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Stuffed and folded pizza dough filled with creamy ricotta and spicy salame bakes into a satisfying pocket. A high protein mediterranean meal that's great for family dinners and freezer prep.
Preheat your oven to 425°F (220°C) with a baking stone or sheet inside for even crust browning.
On a lightly floured surface, divide the pizza dough into 4 equal pieces and roll each into an 8-inch round.
In a bowl, combine ricotta cheese, shredded mozzarella, one egg, grated parmesan, black pepper, oregano, and salt until smooth.
Layer slices of salame over half of each dough round, then spoon cheese mixture over the salame, leaving a 1-inch border at the edge.
Fold the dough over the filling to form a half-moon shape, crimp the edges tightly to seal, and brush the tops with the remaining beaten egg and olive oil for glossy color.
Transfer calzones to the hot baking sheet and bake for 18-22 minutes until golden brown and crisp. Let rest for 5 minutes before serving.
