Easy Homemade Calzone Recipe
This post may contain affiliate links. Read my full disclosure policy. Learn how to make homemade calzones that rival your favorite pizza joint! With a golden, crispy crust and a cheesy, pizza-inspired filling, this calzone recipe is perfect for pizza night or whenever you’re craving a hot, delicious pizza in a pocket. Bonus: everyone can make their own with all their favorite fillings! Calzone is pronounced “kal-ZOH-neh” in Italian—and this easy calzone recipe is a family favorite and always a crowd-pleaser! These savory Italian turnovers, or folded pizzas, are filled with a cheesy mixture and your favorite toppings, then wrapped in pizza dough and baked to crispy, golden perfection. You can make calzones using your favorite homemade pizza dough or opt for store-bought to save time. Whichever you choose, calzones are quick and easy to make and can be customized to your liking; just about anything that goes on a pizza can go in a calzone! Just be careful not to overstuff them or the filling will ooze out during baking. Be sure not to confuse this calzone recipe with stromboli, a similar Italian-American dish that is typically rolled or folded into a cylindrical or rectangular shape. What You’ll Need To Make Calzones Pizza dough: Forms the base of the calzone, providing a chewy, golden crust. If using store-bought, choose dough with simple, quality ingredients (I love Trader Joe’s pizza dough). Olive oil: Used for greasing the pan to prevent sticking and to help achieve a golden, crispy crust. Cheese (shredded mozzarella, ricotta, and Pecorino Romano/Parmigiano Reggiano): These cheeses create a creamy, melty filling—mozzarella adds gooeyness, ricotta provides creaminess, and Pecorino Romano/Parmesan adds flavor. Dried oregano & Crushed red pepper flakes: Italian herbs and a bit of heat to the filling for extra flavor. Pizza or marinara sauce: A light amount is used inside the calzones and the recipe is for dipping, adding a delicious tangy contrast to the cheesy filling. Pepperoni: Adds a classic, savory flavor to the calzone. You can also swap for other meats or veggies if preferred. Beaten egg: Brushed on the calzone before baking for a shiny, golden finish. Jump to the printable recipe for precise measurements Pizza dough: Forms the base of the calzone, providing a chewy, golden crust. If using store-bought, choose dough with simple, quality ingredients (I love Trader Joe’s pizza dough). Olive oil: Used for greasing the pan to prevent sticking and to help achieve a golden, crispy crust. Cheese (shredded mozzarella, ricotta, and Pecorino Romano/Parmigiano Reggiano): These cheeses create a creamy, melty filling—mozzarella adds gooeyness, ricotta provides creaminess, and Pecorino Romano/Parmesan adds flavor. Dried oregano & Crushed red pepper flakes: Italian herbs and a bit of heat to the filling for extra flavor. Pizza or marinara sauce: A light amount is used inside the calzones and the recipe is for dipping, adding a delicious tangy contrast to the cheesy filling. Pepperoni: Adds a classic, savory flavor to the calzone. You can also swap for other meats or veggies if preferred. Beaten egg: Brushed on the calzone before baking for a shiny, golden finish. Jump to the printable recipe for precise measurements calzone Filling Ideas Don’t feel limited by the suggested fillings—get creative and try any combination that suits your taste! Here are a few ideas to inspire you: Spinach and ricotta cheese Sausage, peppers, and provolone Mushroom, onion, and provolone Ham, pineapple, and mozzarella Chicken, pesto, and mozzarella Spinach and ricotta cheese Sausage, peppers, and provolone Mushroom, onion, and provolone Ham, pineapple, and mozzarella Chicken, pesto, and mozzarella Step-by-Step Instructions If the pizza dough is cold, let it sit at room temperature for 30 minutes. Preheat the oven to 450°F and position the rack at the lowest level. Drizzle a rimmed baking sheet with olive oil. In a medium bowl, mix the mozzarella, ricotta, Pecorino Romano (or Parmesan), salt, pepper, oregano, and red pepper flakes. Divide the pizza dough into two even balls. On a lightly floured work surface, roll each dough ball into a circle between 7 and 8 inches in diameter and ⅛ and ¼-inch thick. Spread 1 tablespoon of sauce over one half of each dough round, leaving a 1-inch border. Then, layer with pepperoni slices and the cheese mixture. Dab a bit of water around the edges with your finger to help seal the dough. Holding the filling in place with one hand, fold the empty half of the dough over the filling to form a half-moon shape. Use a fork to press the edges together and seal. Then roll the edge up to seal tightly again. Transfer the calzones to the baking sheet. Brush with the egg wash and then prick each calzone with a fork to allow steam to escape during baking. Bake for about 25 minutes, until puffed and golden brown, and serve with pizza sauce for dipping. This easy calzone recipe is easy to make ahead. Simply assemble the calzones, cover with plastic wrap, and refrigera for up to 24 hours before baking. Alternatively, freeze for longer storage. The baked calzones can also be frozen and reheated. You May Also Like RecipeComments (13)Add Comment Recipe Comments (13) Add Comment Ingredients 1 lb homemade or store-bought pizza dough 2 tablespoons olive oil, for greasing the pan 1 cup (4 oz) shredded whole milk mozzarella cheese ½ cup whole milk ricotta cheese, preferably Galbani brand 2 tablespoons finely grated Pecorino Romano or Parmigiano Reggiano cheese ⅛ teaspoon salt (see note) ⅛ teaspoon freshly ground black pepper ¼ teaspoon dried oregano ⅛ teaspoon crushed red pepper flakes (optional) 2 tablespoons