Best 7 Three Cheese Caprese Calzone Recipes

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Calling all cheese lovers! Get ready to embark on a culinary adventure with our guide to creating the ultimate three cheese caprese calzone. This tantalizing dish combines the classic flavors of mozzarella, Parmesan, and ricotta cheese with the refreshing taste of tomatoes and basil. Whether you're a seasoned chef or a beginner in the kitchen, we've got you covered with step-by-step instructions and insider tips to ensure your calzone turns out perfectly crispy on the outside and gooey and delicious on the inside. Prepare to impress your family and friends with this mouthwatering Italian delicacy that's perfect for a hearty meal or a delightful snack.

Let's cook with our recipes!

THREE-CHEESE CALZONES



Three-Cheese Calzones image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 cups shredded part-skim mozzarella cheese (about 8 ounces)
1/2 cup ricotta cheese
1/2 cup fresh basil, chopped
2 scallions, sliced
1/4 cup plus 2 teaspoons grated parmesan cheese (about 1 1/2 ounces)
1 tablespoon breadcrumbs
1 pound prepared pizza dough, at room temperature
All-purpose flour, for dusting
1 large egg, lightly beaten
Marinara sauce, warmed, for dipping
4 ounces sliced salami
Giardiniera (Italian pickled vegetables), for serving (optional)

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
  • Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined. Divide the pizza dough into 4 equal pieces. Roll out each piece on a lightly floured surface into a 7-to-8-inch round.
  • Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border. Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal. Transfer the calzones to the prepared baking sheet.
  • Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape. Sprinkle the calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes. Serve with marinara sauce, the salami and giardiniera.

THREE CHEESE CAPRESE CALZONE



Three Cheese Caprese Calzone image

Make and share this Three Cheese Caprese Calzone recipe from Food.com.

Provided by Food.com

Categories     Cheese

Time 2h55m

Yield 4 calzones

Number Of Ingredients 26

1/2 cup balsamic vinegar
3 teaspoons Worcestershire sauce
olive oil, for brushing
simple pizza dough, recipe follows
1 cup ricotta cheese
1/2 cup grated parmesan cheese
8 ounces shredded mozzarella cheese
1 pint cherry heirloom tomato, halved
kosher salt and freshly cracked black pepper
1/4 cup fresh basil leaf, torn
tomato sauce, for serving, recipe follows
1 3/4 cups warm water (105 to 110 degrees F)
1 (1/4 ounce) envelope active dry yeast (2 1/4 teaspoons)
2 teaspoons sugar
3 tablespoons olive oil
4 cups bread flour, plus more for dusting
2 teaspoons salt
nonstick cooking spray
2 tablespoons olive oil
1/2 onion, minced
1 (28 ounce) can crushed tomatoes
2 garlic cloves, grated
1 pinch sugar
red pepper flakes, as needed
kosher salt and freshly cracked black pepper
fresh basil leaf, torn

Steps:

  • For the glaze:.
  • Add the balsamic vinegar and Worcestershire to a small saucepan and simmer over medium heat until thickened and coats the back of a spoon, 3 to 5 minutes.
  • For the dough:.
  • Preheat the oven to 500 degrees F. Grease 2 baking sheets with olive oil.
  • Prepare the pizza dough according to the recipe. Divide the dough into 4 equal portions.
  • On a floured work surface, using a rolling pin, roll each piece of dough into a circle. Place the circles onto the prepared baking sheets.
  • For the toppings:.
  • Place 1/4 of the ricotta, Parmesan, mozzarella and tomatoes on the bottom half of each of the rounds. Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes and drizzle with a spoonful of the balsamic glaze.
  • Fold the dough rounds in half to resemble a half-moon shape, covering the filling with the dough. Starting at one end of the half-moon, begin to fold the dough over on itself pressing down as you go. Continue to fold the dough until you reach the end and then tuck the final end under and pinch it shut.
  • Brush the calzones with some more olive oil and, with the tip of a knife, make 2 slits in each calzone so the steam can escape.
  • Bake the calzones until the crust is golden and crisp, about 15 minutes. (See Cook's Note*).
  • Simple Pizza Dough:.
  • In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
  • Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like! (See Cook's Note**).
  • Tomato Sauce:.
  • Heat a medium saucepan to medium-high. Add in the olive oil. Saute the onions until translucent, about 5 minutes. Add in the tomatoes, garlic, sugar, red pepper flakes and season with salt and pepper. Continue cooking for 10 to 15 minutes on medium low. Season with salt and pepper and fold in the basil.
  • Cook's Notes:.
  • * Cutting slits in the top of the calzone will prevent the calzone from leaking and let the steam escape. You can fill this calzone with whatever you like.
  • **This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water. Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.

