I love this recipe because it turns simple pizza ingredients into something extra special. The dough is soft and chewy on the inside, yet crisp on the outside, and the filling can be customized with anything I have on hand—different cheeses, veggies, or meats. It’s perfect for weeknights, movie nights, or even meal prep since calzones reheat beautifully. Plus, there’s something so satisfying about cutting into that golden crust and seeing the melted cheese inside.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Dough
▢ 1 cup warm water ▢ 3 teaspoons yeast ▢ 1 teaspoon salt ▢ 1 teaspoon sugar ▢ 3 cups all-purpose flour, plus more for dusting ▢ olive oil
Filling
▢ shredded cheese ▢ sliced mushrooms ▢ pepperoni ▢ diced tomatoes ▢ olive oil ▢ red pasta sauce (I use Prego)
Directions
I start by preparing the dough. In a small bowl, I add the yeast, sugar, and 1/4 cup of warm water. I stir it gently and let it sit for about 5 minutes until it turns frothy—this means the yeast is activated.
In a large mixing bowl, I combine the flour, salt, and 2 tablespoons of olive oil. I pour in the frothy yeast mixture and gradually add the remaining warm water while mixing until a smooth dough forms. It shouldn’t be sticky—just soft and pliable. Once the dough is ready, I roll it into a ball, coat it lightly with olive oil, and place it back into the bowl. I cover it with kitchen towels and let it rest in a warm spot for about an hour until it doubles in size.
When the dough is ready, I preheat the oven to 220°C (425°F). I punch down the dough and divide it into four equal pieces. On a floured surface, I roll each piece into a circle about 1/4 inch thick.
Using a pastry brush, I spread red pasta sauce over half of each dough circle, leaving a small border around the edge. I layer the shredded cheese, sliced mushrooms, pepperoni, and diced tomatoes on top, then drizzle a little olive oil for extra flavor.
I fold the dough in half over the filling to create a half-moon shape, pressing the edges together firmly. I seal the edges with the tines of a fork and trim any excess dough. Then, I use a knife or fork to make a few small slits on top to allow steam to escape.
I brush the tops of the calzones with olive oil, sprinkle with Italian seasoning if I want extra flavor, and place them on a non-stick baking mat or parchment-lined tray. I bake for 15–20 minutes, until they’re golden brown and crisp.
Servings and Timing
This recipe makes 4 calzones. Prep time: 1 hour 15 minutes (includes dough rising) Cook time: 15–20 minutes Total time: about 1 hour 35 minutes
Variations
Sometimes I like to fill my calzones with different combinations—spinach and ricotta, sausage and peppers, or even leftover roasted vegetables. For a barbecue twist, I use shredded chicken, barbecue sauce, and mozzarella. I’ve also tried making smaller, appetizer-sized calzones that are great for parties. If I want extra cheesiness, I sprinkle parmesan on top before baking.
Storage/Reheating
I store leftover calzones in an airtight container in the refrigerator for up to 3 days. To reheat, I bake them in a 350°F oven for about 10 minutes or warm them in an air fryer until the crust is crisp again. I avoid microwaving them because it makes the crust soft. Calzones also freeze well—I wrap them tightly in foil and freeze for up to 2 months, reheating them directly from frozen when needed.
FAQs
Can I use store-bought pizza dough?
Yes, I often do when I’m short on time. It works perfectly for this recipe.
What kind of cheese works best?
Mozzarella is classic, but I sometimes add provolone, ricotta, or cheddar for extra flavor.
Can I make these vegetarian?
Absolutely! I skip the pepperoni and load them up with mushrooms, spinach, peppers, and onions.
Do I need to cook the filling first?
No, the ingredients cook inside the calzone, but if I use raw meat, I make sure to cook it before adding.
Can I make mini calzones?
Yes, I divide the dough into smaller pieces and reduce the baking time slightly to about 10–12 minutes.
How do I stop the calzones from bursting open?
I seal the edges tightly with a fork and make small slits on top to let steam escape.
What sauce is best for dipping?
I love serving them with marinara, garlic butter, or even ranch dressing.
Can I use whole wheat flour?
Yes, I replace half of the all-purpose flour with whole wheat for a heartier crust.
Can I make the dough ahead of time?
Yes, I refrigerate it overnight after it rises. I let it come to room temperature before rolling out.
Can I air fry calzones?
Yes, I air fry them at 375°F for about 10–12 minutes, flipping halfway through for even browning.
Conclusion
I love how these homemade calzones bring all the best pizza flavors into a portable, golden-baked pocket. The dough is soft and chewy, the filling gooey and flavorful, and the whole process so rewarding. Whether I’m serving them for dinner, packing leftovers for lunch, or freezing some for later, these calzones always taste like a homemade comfort classic.
Golden-baked homemade calzones filled with gooey cheese, pepperoni, mushrooms, and tomatoes wrapped in soft, chewy dough. These flavorful pizza pockets are easy to customize and perfect for dinner, parties, or meal prep.
Ingredients
Dough:
1 cup warm water
3 tsp yeast
1 tsp salt
1 tsp sugar
3 cups all-purpose flour, plus more for dusting
Olive oil, for brushing and coating
Filling:
1 1/2 cups shredded cheese (mozzarella or a blend)
1/2 cup sliced mushrooms
1/2 cup pepperoni
1/2 cup diced tomatoes
2 tbsp olive oil
1 cup red pasta sauce (Prego or similar)
Instructions
In a small bowl, combine yeast, sugar, and 1/4 cup warm water. Stir gently and let sit for 5 minutes until frothy.
In a large bowl, mix flour, salt, and 2 tbsp olive oil. Pour in yeast mixture and remaining warm water, stirring until a smooth dough forms.
Knead until soft and pliable, then form into a ball, coat with olive oil, cover, and let rise for 1 hour or until doubled in size.
Preheat oven to 425°F (220°C). Punch down dough and divide into 4 pieces. Roll each piece into a 1/4-inch thick circle on a floured surface.
Spread pasta sauce on half of each dough circle, leaving a small border. Layer cheese, mushrooms, pepperoni, and diced tomatoes. Drizzle lightly with olive oil.
Fold dough over to form a half-moon. Press edges to seal and crimp with a fork. Cut small slits on top for steam to escape.
Brush tops with olive oil and sprinkle with Italian seasoning if desired. Place on a parchment-lined baking sheet.
Bake for 15–20 minutes or until golden brown. Serve warm with extra sauce for dipping.
Notes
Use store-bought pizza dough for a faster version.
Try different fillings like spinach and ricotta, sausage and peppers, or BBQ chicken.
Seal edges tightly to prevent filling from leaking.
For extra flavor, sprinkle Parmesan cheese on top before baking.
To reheat, bake at 350°F for 10 minutes or use an air fryer for crispiness.
Freeze baked calzones for up to 2 months and reheat directly from frozen.
