Michael Symon's Three-Cheese Calzones | Symon's Dinners Cooking Out | Food Network

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone cheese is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a more affordable cheese with similar flavor.

Combine 4.5 cups bread flour, 5 teaspoons fresh yeast, and honey in a mixing bowl.

Add 3 tablespoons of extra virgin olive oil and 1.75 cups of warm water to the mixture.

Pulse the mixture until it forms a ball, adding more flour if the dough is too sticky.

Transfer the dough to a floured surface and knead until smooth and elastic.

Cut the dough into three equal portions and let it proof at room temperature for about an hour.

After proofing, place the dough in a sealable bag and refrigerate for 8 to 12 hours or up to five days.

Prepare the cheese mixture by combining ricotta cheese, pecorino cheese, parmesan cheese, fresh mozzarella, chives, basil, and parsley.

Smash olives with the back of a knife and mix them into the cheese mixture.

Roll out the dough into circles, leaving space around the edges for sealing.

Spoon the cheese mixture onto one half of each dough circle, leaving a border around the edge.

Fold the dough over to create a half-moon shape and seal the edges by pressing down.

Brush the top of the calzone with extra virgin olive oil for a golden finish.

Place the calzone on an inverted cast iron pan and cover it with a lid.

Cook the calzone, allowing the heat to circulate, until golden brown and the filling is melty.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens