Easy Calzone Recipe
This Calzone recipe is easy to make and so delicious! Your favorite pizza toppings—meat, vegetables, and cheese—are stuffed into pizza dough and baked until golden. It's a weeknight dinner and entertaining favorite!
Servings: 8
Equipment
Ingredients
- 2 pounds pizza dough pre-made, homemade or store-bought
- 1 cup pizza sauce homemade or store-bought
- 1 cup pepperoni or other meat
- 1/2 cup mushrooms or other vegetables
- 1/2 cup peppers or other vegetables
- 2 cups mozzarella cheese or other cheese
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- Stone House Seasoning optional
Instructions
- Prep. Line a baking sheet with parchment paper or coat with olive oil. Set aside. Preheat the oven to 475º F.
- Portion Calzone Dough. Portion the pizza dough into portions based on the desired size of finished calzones, 8 for small calzones and 4 for large calzones. Roll the dough into a circle.
- Add Calzone Filling. Add the filling to the rolled dough in half of the circle, leaving about 1/2-inch of the rim or the circle without any fillings.
- Seal the Calzone. Fold the empty half of the dough over the filled half of the dough. Crimp the edges tightly to seal the dough. Using a sharp knife, cut slits in the top of the dough to allow steam to escape while baking.
- Bake. Transfer the calzone to the baking sheet. Brush with olive oil and sprinkle with Parmesan and Stone House Seasoning, if using. Bake in the preheated oven until golden brown, about 15 minutes for small calzones and about 20 minutes for large calzones.
Notes
Nutrition information is estimated based on the ingredients listed and for each small calzone.
Storage Tips
To make ahead. Prepare the recipe through folding over, sealing, and cutting the dough. Place onto a baking sheet and cover with a damp kitchen towel. Store in the refrigerator for up to 24 hours. Remove from the refrigerator, brush with olive oil and add seasoning to the top, and bake as directed.
To store leftovers. Place into an airtight container in the refrigerator for up to 3 days. Remove from the refrigerator and reheat in the oven until warm throughout.
To freeze uncooked. Prepare the recipe through folding over, sealing, and cutting the dough. Place onto a baking sheet in a single layer and cover with foil. Freeze overnight and store in an airtight, freezer-safe container or ziptop bag for up to 3 months.
To freeze cooked. Allow the cooked calzone to cool. Place onto a baking sheet in a single layer and freeze overnight. Store in an airtight, freezer-safe container or ziptop bag for up to 3 months.
Nutrition
Calories: 473kcal | Carbohydrates: 58g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 1419mg | Potassium: 192mg | Fiber: 2g | Sugar: 9g | Vitamin A: 383IU | Vitamin C: 10mg | Calcium: 177mg | Iron: 4mg
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