Calzones
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
8
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Calories
376 kcal
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Course
Main Course
Calzones
Description
This calzone recipe starts with pizza dough rolled into individual portions, each filled with a mix of mozzarella cheese and selected toppings such as pepperoni, Italian sausage, or vegetables. Folding the dough over and sealing the edges traps the fillings securely. A slit on top lets steam escape while baking, ensuring a well-cooked interior without sogginess. After brushing the tops with beaten egg and sprinkling Parmesan and Italian seasoning, the calzones bake on a hot pizza stone or baking sheet until golden brown.
The result is a savory turnover with a crisp, browned crust and melted cheese inside, balancing hearty fillings with a tender dough. The method emphasizes even cooking and sealing to maintain the filling's moisture and meltiness.
Calzones are traditionally served warm with pizza sauce or marinara for dipping. Alternative sauces like garlic sauce, ranch, Alfredo, or BBQ can complement different fillings. They make satisfying handheld meals that are easy to portion and share.
Make-ahead tips include preparing dough and fillings a few days ahead and refrigerating. Both baked and unbaked calzones freeze well for up to three months, with specific instructions for reheating. They can also be cooked in an air fryer for convenience, providing a crispy finish.
Ingredients
- 2 lbs pizza dough homemade or store-bought
- 2 cups mozzarella cheese shredded
- 1 egg , whole, beaten
- 2 Tablespoons Parmesan Cheese freshly grated
- Italian seasoning
- pizza sauce , for dipping
Calzone Filling Ideas:
- pepperoni
- Italian sausage cooked, ground
- Canadian bacon
- chicken cooked shredded
- black olives
- mushroom sliced
- bell pepper , chopped
- onion chopped
- jalapeno pepper fresh
- pineapple
Instructions
- Preheat oven to 450 degrees F, with a pizza stone inside if possible (or use a baking sheet turned upside down).
- Divide pizza dough into 8 portions. Roll each into a flat disk, about 1/4 inch thick. Add about ¼ cup of toppings to one side, including a generous sprinkle of cheese. Fold the other half of dough over the toppings and seal the edges together.
- Place calzones on a large piece of parchment paper. Use a sharp knife to make a small slit on top of each calzone (for steam to escape while baking). Lightly brush tops of calzones with beaten egg, then sprinkle with a little parmesan cheese and Italian seasoning.
- Transfer calzones (on the parchment paper) to the hot pizza stone or baking sheet in the oven. Bake for 12-14 minutes or until golden brown. Allow to cool for at least 10 minutes before serving.
- Serve with warmed pizza sauce or Marinara sauce for dipping. Or try other dipping sauces like white garlic sauce, ranch, Alfredo, or bbq sauce.
Notes
- Prepare pizza dough and filling ingredients up to 3 days in advance to save time.
- Freeze baked calzones wrapped tightly for up to 3 months; reheat in microwave until warm.
- Freeze unbaked calzones after flash freezing on a baking sheet, then transfer to freezer bags for up to 3 months; bake from frozen at 400°F for 30-45 minutes.
- Cook calzones in an air fryer by spraying the pan, cooking 5-6 minutes per side for a crispy crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 16g | 32% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 44mg | 15% |
| Sodium | 1025mg | 43% |
| Potassium | 31mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 230IU | 5% |
| Calcium | 156mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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