A calzone is a delicious, folded pizza that’s packed with all the flavors of your favorite pizza ingredients, but in a portable, hand-held form. This Calzone recipe, originating in Italy, have become a beloved comfort food around the world, offering a warm, crispy crust filled with a savory mixture of cheese, meats, and vegetables. They make for an ideal meal whether you’re hosting a casual dinner party, enjoying a cozy night in, or seeking an easy-to-make yet satisfying dish.
The dough of a calzone is typically made from the same ingredients as pizza dough—flour, water, yeast, and a little olive oil – which results in a soft, slightly chewy texture when baked. The beauty of a calzone lies in the filling, where the options are endless. The traditional calzone features ricotta cheese, mozzarella, and Parmesan, paired with savory ingredients like Italian sausage, pepperoni, or ham. For a vegetarian option, you can fill it with a mix of sautéed mushrooms, bell peppers, spinach, and olives, all topped with a sprinkle of fresh herbs like basil or oregano.
Once the dough is rolled out, it’s filled with the chosen ingredients and then folded into a half-moon shape. The edges are pinched together to seal the filling inside, creating a pocket of cheesy, flavorful goodness. The calzone is then baked until golden brown, resulting in a crispy, flaky exterior that contrasts perfectly with the warm, melty filling.
A calzone can be served on its own or accompanied by a side of marinara sauce for dipping, adding a tangy element to balance the richness of the melted cheese and meats inside. It’s the perfect combination of comfort and convenience, as you can customize the filling to suit your tastes. Whether you enjoy it with classic pizza toppings or a creative twist, the calzone is a versatile dish that everyone will love.
Ingredients
- 1/2 pound pizza dough homemade or store-bought
- 1/2 cup ricotta cheese drained
- 1/2 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
- 1/4 cup tomato sauce or marinara sauce
- 1/4 pound pepperoni sliced
Instructions
- Preheat the oven to 450°F (230°C).
- Roll out the pizza dough on a lightly floured surface into a circle, about 1/4 inch thick.
- Spread ricotta cheese over half of the dough, leaving a border around the edge.
- Top with mozzarella, Parmesan, and sliced pepperoni.
- Fold the dough over to create a half-moon shape and crimp the edges to seal.
- Transfer the calzone to a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until the crust is golden brown.
- Serve hot with tomato sauce on the side for dipping.
Nutrition
Delicious! This calzone was a hit with my family. Will definitely make it again! 🍕
So glad to hear that! My family loved it too! 👍 It’s a great dish for gatherings.
Why isn’t there garlic in this recipe? It needs more flavor! Just my thoughts.
I don’t know… it was just okay. Missing some flavor or something.
I messed up the dough and it turned out super tough. Not sure what I did wrong. 🤔
Um, what is ricotta? Can I use cottage cheese instead? Asking for a friend haha.
This is not how calzones are made! You forgot garlic! What about the onions? Cmon.
Easy to make but my dough didn’t rise right and it got burned…sad.
Loved it! The calzone turned out amazing and my family devoured it!
This was good, but I feel like it needed more filling. Next time I’ll add more pepperoni!
So good! I used leftover chicken instead of pepperoni. Yummm!
I think 1/4 inch thick is too thin—mine tore a little when folding. Maybe go closer to 1/3 inch? Just my experience.
Okay wow this is simple. I don’t measure sometimes but the proportions here make sense. 20-25 mins was pretty accurate for me.
Tried this last night and it came out legit golden and melty. I used store-bought dough and it still worked great. The crimping tip actually helped seal everything.
Good basic calzone, but 1/4 inch thick dough feels kinda thin? Mine browned fast around minute 15, so I’d watch it closer. Flavor was on point though.
Totally agree—1/4 inch is pretty thin for calzones. I usually go a little thicker so it doesn’t get crispy too fast. Glad the flavor hit though!
This calzone recipe is amazing! I added mushrooms and it turned out delicious! Everyone loved it.
