Spaghetti Filled Calzone

Lola will love this unique and hearty calzone, generously stuffed with flavorful spaghetti and a blend of cheeses, all encased in a golden, crispy crust. It's a satisfying vegetarian meal!

Yields: 2 large calzones 

Prep time: 45 minutes 

Chill time: 1-2 hours (dough proofing) 

Bake time: 20-25 minutes

Equipment:

• Large mixing bowl

• Medium bowl

• Small bowl

• Stand mixer with dough hook attachment (optional, for kneading)

• Measuring cups

• Liquid measuring cup

• Measuring spoons

• Mixing spoon

• Spatula

• Plastic wrap

• Oven

• 2 Baking sheets

• Parchment paper

• Wire rack

• Knife

• Cutting board

• Large pot

• Colander

• Spoon

• Fork

• Pastry brush (optional)

Ingredients:

For the Calzone Dough:

• 1 cup warm water (105∘F - 115∘F)

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

• 1 teaspoon granulated sugar

• 2 1/2 - 3 cups all-purpose flour, plus more for dusting

• 1 teaspoon salt

• 2 tablespoons olive oil, plus more for bowl

For the Spaghetti Filling:

• 6 ounces (about half a standard box) dry spaghetti noodles

• 2 cups marinara sauce (your favorite vegetarian brand)

• 1 cup part-skim ricotta cheese (optional, for creaminess)

• 2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese (optional)

For Assembly and Glaze (Optional):

• 1 large egg, beaten (for egg wash, optional)

• 1 tablespoon water (for egg wash, optional)

Instructions:

Making the Calzone Dough:

Step 1.) In a small bowl, combine the warm water, yeast, and sugar. Stir with a mixing spoon until the yeast dissolves. Let it sit for 5-10 minutes until foamy.

Step 2.) In a large mixing bowl (or the bowl of a stand mixer), combine 2 1/2 cups of the flour and the salt. If using a stand mixer, attach the dough hook.

Step 3.) Pour the yeast mixture and 2 tablespoons of olive oil into the flour mixture. Mix with a mixing spoon or on low speed with the stand mixer until a shaggy dough forms.

Step 4.) If kneading by hand, turn the dough out onto a lightly floured cutting board or clean counter and knead for 8-10 minutes, adding more flour a tablespoon at a time if the dough is too sticky, until it's smooth and elastic. If using a stand mixer, knead on medium speed for 5-7 minutes.

Step 5.) Lightly grease the large mixing bowl with a little olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap.

Step 6.) Let the dough rise in a warm place for 1-2 hours, or until doubled in size.

Preparing the Spaghetti Filling:

Step 7.) While the dough is rising, bring a large pot of salted water to a rolling boil. Add the spaghetti noodles and cook according to package directions until al dente.

Step 8.) Drain the cooked spaghetti thoroughly using a colander. Return the spaghetti to the empty large pot or transfer to a large mixing bowl.

Step 9.) Add the marinara sauce, optional ricotta cheese, 1 1/2 cups of the shredded mozzarella cheese, and the optional Parmesan cheese to the spaghetti. Using a mixing spoon or spatula, toss everything together until the spaghetti is evenly coated and the cheeses are well distributed.

Assembling the Calzones:

Step 10.) Preheat your oven to 400∘F (200∘C). Line two baking sheets with parchment paper.

Step 11.) Once the dough has risen, gently punch it down. Divide the dough in half.

Step 12.) On a lightly floured cutting board or clean counter, roll out one half of the dough into a circle approximately 12-14 inches in diameter.

Step 13.) Spoon half of the spaghetti filling onto one half of the rolled-out dough, leaving a 1-inch border around the edge. Sprinkle with the remaining 1/2 cup of shredded mozzarella cheese (divided between the two calzones).

Step 14.) Gently fold the other half of the dough over the filling to create a half-moon shape. Carefully press the edges together to seal. You can crimp the edges with a fork to ensure a good seal.

Step 15.) Repeat steps 12-14 with the remaining dough and filling.

Step 16.) Carefully transfer each assembled calzone to a prepared baking sheet. Using a knife, cut 2-3 small slits on the top of each calzone to allow steam to escape during baking.

Step 17.) If desired, in a small bowl, whisk together the egg and water to create an egg wash. Using a pastry brush, lightly brush the top of each calzone with the egg wash for a golden, shiny crust.

Baking the Calzones:

Step 18.) Place the baking sheets in the preheated oven. Bake for 20-25 minutes, or until the calzones are golden brown and puffed up.

Cooling and Serving:

Step 19.) Carefully remove the baking sheets from the oven. Using a spatula, transfer the calzones to a wire rack to cool for 5-10 minutes before serving. This helps prevent the bottom crust from getting soggy.

Step 20.) Serve warm, optionally with extra marinara sauce on the side for dipping.

Tips for Success:

• Do not overfill the calzones, as this can make them difficult to seal and prone to bursting during baking.

• Ensure the edges are well-sealed to keep the filling inside.

• The egg wash is optional but gives the calzone a beautiful golden crust.

• Letting the calzones cool slightly on a wire rack after baking helps set the crust and prevents them from becoming soggy.