Homemade Calzones
Homemade Calzones turns lbs pizza dough into a satisfying side or main with a tender bite and enough flavor to carry the plate.
About This Recipe
Homemade Calzones depends on getting the texture right, whether it is tender pasta, fluffy grains, or soft dough.
Use enough seasoning and moisture so the finished dish is flavorful instead of dry.
Ingredients
- ✓2 lbs pizza dough (homemade or store-bought)
- ✓2 cups shredded mozzarella cheese
- ✓1 egg (, whole, beaten)
- ✓2 Tablespoons freshly grated parmesan cheese
- ✓Italian seasoning
- ✓pizza sauce (, for dipping)
- ✓pepperoni
- ✓ground Italian sausage (, cooked )
- ✓Canadian bacon
- ✓cooked shredded chicken
- ✓black olives
- ✓sliced mushrooms
- ✓bell pepper (, chopped )
- ✓chopped onion
- ✓fresh jalapeño pepper
- ✓pineapple
Ingredient Notes
- Dough: Let dough rise until puffy instead of watching only the clock.
- Moisture: Use enough sauce, broth, or fat to keep the finished dish from drying out.
- Seasoning: Season in layers so the finished dish is not flat.
- Texture: Stop cooking when the main ingredient reaches the intended tenderness.
Instructions
- 1
Preheat oven to 450 degrees F, with a pizza stone inside if possible (or use a baking sheet turned upside down).
- 2
Roll dough and add toppings: Divide pizza dough into 8 portions. Roll each into a flat disk, about 1/4 inch thick. Add about ¼ cup of toppings to one side, including a generous sprinkle of cheese. Fold the other half of dough over the toppings and seal the edges together.
- 3
Bake: Place calzones on a large piece of parchment paper. Use a sharp knife to make a small slit on top of each calzone (for steam to escape while baking). Lightly brush tops of calzones with beaten egg, then sprinkle with a little parmesan cheese and Italian seasoning.
- 4
Cool: Transfer calzones (on the parchment paper) to the hot pizza stone or baking sheet in the oven. Bake for 12-14 minutes or until golden brown. Allow to cool for at least 10 minutes before serving.
- 5
Serve with warmed pizza sauce or Marinara sauce for dipping. Or try other dipping sauces like white garlic sauce, ranch, Alfredo, or bbq sauce.
Katy’s Kitchen Tips
- Season the cooking water, sauce, or layers.
- Stop cooking pasta or rice before it turns mushy.
- Add moisture before reheating leftovers.
- Rest baked dishes briefly before serving.
Variations and Substitutions
- Cheesy version: Add Parmesan, cheddar, mozzarella, or feta.
- Vegetable add-in: Fold in spinach, peas, mushrooms, broccoli, or peppers.
- Herb finish: Add parsley, basil, cilantro, or chives.
- Spicy option: Add chili flakes, jalapeño, or hot sauce.
What to Serve With Homemade Calzones
Serve Homemade Calzones with salad, roasted vegetables, grilled meat, seafood, or a bright sauce.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat covered with a splash of water, broth, or sauce to restore moisture.
Common Mistakes to Avoid
- Overcooking: Pasta, rice, potatoes, or bread can turn heavy if cooked too long.
- Too little liquid: Dry pasta bakes and rice dishes need enough sauce or broth.
- Bland layers: Season each layer instead of only the top.
- Skipping rest time: Baked dishes scoop cleaner after a short rest.
FAQ
Can I make Homemade Calzones ahead?
Yes. Reheat with a little extra liquid or sauce if needed.
How do I avoid mushy texture?
Stop cooking when just tender and let carryover heat finish the job.
Can I add vegetables or protein?
Yes, as long as extra moisture is controlled.
How should I reheat leftovers?
Reheat covered with a splash of liquid to restore moisture.
Nutrition Facts
- Calories: 376 kcal
- Carbohydrates: 55 g
- Cholesterol: 44 mg
- Fiber: 2 g
- Protein: 16 g
- Sodium: 1025 mg
- Sugar: 7 g
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.003 g