These calzones are folded pizza pockets filled with seasoned ground lamb, whole-milk ricotta, and tomato sauce, baked until the crust is golden and crisp. The filling comes together in one pan and the dough needs no special equipment — just time to rise. Make a batch on Sunday and you have four solid meals ready to grab through the week.
The short version of why this works
Two things matter here. First, cool the filling before it goes into the dough. Hot filling steams the dough from the inside and you end up with a soggy bottom rather than a crisp one — even ten minutes on the counter makes a real difference. Second, crimp the edges firmly. Press the fork tines all the way through both layers of dough; a loose seal lets the ricotta leak out during baking and you lose the creamy interior that makes the filling worth making. The cinnamon in the lamb mixture is doing quiet work — it rounds out the fat in the meat without reading as sweet, so don’t skip it or reduce it.
Keeping and reheating
Baked calzones keep well in the fridge for up to four days in an airtight container. To reheat, use an oven or toaster oven at 375°F (190°C) for 10–12 minutes — this brings the crust back to something close to fresh-baked. The microwave works in a pinch but the crust goes soft. For freezing, wrap each calzone individually in foil once fully cooled, then bag them; they keep for up to two months. Reheat from frozen at 375°F for 20–25 minutes, covered with foil for the first 15 minutes, then uncovered to crisp up. The filling holds up well to freezing because ricotta and cooked ground lamb both freeze without separating or going grainy.
What can go wrong
- Dough tears when folding: The dough wasn’t rested long enough or was rolled too thin at the edges. Let it rest the full 30 minutes and keep the circle an even thickness — thinner edges tear under the weight of the filling.
- Filling leaks through the base: Too much tomato sauce in the filling makes it wet. If your tomato sauce is thin, simmer it for a few minutes before adding it to the lamb mixture so it thickens up and doesn’t pool.
- Lamb is still pink inside the filling: Ground lamb must reach 160°F (71°C) internally. Brown it thoroughly in the pan before assembly — don’t rely on oven time to finish cooking raw meat inside a sealed dough pocket.
- Calzones stick to the baking sheet: Parchment paper is listed in the recipe but if you’re out, dust the sheet generously with flour or semolina. A light coating of olive oil alone isn’t enough and you’ll tear the base pulling them off.
- Crust is pale and soft on top: Skip the garnish — not worth the extra dish — but do brush the tops with a little olive oil or an egg wash before baking. Without it, the crust bakes up dull and chewy rather than golden.
Minced Lamb and Ricotta Calzones
Equipment
Ingredients
Calzone Dough
2 cups all purpose flour (plain flour Australia and UK) - plus extra for dusting- 1 packet yeast - instant
1 teaspoon salt
1 tablespoon olive oil
¾ cup water - warm, about 37°C/98°F
Filling
½ pound ground lamb (minced lamb) - freshly ground preferred- 1 tablespoon olive oil
1 cup ricotta cheese - preferably whole milk
1 medium onion - finely chopped
2 cloves garlic - minced
1 teaspoon dried oregano
½ teaspoon cinnamon- 1 cup tomato sauce - preferably homemade or artisanal
1 tablespoon parsley - fresh, chopped, for garnish
Instructions
For the Dough:
- Combine the flour, yeast, and salt in a mixing bowl. Add the olive oil and warm water, stirring until a dough forms. Knead on a floured surface for 6-8 minutes until smooth. Let it rest under a damp cloth for at least 30 minutes until doubled in size.
For the Filling:
- In a sauté pan over medium heat, warm olive oil and add the finely chopped onion, cooking until translucent. Add minced garlic and cook until fragrant. Add the minced lamb, oregano, and cinnamon, sautéing until the lamb is browned and cooked through.
- Transfer the lamb mixture to a bowl and stir in ricotta cheese and tomato sauce. Allow the mixture to cool slightly.
Assembly:
- Preheat oven to 200°C/400°F. Divide the dough into four equal parts. Roll each piece into a 6-inch circle. Spoon a generous amount of filling onto one half of each dough circle, leaving a 1/2-inch border.
- Fold the dough over the filling, crimping the edges to seal the calzones. Place them on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until golden brown. Allow to cool slightly before serving, garnished with fresh parsley.
Notes
Nutrition
Your questions, answered
Can I make the filling ahead of time?
Yes — the filling can be made up to two days ahead and stored in the fridge. Cold filling is actually easier to work with because it holds its shape on the dough and won’t start cooking the dough before it hits the oven.
Can I use store-bought pizza dough instead of making my own?
Yes, store-bought pizza dough works fine here. Let it come to room temperature for 20–30 minutes before rolling so it stretches without snapping back.
How do I know when the calzones are fully cooked?
The outside should be deep golden brown and the base should sound hollow when tapped. If you want to be certain, an instant-read thermometer inserted through a small cut in the top should read at least 160°F (71°C) at the center of the filling.
Can I swap the lamb for another ground meat?
Ground beef works well and keeps the same spice profile. Ground turkey is a leaner option but needs to reach 165°F (74°C) internally, and the filling will be drier — add an extra tablespoon of tomato sauce to compensate.
My dough didn’t double in size during resting — what happened?
The water was probably too hot or too cold. Yeast activates best between 95°F and 110°F (35°C–43°C); above that range it dies, below it stays dormant. If the kitchen is cold, put the covered bowl in an oven with just the light on.
Can I assemble the calzones the night before and bake them in the morning?
Yes, but refrigerate them unbaked on the lined baking sheet, loosely covered with plastic wrap. Pull them out 15 minutes before baking so the dough isn’t ice cold going into the oven, which can lead to uneven cooking.
Try these next
- Savory Lebanese Lamb Pastries
- Gourmet Lamb Sausage Rolls
- Mediterranean Lamb Feta Pie
- Moroccan Lamb Apricot Briouats
