Easy Three Cheese Tomato Calzone The Perfect Homemade Wrapped Pizza (Recipe With Video Included)


Sure you already know, but we do a review in case the flies. Calzone is a very peculiar pizza whose dough folds over itself. This results in a kind of giant patty in which the toppings are trapped inside as a filling.

We have always loved it and today we have marked a version of easy tomato calzone and three cheeses that we teach you to prepare with a video included. We have used a quick dough recipe, but you can use any other. The manufacturing process is the same. One recommendation: drain the filling well so that the pizza base is not damp.


For 2 units
  • Wheat flour 2 glasses
  • 1 tablespoon chemical yeast
  • Extra virgin olive oil 1/3 glass
  • Water and milk 1/3 glass
  • Cherry tomato 100 g
  • Cottage cheese or ricotta 100 g
  • Fresh mozzarella 100 g
  • Grated parmesan cheese, 2 tablespoons
  • Egg 1
  • Salt
  • Ground black pepper
  • Dried oregano

How to make tomato and three cheese calzone

Difficulty: Medium
  • Total time 40 m
  • Elaboration 20 m
  • Cooking 20 m
  • Repose 30 m

We mix the flour with the yeast and add half a teaspoon of salt. Little by little we add the oil and the water and milk mixture. We knead until obtaining a compact dough that does not stick to the fingers. Let it rest for 30 minutes in a cool place.

We drain the cottage cheese well by placing it on a colander. We cut the cherry tomatoes and, like we do with the cottage cheese, we let their juices drain in a colander. We chop the mozzarella and dry it well with absorbent paper.

We mix the cottage cheese and the mozzarella. Add half the egg (beaten) and the drained cherry tomatoes. Season to taste with salt, pepper and oregano.

We divide the dough in two and stretch into a circle. Better if we work on greaseproof paper because that way it will be easier to transfer the pizzas to the oven tray.

We spread the filling in one half. Sprinkle with the grated Parmesan cheese on top. Fold the empty half over the filling and seal the edges by moistening them with a little water or beaten egg or by folding them over themselves. We paint the entire surface with the rest of the egg. We repeat the operation with the other half of the dough and filling.

We transfer the pizzas to a baking tray. We put it in the lower part of the oven and cook the pizzas for 20 minutes (oven preheated to 220 ºC) or until they are golden brown. We serve immediately.

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