Calzone
Golden and blistered from a fierce oven, this calzone folds creamy ricotta, molten mozzarella, savoury salami, and bright tomato sauce inside a crisp, tender crust. Made for two and easy to share, it brings the irresistible pleasure of a Neapolitan pizzeria straight to the table on a relaxed weeknight together.
- Cook Time
- 35 min
- Difficulty
- Easy
- Pairing
- Chianti
The Story
Calzone belongs to the lively pizza tradition of Campania, where bakers learned that folding dough around its toppings created something wonderfully portable and deeply satisfying. This version keeps the filling classic: milky ricotta, stretchy mozzarella, savoury salami, and just enough tomato to bind everything together. The sealed crescent traps heat, allowing the cheeses to mingle while the outside blisters and turns bronze. Slice it at the table and the centre spills open in ribbons of cheese and fragrant sauce. It is generous without being complicated, rustic without feeling ordinary, and perfectly suited to an evening shared by two at home.
Ingredients
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Nutrition notes (verified ingredients)
- extra-virgin olive oilper 100 g: 800 kcal · 0 g protein · 93.3 g fat · 0 g carbs
≈ 60 kcal · 0 g protein · 7 g fat · 0 g carbs per serving (estimated from 1 of 7 ingredients — metric quantities of verified ingredients only)
Not yet verified against FoodData Central: pizza dough, ricotta, mozzarella, torn, salami, thinly sliced, tomato sauce, salt and black pepper.
Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Per-serving estimates assume the recipe is portioned evenly; per-100 g values are fixed reference figures.
Method
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Chianti
Bright acidity and savoury cherry notes balance the rich tomato sauce and melted cheese.
Pairing notes
This pairing is editorial guidance for the dish — look for a bottle from Toscana at any wine shop you like. No retailer links are active on this site. See our affiliate disclosure.