These traditional Italian calzones are golden, crispy on the outside, and filled with warm, melty cheese and savory fillings on the inside. They are easy to prepare, fun to customize, and perfect for family dinners, packed lunches, or make-ahead meals. Each calzone is like a handheld pizza pocket that delivers big flavor in every bite.
Why You’ll Love This Recipe
These calzones are simple to make, even if you are new to working with dough. The recipe uses basic pantry ingredients and straightforward steps. They are highly customizable, so everyone can choose their favorite fillings. Calzones are also ideal for meal prep because they freeze well and can be baked straight from the freezer. The high baking temperature creates a crisp crust while keeping the inside soft, cheesy, and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Filling
2 cups (200 g) shredded mozzarella cheese
1 cup (250 g) ricotta cheese
1 cup (240 ml) marinara sauce
Optional halal fillings
1 cup cooked chicken, diced
1 cup sautéed mushrooms
1 cup chopped bell peppers
1 cup sautéed spinach
For finishing
1 large egg, beaten (for egg wash)
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. Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
While the dough rises, prepare the fillings. Cook or sauté any vegetables or proteins you plan to use, then allow them to cool slightly.
Preheat the oven to 475°F (245°C). Line a baking sheet with parchment paper.
Divide the risen dough into 8 equal portions. Roll each portion into an 8-inch circle. Spread marinara sauce over half of each circle, leaving a small border around the edge. Add mozzarella, ricotta, and your chosen fillings.
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 slits on top of each calzone to allow steam to escape.
Brush the tops with the beaten egg. Place the calzones on the prepared baking sheet and bake for 12 to 15 minutes, or until golden brown.
Remove from the oven and let cool for about 5 minutes before serving.
For a cheese-only calzone, skip the vegetables and add extra mozzarella and ricotta.
For a vegetable-loaded version, combine mushrooms, spinach, bell peppers, and onions.
For a spicy option, add crushed red pepper flakes or chopped mild chilies.
For a herbed calzone, mix dried oregano or fresh basil into the ricotta cheese.
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 and crisp again.
To freeze, assemble the calzones but do not bake them. Freeze on a tray until solid, then transfer to freezer-safe bags. Bake directly from frozen, adding a few extra minutes to the baking time.
FAQs
What is a calzone?
A calzone is a folded Italian pizza that seals the fillings inside the dough, creating a pocket filled with cheese, sauce, and other ingredients.
Can I use store-bought pizza dough?
Yes, store-bought pizza dough works very well and saves time. Just let it come to room temperature before rolling.
Can I make calzones ahead of time?
Yes, you can assemble them a day in advance and keep them covered in the refrigerator until ready to bake.
How do I keep calzones from opening while baking?
Avoid overfilling and make sure the edges are sealed tightly with a fork.
Can I freeze baked calzones?
Yes, baked calzones can be frozen and reheated in the oven until hot and crisp.
What cheese works best for calzones?
Mozzarella and ricotta are classic, but you can also add parmesan for extra flavor.
Can I make smaller calzones?
Yes, divide the dough into smaller portions to make appetizer-sized calzones.
Why are my calzones soggy inside?
Too much sauce or filling can cause excess moisture. Use moderate amounts and high oven heat.
Do I need an egg wash?
The egg wash is optional, but it helps create a shiny, golden crust.
What should I serve with calzones?
They are great with extra marinara sauce, a fresh green salad, or roasted vegetables.
Conclusion
This traditional Italian calzone recipe is a reliable, crowd-pleasing option that delivers comfort and flavor in every bite. With a crisp crust, rich cheese filling, and endless customization options, calzones are perfect for busy weeknights, meal prep, or relaxed family meals. Once you try making them at home, they are sure to become a regular favorite in your kitchen.
These traditional Italian calzones are golden and crispy on the outside, with a warm, melty cheese and savory filling on the inside. Easy to customize and perfect for family dinners, packed lunches, or make-ahead meals.
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
Optional: 1 cup cooked chicken, diced
Optional: 1 cup sautéed mushrooms
Optional: 1 cup chopped bell peppers
Optional: 1 cup sautéed spinach
1 large egg, beaten (for egg wash)
Instructions
In a large bowl, mix flour, yeast, sugar, and salt. Add warm water and olive oil and stir until a dough forms.
Transfer dough to a floured surface and knead for 8–10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
While dough rises, prepare any fillings by cooking and cooling vegetables or proteins.
Preheat oven to 475°F (245°C). Line a baking sheet with parchment paper.
Divide dough into 8 pieces and roll each into an 8-inch circle. Add marinara, cheeses, and desired fillings to half of each circle, leaving a border.
Fold dough over to create a half-moon shape. Seal edges by pressing and crimping with a fork. Cut small slits on top to vent.
Brush calzones with beaten egg and place on prepared baking sheet.
Bake for 12–15 minutes until golden brown. Cool for 5 minutes before serving.
Notes
Use store-bought pizza dough to save time.
Don’t overfill calzones to prevent leaking or sogginess.
Freeze unbaked calzones and bake straight from frozen.
