Easy Calzone Recipe: The Ultimate Homemade Guide
Master homemade calzones with this easy step-by-step recipe, customizable fillings, and plenty of tips for delicious results every time.
If you love pizza, then calzones should be next on your must-try homemade meal list. Calzones are delectable handheld pockets of dough filled with cheese, savory sauce, and a variety of fillings, making them a cozy and crowd-pleasing dinner, snack, or party food. This guide walks you through exactly how to make classic calzones from scratch with step-by-step instructions, expert tips, and plenty of inspiration for customizing them to your taste.
What Is a Calzone?
A calzone is an Italian oven-baked turnover made with pizza dough that is folded over a variety of fillings, typically including cheese (especially ricotta and mozzarella), tomato sauce, and sometimes cured or cooked meats. Calzones originated in Naples and are similar to pizza but folded to create a golden, sealed pocket that holds in all the gooey, savory goodness.
Why You’ll Love This Recipe
- Simple ingredients: Everything you need is easy to find at most grocery stores.
- No fancy equipment: All you need is a rolling pin and a baking sheet.
- Customizable fillings: Mix and match cheeses, meats, and vegetables to taste.
- Great for families: Let kids help fill and fold their own calzones.
- Perfect for meal prep: Calzones reheat well and are freezer-friendly.
Ingredients You Need
- 24 ounces frozen bread dough (thawed): Convenient and saves time, but feel free to use homemade pizza dough for a scratch recipe.
- 1/2 cup red sauce (plus extra for dipping): A good-quality marinara or pizza sauce is perfect.
- 2/3 cup ricotta cheese: Essential for achieving the classic creamy texture inside.
- 2/3 cup shredded mozzarella cheese: Adds gooey melt and classic flavor.
- 1 egg (optional): For brushing over the crust before baking, which gives a glossy, golden finish.
- Your preferred fillings (optional): Think diced ham, sautéed mushrooms, spinach, cooked Italian sausage, pepperoni, olives, or roasted veggies.
Kitchen Equipment
- Rolling pin (or a clean glass bottle as a substitute)
- Baking sheet (lined with parchment for easy cleanup)
- Small bowls for prep
- Fork (for crimping the edges)
- Pastry brush (for egg wash, optional)
Step-by-Step Instructions for Making Calzones
1. Preheat the Oven
Set your oven to 400°F (204°C) so that it’s ready for baking your assembled calzones.
2. Prepare the Dough
- Thaw the frozen bread dough according to package instructions, if you haven’t already done so.
- On a lightly floured surface, divide the dough into portions. For standard calzones, aim for sections about 8–10 inches in diameter and less than 1/2 inch thick when rolled out.
- Use a rolling pin to work each section into a circle or oval.
3. Add the Sauce
- Spoon 1–2 tablespoons of red sauce onto the center of each rolled-out dough portion.
- Spread the sauce, leaving about a 1-inch border around the edges to prevent leaks when folding and sealing.
4. Layer the Cheese and Fillings
- On one half of the dough, layer 2–3 tablespoons of ricotta cheese, followed by an equal portion of shredded mozzarella.
- Add any additional fillings of your choice such as diced ham, cooked spinach, or mushrooms.
- If feeding children or picky eaters, let each person customize their own calzone with their favorite ingredients.
5. Fold and Seal
- Fold the dough over the filling, bringing the empty half across to create a half-moon shape (like an empanada).
- Press the edges together firmly. Use a fork to crimp and fully seal the edges (this helps prevent the filling from escaping during baking), or roll the edge up slightly for a twisted finish if preferred.
- Optionally, cut a couple of small slits in the top to allow steam to release as they bake.
6. Egg Wash (Optional)
- For a shiny, golden crust, beat 1 egg with a splash of water.
- Brush this mixture lightly over the tops of the formed calzones before placing them in the oven.
7. Bake
- Arrange the calzones on a parchment-lined baking sheet.
- Bake at 400°F for 13–15 minutes, or until the crust is puffed and golden brown along the edges.
8. Serve
- Let the calzones cool for 5–10 minutes before serving—they’ll be very hot inside.
- Serve with plenty of warm red sauce on the side for dipping.
Tips for Perfect Calzones Every Time
- Don’t overfill: Too much filling will make it hard to seal and may lead to leaks.
- Seal the edges well: Use a fork or pinch method to ensure all the goodness stays inside.
- Use parchment paper: Prevents sticking and makes cleanup easier.
- Let them rest: Allowing calzones to cool briefly prevents burnt tongues and gives the cheese a chance to set.
- Brush with egg wash: For that irresistible golden, shiny crust.
Filling Ideas and Customization
Calzones are endlessly customizable. Try these combinations or create your own:
- Classic: Ham, ricotta, mozzarella (the most traditional calzone filling).
- Veggie Lover: Spinach, mushrooms, roasted red peppers, and mozzarella.