Nutrition Facts : Calories 1068.8, Fat 43.3, SaturatedFat 17.4, Cholesterol 87.2, Sodium 2084.9, Carbohydrate 127.9, Fiber 9, Sugar 11.5, Protein 42.5

THREE-CHEESE MUSHROOM AND SPINACH CALZONE



Three-Cheese Mushroom and Spinach Calzone image

An easy Mushroom and Spinach Calzone that includes three different cheeses!

Provided by Bon Appétit Test Kitchen

Categories     Cheese     Mushroom     Bake     Super Bowl     Vegetarian     Kid-Friendly     Quick & Easy     High Fiber     Dinner     Parmesan     Ricotta     Spinach     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4-main course servings

Number Of Ingredients 12

1 tablespoon olive oil plus additional for brushing
1 8-ounce package sliced crimini (baby bella) mushrooms
3/4 teaspoon fennel seeds
2 garlic cloves, pressed
1/2 teaspoon dried oregano
4 cups (packed) baby spinach
All purpose flour (for sprinkling)
1 pound fresh pizza dough (or one 13.8-ounce tube refrigerated)
5 tablespoons grated Parmesan cheese, divided
1 1/2 cups grated Fontina cheese, divided
1/4 cup whole-milk ricotta cheese
1/4 teaspoon dried crushed red pepper

Steps:

  • Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.
  • Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle 3 tablespoons Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with 3/4 cup Fontina, then mushroom mixture, distributing evenly. Sprinkle 2 tablespoons Parmesan and 3/4 cup Fontina over mushrooms. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.
  • Bake calzone until puffed and brown, about 18 minutes. Brush with oil and serve.

THREE-CHEESE SPINACH CALZONES



Three-Cheese Spinach Calzones image

Categories     Cheese     Bake     Super Bowl     Vegetarian     Quick & Easy     Spinach     Bon Appétit

Yield Makes 2 Servings

Number Of Ingredients 7

1 10-ounce package frozen chopped spinach, thawed, squeezed dry
3 green onions, chopped
1/2 cup part-skim ricotta cheese
1/2 cup crumbled Gorgonzola or blue cheese (about 2 ounces)
1 cup (packed) grated Fontina cheese (about 4 ounces)
All purpose flour
1 10-ounce tube refrigerated pizza dough

Steps:

  • Preheat oven to 425°F. Mix spinach, onions, ricotta, Gorgonzola and then Fontina in medium bowl to blend. Season with salt and pepper.
  • Sprinkle heavy large baking sheet with flour. Unfold dough on prepared sheet. Gently stretch and/or roll dough to 11-inch square; cut in half diagonally, forming 2 triangles. Place half of filling in center of each triangle. Fold 1 side of each triangle over filling, forming 2 triangular calzones. Press edges of dough to seal. Cut 3 slits in top of each to allow steam to escape.
  • Bake calzones until golden brown, about 15 minutes; serve hot.

BROCCOLI, PEPPERONI AND THREE CHEESE CALZONES



Broccoli, Pepperoni and Three Cheese Calzones image

These Italian breads remind me of a folded-over pizza. They are filled with such yummy ingredients!

Provided by MARBALET

Categories     Main Dish Recipes     Savory Pie Recipes

Yield 6

Number Of Ingredients 18

2 ¼ teaspoons active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
4 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons white sugar
1 tablespoon olive oil
1 teaspoon salt
1 ½ heads fresh broccoli
⅔ cup shredded provolone cheese
⅓ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 clove garlic, minced
1 cup diced pepperoni
¼ cup olive oil
salt and pepper to taste
1 egg, beaten
1 tablespoon water
2 tablespoons cornmeal

Steps:

  • In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
  • In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
  • Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
  • Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
  • Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
  • In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
  • Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
  • Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.

Nutrition Facts : Calories 731.5 calories, Carbohydrate 73.3 g, Cholesterol 88.7 mg, Fat 36.2 g, Fiber 4.6 g, Protein 27.6 g, SaturatedFat 11.5 g, Sodium 1660.2 mg, Sugar 2.8 g

THREE-CHEESE SPINACH CALZONES



Three-Cheese Spinach Calzones image

Our Italian mother used to whip up these yummy dough pockets when we came home from school for lunch. They're easy to pick up and dip in sauce.-Marie Rizzio, Interlochen, MI

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded fontina cheese
1/2 cup part-skim ricotta cheese
1/2 cup crumbled Gorgonzola cheese
3 green onions, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 tube (13.8 ounces) refrigerated pizza crust
1 large egg, lightly beaten
1 teaspoon water
1 cup spaghetti sauce, warmed

Steps:

  • Preheat oven to 375°. In a large bowl, combine first seven ingredients. On a lightly floured surface, unroll pizza crust into an 11-in. square. Cut into four squares. Transfer to a greased baking sheet. Spoon spinach mixture diagonally over half of each square to within 1/2 in. of edges., For each calzone, fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Cut slits in top. Combine egg and water; brush over calzones. , Bake 12-15 minutes or until golden brown. Serve with spaghetti sauce.

