Easy Calzone Recipe – A Beautiful Message

While I love homemade pizza, I’m also a big fan of pizza’s humble cousin, calzone. And even though I’m looking for a calzone recipe from scratch (and I’ll be sharing some below), this post will talk more about ways to make easy calzone using assorted pie crust mixes. various or store-bought powders.

Honestly, I think of calzone like an empanada-shaped hot bag. And that’s not far off, tbh. This easy calzone recipe is like taking an individual-sized pizza and folding it yourself before baking.

Calzone differs from stromboli in two ways. Stromboli is rolled up, like a cinnamon roll pizza, while calzone has only a top and bottom layer. If the calzone is a pressed sandwich, the stromboli is a toasted burrito.

The second difference is that calzone is usually made with ricotta cheese (or a cheese blend that includes ricotta). This adds moisture to the calzone. But, yes, you can make calzone without ricotta.

Go to Recipes

Calzone = dough + sauce + cheese + other fillings (like pepperoni)

Another key to a great calzone is that you should serve it with a dipping sauce—preferably marinara. Any red sauce you use inside the calzone can be served for dipping, so you don’t have to make or buy two different sauces unless you want to.

Other pizza dough recipes can work, but avoid anything that’s super thin or crunchy. These also won’t bake. It’s best to stick to a pizza dough recipe that contains yeast, although there are some exceptions.

Store-bought calzone powder options:

• Frozen dough for loaves – This is my favorite store pick. Each loaf will make three calzones, so this whole pack you see above would make nine calzones if I used them all at once. You will need to defrost and roll this dough out with a rolling pin.
• Refrigerator pizza dough (like Pillsbury) – I also like this option because it works well and is easy to shape into a number of different calzones, depending on size.
• Dry pizza crust mix (like Jiffy) – While this will work and is the most shelf-stable option, it can leave your calzone crust thin and dry.

This is bread dough that is frozen before rolling out. Whatever powder you use, make sure roll it out to desired thickness before baking.

If you let the dough get too thick (more than 1/2 inch), it may get mushy on the inside when fully baked until it burns on the outside. Adjust baking time as needed depending on the dough recipe you use.

Calzone sealant:

• Sauce – I like red sauce. You won’t need much for the inside of each calzone — just a few tablespoons at most. But you’ll want a number on the side for embedding. You can make calzone with other sauces like Alfredo or other pasta sauce or BBQ sauce. Any sauce you like on a pizza, you’ll likely enjoy in a baking pan.
• Cheese – I usually use a mixture of ricotta cheese and shredded mozzarella. Ricotta cheese adds moisture to the inside of the calzone so it doesn’t dry out when baking. That being said, if you want to skip the ricotta, the best alternative is fresh mozzarella that has a higher moisture content.
• Top Layer – Toppings on pizza can become a filling for calzone. My family loves pepperoni, and if I have some fresh basil, I’ll add it too. If you want to use vegetables, you might consider cooking them a bit first, like sautéing bell peppers, onions, or mushrooms. But this is personal preference and just depends on what kind of texture you like.

Roll the dough thin. For this baking time, I recommend here, the dough should be about 8-10 inches in diameter and 1/2 inch thick or thicker.

Add a tablespoon or two of the sauce and spread it more or less towards the edges, leaving a few edges around.

On top of half the calzone, add 2-3 tablespoons of ricotta cheese, already shredded. Also 2-3 tablespoons shredded mozzarella cheese. Then add a handful of toppings you like.

Fold the dough on top, forming an empanada (half moon). I like to use a fork to press the edges together, but you can also roll them up. This will depend on your dough.

Optional: Brush the tops off with egg wash before baking.

After baking, serve with dipping sauce. If you want to feel healthy, you can add a salad. You make friends. Interesting! -Emma