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Four cheese calzone recipe filled with mozzarella, pecorino, fontina and ricotta cheese.
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5 from 2 votes

Four Cheese Calzone

Four cheese calzone is a cheese lovers dream, featuring a delightful blend of mozzarella, pecorino, fontina, and Parmesan nestled within a golden crust.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Main
Cuisine: American, Italian
Keyword: cheese calzone, four cheese calzone
Servings: 4 servings
Calories: 637kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 1 pound pizza dough room temperature
  • Flour for dusting
  • 1 cup full fat ricotta cheese
  • 8 ounces mozzarella cheese roughly shredded
  • ½ cup fontina cheese shredded
  • ¼ cup grated Pecorino cheese
  • Olive oil for drizzling
  • Marinara sauce for serving
US Customary - Metric

Instructions

  • Preheat the oven to 500 degrees Fahrenheit for at least 30 minutes before cooking.
  • On a lightly floured surface, divide the pizza dough in half and stretch each dough ball into a 9-10 inch circle.
  • Divide the cheeses amongst the stretch out doughs and layer the ricotta, mozzarella, fontina and Pecorino cheese towards the bottom center of the dough.
  • Fold the dough over, creating a large pocket and use your fingers or a fork to crisp the edges all around the calzone, making sure the are no gaps and the cheese is enclosed.
  • Brush on a thin layer of olive oil all over the top of the calzone and cut two small vents on the top of the dough.
  • Place the calzones on a pizza stone or baking sheet and bake for 8-10 minutes, until the crust is crisp and golden brown.
  • Once done, let the cheese calzones rest for at least 5 minutes before cutting.
  • Serve with marinara sauce on the side.

Notes

    • Bring the Dough to Room Temperature: Bring the pizza dough to room temperature anywhere from 30 minutes to an hour before rolling it out. This will make the dough easier to stretch.
    • Prevent Leakage: Seal the edges of the calzone well to prevent any cheese from oozing out during baking. You can use a fork to crimp the edges or fold and pinch them together.
    • Preheat the Oven: At least 30 minutes before baking the calzone, preheat the oven to it's hottest setting and if you have a pizza stone, let that preheat in the oven as well. This will ensure a golden and crisp crust.
    • Let the Calzone Rest: Allow the calzone to cool for a few minutes before slicing. This prevents the cheese from running out and burning your mouth.
    • Yields 2 large calzones.

Nutrition

Calories: 637kcal | Carbohydrates: 58g | Protein: 34g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 88mg | Sodium: 1525mg | Potassium: 81mg | Fiber: 2g | Sugar: 7g | Vitamin A: 460IU | Calcium: 326mg | Iron: 3mg