Make your own calzone

Recreate a take-out favorite dish from Italian cuisine with our basic recipe and six yummy filling ideas!

In just 30 minutes, you can cook up flavor-packed pizza pockets in your own kitchen. Start with our basic recipe, and then personalize the seasonings and fillings to your tastes — it’s really that easy!

Basic Calzone Recipe

Personalize the fillings to your tastes just like you would at the pizza shop, or mix up one of our six winning combinations (below). Pair them with a delicious salad, and dinner’s done!

Prep time: 20 minutes
Cook time: 10-15 minutes
Difficulty: Easy

500g store-bought pizza dough, thawed if frozen
About 2 cups of filling*
Grated Romano cheese, optional
Pizza sauce, for dipping

*Tip: Always cook raw meats before adding to filling; vegetables can be sautéed or left raw. No matter the ingredients, fillings should be more dry than wet.

1. Preheat oven to 425 F
2. Line a baking sheet with parchment paper, or lightly oil a pizza screen
3. On a lightly floured surface, roll dough to about 1/4-inch thick.
4. Cut out eight 4-inch circles for small calzones, or four 8-inch circles for large calzones.

EverydayMe Arabia tip:

For an even more layered, sophisticated taste, you can make store-bought dough feel homespun! Sprinkle it with fresh or dried herbs, then us a rolling pin to embed and/or dust with flavored salts just before serving.

5. Spoon filling — 1/4 cup for small calzones and 1/2 cup for large — onto the center of each circle. With clean hands, fold the dough over the filling, being careful to keep the edges clean.
6. Press edges with fingers. Pinch and roll inward, creating a seal.
7. Slice small slits in the tops to allow steam to escape.

Tip: For extra flavor, brush with garlic or chili-infused oil.

8. Transfer to prepared baking surface and cook for 10-15 minutes, until golden brown. Sprinkle with finely grated Romano cheese, if desired,
9. Cool on a rack for five minutes before serving.

5 Calzone Filling Ideas
From crowd-pleasing classics to flavorful new takes, the sky’s the limit:

Caprese Calzone: About 1/2 cup each of diced tomato, fresh basil, grated Parmesan, shredded mozzarella and chopped fresh mozzarella. (Not recommended for freezing).

Meat Lover’s Calzone: About 1/2 cup each cooked, crumbled Italian sausage, pepperoni and crispy bacon or pancetta, pizza sauce and shredded mozzarella cheese, seasoned with dried Italian herbs.

Spinach & Feta Calzone: Embed fresh dill into the crust, then fill with 1/2 cup each of chopped spinach, sautéed onion, feta and ricotta cheese.

Santa Fe-Style Chicken Calzone: 1/4 cup each of shredded chicken, sliced roasted red pepper, diced green chili, black beans, corn, cheddar, mozzarella and ricotta cheeses. Serve with creamy salsa dip — half garden-fresh salsa, half cream cheese, whipped together.

Beef Pepperoni Pizza Calzones: The classic pizzeria favorite, turned inside out. About 1/3 cup each, beef pepperoni, mushrooms, ripe sliced olives, shredded mozzarella, grated Parmesan and pizza sauce, seasoned with crushed red pepper flakes.


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