Recipe courtesy of Vinnie Van Go Go's

Baked and Fried Calzone

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 2 calzones
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Herb Ricotta:

1 pound soprafina ricotta

3 tablespoons dried basil

3 tablespoons dried oregano

1 tablespoon butter


1/3 pounds fresh basil

2 cups pine nuts

1 3/4 cups shredded Parmesan

1 1/2 cups extra-virgin olive oil

4 to 5 cloves garlic

2 balls store-bought dough

Bench flour

Marinara sauce, for dipping

Optional Fillings:

Italian Sausage, cooked

Mushrooms, sliced

Onions, sliced

Baby spinach

Roma Tomatoes, sliced

Parmesan cheese, shredded

Mozzarella cheese, shredded

2 eggs, beaten, for egg wash, if frying


  1. For the ricotta:
  2. Combine ingredients in a large mixing bowl and stir together.
  3. For the pesto:
  4. Combine garlic, basil, pine nuts and parmesan in a food processor. Slowly add olive oil as dry ingredients are processing.
  5. Preheat oven to 550 degrees F.
  6. Sprinkle flour on a wooden cutting board or preparation surface. Slap out the ball of dough into a circle about 1/4-inch thick. Spread a layer of pesto on dough a few inches across, leaving about 1-inch around the edges uncovered. Add ricotta and toppings and fold the dough over the toppings to create a "half moon." Press down along the edges to create a seal so the melted cheese will not leak out. Bake for 15 minutes on a pizza stone. Rotate halfway through to ensure they cook evenly. Serve with marinara sauce.
  7. To deep-fry:
  8. Preheat peanut oil to 350 degrees F. Use an egg wash to seal the edges of the dough. Place in the fryer basket and deep-fry for 6 to 8 minutes, until golden brown.

Cook’s Note

1 pound of dough yields 2 calzones

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