Homemade Calzone Recipe

This easy-to-make, delectable homemade calzone recipe makes fresh-baked hot pockets from pizza crust, filled with marinara sauce, pepperoni, and melted mozzarella. They are always a hit with family and friends, and with a few simple tips, you can have these in the oven in no time at all.

I love to serve them for weekend lunches and family movie nights. For a complete company-worthy meal, serve with Italian Chopped Salad and Fresh Strawberry Lemonade.

Why I Love This Calzone Recipe

• Everyone loves them. I mean, what is not to love about your favorite pizza toppings, including plenty of cheese packed in a pizza dough pocket and baked to golden perfection?
• Many grocery stores sell fresh, ready-made pizza dough. I usually find it in the deli section next to the fresh mozzarella and other fresh shredded and grated cheeses. So if you are pushed for time, this is an excellent alternative.
• Everyone in the family can customize their calzone to suit their taste. Bacon, ham, pepperoni, mushrooms, spinach, black olives, and onions are just a few of the choices for stuffing them.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Pizza dough: Ready-made pizza dough is available at many grocery stores. It also freezes well, so if it is a hit-and-miss situation at your neighborhood store, bring an extra pound home and store it in the freezer. If you have time, feel free to make a homemade pizza dough recipe.
• Pizza sauce: You can substitute marinara sauce or alfredo sauce
• Meats: Such as ham, bacon, hamburger, and sausage should be cooked before stuffing them into the calzones.
• Vegetables: Spinach, mushrooms, bell peppers, onions, and pickled jalapenos.
• Cheese: mozzarella, provolone, Parmesan Cheese, ricotta cheese, or provel.
• Herbs: Dried Italian seasoning, marjoram, or oregano.

How To Make a Calzone

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Cut the dough into four equal portions, then pat each into a circle and stretch it. See more on how to do that here.
2. Spoon a little marinara in the middle and spread it out, leaving at least a 1/2 inch of the edge free of sauce.
3. Layer your meats, cheeses, and vegetables.
4. Fold the dough over to create a half-circle. Use your fingers to roll the edges together. Cut two or three slits on the top.
5. Brush with egg wash and bake.

Preparation Tips For Success

• Stretch and pat out the pizza dough into a circle. If you have been working with pizza dough for a while, you are probably pretty good at patting it out into a circle.
• Don’t overfill the calzone, as you have to be able to seal and crimp the edges. Use a fork to crimp the edges. I like to crimp them twice, once after stuffing and once after brushing on the egg wash.
• Egg wash is so easy to make, and it really adds a nice touch with a little gloss and a golden brown finish.

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Homemade Calzone Recipe

A delectable and easy calzone recipe made from scratch using homemade pizza dough, mozzarella, pepperoni, and your favorite vegetables.  This recipe includes lots of helpful tips in mastering calzones.

4.99 from 95 votes

Print Pin Rate

Course: dinner, lunch, mail meal

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4 servings

Calories: 465kcal

Author: Beth Pierce

Ingredients

• 1 lb pizza dough homemade or store-bought pizza dough
• ½ cup pizza sauce
• ½ cup sliced pepperoni
• ¾ cup shredded mozzarella
• ¼ cup shredded provolone
• sliced mushrooms optional
• chopped onion optional
• baby spinach optional
• diced bell peppers optional
• 1 egg
• 1 tablespoon cool water
• ¼ teaspoon dried marjoram or oregano

Instructions

• Preheat oven to 425 degrees.  Line a large baking sheet with parchment paper or brush with olive oil.
• Lightly flour your work surface and cut the pizza dough into four equal portions using a pizza cutter. Gently stretch and pat out the pizza dough into 1/4-inch-thick circles.
• Spoon 2 tablespoons marinara onto each dough circle and spread it out, leaving at least a 1/2 inch of the edge sauce free.  Divide your pepperoni and cheese evenly and add any desired vegetables.
• Fold the dough over, creating a half circle, and crimp the edges, first rolling together with your fingers and then crimping with a fork.  Cut 3 slits in the top of each one.
• Beat the egg and water together. Brush lightly over the exposed dough.  Sprinkle with dried marjoram. Bake for 15 minutes or until golden brown.

Video

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, remove the calzone from the refrigerator about 30 minutes prior to reheating to bring it to room temperature.  Wrap it in a loose aluminum foil tent and place it on a baking sheet.  Bake in a preheated 400-degree oven for about 12-15 minutes or until warm.

Nutrition

Calories: 465kcal | Carbohydrates: 57g | Protein: 20g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 1396mg | Potassium: 172mg | Fiber: 2g | Sugar: 8g | Vitamin A: 407IU | Vitamin C: 2mg | Calcium: 182mg | Iron: 4mg

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