Homemade Calzone Recipe

Our family LOVES pizza so much that we usually have some version of it every Friday (no joke!) And let’s be honest… sometimes folding a pizza in half just feels right. Enter the homemade calzone!

This handheld pizza pocket is a delicious and fun alternative to a traditional pizza pie and making our calzone recipe is a surprisingly simple process. You start with a basic pizza dough and then get creative with the fillings. Ours include cheese (ricotta AND mozzarella for more flavor and texture) and pepperoni.

These little pockets of pizza goodness are perfect for a quick and easy meal or a fun and festive appetizer for a party. They’re also a great way to get kids involved in the kitchen. Ours love to help assemble the homemade calzones and choose their favorite toppings (or rather fillings). The whole family loves them!

Why we think you’ll love it:

Perfectly portable. This handheld version is great for on-the-go and makes a deliciously easy dinner!
Fill it your way. Stuff in your favorite pizza toppings – everyone can make their own and change up based on preference.
The perfect crust. The dough is simple and flavorful, it’s ready to fill in only 40 minutes!

Ricotta, pepperoni, cheese, and other ingredients on a kitchen counter.

Calzone Ingredients

Calzones

Active dry yeast (1, .25-ounce package): Leavens the dough so the crust bakes soft, light, and puffy.
White sugar (1 teaspoon): Feeds the yeast and helps browning.
Warm water (1 cup): Activates the yeast and brings the dough together (between 105-115°F).
Olive oil (1 tablespoon): Adds tenderness and flavor to the dough.
Salt (1 teaspoon): Balances flavor and strengthens the dough.
All-purpose flour (2½ cups, plus more for dusting): Builds structure while keeping the crumb tender.
Olive oil (1 teaspoon): Greases the bowl so the dough rises without sticking.
Egg, beaten (1 large): Brushes on top for color and a glossy finish.

Filling

Shredded mozzarella cheese (1½ cups): Melts stretchy for that classic calzone pull. Or mix in provolone, parmesan cheese, or fontina cheese.
Ricotta cheese (½ cup): Adds creamy richness that balances the melt. Or try cottage cheese, or mascarpone cheese.
Pepperoni slices, diced (½ cup): Savory, zesty bites throughout the filling.
Dried basil (1 tablespoon): Herby aroma that ties the filling together.
more filling options – mushrooms, onions, crumbled sausage, bacon bits, bell peppers, black olives
optional dipping sauce – Homemade Marinara Sauce, Homemade Ranch Dressing, Homemade Pizza Sauce

How to Make Homemade Calzones

Homemade calzone recipe dough in mixing bowl.

DOUGH. In a medium bowl, proof yeast by mixing 1 packet of active dry yeast and 1 teaspoon of sugar with 1 cup of warm water.

Let sit for 8-10 minutes or until foamy. Add 1 tablespoon olive oil and 1 teaspoon salt and mix in 2½ cups flour, 1 cup at a time, until dough is smooth.
Turn out dough onto a lightly floured surface and knead for about 5 minutes, or until elastic. Add 1 teaspoon of olive oil in a large bowl and flip dough to coat with oil. Cover with a tea towel and let rise for about 45 minutes, or until doubled in size.

FILLING. While the dough is rising, combine 1½ cups shredded Mozzarella cheese, ½ cup ricotta cheese, ½ cup pepperoni, and 1 tablespoon dried basil in a medium bowl. Refrigerate until ready to add to dough.

Adding cheese and pepperoni to the center of a dough circle.

PREP. Preheat oven to 375°F. Grease a baking sheet and set aside.

FILL. Once the dough has risen, punch it down and divide into 2 equal pieces. Divide each piece into 3-4 balls. Roll each ball onto a lightly floured work surface into ⅛-inch thick circles.

Add ¼ of the filling and fold the dough over to make a semi-circle. Press down curved edges with the tip of a fork to seal. Brush tops with 1 beaten egg and place on the prepared baking sheet. Use a sharp blade to cut a “v” shape venting slit on top of each calzone.

BAKE. Bake for 24-28 minutes, based on the size of the calzones, or until golden brown. Sprinkle with Parmesan cheese and serve warm.

Kristyn’s Recipe Tips

DOUGH. Aim for a soft, slightly tacky dough; add flour just until it is smooth and elastic.
PRO TIP. Do not overfill the calzones. They will be hard to fold over and seal.
CHANGE UP THE FILLINGS. We also love these combos:
- Meat Lovers. Fill with cheese and your favorite meats like sausage crumbles, bacon crumbles, chopped pepperoni, ham and more.
- Chicken Alfredo. Mozzarella, grilled chicken, broccoli and Alfredo sauce.
- BBQ Chicken. Mozzarella, grilled chicken, bbq sauce.
- Buffalo Chicken. Mozzarella, grilled chicken, bleu cheese, buffalo sauce and Ranch dressing.

Calzone recipe - six baked on a lined sheet pan and topped with fresh herbs.

Recipe FAQ

Can I use store-bought dough?

You can use store-bought pizza dough as a shortcut. Roll, fill, fold, and crimp. Refer to the package to determine baking times.

How to help the dough rise faster?

To speed up the rise time, place the covered dough in a warm environment such as near a warm window, on top of a warm oven, or above a hot bowl of water (be sure the water is not touching the bowl of dough).

Make ahead of time?

Bake and then cool completely. Place in an airtight freezer bag or container, dividing layers with parchment paper. Seal, squeezing out any extra air, and freeze for 1-2 months. To reheat from frozen, heat the oven to 375°F and bake for 15-20 minutes until warm throughout.

How to store homemade calzones?

Store leftovers in an airtight container or freezer Ziploc and keep in the refrigerator for 3-4 days or in the freezer for 1-2 months. Thaw if needed and reheat in the microwave or oven until warm.