Easy Homemade Calzone
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
3 servings
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Calories
548 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Easy Homemade Calzone
Description
The recipe uses prepared pizza dough topped with sautéed pancetta (or alternatives like bacon or pepperoni), cooked mushrooms, chopped bell pepper, and a herbed tomato mixture seasoned with basil, oregano, and salt. The ingredients are layered on half of the rolled dough, covered with shredded mozzarella, then folded and sealed by crimping the edges.
Baking at 450°F on a lightly oiled pan creates a crisp, golden crust while heating the filling through to gooey cheese and tender vegetables. The fold-over method contains the juicy components, ensuring the texture contrasts between the crust and filling.
Calzones like this can serve as convenient meals or snacks and can be customized with different proteins, vegetables, and cheeses. The recipe provides room for ingredient swaps and adds versatility through filling flavor profiles.
Leftovers store well in the refrigerator for several days or can be frozen for up to two months. Reheating in the oven or microwave restores warmth and texture. This makes the calzone an economical and make-ahead option for varied meals.
Ingredients
- 1 pizza dough store bought, bakery or homemade, ready made
- ½ cup pancetta cubed or chopped, or bacon or even pepperoni, optional
- ½ bell pepper chopped
- 1 cup mushroom chopped
- 15 grape tomatoes or cherry tomatoes halved or canned peeled san marzano tomatoes
- ½ teaspoon basil or 5-6 fresh basil leaves
- ½ teaspoon oregano divided
- ½ teaspoon salt divided or to taste
- 2-3 tablespoons olive oil divided
- ¾ cup mozzarella cheese firm, shredded
Instructions
- Pre heat oven to 450°F (250° C). Lightly grease with 1-2 teaspoons of olive oil a 10 inch/26cm pizza pan or baking sheet.
- In a medium bowl combine, the halved tomatoes, half the spices - (basil, oregano, salt) and one tablespoon of olive oil, mix together. Set aside.
- In a medium pan add 1-2 tablespoons olive oil, the pancetta or bacon, mushrooms, pepper and the remaining half spices cook on medium heat uncovered until golden.
- Place the rolled out pizza dough on the prepared pan, top with in the following order, pancetta mixture or pepperoni slices, tomato mixture (spread both evenly on 1/2 the pizza dough), and the shredded mozzarella on top.
- Gently fold the other half of the pizza dough to cover the mixture filled side and crimp the edges (wet finger tips to help dough stick), so that none of the filling escapes. Bake for approximately 15-20 minutes or until golden, let sit 5 minutes before cutting. Enjoy!
Notes
- Substitute pancetta with Italian sausage, bacon, pepperoni, or omit for extra vegetables like spinach or onion.
- Cheese can be replaced or mixed with provolone, gouda, fontina, or parmesan for different flavors.
- Store leftovers in an airtight container in the fridge for up to 3-4 days; reheat in oven or microwave.
- Calzones freeze well: wrap in foil and place in freezer bag, keep up to two months. Thaw and reheat before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 71g | 24% |
| Protein | 19g | 38% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 1358mg | 57% |
| Potassium | 435mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 19.4mg | 22% |
| Calcium | 156mg | 16% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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