pizza or marinara sauce, plus more for dipping if desired 8 large thinly-sliced pepperoni (1.5 oz) 1 egg, beaten, for brushing the calzones before baking 1 lb homemade or store-bought pizza dough 2 tablespoons olive oil, for greasing the pan 1 cup (4 oz) shredded whole milk mozzarella cheese ½ cup whole milk ricotta cheese, preferably Galbani brand 2 tablespoons finely grated Pecorino Romano or Parmigiano Reggiano cheese ⅛ teaspoon salt (see note) ⅛ teaspoon freshly ground black pepper ¼ teaspoon dried oregano ⅛ teaspoon crushed red pepper flakes (optional) 2 tablespoons pizza or marinara sauce, plus more for dipping if desired 8 large thinly-sliced pepperoni (1.5 oz) 1 egg, beaten, for brushing the calzones before baking Instructions If the pizza dough is cool, let it sit out at room temperature for at least 30 minutes before using. Preheat the oven to 450°F and set an oven rack in the lowest position. Drizzle a rimmed baking sheet with the olive oil. In a medium bowl, stir together the mozzarella, ricotta, Pecorino Romano (or Parmigiano Reggiano), salt, pepper, oregano, and red pepper flakes (if using). Divide the dough into two even balls. On a lightly floured work surface, roll each dough ball into a circle between 7 and 8 inches in diameter and ⅛ and ¼-inch thick. Spread 1 tablespoon of sauce over one half of each round of dough, leaving a 1-inch border. Top with the pepperoni slices and cheese mixture. (Just evenly spoon the cheese mixture on top of the sauce and pepperoni; no need to spread it.) Using your finger, dab a bit of water around the edges (this will help the dough seal). Holding the filling in place with one hand, use your other hand to fold the bare half of the dough over the filling to form a half-moon shape. Using a fork, press the edges of the dough together to seal. Roll the edge up to seal again. Transfer the calzones to the greased baking sheet. Brush with the egg wash and then prick each calzone with a fork 5 times to allow steam to escape during baking. Bake for 22 to 25 minutes, until puffed and golden brown. Let cool for about 15 minutes, then serve. Note: If using store-bought pizza dough, increase the salt in the cheese mixture to ¼ teaspoon. Make-Ahead/Freezer-Friendly Instructions: The assembled calzones can be covered with plastic wrap and refrigerated for up to 24 hours before baking. Prior to baking, brush with the egg wash and prick with a fork. The assembled calzones can also be frozen before baking; wrap them in plastic wrap or aluminum foil, making sure that the wrap is tightly sealed. Prior to serving, let sit out at room temperature for a bit so the dough is soft enough to prick with a fork. Brush with the egg wash and prick before baking. The baked calzones can also be frozen. To reheat a frozen calzone, simply remove it from the freezer, unwrap it, and place it on a baking sheet. Bake it in a preheated oven at 350°F for 15 to 20 minutes, or until heated through. If the pizza dough is cool, let it sit out at room temperature for at least 30 minutes before using. Preheat the oven to 450°F and set an oven rack in the lowest position. Drizzle a rimmed baking sheet with the olive oil. In a medium bowl, stir together the mozzarella, ricotta, Pecorino Romano (or Parmigiano Reggiano), salt, pepper, oregano, and red pepper flakes (if using). Divide the dough into two even balls. On a lightly floured work surface, roll each dough ball into a circle between 7 and 8 inches in diameter and ⅛ and ¼-inch thick. Spread 1 tablespoon of sauce over one half of each round of dough, leaving a 1-inch border. Top with the pepperoni slices and cheese mixture. (Just evenly spoon the cheese mixture on top of the sauce and pepperoni; no need to spread it.) Using your finger, dab a bit of water around the edges (this will help the dough seal). Holding the filling in place with one hand, use your other hand to fold the bare half of the dough over the filling to form a half-moon shape. Using a fork, press the edges of the dough together to seal. Roll the edge up to seal again. Transfer the calzones to the greased baking sheet. Brush with the egg wash and then prick each calzone with a fork 5 times to allow steam to escape during baking. Bake for 22 to 25 minutes, until puffed and golden brown. Let cool for about 15 minutes, then serve. Note: If using store-bought pizza dough, increase the salt in the cheese mixture to ¼ teaspoon. Make-Ahead/Freezer-Friendly Instructions: The assembled calzones can be covered with plastic wrap and refrigerated for up to 24 hours before baking. Prior to baking, brush with the egg wash and prick with a fork. The assembled calzones can also be frozen before baking; wrap them in plastic wrap or aluminum foil, making sure that the wrap is tightly sealed. Prior to serving, let sit out at room temperature for a bit so the dough is soft enough to prick with a fork. Brush with the egg wash and prick before baking. The baked calzones can also be frozen. To reheat a frozen calzone, simply remove it from the freezer, unwrap it, and place it on a baking sheet. Bake it in a preheated oven at 350°F for 15 to 20 minutes, or until heated through. Pair with Nutrition Information Powered by Per serving (4 servings) Serving size: 1/2 a calzone Calories: 584 Fat: 28 g Saturated fat: 11 g Carbohydrates: 59 g Sugar: 2 g Fiber: 3 g Protein: 24 g Sodium: 1,196 mg Cholesterol: 56 mg Per serving (4 servings) Serving size: 1/2 a calzone Calories: 584 Fat: 28 g Saturated fat: 11 g Carbohydrates: 59 g Sugar: 2 g Fiber: 3 g Protein: 24 g Sodium: 1,196 mg Cholesterol: 56 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: DinnerPizza, Pasta & VegetarianItalian Dinner Pizza, Pasta & Vegetarian Italian