If you’re a huge calzone fan like us, then you know how seriously underrated they are. Often seen as secondary to the widely popular pizza pie, calzones are not talked about enough, but why? They are literally pizza all wrapped up empanada style with no cheese dripping off or spongy crusts. Just pure goodness wrapped up in a warm dough-pillow. If this is your first time trying a calzone recipe, we promise you won’t regret it.
What Is Calzone?
A calzone is a variation of wrapped pizza – it’s basically a pizza that has been folded in half. Originating in Naples, Italy, the dish quickly took on and has since been cooked in various ways. Inside, the calzone is stuffed with different kinds of cheeses, vegetables, meats, and sometimes some seasonings and sauces.
The true beauty of a calzone is absolutely everything! Your only limit is your imagination. Add some pepperoni, spinach, sausage—even pineapple to spice things up! Think of it like that – any topping you normally enjoy on your pizza will be even tastier in a calzone.
Are Pizza and Calzone Dough the Same?
Yes! You can use your favorite pizza dough to prepare the dough for a calzone, and the results will be absolutely delicious! Because it’s basically pizza, adding it into your regular pizza night is super easy.
Can You Freeze Calzones?
Of course! After making your calzone, just put it in the fridge. The best part? When you’re ready to eat again, just put it in the microwave and add a couple of minutes and you’re all set. You can also freeze it after. Simply let it cool after baking, then put it in the freezer. To reheat, put it in a 500° oven and cook for about 10 to 15 minutes or until the center is bubbling through the pillowy dough.
Calzone Dough Recipe
PREP TIME: 20 Minutes
COOK TIME: 14 Minutes
TOTAL TIME: 34 Minutes
- 1 recipe pizza dough
- 1/2 red onion diced
- 1 green bell pepper diced
- 24 slices pepperoni
- 8 ounces sweet Italian Sausage casings removed
- 1 cup mozzarella cheese shredded
- 1 1/2 tablespoons Parmesan cheese
- 3/4 cup ricotta cheese
- 1/2 cup sliced olives
- Italian Seasoning
- salt & pepper
- Put a large baking sheet in the bottom third of the oven and preheat to 450 degrees F.
- Cook the sausage over medium-high heat until brown in a medium skillet using a wooden scoop to split it into bits. Toss in the onions and peppers and let it simmer until tender. Add some salt and pepper and then transfer to a paper towel-lined plate to drain.
- Slice off 1/4 of the dough. Roll it out into an 8-9 inch circle. Put on a piece of parchment paper. Smear about 3 tablespoons ricotta cheese onto half of the circle, leaving some empty spaces at the border (1 inch).
- With a spoon, put 1/4 of the sausage filling over the ricotta, sprinkle your cheese in there, place your pepperoni slices, add more cheese and the sliced olives for added deliciousness.
- Fold over the dough so that the edges line up to make a semicircle. Pinch the edges to seal. Repeat with unused dough.
- Cut three slits into the top of each calzone to let steam escape.
- Add some Parmesan cheese and Italian seasoning.
- With the parchment paper under it, transfer each calzone to the large baking sheet (or pizza peel or plate).
- Bake for 13-15 minutes or until golden brown. Let it cool for 10 minutes, and you’re all set. Eat it like an empanada or cut in half and serve with some yummy marinara sauce for dipping.
- Calories: 719kcal
- Carbohydrates: 52g
- Protein: 32g
- Fat: 42g
- Saturated Fat: 17g
- Cholesterol: 144mg
- Sodium: 1857mg
- Potassium: 334mg
- Fiber: 3g
- Sugar: 8g
- Iron: 4mg
Difference Between a Calzone and Stromboli?
Both dishes derive from pizza and use similar ingredients; however, calzones are wrapped up. Rather than have the seasoning and meats on top, they are wrapped up inside, kind of like a hot pizza taco. Both calzones and strombolis are totally sealed. A clear way to distinguish the two is that a calzone is wrapped up like a taco, pinched closed at the edges. A stromboli is enclosed or rolled up kind of like a burrito. After cooking, it’s typically sliced into slices like a baguette for increased servings.
Calzone Variations and Tips
Dough: While you can use store-bought or canned dough, it’s better to use homemade pizza dough. Either works well for this recipe. Some local pizza spots sell raw handmade dough that can be stored in the freezer. Call your favorite place and ask them if they do.
Fillings: You can use regular pizza sauce or whatever sauce you fancy. Your imagination is the limit for fillings. Use any type of meats you love but make sure they are properly cooked. The same thing goes for the veggies. Make sure they are cooked and/or well-rinsed.
Cheese: Whatever cheese you’re into, add it in. Mozzarella adds the perfect flavor. Ricotta is the most traditional, but it’s not something people usually have on hand.
Before devouring it, be sure to allow the calzones to cool a few minutes. The fillings may be too hot to eat. The best way to save some for later is to put them in sealed containers and keep them refrigerated for up to 3 days. To freeze calzones, put them in a zippered bag and put them in the freezer. That should keep them nice and secure for up to a month.
If you love pizza, you are sure to fall in love with its amazing cousin, the calzone. A calzone is basically a mini pizza pocket, and it’s super easy to make at home! Master the calzone by supplementing your preferred toppings, fillings, and seasonings! They’re a great to-go meal and reheat nicely! Looking for more calzone pizza recipes? Enjoy these: