You know those recipes that just feel like a warm hug? The ones you pull out on a chilly evening, or when you need a guaranteed crowd-pleaser that doesn’t require hours slaving over the stove? For me, that’s these incredible calzones. Honestly, I’ve been making variations of these for years, tweaking and perfecting, and I finally landed on this version that my whole family – from my picky eater nephew to my dessert-loving aunt – absolutely adores. They’re so much better than anything you’d grab from a takeout place, and the best part? They’re ridiculously easy to whip up. Think of them as the ultimate savory pastry pocket, bursting with delicious fillings. If you’ve ever loved a good Stromboli or a Stuffed Pizza, you’re going to fall head over heels for these calzones.
What is a calzone?
So, what exactly is a calzone? At its heart, it’s a folded pizza, essentially. It’s made from yeasted Pizza Dough that’s filled with cheese and other goodies, folded in half like a half-moon, and then baked until golden and puffy. The name itself comes from the Italian word for “trouser leg,” which kind of makes sense when you think about that folded shape! It’s like a portable, personal pizza pie that’s so much more exciting than a standard slice. While traditional calzones often feature ricotta, mozzarella, and a savory filling like pepperoni or spinach, the beauty of this recipe is its flexibility. You can stuff them with almost anything you can dream up, making them a blank canvas for your culinary creativity.
Why you’ll love this recipe?
There are so many reasons why this calzone recipe has earned a permanent spot in my recipe rotation, and I just know you’re going to love it too. First off, the FLAVOR. Oh my goodness, the flavor! When you bite into a warm, freshly baked calzone, you get that perfect crisp exterior, the melty, gooey cheese, and whatever delicious filling you’ve chosen all coming together. It’s pure Comfort Food bliss. Then there’s the SIMPLICITY. I know, I know, anything involving dough can sound intimidating, but trust me, this recipe is so forgiving. It’s one of those lifesavers on busy weeknights when you want something homemade but don’t have a ton of time. It’s also incredibly COST-EFFECTIVE. You’re using basic pantry staples, and the fillings can be as simple or as fancy as your budget allows. My favorite part, though, has to be the VERSATILITY. I’ve made these for breakfast, lunch, dinner, and even as a fun appetizer. You can adapt the fillings to suit any craving or dietary need. Seriously, I’ve tested this with different cheeses and herbs, and each time it’s a winner. It’s a more satisfying experience than just a plain pizza because the pastry is so rich and satisfying, and the way the flavors meld inside is just magical. It’s a dish that brings people together, and that’s always a win in my book.
How do I make calzones?
Quick Overview
The magic of these calzones lies in their straightforward assembly. We’ll prepare a simple, reliable Pizza Dough, whip up a fantastic savory filling, and then it’s all about folding, sealing, and baking to golden perfection. It’s a process that truly highlights how satisfying homemade baking can be, even for those who consider themselves beginners. Don’t be intimidated by the dough; it’s very manageable and yields a wonderfully tender crust.
Ingredients
For the Dough:
3 12 cups all-purpose flour, plus more for dusting.
1 teaspoon instant yeast
1 ½ teaspoons salt
1 ½ cups warm water (around 105-115°F)
2 tablespoons olive oil, plus more for greasing
For the Filling:
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces ground Italian sausage or other seasoned ground meat (or vegetarian crumbles)
1 (15-ounce) can crushed tomatoes, drained
1 teaspoon dried oregano
½ teaspoon dried basil
Salt and freshly ground black pepper to taste
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Optional: ½ cup chopped pepperoni, sautéed mushrooms, or spinach
For the Glaze:
1 large egg, beaten with 1 tablespoon water (egg wash)
Optional: Sesame seeds or flaky sea salt for topping
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 425°F (220°C). While the oven is heating up, I like to line a baking sheet with parchment paper. This makes cleanup a breeze, and it ensures your calzones won’t stick. A little bit of foresight goes a long way in the kitchen!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, instant yeast, and salt. Make sure everything is well combined. I usually give it a good stir with a whisk to aerate the flour a bit, which I find helps create a lighter dough. This simple step ensures the leavening is evenly distributed.
Step 3: Mix Wet Ingredients
In a separate bowl or a large liquid measuring cup, combine the warm water and 2 tablespoons of olive oil. You want the water to be warm, not hot, so it doesn’t kill the yeast. If it feels too hot to comfortably put your finger in, it’s probably too hot. The olive oil adds a lovely richness and helps with the dough’s texture.
