Name: Calzone
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Cuisine: Italian
Ingredients: Pizza dough; Whole-milk ricotta cheese; Shredded mozzarella cheese; Freshly grated Parmesan cheese; Egg; Italian seasoning; Garlic powder; Salt; Freshly ground black pepper; Fresh basil or parsley, chopped; Sautéed mushrooms, optional; Cooked spinach, thoroughly drained, optional; Roasted bell peppers, optional; Caramelized onions, optional; Chopped artichoke hearts, optional; Sliced olives, optional; Egg, beaten, for topping; Freshly grated Parmesan cheese, for topping; Italian seasoning, for topping; Warm marinara sauce, for serving

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Why You’ll Love This Recipe

Calzones are easy to customize, fun to assemble, and perfect for family dinners or casual gatherings. The crisp exterior gives way to a warm, cheesy center, while marinara sauce adds bright tomato flavor with every bite. You can keep the filling simple or add your favorite vegetables and other pizza-inspired ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Calzones

Pizza dough
Whole-milk ricotta cheese
Shredded mozzarella cheese
Freshly grated Parmesan cheese
Egg
Italian seasoning
Garlic powder
Salt
Freshly ground black pepper
Fresh basil or parsley, chopped

Optional Fillings

Sautéed mushrooms
Cooked spinach, thoroughly drained
Roasted bell peppers
Caramelized onions
Chopped artichoke hearts
Sliced olives

For Topping and Serving

Egg, beaten
Freshly grated Parmesan cheese
Italian seasoning
Warm marinara sauce

Directions

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Divide the pizza dough into equal portions and shape each portion into a ball.
Roll or stretch each dough ball into a circle on a lightly floured surface.
In a mixing bowl, combine the ricotta, mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, black pepper, and fresh herbs.
Spoon the cheese mixture onto one half of each dough circle, leaving a border around the edge.
Add any optional fillings, making sure cooked vegetables are well drained to prevent excess moisture.
Fold the empty half of the dough over the filling to create a half-moon shape.
Press the edges firmly together, then crimp them with a fork or fold and pinch the dough to create a secure seal.
Transfer the calzones to the prepared baking sheet.
Cut a small slit in the top of each calzone to allow steam to escape.
Brush the tops with beaten egg and sprinkle with Parmesan and Italian seasoning.
Bake for 15–20 minutes, or until puffed and deeply golden.
Let the calzones rest for 5–10 minutes before serving.
Serve warm with marinara sauce for dipping.

Servings and timing

Servings: 4 large calzones
Prep time: 20 minutes
Cook time: 15–20 minutes
Rest time: 5–10 minutes
Total time: About 50 minutes

Variations

Add spinach and ricotta for a classic vegetarian filling.
Fill with mushrooms, caramelized onions, and mozzarella.
Add roasted peppers, artichokes, and olives for Mediterranean flavor.
Use pesto with mozzarella and ricotta for an herb-forward version.
Add cooked chicken and spinach for a heartier variation.
Include jalapeños or crushed red pepper for extra heat.
Replace some mozzarella with provolone for a stronger cheese flavor.
Make smaller individual calzones for parties or appetizers.

Storage/Reheating

Store leftover Calzones in an airtight container in the refrigerator for up to 4 days. Reheat them in a 375°F (190°C) oven for about 10 minutes, or until the crust is crisp and the filling is thoroughly heated. An air fryer also works well. Avoid microwaving when possible because it can make the crust soft. Baked calzones can be frozen for up to 2 months and reheated after thawing in the refrigerator.

FAQs

What is a calzone?

A calzone is a folded pizza traditionally made by enclosing cheese and other fillings inside pizza dough before baking.

What is the difference between a calzone and Stromboli?

A calzone is generally folded into a half-moon shape and served as an individual portion, while Stromboli is typically rolled into a log and sliced after baking.

Does a traditional calzone have sauce inside?

