Easy Calzone Recipe crispy cheesy pockets your family will lovemake homemade dinners quick and tasty turning weeknights into a cozy joy

Scale

2 cups (250 g) all-purpose flour

3/4 cup (180 ml) warm water

2 1/4 teaspoons active dry yeast (1 packet)

1 teaspoon sugar

2 tablespoons extra-virgin olive oil

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 cup tomato sauce

1 1/2 cups shredded mozzarella cheese (170 g)

1/2 cup ricotta cheese (120 g)

6–8 slices pepperoni

1 cup fresh spinach, chopped

1/4 cup black olives, sliced

1 egg, beaten with 1 tablespoon water

Fresh basil leaves, for garnish

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In a bowl, combine 2 cups (250 g) all-purpose flour, 3/4 cup warm water, 2 1/4 teaspoons active dry yeast, 1 teaspoon sugar, 2 tablespoons extra-virgin olive oil, 1 teaspoon salt, and 1/2 teaspoon garlic powder; mix until a soft dough forms.
Knead until smooth, then let the dough rest briefly before shaping.
Prepare fillings: drain any excess moisture from vegetables; in a bowl mix 1 1/2 cups shredded mozzarella, 1/2 cup ricotta, optional pepperoni, chopped spinach, and sliced olives.
Roll dough into round portions, place filling on one half, fold over to seal, and crimp edges; brush with the beaten egg wash.
Preheat oven to 450–475°F (230–246°C). Bake calzones on a hot pizza stone or inverted heavy sheet pan until crust is crisp and golden.
Let calzones rest for 5–10 minutes before slicing and serving; garnish with fresh basil if desired.

A straightforward calzone recipe with a reliable dough, juicy fillings, and simple sealing techniques to deliver crisp, golden pockets.