Food and Recipes Dish Pizza White Calzones with Marinara Sauce Be the first to rate & review! What is the easiest way to win over your family on a weeknight? Cheesey calzones. Most supermarket brands of ricotta contain stabilizers, which can give the cheese a gummy texture when baked. Check the label and choose ricotta made with as few ingredients as possible—ideally milk, whey, vinegar, and salt. Or seek out homemade ricotta at a farmers' market or an Italian food store. If using a jarred sauce, we like Rao's Homemade Marinara Sauce. By Adam Dolge Adam Dolge Adam Dolge is a recipe developer, test cook and award-winning journalist with nearly 20 years experience writing for newspapers, magazines and websites. He graduated with honors from the Culinary Institute of America and his work has appeared in many national food magazines and websites, including Southern Living, EatingWell, Real Simple, and Food & Wine. Follow him on Instagram. Southern Living's editorial guidelines Updated on January 4, 2022 Print Rate It Share Share Tweet Pin Email Photo: Linda Pugliese; Prop Styling: Claire Spollen; Food Styling: Torie Cox Active Time: 20 mins Total Time: 55 mins Yield: 4 serves Ingredients 1 pound fresh prepared pizza dough (at room temperature) 6 ounces shredded low-moisture part-skim mozzarella cheese (about 1 1⁄2 cups) 3/4 cup ricotta cheese 1 large egg yolk 1/2 teaspoon lemon zest (from 1 lemon) 2 finely grated garlic cloves 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 large egg 1 ounce grated Parmesan cheese (about 1⁄4 cup) 1 teaspoon dried Italian seasoning 1 cup warmed jarred marinara sauce Directions Preheat oven to 450°F. Divide pizza dough into 4 equal pieces; form into small balls. Wrap each dough ball with plastic wrap; let rest 20 minutes. Unwrap and roll on a lightly floured surface into flat disks, about 7 inches wide. Place disks on a baking sheet lined with parchment paper. While dough balls rest, stir together mozzarella cheese, ricotta cheese, egg yolk, lemon zest, grated garlic cloves, kosher salt, and black pepper in a medium bowl with a fork until well incorporated. Divide mixture among dough disks, adding mixture to 1 side of the disk and leaving a 1⁄2-inch border. Lightly beat egg in a small bowl. Brush outside edge of the dough with half of egg; fold into half-moons, and crimp edges with fork. Brush tops of calzones with remaining egg; sprinkle with grated Parmesan and dried Italian seasoning. Bake in preheated oven until golden brown, 16 to 18 minutes. Serve with warm marinara sauce. Rate it Print