Layer the Fillings
Spread 1/4 cup of the marinara sauce on one half of the dough circle, leaving a 1 inch border around the edge.
Spoon half of the three-cheese mixture over the marinara.
Do not overfill or the calzone will burst during baking.
3. Seal and Bake Fold:
Carefully fold the empty half of the dough over the filling to meet the sauced side, creating a half-moon shape.
Crimp:
Crimp the edges tightly together.
You can pinch them with your fingers or use a fork to press and seal the border securely.
Vent:
Use a sharp knife to cut three small slits into the top of the calzone.
This allows steam to escape and prevents the dough from exploding.
Egg Wash & Oil:
Brush the entire top surface of the calzone with the whisked egg wash for shine, and then lightly brush with olive oil for extra crispness.
Bake:
Transfer the calzones to the prepared baking sheet.
Bake for 18–22 minutes, or until the crust is golden brown and the cheese is visibly bubbly.
4. Serve
Carefully remove the calzones from the oven and let them cool for 5 minutes.
Warning:
The filling will be extremely hot.
Serve whole or sliced, with extra warmed marinara sauce on the side for dipping.
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