Nutrition Facts : Calories 549 calories, Fat 22g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 1637mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 5g fiber), Protein 28g protein.

SAUSAGE AND THREE CHEESE CALZONE



Sausage and Three Cheese Calzone image

Was inspired from a recipe saw on the net? Did I make it? you bet? The core recipe came here here, TRUE! http://au.lifestyle.yahoo.com/better-homes-gardens/recipes/recipe/-/7249995/italian-sausage-and-three-cheese-calzones/ Added my own little twist, providing hints and tip too! :) Was SO proud of myself as made from scratch today! Am hoping someone else has the patience to make and review okay? NOTE: The 4 of mine came out HUGE! These are WARNING, WARNING...VERY filling too! I only ate 1/2 of one, But for golly goodness sake, making these are FUN! :) NOTE: 7g sachet dried yeast = 2 1/4 teaspoons Thanks to Kerfuffle-Upon-Wincle for the cropping of the additional photo too! :)

Provided by mickeydownunder

Categories     Lunch/Snacks

Time 1h30m

Yield 4 half portion calzones, 8 serving(s)

Number Of Ingredients 14

400 g plain flour
100 g semolina
1 1/2 cups warm water
60 ml olive oil
7 g dried yeast
1 tablespoon sea salt
300 g pork sausage
1 red onion
1 teaspoon fresh oregano
salt and pepper
400 g ricotta cheese
200 g bocconcini
150 g parmesan cheese
cooking spray

Steps:

  • Preheat oven to 200ºC. Put flour and semolina in the large bowl of an electric mixer. Attach dough hook. In a jug whisk together water, oil and yeast.
  • NOTE: If don't have mixer, you can knead for 15 minutes on a floured surface; check dough texture as you go along.
  • Turn mixer on low and pour in yeast mixture. Once all liquid has been added, increase speed to high, add salt and mix for 5 minutes until dough is soft and silky. Remove dough hook and cover bowl with plastic wrap. Put bowl in a warm place and allow dough to prove for 40 minutes or until doubled in size.
  • Oil spray a frypan. Add sausage meat (out of skin) and cook over a high heat for 5 minutes or until brown. Add onion, reduce heat to low and cook for 25 minutes. Add oregano and season with extra salt and pepper.
  • NOTE: I diced red onion finely.
  • NOTE: I made sure the sausage was in fine crumbles and also added about 1/4 cup water in small batches along the way to make the meat moister and also so would not stick to the pan.
  • Taste, taste, taste :).
  • Divide dough into 4 portions and roll out into rounds. Divide ricotta between rounds, tear over cherry bocconcini and drizzle with a little oil. Season with salt flakes and pepper. Sprinkle over parmesan and top with sausage mixture.
  • NOTE: I used a total 150 grams of combined cheese ie romano, peccorino, parmesan.
  • Fold over dough rounds to form half-moon shapes, then rope-twist the edges or press with a fork to seal. Put calzones on a heavy tray or preheated pizza stone and bake for 30 minutes. Stand for 10 minutes, before serving.
  • ENJOY!
  • NOTE: cooked two batches; one on a flat tray sprayed with oil; the second on a flat tray with holes thorughout; the latter came out better.
  • NOTE: Make sure to trap filling and and make sure there are no holes for the filling to slip out while is baking.

Nutrition Facts : Calories 695.6, Fat 34.7, SaturatedFat 15, Cholesterol 88.8, Sodium 1599.3, Carbohydrate 61.5, Fiber 2.6, Sugar 1.3, Protein 32.6

Tips:

  • For a crispy calzone, make sure to brush the edges with olive oil before baking.
  • If you don't have pizza dough, you can use puff pastry or even crescent roll dough.
  • To make sure the calzone is cooked through, insert a toothpick in the center. It should come out clean when it's done.
  • You can add other ingredients to your calzone, such as cooked chicken, sausage, or vegetables.
  • Serve the calzone with your favorite dipping sauce, such as marinara or ranch dressing.

Conclusion:

The Three-Cheese Caprese Calzone is a delicious and easy-to-make meal that is perfect for any occasion. With its crispy crust, gooey cheese, and fresh Caprese filling, this calzone is sure to be a hit with everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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