This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Why make calzones instead of pizza? Sometimes you just want all the pizza vibes without the mess. Calzones are like little pizza presents, warm, cheesy, and you get to make them your way!
Why This Calzone Recipe Always Delivers
- Customizable to the Max: Fill it with your favorite meats, veggies, and sauces for a combo that’s all your own.
- Freezer-Friendly: Make extras and freeze for a quick, satisfying meal anytime.
- No Soggy Bottoms Here: Baked to crispy perfection with just the right amount of crunch!
Calzone Ingredients
- Dough: I prefer to use my Homemade Pizza Dough recipe because it’s just so easy (and good!). But you can get store-bought pizza dough if you prefer. Be sure to thaw the dough if you buy it frozen.
- Additional Fillings: Add any favorite pizza fillings! Sliced olives, diced bell pepper, diced red onion, mushrooms, or anything else you like.
- Dipping Sauce: Try marinara sauce or Alfredo sauce to dip!
How to Make Homemade Calzone
My homemade calzone recipe is easier than you think! In no time, you’ll have golden, bubbly pockets of cheesy, savory goodness fresh from the oven.
- Brown Meat: Preheat the oven to 425ºF. Line a baking sheet with parchment paper and set aside. In a small skillet over medium-high heat, cook and crumble the Italian sausage until it is evenly browned and fully cooked.
- Prep the Dough: Cut the Homemade Pizza Dough into 4 equal pieces and roll each piece into an 8-inch round.
- Add Ricotta: Divide the ricotta cheese and spread it evenly on one half of each calzone, leaving a ¼-inch border of dough exposed.
- Assemble: Lay the sliced pepperoni on top of the ricotta. Sprinkle with the cooked sausage and mozzarella cheese. Add any additional fillings to the calzone at this point.
- Seal the Dough: Fold the calzones in half, folding the dough over the fillings. Pinch and fold the edges together to seal the calzone tightly. Place the assembled calzones on the prepared baking sheet.
- Make the Egg Wash: In a small bowl, whisk the egg and water together to make an egg wash. Brush the egg wash over each calzone.
- Add Cheese and Seasoning: Sprinkle the parmesan cheese and Italian seasoning evenly on each calzone and cut 3 slits in the top of each.
- Bake: Place in the oven and bake the calzones for 15-18 minutes until they are golden brown and baked through. Let rest for a few minutes before enjoying with a dunk in pizza sauce.
Alyssa’s Pro Tip
Using canned veggies or pineapple? Make sure you drain well and gently squeeze out the extra liquid first. This keeps the crust crisp and golden.
Make-Ahead and Storage Tips
- Make-Ahead: You can prepare the calzone without the egg wash and toppings, cover them, and store them in the fridge for up to 2 hours before baking. When you’re ready to bake, add the egg wash, topping, and cut 3 slits in each calzone.
- Storage: Store leftovers in the fridge in an airtight container for up to 3 days.
- Freezing: Let them cool completely, then wrap each calzone tightly in plastic wrap and foil. Freeze for up to 3 months. To reheat, bake from frozen at 375°F for 25–30 minutes, or until heated through and crispy on the outside.
Pin this now to find it later
Pin It
Homemade Calzones
My homemade calzones are crisp on the outside, cheesy on the inside, and filled with your favorite meats and veggies!
Ingredients
- 8 ounces mild Italian sausage
- 1 cup sliced pepperoni
- 1 Homemade Pizza Dough or store bought
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 egg
- 1 tablespoon water
- 2 tablespoons parmesan cheese
- 2 teaspoons Italian seasoning
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a small skillet over medium-high heat, cook and crumble the 8 ounces mild Italian sausage until it is evenly browned and fully cooked.
- Cut the 1 Homemade Pizza Dough into 4 equal pieces and roll each piece into an 8-inch round.
- Divide the ½ cup ricotta cheese and spread it evenly on one half of each calzone, leaving a ¼-inch border of dough exposed.
- Lay the 1 cup sliced pepperoni on top of the ricotta and sprinkle with the cooked sausage and 1 cup shredded mozzarella cheese. Add any additional fillings to the calzone at this point.
- Fold the calzones in half, folding the dough over the fillings. Pinch and fold the edges together to seal the calzone tightly. Place the assembled calzones on the prepared baking sheet.
- In a small bowl, whisk the 1 egg and 1 tablespoon water together to make an egg wash, and brush the egg wash over each calzone.
- Sprinkle the 2 tablespoons parmesan cheese and 2 teaspoons Italian seasoning evenly on each calzone and cut 3 slits in the top of each.
- Bake the calzones for 15-18 minutes until the calzones are golden brown and baked through. Let the calzones rest for a few minutes before enjoying.
Video
Notes
Make-Ahead: Assemble calzones (no egg wash or toppings), cover, and chill up to 2 hours. Add egg wash, toppings, and 3 slits right before baking.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Cool completely, wrap tightly, and freeze up to 3 months. Reheat from frozen at 375°F for 25–30 minutes.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Cool completely, wrap tightly, and freeze up to 3 months. Reheat from frozen at 375°F for 25–30 minutes.
Nutrition
Calories: 745kcalCarbohydrates: 50gProtein: 33gFat: 46gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.5gCholesterol: 151mgSodium: 1825mgPotassium: 305mgFiber: 2gSugar: 7gVitamin A: 423IUVitamin C: 1mgCalcium: 273mgIron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
More Fun & Tasty Pizza Recipes
If you love pizza, you’re sure to fall head over heels for this homemade calzone. For more pizza-like dishes, try my Skillet Pizza, Easy Grilled Pizza, and Pizza Stuffed Crescent Rolls!
Absolutely making these tomorrow night! No meat on Fridays because of Lent and I want to make exactly what you made! Mmmm cannot wait! Thank you!
I made these and everyone loved these. Great recipe!
Can i roll these and have those ready and bake after an hour? Do you think they will stay ok unbaked for an hour. I am having my whole family over and can’t make all after they come. Trying to decide whether to bake fully and warm those up or have those ready but bake when we are ready to eat. Any suggestions will be appreciated.
I haven’t tried that before but I think for an hour they should be fine as long as they are in your fridge! I would wait to put the egg wash and parmesan and seasonings on top until just before you are ready to cook them. Let me know how they turn out!
Oh my. Used my homemade pizza dough as the base for this recipe. Added a mix of my mom’s italian meatballs, my mom’s italian gravy for dipping and rest of recipe as stated. Better than any I have had. Hands down. This one goes in our recipe book.
1st time making calzones, but not the last. These are delicious. I bought already made dough and had lots of veggies and turkey pepperoni. Funny thing is, I added the ricotta but forgot the mozzarella so we put it on top after it baked. I did use a pizza stone so the bottom was crispy, yum. There are so many options, we’re already planning a buffalo chicken and philly cheesesteak version. Thanks for an awesome recipe.
My goodness this is wonderful!! My youngest decided he wanted calzones for his birthday dinner (hello, 10 years old!!!), and when I saw this recipe I was hooked. I used your.pizza dough recipe and it was so simple and easy. Popped these into the oven and everyone is happy as a classic! Thanks so much!
This recipe along with the dough recipe is perfect and not time consuming. My family loved it.
I have been searching and trying different calzone recipes. The search has ended! This by far is the best one I have tried! My husband even said it was a keeper. Thanks for sharing.