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Best Easy Calzone Napoletano Recipe

Name: Best Easy Calzone Napoletano Recipe
Total time: 60 min
Yield: 220 g
Ingredients: pizza dough 1 lb; ricotta cheese 1 cup; mozzarella cheese 1 cup; salame 4 oz; egg 1 piece; olive oil 2 tbsp; black pepper 0.5 tsp; salt 0.5 tsp

Folded Neapolitan pizza dough stuffed with ricotta, salame, and mozzarella bakes into a golden half-moon. A protein-packed mediterranean meal perfect for family dinners and freezer-friendly meal prep.

Cook 60 min Difficulty NORMAL 420 kcal

#mediterranean #high protein #freezer friendly #family dinner

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Ingredients

Main ingredients

pizza dough 1 lb
ricotta cheese 1 cup
mozzarella cheese 1 cup
salame 4 oz
egg 1 piece

Seasonings/Sauce

olive oil 2 tbsp
black pepper 0.5 tsp
salt 0.5 tsp

Nutrition summary

Carbohydrates 37 g 35%

Protein 21 g 20%

Fat 20 g 45%

Serving size 220g

Cooking steps

1

Preheat your oven to 425°F and let the pizza dough rest at room temperature for 30 minutes for easier stretching.
2

Roll out the pizza dough into four 8-inch circles, keeping edges slightly thicker for leak prevention.
3

Mix ricotta, mozzarella, chopped salame, salt, and black pepper in a bowl; then divide the filling evenly across one side of each dough round.
4

Brush the dough edge with beaten egg, fold the dough over the filling into a half-moon, and seal tightly by pinching or crimping.
5

Brush the tops with olive oil, transfer to a parchment-lined baking sheet, and bake 18–22 minutes until golden brown and crisp—rest 3 minutes before cutting for clean slices.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient is the authentic pizza dough, which gives Calzone Napoletano its classic flavor and texture. The combination of ricotta, mozzarella, and salame for the filling further defines the dish’s rich, savory profile.

Q. What temperature should I bake Calzone Napoletano?

Bake Calzone Napoletano at 425°F for 18–22 minutes. This temperature ensures the dough turns golden and crispy while thoroughly heating the filling without drying it out.

Q. How can I prevent my calzone from becoming soggy or leaking?

To prevent sogginess, roll the dough with slightly thicker edges, brush with egg wash for a tight seal, and avoid overfilling. Allowing the calzone to rest for a few minutes after baking also helps preserve texture and gives cleaner slices.

Q. How much protein and carbs are in a serving?

Each serving provides approximately 21g of protein and 37g of carbohydrates, with a protein caloric ratio of 20% and carbs at 35%. This makes Calzone Napoletano a filling, protein-rich choice for dinner.

Q. What makes this recipe Mediterranean?

This recipe earns its Mediterranean tag thanks to olive oil, ricotta, mozzarella, salame, and a dough base—combining fresh cheeses, cured meats, and quality oil, characteristic of Mediterranean cuisine.

Best Easy Calzone Napoletano Recipe

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