- Meat Supreme: Pepperoni, Italian sausage (cooked and crumbled), and mozzarella.
- Cheese Explosion: A blend of ricotta, mozzarella, provolone, and parmesan cheeses.
- Hawaiian: Ham, pineapple, and mozzarella.
- Spicy: Sliced jalapeños, pepperoni, and extra mozzarella with a sprinkle of red pepper flakes.
Making Dough from Scratch (Optional)
If you want to go all the way homemade, try making your own dough:
| Ingredient | Amount |
|---|---|
| Warm water | 1 cup |
| Instant yeast | 1 tablespoon |
| Honey | 1 tablespoon |
| Oil (olive or vegetable) | 1 tablespoon |
| Salt | 1 teaspoon |
| Flour | 2–3 cups (as needed) |
Knead the ingredients until smooth, let the dough rise for 10–15 minutes, then divide and roll as above. Using scratch dough adds a bit of time but allows for complete control over texture and flavor.
Calzone vs. Stromboli: What’s the Difference?
Many people confuse calzones and stromboli, but there are some key differences:
| Calzone | Stromboli |
|---|---|
| Half-moon shape, folded over | Rolled up like a log |
| Usually filled with ricotta and mozzarella | Often contains mozzarella and cured meats |
| Origins: Naples, Italy | Origins: United States (Italian-American) |
| Individual servings | Usually sliced for sharing |
Serving Suggestions
- Classic red sauce (marinara or pizza sauce) for dipping
- Salad on the side for freshness (Caesar, arugula, or antipasto)
- Roasted vegetables for a heartier meal
- Email leftovers for lunch the next day
Make Ahead, Storing, and Reheating
- Make ahead: Assemble unbaked calzones up to one day in advance, cover tightly, and refrigerate until ready to bake.
- Storing leftovers: Cooled calzones can be wrapped in foil or an airtight container and refrigerated for up to 3 days.
- Freezing: Baked or unbaked calzones freeze beautifully. Allow to cool (if baked), wrap well, and freeze for up to 2 months. Bake or reheat directly from frozen as needed (add a few minutes to baking/reheating time).
- Reheating: Warm calzones in a 350°F oven for 10–12 minutes, or microwave individual portions for 30–60 seconds until heated through.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought pizza dough instead of frozen bread dough?
A: Absolutely. Store-bought pizza dough works just as well as frozen bread dough. You can also use homemade dough if you have the time and ingredients.
Q: What fillings are best for calzones?
A: Classic options include ricotta cheese, mozzarella, and ham. You can also try cooked sausage, sautéed vegetables, pepperoni, spinach, or a mix of cheeses.
Q: How do I keep my calzone from leaking?
A: Don’t overfill your calzone, keep a clean edge for sealing, and press firmly with a fork or roll the edges. Cut a few slits on top to vent steam.
Q: Can calzones be made vegetarian?
A: Yes! Swap the meat for roasted veggies or spinach with extra cheese for a satisfying vegetarian version.
Q: Can I bake calzones ahead and reheat?
A: Yes. Calzones reheat well in an oven or microwave. They’re also freezer-friendly for advance prep and busy nights.
Expert Tips & Additional Tricks
- For added flavor, sprinkle garlic powder, parmesan, or Italian seasoning over the calzone before baking.
- If you like extra crispiness, bake the calzone directly on a preheated pizza stone.
- Try dividing dough into smaller portions for appetizer-sized mini calzones—great for parties or lunchboxes.
- If making in summer heat or dry climates, cover dough with a damp cloth to prevent drying.
- Letting baked calzones rest on a wire rack helps keep the bottom crisp.
Reader Reviews & Testimonials
- “Love these easy calzones for my kids!”
- “This looks like a good Friday night meal!”
- “I use biscuits. Cheaper and delicious. Just roll it out, fill them, pinch shut and bake.”
- “Perfect cozy weekend recipe!”
- “Yummy… comfort food in snack size! What more do we need?”
Conclusion: Your New Favorite Calzone Recipe
This easy calzone recipe delivers the golden, cheesy, and savory flavors of your favorite pizza, all tucked inside a crispy, portable pocket. It’s the ultimate answer for easy weeknight dinners, lunchboxes, freezer meals, and fun family cooking projects. Get creative with fillings, master the folding and sealing technique, and you’ll have a foolproof recipe to return to again and again.
References
- https://www.youtube.com/watch?v=PzFxDQLF_Zw
- https://www.thepioneerwoman.com/food-cooking/recipes/a11675/easy-calzones/
- http://beautifulmess46.blogspot.com/2018/09/cast-iron-skillet-calzone.html
- https://www.youtube.com/watch?v=IlMzb0tcec0
- https://abeautifulmess.com/easy-calzone-recipe/
- https://abeautifulmess.com/category/food/meal-ideas/
- https://abeautifulmess.com/category/pizza/
