Homemade Calzones
My homemade calzones are crisp on the outside, cheesy on the inside, and filled with your favorite meats and veggies!
Servings: 4
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: 745kcal | Carbohydrates: 50g | Protein: 33g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 151mg | Sodium: 1825mg | Potassium: 305mg | Fiber: 2g | Sugar: 7g | Vitamin A: 423IU | Vitamin C: 1mg | Calcium: 273mg | Iron: 5mg
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