Calzone Recipe: Easy and Delicious

4.5/5 rating 2 votes
  • Prep. Time:
  • Cooking Time:
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  • Yield: 4 servings


  • 16 oz store bought pizza dough
  • 2 cups desired filling
  • 1 cup Romano cheese
  • 1/2 cup pizza sauce for dipping (optional)


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper, or lightly oil a pizza screen. Cook raw meats; vegetables can be sautéed or left raw. No matter the ingredients, fillings should be more dry than wet.

  2. On a lightly floured surface, roll dough to about 1/4” thick. Cut out 8 4”-circles for small calzones, or 4 8”-circles for large calzones. Get more perfect rounds by using an overturned bowl with about a 4” or 8” diameter to cut. Tip: Make store-bought dough feel homespun! Sprinkle it with fresh or dried herbs, then us a rolling pin to embed and/or dust with seasonings or flavored salts before serving.

  3. Spoon filling—1/4 cup for small calzones and 1/2 cup for large—onto the center of each circle. With clean hands, fold the dough over the filling, being careful to keep the edges clean.

  4. Press the edges with your fingers, then pinch and roll inward, creating a seal. Slice small slits in the tops to allow steam to escape. For extra flavor, brush with garlic or chili-infused oil.

  5. Transfer to prepared baking surface and cook for 10-15 minutes, until golden brown. Sprinkle with finely grated Romano cheese, if desired, and cool on a rack for 5 minutes before serving.

A calzone (literally meaning a stocking, trouser, dropping sack or hanging fold) is an Italian turnover. A calzone uses similar ingredients to that of a pizza. The pouch or turnover part of the calzone is traditionally made with pizza dough, and then stuffed with a variety of cheese (mozzarella, ricotta) and a variety of fillings (from traditional pizza toppings, to really, anything you want to stuff inside it!). The pizza dough is then folded over,to take the shape of a crest moon, to keep the cheese and toppings inside and baked.

The Calzone originated in Apulia (Puglia, in Italian) the region of Southern Italy bordering the Adriatic Sea in the east, the Ionian Seas to the southeast, and the Strait of Otranto and Gulf of Taranto in the south.  And since then there have been many variations of this. The most similar is the Sicilian cuddiruni or cudduruni pizza, which is made from dough, and stuffed with onions, anchovies, olives, and cheese and folded over.  The Scottish verision is called a Bridie. In Latin America you can find delicious empanadas filled with cheese, beef and chicken. Fleischkuekle are the German-Russia meat pies.

Make your own calzone: simple and easy!

Start with this basic recipe; then personalize it with your favorite fillings, spices and ingredients! The options for personally and creating your own calzone are seemingly endless! 

More about your toppings...

It is easy to please everyone with pizza – you have a great amount of freedom to personalize this meal because you can use whatever toppings you would like. Even the pickiest eater in your house will love your creation if you choose the right toppings!

You can choose traditional toppings, such as pepperoni, sausage, extra cheese, onions, mushrooms, and green peppers. Or to change things up, you can make a pie with chicken, or perhaps a white pizza with olive oil instead of red sauce. As you can see, it is easy to make everyone happy with this meal.

We strive to bring you the best recipes for all pizza, no matter what kind of toppings you like to put on yours. We hope that you enjoy all of the recipes that you find on this site and that you will continue to visit for all of your pizza making needs.

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