Many calzones are made without tomato sauce inside and are instead served with marinara for dipping. This also helps keep the interior from becoming too wet.

What cheese works best in a calzone?

Ricotta, mozzarella, and Parmesan are an excellent combination, providing creaminess, stretch, and savory flavor.

How do I prevent my calzone from becoming soggy?

Drain ricotta and cooked vegetables thoroughly, avoid overfilling, and don’t add excessive amounts of wet ingredients.

Why did my calzone burst while baking?

It may have been overfilled or inadequately sealed. Cutting a small steam vent in the top can also help prevent pressure from building inside.

Can I use store-bought pizza dough?

Yes. Fresh store-bought pizza dough is a convenient shortcut and works very well.

Can I prepare calzones ahead of time?

Yes. Assemble them several hours ahead, cover, and refrigerate until you’re ready to bake.

Can I freeze calzones?

Yes. Cool baked calzones completely, wrap them individually, and freeze for up to 2 months.

What should I serve with calzones?

Warm marinara sauce is a classic choice. Calzones also pair well with a green salad, roasted vegetables, tomato salad, or vegetable soup.

Conclusion

Calzone transforms pizza dough and a rich cheese filling into a crisp, golden pocket that’s perfect for dipping into warm marinara sauce. Easy to personalize with vegetables, herbs, and different cheeses, it’s a versatile recipe that works for everything from weeknight dinners to casual gatherings. Once you’ve mastered the simple folding and sealing technique, homemade calzones are an easy way to bring pizzeria-style comfort food to your own kitchen.

Calzone

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Calzone is a classic Italian folded pizza filled with creamy ricotta, melted mozzarella, Parmesan, herbs, and savory seasonings inside a crisp, golden crust. Served warm with marinara for dipping, it makes a satisfying and customizable meal.

Author: Laura
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 4 large calzones
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Instructions

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Divide the pizza dough into four equal portions and shape each portion into a ball.
Roll or stretch each dough ball into a circle on a lightly floured surface.
Combine the ricotta, mozzarella, Parmesan, egg, Italian seasoning, garlic powder, salt, black pepper, and fresh herbs in a mixing bowl.
Spoon the cheese mixture onto one half of each dough circle, leaving a border around the edge.
Add any optional fillings, making sure cooked vegetables are thoroughly drained to prevent excess moisture.
Fold the empty half of each dough circle over the filling to create a half-moon shape.
Press the edges firmly together, then crimp with a fork or fold and pinch the dough to create a secure seal.
Transfer the calzones to the prepared baking sheet.
Cut a small slit in the top of each calzone to allow steam to escape.
Brush the tops with beaten egg and sprinkle with Parmesan and Italian seasoning.
Bake for 15–20 minutes, or until puffed and deeply golden.
Let the calzones rest for 5–10 minutes before serving.
Serve warm with marinara sauce for dipping.

Notes

Drain ricotta and cooked vegetables thoroughly to help prevent a soggy filling.
Avoid overfilling the calzones so they can be sealed securely and are less likely to burst while baking.
Spinach, mushrooms, caramelized onions, roasted peppers, artichokes, and olives make flavorful vegetarian additions.
Pesto can be added for an herb-forward variation.
Cooked chicken and spinach can be added for a heartier version.
Add jalapeños or crushed red pepper for extra heat, or replace some mozzarella with provolone for a stronger cheese flavor.
Fresh store-bought pizza dough can be used for convenient preparation.
Assembled calzones can be covered and refrigerated for several hours before baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat in a 375°F (190°C) oven or air fryer.
Cool baked calzones completely, wrap individually, and freeze for up to 2 months.

Nutrition

Serving Size: 1 large calzone
Calories: 590 kcal
Sugar: 6 g
Sodium: 1050 mg
Fat: 27 g
Saturated Fat: 14 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 3 g
Protein: 29 g
Cholesterol: 125 mg