These traditional Italian calzones are golden, crispy on the outside, and filled with rich, melty cheese and savory fillings on the inside. They are easy to prepare, fun to customize, and perfect for family dinners, school lunches, or make-ahead meals.
Why You’ll Love This Recipe
Calzones are like personal pizza pockets, making them ideal for individual portions. This recipe is simple, beginner-friendly, and uses basic pantry ingredients. You can customize each calzone with different fillings, making everyone at the table happy. They also freeze beautifully, so you can always have a homemade meal ready when time is short.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough
3 1/2 cups (440 g) all-purpose flour
1 packet (7 g) instant yeast
1 teaspoon sugar
1 teaspoon salt
1 1/4 cups (300 ml) warm water
2 tablespoons olive oil
For the filling
2 cups (200 g) shredded mozzarella cheese
1 cup (250 g) ricotta cheese
1 cup (240 ml) marinara sauce
1 cup cooked chicken sausage, sliced or crumbled
1/2 cup sautéed mushrooms
1/2 cup chopped bell peppers
1/2 cup sautéed spinach
For brushing
1 large egg, beaten
Directions
In a large bowl, combine the flour, yeast, sugar, and salt. Add the warm water and olive oil, then mix until a dough forms. Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise for about 1 hour, or until doubled in size.
While the dough rises, prepare the fillings. Cook the chicken sausage thoroughly and sauté the vegetables until just tender. Set everything aside to cool slightly.
Preheat the oven to 475°F (245°C). Line a baking sheet with parchment paper.
Divide the dough into 8 equal portions. Roll each portion into an 8-inch circle. Spread marinara sauce over one half of each circle, leaving a 1-inch border around the edge. Add mozzarella, ricotta, and the prepared fillings on top of the sauce.
Fold the dough over the filling to form a half-moon shape. Press the edges together and crimp with a fork to seal. Cut small vents on the top of each calzone. Brush the tops with beaten egg.
Place the calzones on the prepared baking sheet and bake for 12 to 15 minutes, or until golden brown. Let them cool for 5 minutes before serving.
For a cheese-only version, skip the fillings and increase the mozzarella slightly.
Add fresh herbs like basil or oregano for extra flavor.
Use whole wheat flour for a heartier dough.
Make mini calzones by dividing the dough into smaller portions for appetizers or kids’ meals.
Storage/Reheating
Store leftover calzones in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for about 10 minutes until warmed through.
For freezing, assemble the calzones without baking, freeze them on a tray, then transfer to freezer bags. Bake directly from frozen, adding a few extra minutes to the baking time.
FAQs
Can I use store-bought pizza dough?
Yes, store-bought dough works very well and saves time. Just let it come to room temperature before shaping.
Can calzones be made ahead of time?
Yes, you can assemble them a day in advance and keep them refrigerated until ready to bake.
What cheese works best for calzones?
Mozzarella is classic, and ricotta adds creaminess. You can also add a small amount of grated hard cheese for extra flavor.
How do I prevent calzones from opening while baking?
Avoid overfilling and make sure the edges are sealed tightly with a fork.
Can I make calzones without sauce inside?
Yes, you can skip the sauce inside and serve it on the side for dipping.
Are calzones the same as stromboli?
No, calzones are folded and sealed individually, while stromboli is rolled and sliced.
Can I bake calzones at a lower temperature?
A high temperature gives the best crust, but you can bake at 425°F (220°C) and add a few extra minutes if needed.
Can I use vegetables only?
Absolutely, vegetable-only calzones are delicious and full of flavor.
How do I know when calzones are done?
They should be golden brown on top and sound hollow when lightly tapped.
Can I brush something other than egg wash?
You can brush with olive oil for a softer, less shiny crust.
Conclusion
Traditional Italian calzones are a comforting, versatile dish that brings the flavors of pizza into a fun, handheld form. With a crispy crust and a warm, flavorful filling, they are perfect for busy weeknights, meal prep, or sharing with family and friends. Once you try making them at home, they’re sure to become a regular favorite.
Golden, crispy calzones filled with melty cheese, savory sausage, and vegetables. These traditional Italian hand pies are customizable, freezer-friendly, and perfect for family meals or make-ahead lunches.
Ingredients
3 1/2 cups (440 g) all-purpose flour
1 packet (7 g) instant yeast
1 teaspoon sugar
1 teaspoon salt
1 1/4 cups (300 ml) warm water
2 tablespoons olive oil
2 cups (200 g) shredded mozzarella cheese
1 cup (250 g) ricotta cheese
1 cup (240 ml) marinara sauce
1 cup cooked chicken sausage, sliced or crumbled
1/2 cup sautéed mushrooms
1/2 cup chopped bell peppers
1/2 cup sautéed spinach
1 large egg, beaten (for brushing)
Instructions
In a large bowl, combine flour, yeast, sugar, and salt. Add warm water and olive oil, then mix until a dough forms.
Knead dough on a floured surface for 8–10 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1 hour.
Prepare fillings: cook sausage and sauté vegetables. Set aside to cool.
Preheat oven to 475°F (245°C). Line a baking sheet with parchment paper.
Divide dough into 8 pieces. Roll each into an 8-inch circle.
Spread sauce on half of each circle, add mozzarella, ricotta, and fillings. Leave a 1-inch border.
Fold over to form a half-moon. Seal and crimp edges with a fork. Cut small vents on top and brush with beaten egg.
Place on baking sheet and bake for 12–15 minutes until golden brown. Cool for 5 minutes before serving.
Notes
Use whole wheat flour for a heartier dough.
Mini calzones are great for kids or appetizers.
Don’t overfill—this helps avoid leaks during baking.
Brush with olive oil instead of egg for a vegan option.
