Calzone Recipe

I turn pizza dough into a kid-friendly Homemade Calzone stuffed with sauce, mozzarella, Canadian bacon, and pepperoni, and I share easy filling ideas to keep weeknight dinners quick and satisfying.

I love a good fold-and-bake trick, so I made this Homemade Calzone to turn pizza night into something a little sneaky and fun. Using simple pizza dough and lots of melty mozzarella it becomes a little pocket that’s perfect for hiding a surprise filling, plus its hand held so no forks needed.

It’s the kind of Easy Pizza swap that feels special but takes under an hour, honestly. I promise you, one bite and you’ll wanna try different combos, and yeah it gets a little messy sometimes but thats part of the charm.

Want bold, classic, or weird fillings, all work.

Ingredients

• Pizza dough: Mostly carbs for energy, low fiber; whole wheat boosts nutrients
• Pizza sauce: Tomato sauce brings vitamin C, lycopene and a bright, slightly acidic flavor
• Mozzarella: Melty mozzarella packs protein and calcium, mild taste, melts into gooey bliss
• Ricotta: Ricotta gives creamy texture, adds protein and calcium, lighter than other cheeses
• Canadian bacon: Leaner than regular bacon, provides protein and savory ham flavor, low fat option
• Pepperoni: Spicy cured meat, adds fat and bold flavor, watch sodium levels and portion size
• Egg wash: Egg gives shiny crust and helps seal edges, small protein boost, not necessary
• Olive oil: Brush of olive oil adds flavor and crispness, contains heart healthy monounsaturated fats

Ingredient Quantities

• 1 lb pizza dough, store bought or homemade
• 1 cup pizza sauce or marinara
• 2 cups shredded mozzarella (about 8 oz)
• 1/2 cup ricotta cheese, drained slightly (optional)
• 1/4 cup grated Parmesan cheese
• 8 oz Canadian bacon, sliced or chopped
• 6 oz pepperoni slices
• 1 large egg, beaten for egg wash
• 1 tbsp olive oil for brushing
• 1 tsp dried oregano or Italian seasoning
• Salt and black pepper to taste
• 1/4 cup all purpose flour for dusting
• 1-2 tbsp cornmeal for baking sheet (optional)
• Optional filling 1/2 cup cooked Italian sausage, crumbled
• Optional filling 1/2 cup sliced mushrooms, cooked
• Optional filling 1 cup packed cooked spinach, squeezed dry
• Optional filling 1/2 cup sliced black olives
• Optional filling 1/2 cup roasted red peppers, sliced
• Optional pinch of red pepper flakes

How to Make this

1. Preheat oven to 475°F (245°C) and put a pizza stone or an inverted baking sheet in to heat if you got one; if not, line a baking sheet with parchment and scatter 1 to 2 tbsp cornmeal. Dust your work surface with the 1/4 cup flour and let 1 lb pizza dough sit at room temp 20 minutes so it’s easier to stretch.

2. Make the cheese mix: in a bowl combine 2 cups shredded mozzarella, 1/2 cup slightly drained ricotta, 1/4 cup grated Parmesan, 1 tsp dried oregano, a pinch of red pepper flakes if using, and salt and black pepper to taste. Taste a little, adjust seasoning. If you’re using spinach squeeze out as much liquid as you can, and make sure mushrooms and Italian sausage are cooked and cooled.

3. Divide the dough into 2 large or 3 medium pieces, press or roll each into an 8 to 10 inch circle, keeping the center a bit thinner than the rim. Dont roll it paper thin or it will tear when you fold.

4. Assemble: spoon a thin layer of about 1/3 cup pizza sauce onto one half of each dough round leaving a 1 inch border. Add a generous handful of the cheese mixture, then layer Canadian bacon, pepperoni, and any optional fillings like sausage, mushrooms, spinach, olives, or roasted peppers. Dont overfill or the calzone will burst.

5. Seal the calzone by brushing the edge with beaten egg, fold the dough over into a half moon and crimp the edge tightly with your fingers or a fork. Make 1 or 2 small slits on top to vent steam so it doesnt explode in the oven.

6. Transfer the calzones to the preheated stone or baking sheet (use the cornmeal side if you did that) and brush the tops with the beaten egg and a little of the 1 tbsp olive oil for color and extra crisp. Sprinkle a little extra Parmesan and oregano on top if you want.

7. Bake for about 12 to 18 minutes until golden brown and the filling is bubbly; larger or very full calzones might need 18 to 22 minutes. Rotate the pan halfway for even browning. If the crust is browning too fast, lower temp to 450°F and continue until done.

8. Let the calzones rest 5 to 10 minutes so the cheese sets, then slice and serve with extra warm pizza sauce for dipping and a sprinkle of black pepper or more red pepper flakes.

Equipment Needed

1. Pizza stone or an inverted baking sheet (for a crisp bottom)
2. Large mixing bowl for the cheese mix and dough resting
3. Measuring cups and spoons (1 cup, 1/3 cup, 1 tbsp etc)
4. Rolling pin or just your hands plus a bench scraper to divide/shape dough
5. Pastry brush for the egg wash and oil
6. Parchment paper or a cornmeal-dusted baking sheet / pizza peel for transfer
7. Sharp knife and cutting board for meats and toppings
8. Oven mitts and a cooling rack to rest the calzones before slicing

FAQ

Calzone Recipe Substitutions and Variations

• Pizza dough: use store-bought naan or pita (thinner, cooks faster and wont be as chewy); use puff pastry (results in a flaky, more pastry-like pocket; brush with egg to seal); use large flour tortillas or flatbreads (super quick, but less traditional texture).
• Mozzarella: swap for provolone (melts well, a little sharper); use fontina or Monterey Jack (creamy melt, mild); use shredded cheddar (bolder flavor, less stretchy).
• Ricotta: substitute drained cottage cheese (pulse or mash for smoother texture); use mascarpone or cream cheese (richer and silkier, use a bit less); use strained plain Greek yogurt (tangier and lighter).
• Canadian bacon: use sliced ham or prosciutto (similar saltiness); use crumbled cooked Italian sausage (more savory and spicy); use roasted turkey or smoked chicken (leaner, milder).

Pro Tips

– Let the dough relax and stretch by hand, dont fight it. If it keeps springing back, give it a few more minutes to rest. Press the center thinner than the rim with your fingers instead of rolling paper thin, that way it wont tear when you fold.

– Stop soggy fillings before they start. Drain ricotta well, squeeze cooked spinach dry, and pat mushrooms or sausage with a paper towel. Use a light smear of sauce not a puddle, and sprinkle a little shredded cheese or Parmesan under the sauce as a moisture barrier.

– Seal and vent smart. Brush the edge with egg or even just water, crimp tight with fingers or a fork, and put the seam down on the pan so it stays shut. Cut one or two small vents on top to let steam escape or it will burst in the oven.

– Heat and timing hacks. Get your baking surface really hot before you slide the calzones on it and rotate midway so they brown evenly. If the crust is getting too dark, tent with foil or lower the heat a bit. Let them rest a few minutes after baking so the cheese sets and you wont burn your mouth.