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A calzone on a metal plate.


Birrittella’s Traditional Dough: Calzone
Prep Time 20 minutes
Cook Time 35 minutes
Cool Time 5 minutes
Total Time 1 hour
Course Appetizer, Main Course
Cuisine Italian


  • 1 package Traditional Birrittellas Pizza Dough
  • 1/2 cup Pizza Sauce
  • 1 cup Freshly Shredded Mozzarella
  • 1/2 cup Ricotta Cheese (Seasoned w/ Salt & Pepper)
  • 4-5 slices Thinly Sliced Pepperoni
  • 4-5 slices Thinly Sliced Salami
  • 4 leaves Freshly Torn Basil
  • 1/4 cup Olive Oil
  • 1 tsp Parsely Flakes
  • 1 tsp Garlic Powder
  • Freshly Grated Parmesan


  • Preheat your oven to 450 degrees.
  • Grease your baking sheet with olive oil.
  • Stretch your dough into an oblong circle. This doesn’t have to be perfect since you will be making it into a half moon shape.
  • Lay onto your prepared baking sheet.
  • Lay down your salami and pepperoni topped with your seasoned ricotta, mozzarella, sauce, and fresh basil off center of your dough leaving atleast 1 & 1/2” away from the edge.
  • Fold your dough over and pinch to seal shut. Using a fork, press around the edges to ensure it’s closed tight.
  • Using a knife, cut slits along the top to vent.
  • Mix together your olive oil, parsley flakes and garlic powder in a small bowl. Brush on top of your calzone.
  • Grate fresh parmesan on top.
  • Bake for 35 mins in your oven. Remove and let cool for about 5 mins before cutting into pieces. Serve with additional sauce if desired.
  • Enjoy!
Keyword Calzones, Dough

Important Dough Guidelines

  1. Keep in the fridge for up to 50 days.
    ** Speed up proofing by placing the vacuum-sealed dough in a bowl of hot water. Let it sit for 20 minutes or until the center reaches room temperature. **

  2. Round the dough with flour to prevent sticking, brush with olive oil, put in a bowl, and cover.

  3. Let the dough rise for at least 3.5 hours before using.

  4. Preheat your oven to 475°F or higher, if possible.

    Rounding pizza dough is a crucial step in the pizza-making process.