Step 4: Combine
Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or a spatula until a shaggy dough forms. Then, turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes, or until it’s smooth and elastic. It should bounce back when you gently poke it. Don’t overwork it, though! If it feels too sticky, add a tiny bit more flour, a tablespoon at a time. I’ve found that about 7 minutes of kneading is perfect for this amount of dough.
Step 5: Prepare Filling
While the dough is resting (or if you’re using a quick rise method, you can do this while it’s mixing!), let’s get the filling ready. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the ground Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Simmer for about 10 minutes, allowing the flavors to meld. Let the filling cool slightly before using.
Step 6: Layer & Swirl
Now for the fun part! Divide your dough into 4 equal portions. On a lightly floured surface, roll out each portion into a rough circle, about 8-10 inches in diameter. Don’t worry about perfect circles; rustic is good! Spoon about ¼ of the filling onto one half of each dough circle, leaving a 1-inch border. Sprinkle generously with mozzarella and Parmesan cheeses. If you’re adding extras like pepperoni or spinach, now’s the time! Moisten the edges of the dough with a little water. Fold the unfilled half of the dough over the filling to create a half-moon shape. Crimp the edges firmly with your fingers or a fork to seal. This is crucial to prevent any delicious filling from escaping during baking!
Step 7: Bake
Carefully transfer the calzones to the prepared baking sheet. Brush the tops with the egg wash. This gives them a beautiful golden-brown sheen. If you like, sprinkle with sesame seeds or flaky sea salt. Bake for 20-25 minutes, or until the crust is golden brown and puffed up. The exact baking time will depend on your oven, so keep an eye on them after the 20-minute mark.
Step 8: Cool & Glaze
Once they’re out of the oven, let the calzones cool on the baking sheet for about 5-10 minutes before serving. This is important! If you cut into them too soon, all that glorious melted cheese will ooze out. If you’re making a separate glaze or topping (like a drizzle of balsamic glaze or a sprinkle of fresh herbs), now’s the time to add it after they’ve cooled slightly.
Step 9: Slice & Serve
Serve your calzones warm. They’re fantastic on their own, but a side of marinara sauce for dipping is always a hit. You can cut them in half if they’re large, or just let everyone tackle their own personal calzone. Enjoy that perfectly crisp crust and the warm, gooey, flavorful filling!
What to Serve It With
These calzones are so satisfying on their own, but they also pair beautifully with a variety of sides depending on the meal. For a hearty BREAKFAST, I love serving them with a simple fruit salad or a side of crispy home fries. The savory goodness of the calzone is a perfect counterpoint to sweet fruit. For BRUNCH, they feel a bit more elegant. I’ll often serve them with a mixed green salad tossed with a light vinaigrette, maybe some roasted asparagus, and a sparkling mimosa or a fancy coffee. They look so impressive on the plate! As a more indulgent DESSERT, I’ve even seen some sweet calzone variations, but with this savory filling, it’s definitely more of a main course. However, after dinner, a smaller, lighter calzone could be a fun twist. Think about pairing them with a scoop of vanilla bean ice cream or a rich chocolate ganache for dipping – though that’s a more adventurous pairing! For COZY SNACKS, it’s all about comfort. A big bowl of homemade tomato soup is my absolute go-to. The creamy soup and the cheesy, savory calzone are a match made in heaven. Sometimes, if we’re just having them for a casual lunch, we’ll just have them with a side of crunchy pickles or some seasoned potato chips for an extra crunch. My kids always beg for extra marinara sauce for dipping, and honestly, who can blame them? It’s the ultimate dipping experience!
