Ingredients:

  • 1 cup (240ml) warm water (105-115°F/40-46°C)
  • 2 teaspoons (7g) active dry yeast
  • 1 teaspoon (6g) granulated sugar
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) olive oil, plus more for greasing
  • 1 tablespoon (15ml) olive oil
  • ½ cup (100g) diced onion
  • 2 cloves garlic, minced
  • 1 cup (240ml) marinara sauce (good quality, store-bought or homemade)
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • 1 ½ cups (170g) shredded mozzarella cheese
  • ½ cup (120g) ricotta cheese
  • ½ cup (110g) cooked Italian sausage (or your preferred cooked filling – see variations), crumbled
  • Optional: 1/4 cup (30g) chopped fresh basil
  • 1 large egg
  • 1 tablespoon (15ml) water

Instructions:

  1. Combine warm water, yeast, and sugar in a bowl. Let stand for 5-10 minutes until foamy.
  2. Add flour and salt to the yeast mixture. Stir until a shaggy dough forms. Add olive oil and knead on a lightly floured surface for 5-7 minutes, until smooth and elastic.
  3. Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
  4. While the dough is rising, heat olive oil in a skillet over medium heat. Sauté onion until softened, then add garlic and cook until fragrant. Stir in marinara sauce, oregano, and red pepper flakes (if using). Simmer for 5 minutes. Let cool slightly.
  5. Punch down the risen dough. Divide into 4 equal pieces. On a lightly floured surface, roll each piece into a 8-inch circle.
  6. Spread a thin layer of marinara sauce on one half of each dough circle, leaving a ½-inch border. Top with mozzarella, ricotta, sausage (or your filling of choice), and basil (if using).
  7. Fold the dough over the filling to create a half-moon shape. Pinch the edges tightly to seal. Crimp with a fork to ensure a tight seal.
  8. Place calzones on a baking sheet lined with parchment paper. Whisk together egg and water. Brush the tops of the calzones with the egg wash. Cut a small vent in the top of each calzone.
  9. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown and the filling is heated through.
  10. Let cool slightly before serving.