There’s something magical about calzones. It’s pizza—but folded into its own little pocket, sealed tight, and baked until golden. Slice into one and all that gooey cheese, savory sauce, and filling goodness come spilling out.
It feels like pizza got dressed up, wrapped just for you, and handed over as the ultimate comfort food.
I remember the first time I ordered a calzone at a local pizzeria here in the U.S. I thought I was just getting a small pizza, but instead I got this beautiful golden half-moon that looked like it could feed two people. They’re fun to assemble, easy to customize, and way easier to pull off than they look.
Ingredients You’ll Need
- 1 pound store-bought pizza dough (or homemade, if you prefer)
- 1 cup pizza sauce (plus more for dipping)
- 1 ½ cups shredded mozzarella cheese
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup pepperoni slices (or other fillings like ham, sausage, mushrooms, or veggies)
- ½ teaspoon Italian seasoning
- 1 egg (for egg wash)
Calzone vs. Stromboli—What’s the Difference?
It’s a question I get all the time: aren’t calzones and stromboli the same thing? They’re close cousins, but not identical. A calzone is folded in half like a giant half-moon and sealed at the edges. The sauce usually goes inside, and it’s more of an individual meal. Stromboli, on the other hand, is rolled into a log, baked, and sliced into pinwheels for sharing.
If stromboli is the ultimate party food, calzones are the personal, handheld version you’ll want to enjoy all to yourself.
Shortcut: Store-Bought Dough
For ease, I love using refrigerated or fresh pizza dough from the grocery store. It makes the recipe fast enough for weeknights but still tastes homemade.
Just let it sit at room temperature for 15–20 minutes before rolling—cold dough tends to shrink back when stretched.
Making Your Own Dough (Optional)
If you’re up for it, homemade dough takes the flavor to another level. Stir together 1 packet of yeast, 1 cup warm water, and 1 teaspoon sugar. Let it foam, then mix in 3 cups flour, 1 teaspoon salt, and 2 tablespoons olive oil.
Knead until smooth, let it rise for an hour, and you’ll have beautiful pizza dough ready for calzones.
It’s not required, but on a relaxed weekend, it’s worth the extra step.
Rolling and Filling
Roll out the dough on a floured surface into a circle, about 10–12 inches wide. Think of it as making a personal pizza, but you’re going to fold it instead of leaving it flat.
Spread a thin layer of pizza sauce over one half of the dough, leaving a border around the edges. Pile on mozzarella, ricotta, Parmesan, and your fillings of choice.
Pepperoni is classic, but sausage, ham, mushrooms, or even spinach all work beautifully. Sprinkle with Italian seasoning for that extra pizzeria flavor.
Folding and Sealing
Fold the dough over the filling to make a half-moon shape. Press the edges with a fork to seal, or fold and crimp for a rustic look.
Make sure the edges are sealed tightly—otherwise, you’ll have cheese bubbling out in the oven (which, to be honest, isn’t the worst thing in the world).
Cut a couple of small slits on top to let steam escape. This keeps the calzone from puffing up too much.
Baking the Calzone
Transfer the calzone to a baking sheet lined with parchment. Brush the top with beaten egg to give it that golden shine. Sprinkle with garlic powder and parsley if you like.
Bake at 425°F for 15–20 minutes, until golden brown. The crust should be crisp on the outside while the inside stays gooey and melty.
Serving It Up
Calzones are best eaten warm, straight out of the oven. Serve them with extra pizza sauce on the side for dipping—that’s non-negotiable in my house. One calzone makes a hearty meal for one or a fun snack for two.
For a full dinner, pair it with a simple salad or roasted vegetables.
Variations You’ll Love
One of the best things about calzones is how customizable they are. Some ideas to try:
- Meat Lovers’ Calzone – Pepperoni, sausage, and ham.
- Veggie Calzone – Mushrooms, spinach, onions, and peppers.
- Buffalo Chicken Calzone – Shredded chicken, buffalo sauce, and mozzarella.
- Breakfast Calzone – Scrambled eggs, bacon, and cheddar.
- Cheese Calzone – Mix of ricotta, mozzarella, and Parmesan for gooey perfection.
Tips for Success
- Don’t overstuff—less filling means fewer leaks.
- Let the calzone rest 5 minutes after baking so the filling sets.
- Reheat leftovers in the oven to keep the crust crisp.
- Make mini calzones for parties or kids—they’re a big hit.
- Freeze unbaked calzones for later; just bake straight from frozen, adding a few minutes.
Why This Recipe Works
This calzone recipe works because it gives you everything you love about pizza, just in a different format. It’s cheesy, hearty, and satisfying, but also portable and fun.
Using store-bought dough makes it approachable for busy nights, while the homemade dough option gives you flexibility for weekends.
It’s comfort food at its best—and one that never fails to bring a smile to the table.
