Homemade Calzone Recipe

This easy-to-make delectable Homemade Calzone Recipe makes fresh baked hot pockets out of pizza crust filled with marinara sauce, pepperoni, and melted mozzarella. They are always a hit with family and friends, and with a few simple tips, you can have these in the oven in no time flat.

I love to serve them for weekend lunches and family movie nights. For a complete company-worthy meal, serve with Italian Chopped Salad and Fresh Strawberry Lemonade.

Why this recipe works!

• Everyone loves it. I mean, what is not to love about your favorite pizza toppings, including plenty of cheese packed in a pizza dough pocket and baked to golden perfection?
• A lot of grocery stores sell fresh ready-made pizza dough. I usually find it in the deli section next to the fresh mozzarella and other fresh shredded and grated cheeses. So if you are pushed for time, this is an excellent alternative.
• Everyone in the family can customize their calzone to suit their taste. Bacon, ham, pepperoni, mushrooms, spinach, black olives, and onions are just a few choices to stuff them with.

How to make a Calzone

First, lightly flour your work surface and cut the pizza dough into four equal portions using a pizza cutter. Now using a floured rolling pin roll those pieces into circles. Then spoon a little marinara in the middle and spread it out, leaving at least a 1/2 inch of the edge sauce free. Next, layer your meats, cheeses, and veggies. 

Now simply fold the dough over, creating a half circle. Use your fingers to roll the edges together and then crimp using a fork. Next, using a sharp knife, cut 3 slits on the top of each calzone. Place on a baking pan covered with parchment paper. Now beat the egg with a little water and brush lightly over the top. Finally, sprinkle with a bit of dried oregano, marjoram, or parsley and bake for about 15 minutes or until the dough is golden brown.

Recipe notes and tips

• Ready-made pizza dough is available at many grocery stores. It also freezes well, so if it is a hit-and-miss situation at your neighborhood store, bring an extra pound home and store it in the freezer. If you have time, feel free to make a homemade pizza dough recipe. It is quite easy to make, and you will love the results.
• You can roll or pat out the pizza dough into a circle. If you have been working with pizza dough for a while, you are probably pretty good at patting it out into a circle.
• Meats such as ham, bacon, hamburger, and sausage should be cooked prior to stuffing them in the calzones.
• Don’t overfill the calzone, as you have to be able to seal and crimp the edges. Use a fork to crimp the edges. I like to crimp them twice, once after I have stuffed them and one more final time after I have brushed on the egg wash.
• Egg wash is so easy to make, and it really adds a nice touch with a little bit of gloss and a nice golden brown finish.
• To reheat, remove the calzone from the refrigerator about 30 minutes prior to reheating to bring it to room temperature. Wrap it in a loose aluminum foil tent and place it on a baking sheet. Bake in a preheated 400-degree oven for about 12-15 minutes or until warmed through.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

What is the difference between Calzone and Stromboli?

Basically, they have all the same ingredients, like pizza dough, marinara (or pizza sauce), cheese, and other goodies like pepperoni, bacon, ham, and onions; however, they are shaped differently. With a calzone, a standard (1 lb) pizza dough is cut into fours and rolled into small circles, then the sauce, cheese, and other fillings are added, and the dough is pulled over itself and crimped, creating a closed pocket. With stromboli a standard (1 lb) pizza dough is rolled out to a rectangle, and sauce, cheese, and toppings are added. Then it is rolled up like a cinnamon roll. Both are equally delectable, albeit different.

Calzone Fillings

• Sauce – pizza sauce, marinara, or even Alfredo sauce
• Cheese – mozzarella, provolone, Parmesan Cheese, ricotta cheese, or provel
• Meats – pepperoni, ham, bacon, Italian sausage, hamburger
• Vegetables – spinach, mushrooms, bell peppers, onions, Pickled Jalapenos.

Try these next

Homemade Calzone Recipe

A delectable and easy calzone recipe made from scratch using homemade pizza dough, mozzarella, pepperoni, and your favorite vegetables.  This recipe includes lots of helpful tips in mastering calzones.

4.99 from 84 votes

Print Pin Rate

Course: dinner, lunch, mail meal

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4 servings

Calories: 465kcal

Author: Beth Pierce

Ingredients

• 1 lb pizza dough homemade or store-bought pizza dough
• 1/2 cup marinara sauce or pizza sauce
• 1/2 cup sliced pepperoni
• 3/4 cup shredded mozzarella
• 1/4 cup shredded provolone
• sliced mushrooms optional
• chopped onion optional
• baby spinach optional
• diced bell peppers optional
• 1 egg
• 1 tablespoon cool water
• 1/4 teaspoon dried marjoram or oregano

Instructions

• Preheat oven to 425 degrees.  Line a large baking sheet with parchment paper or brush with olive oil.
• Lightly flour your work surface and cut the pizza dough into four equal portions using a pizza cutter. Using a floured rolling pin, roll the pizza dough into 1/4-inch thick circles.
• Spoon 2 tablespoons marinara onto each dough circle and spread it out, leaving at least a 1/2 inch of the edge sauce free.  Divide your pepperoni and cheese evenly and add any desired vegetables.
• Fold the dough over, creating a half circle, and crimp the edges, first rolling together with your fingers and then crimping with a fork.  Cut 3 slits in the top of each one.
• Beat the egg and water together. Brush lightly over the exposed dough.  Sprinkle with dried marjoram. Bake for 15 minutes or until golden brown.

Video

Notes

• Ready-made pizza dough is available at many grocery stores.  It also freezes well, so if it is a hit-and-miss situation at your neighborhood store, bring an extra pound home and store it in the freezer. If you have time, feel free to make homemade pizza dough.  It is quite easy to make, and you will love the results.
• You can roll or pat out the pizza dough into a circle.  If you have been working with pizza dough for a while, you are probably pretty good at patting it out into a circle.
• Meats such as ham, bacon, hamburger, and sausage should be cooked prior to stuffing them in the calzones.
• Don't overfill the calzone, as you have to be able to seal and crimp the edges.  Use a fork to crimp the edges.  I like to crimp them twice, once after I have stuffed them and one more final time after I have brushed on the egg wash.
• Egg wash is so easy to make, and it really adds a nice touch with a little bit of gloss and a nice golden brown finish.
• To reheat, remove the calzone from the refrigerator about 30 minutes prior to reheating to bring it to room temperature.  Wrap it in a loose aluminum foil tent and place it on a baking sheet.  Bake in a preheated 400-degree oven for about 12-15 minutes or until warm.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 465kcal | Carbohydrates: 57g | Protein: 20g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 1396mg | Potassium: 172mg | Fiber: 2g | Sugar: 8g | Vitamin A: 407IU | Vitamin C: 2mg | Calcium: 182mg | Iron: 4mg

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