Homemade Italian Calzone Recipe

This Italian calzone recipe takes all the great flavors of pizza and stuffs it into a toasty turnover. Make it tonight in less than one hour!

Do you remember how pizza night was always the most anticipated? Why not garner that same excitement with this Italian calzone recipe?

Create this meal with some homemade pizza dough, a delightful mixture of ricotta and mozzarella cheese, and all your favorite toppings. That’s it! A great family dinner option for any night.

If you love the flavors in this dish, you should try my easy stromboli! Instead of a cheesy pocket, everything is rolled up and sliced into spiral rounds.

Or, add a fun twist to this crowd favorite with my Pizza Dip. It’s perfect for an appetizer or party snack, and you can easily make two or three with different toppings.

Homemade Calzone Recipe - Tips and Tricks

• Don’t roll too thin! The dough needs to be thick enough to support the weight of the topping. Otherwise, it will break apart when you try to seal it.
• How to keep everything in: Fold one side of the dough over to form a half moon shape. Then, pinch and roll the sides together to completely enclose your toppings.
• Want a gorgeous sheen? While an egg wash is optional, brushing it over the tops gives the final baked calzone a picturesque shine.
• Make-ahead tip: Since leftovers last for 3 to 4 days in the refrigerator, this homemade calzone recipe is great for a week’s worth of lunches. You can also freeze the prepared calzones, then bring to room temp before baking.

Serving Suggestions

Pair this Italian calzone recipe with my 5-minute marinara! Or, whip up some basil pesto or alfredo sauce for extra dipping options.

To add some veggies to your meal, include a side of these crispy zucchini chips, some buttery garlic roasted broccoli, or make a big bowl of my copycat Olive Garden salad.

Kitchen Tools You Will Need

• Baking Sheets - Add a layer of parchment paper for quick and easy cleanup!
• Mixing Bowls - I like to have a variety of sizes on hand, and this set has them all.
• Rolling Pin - You can use a wine bottle or your hands if you don’t have one.
• Cheese Grater - Fresh cheese melts down easier to make this meal even better. Skip the bagged shreds and grate it yourself.

FAQ - Common Recipe Questions

When do you know when baked calzone is done?

The crust will have a golden-brown coloring to it. But another way to check is by lightly tapping it with your knuckle. If it sounds hollow, it’s done!

How do you keep it from getting soggy?

When making this Italian calzone recipe, place the pan in the oven while you preheat to get it nice and hot. This helps the bottom cook evenly and stay crispy.

Also, don’t overstuff! Evenly spread out the ricotta mixture, then add a light layer of whatever toppings you’re craving that night.

What’s the best way to reheat leftovers?

Place your leftovers in the center of a baking sheet, then pop it in the oven at 400°F for about 20 minutes or until warmed through.

You can also use an air fryer if you can’t wait that long! Keep the temperature the same, but reduce the time to 3 or 4 minutes.

Enjoy!

With love from our simple kitchen to yours. 

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Yield: 4 large calzones

Author: Donna Elick

Homemade Italian Calzone Recipe

This Italian calzone recipe takes all the great flavors of pizza and stuffs it into a toasty turnover. Make it tonight in less than one hour!

Prep time: 30 MinCook time: 25 MinTotal time: 55 Min

Ingredients

• 1 recipe Best Ever Pizza Dough
• 1 cup ricotta cheese
• 1 tablespoon freshly chopped parsley
• 1 tablespoon freshly chopped basil
• 1/2 cup parmesan cheese (plus more for garnish)
• 1/2 teaspoon freshly cracked black pepper
• 1 cup grated mozzarella, divided
• 1 cup cooked Italian sausage
• 1/2 cup fire-roasted diced tomatoes (drained)
• 1 egg
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 450°F.
2. Prepare pizza dough. Divide into four sections and bring to room temperature.
3. In a medium bowl, stir together ricotta, parsley, basil, parmesan, black pepper, and ½ cup of grated mozzarella. Stir to combine fully.
4. Use your fingers or a rolling pin to flatten each section of dough into an 8-9” round.
5. Place ¼ of the ricotta mixture in the center of the round. Add additional toppings - sausage, diced tomatoes, and additional mozzarella cheese.
6. Fold one side of the dough over to form a half moon. Pinch and roll the sides of the dough to enclose the toppings completely.
7. Whisk together the egg with a tablespoon of water. Brush the egg mixture over the calzone to add a golden sheen to the baked calzone. Cut a couple slits in the top of the calzone for steam to escape.
8. Bake calzones on a baking sheet for 20-25 minutes or until deep golden brown.
9. Brush tops with a bit of olive oil and sprinkle with additional parmesan cheese and fresh herbs.
10. Serve with marinara sauce.
11. Storage: Refrigerate in an airtight container for 3-4 days. You can also free prepared calzones. Bring to room temperature and bake according to instructions.

DONNA'S NOTES

1. Be sure the calzone dough is not rolled too thin or it may break while folding and pinching the edges.
2. The egg wash makes a beautiful golden sheen on the baked calzones. It’s not necessary. You could also brush with olive oil or sprinkle with cheese/herbs before baking.
3. Use any pizza toppings that you’d like.

https://www.theslowroasteditalian.com/2021/12/calzone-recipe.html

Recipe developed by Donna Elick forThe Slow Roasted Italian
Copyright ©2021 The Slow Roasted Italian – All rights reserved.

Originally published November 2021

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