Top Tips for Perfecting Your Calzones
Over the years of making these calzones, I’ve picked up a few tricks that I think make a big difference, and I’m so excited to share them with you! First, when it comes to the dough, don’t be afraid to get your hands a little messy. Kneading develops the gluten, which is what gives you that wonderful chewy-yet-crisp texture. If your dough feels a bit too sticky, just add a tablespoon of flour at a time until it’s manageable. Conversely, if it feels too dry, a little splash of warm water can help. For the filling, make sure it’s not too wet. If your crushed tomatoes seem very watery, you might want to drain them a bit more thoroughly. Excess moisture can make the calzone soggy, and nobody wants that! I also learned the hard way that it’s best to let the filling cool slightly before putting it into the dough. Piping hot filling can sometimes make the dough a bit difficult to work with and could even start to cook it prematurely. When sealing the calzones, really press those edges together. You can use a fork to crimp them, which not only looks pretty but also ensures a good seal. I always give mine a good press with my fingers first, then go over it with a fork. For the egg wash, using a whole egg beaten with a tablespoon of water creates a lovely golden sheen. If you don’t have eggs, a little bit of melted butter or even milk can work in a pinch, though the color might be a bit different. Don’t skip the baking time flexibility – ovens really do vary! My oven often needs a few extra minutes, so I always keep a close eye on them towards the end of the baking time. You’re looking for a deep golden brown color all over. Finally, for variations, don’t be afraid to experiment! This recipe is a fantastic base. Try different cheeses, add some cooked spinach, sautéed mushrooms, or even some spicy chili flakes to the filling for a kick. The possibilities are truly endless, and that’s what makes this recipe so much fun to revisit again and again.
Storing and Reheating Tips
One of the best things about making a batch of these calzones is how well they store and reheat. If you happen to have any leftovers (which is rare in my house!), you can store them at ROOM TEMPERATURE for up to 2 hours after baking, especially if it’s not too hot out. Just make sure they’re loosely covered so they don’t get steamy and lose their crispness. For longer storage, REFRIGERATOR STORAGE is your best bet. Once they’ve cooled completely, wrap them individually in plastic wrap or place them in an airtight container. They should stay fresh in the fridge for about 3-4 days. When it comes to reheating, there are a few ways to go. My favorite is to pop them back into a preheated oven at around 350°F (175°C) for about 10-15 minutes, or until they’re heated through and the crust is nice and crisp again. This method really brings them back to life! If you’re in a real hurry, you can reheat them in a toaster oven or even carefully in a microwave, though the crust might be a little less crispy. For FREEZER INSTRUCTIONS, I usually wrap each cooled calzone tightly in plastic wrap, then in a layer of aluminum foil, and then pop them into a freezer bag. They can stay frozen for up to 2-3 months. To thaw, simply take them out of the freezer the night before and let them defrost in the refrigerator, then reheat as usual. For the glaze, I generally recommend adding it *after* reheating if you’re storing leftovers, especially if it’s a glaze that could get sticky or melt too much during reheating. For fresh calzones, glazing right after they come out of the oven and have cooled for a few minutes is perfect.
Frequently Asked Questions
Final Thoughts
I truly hope you give this calzone recipe a try. It’s one of those dishes that feels special enough for company but is also perfectly suited for a cozy night in with family. The aroma that fills your kitchen while these bake is just incredible, and the first bite into that perfectly golden crust with the warm, gooey, flavorful filling is pure culinary joy. It’s a recipe that has brought so much happiness to my table, and I can’t wait for it to do the same for yours. If you enjoy this recipe, you might also love my recipe for [Link to another popular Italian dish] or my quick and easy [Link to another comfort food recipe]. They share that same comforting, home-cooked spirit. Please let me know in the comments below how your calzones turn out – I’d love to hear about any creative filling variations you come up with! Happy baking, and enjoy every delicious bite!
Calzones
Ingredients
Dough
- 2.5 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 1 cup warm water about 105-115°F
- 2 tablespoons olive oil
Filling
- 1 pound ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 1 ounce pepperoni, sliced thinly
- 0.5 cup cooked sausage, crumbled
Egg Wash
- 1 tablespoon water
Instructions
Dough Preparation
- In a large bowl, whisk together the flour, yeast, sugar, and salt.
- Add the warm water and olive oil. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
Filling and Assembly
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, salt, and pepper. Mix well.
- Punch down the risen dough and divide it into 4 equal portions.
- On a lightly floured surface, roll out each portion of dough into a circle about 8 inches in diameter.
- Spoon about 1/4 of the cheese mixture onto one half of each dough circle, leaving a 1-inch border.
- Top the cheese mixture with your desired fillings (e.g., pepperoni, sausage).
- Fold the other half of the dough over the filling to create a half-moon shape.
- Crimp the edges with a fork to seal.
- In a small bowl, whisk together the egg and water for the egg wash. Brush the tops of the calzones with the egg wash.
- Cut a few slits in the top of each calzone to allow steam to escape.
Baking
- Place the calzones on the prepared baking sheet.
- Bake for 18-20 minutes, or until golden brown and cooked through.
- Let cool slightly before serving.