Made this last night—so good. The 450°F temp really helps the crust get that golden color. I used store-bought dough and it still turned out great. Love the ricotta/pepperoni combo.
This is fine but why does it need tomato sauce AND dipping sauce? Seems like too much tomato. Also 1/4 pound pepperoni feels small—could be more, you know?
Not gonna lie, 1/4 pound pepperoni for a calzone seems small 😅. I usually go heavier—like 6-8 slices at least. But I guess it depends how thick you slice it and how cheesy you make it. Either way, more pepperoni wouldn’t hurt!
I get what you mean about the sauce—though the tomato sauce is mostly for flavor balance, not like drowning it. You could definitely reduce the tomato sauce if you want it less tomato-y. The dipping sauce is optional too—just serve whatever you like on the side.
Not bad at all. I used store-bought dough and it was super convenient. I think next time I’ll add a little extra sauce inside though.
Not sure how to crimp the edges properly. Mine opened up in the oven…ha! But still tasted good.
Is calzone just pizza folded? Asking the hardhitting questions. 😅
I think you could use other cheese too, right? But I don’t think ricotta works. Just my opinion.
The ratio of cheeses is kinda genius. Ricotta keeps it from tasting too dry. My cheese pull was… ok, it was a stretch, but still yummy.
Yum! I added some veggies in there too. Zucchini and spinach, made it healthier!
I used a little extra marinara inside and it was amazing. Also, half-moon shape is easy once you stop overthinking it. Would make again.
Not gonna lie, I crimped the edges like the video said… except mine still opened. Maybe my border was too small. Flavor was great regardless.
Made it last night! Best calzone ever! So cheesy and delicious. Will definitely make again!
Pretty good, but mine leaked a little. I think I didn’t leave enough of a border, or maybe I overfilled it with the pepperoni. Still delicious though—definitely worth repeating.
Not for me. Too much cheese. I prefer my pizza flat, not all stuffed up.
I get what you mean! Cheese overload isn’t for everyone. A thinner crust pizza is definitely a classic. 🍕
I tried making it but the dough was way too thick. Not sure what I did wrong.
I had the same issue before! Maybe you should try buying pre-made dough next time. It’s easier.
It sounds like you might have added too much flour when rolling it out. Make sure you’re not overworking the dough!
So yummy. Wow.
Totally agree—pizza dough + that melty cheese combo is unbeatable 😋 The crimping seal tip really makes a difference!
Tried this last night—super comforting. Crimping the edges actually helped keep the filling in, and the 450°F made the crust nicely golden. I used store-bought dough because I was lazy (no shame) and it still tasted great!
Parchment paper saved me. Clean-up was basically zero. I’d give it 10/10 for convenience alone.
The recipe is straightforward, but my edges didn’t crimp as well as yours. A tiny bit leaked out—still tasted great, just messier.
Amazing recipe! The ricotta and mozzarella combo is to die for. My family loved it!
Made this tonight and it came out PERFECT—golden, cheesy, and the crimping actually held the filling. I used store-bought dough and didn’t tell anyone 😂
Huh, store-bought dough is fine but 450°F seems a bit high… mine burned last time at that temp. Also I didn’t drain ricotta once and it was soupy. Idk maybe your pepperoni helped?
Love it 😄 I’m always nervous the filling will leak, but good to know the crimping really works. I’ll try with store-bought next time.
My kids loved it, they’re super picky. Will try adding veggies next time for sure.
Mine leaked a little cheese—maybe I didn’t crimp hard enough. Still tasted amazing, just looked messy. Also my oven runs hot so I probably pulled them a couple minutes earlier.
Calzones r so good. I love pizza so this is just like pizza but better!
Solid recipe, but 450°F feels aggressive. Mine browned a bit too fast on the bottom, so next time I’ll start checking closer to 18 minutes.
The instructions are clear, but I drained the ricotta a little too late and my calzone leaked. Still tasted good though—just messy.