In just 30 minutes, you can cook up flavour-packed pizza pockets in your own kitchen. Start with our basic recipe, and then personalize the seasonings and fillings to your tastes — it’s really that easy! Best of all, you can make an extra batch to freeze for another night or quick lunch.
Basic Calzone Recipe
Personalize the fillings to your tastes just like you would at the pizza shop, or mix up one of our six winning combinations (below). Pair them with a delicious salad, and dinner’s done!
Prep time: 20 minutes
Cook time: 10-15 minutes
455 grams (1 pound) store-bought pizza dough, thawed if frozen
About 500 millilitres (2 cups) of filling*
Grated Romano cheese, optional
Pizza sauce, for dipping
*Tip: Always cook raw meats before adding to filling; vegetables can be sautéed or left raw. No matter the ingredients, fillings should be more dry than wet.
1. Preheat oven to 220 C (425 F)
2. Line a baking sheet with parchment paper, or lightly oil a pizza screen
3. On a lightly floured surface, roll dough to about .635 centimetres (1/4-inch) thick.
4. Cut* out eight 10-centimetre (4-inch) circles for small calzones, or four 20.5-centimetre (8-inch) circles for large calzones.
*Tip: Get more perfect rounds by using an overturned bowl with about a 10- or 20.5-centimetre (4- or 8-inch) diameter to cut.
Tip: For an even more layered, sophisticated taste, you can make store-bought dough feel homespun! Sprinkle it with fresh or dried herbs, then us a rolling pin to embed and/or dust with flavoured salts just before serving.
5. Spoon filling — 50 millilitres (1/4 cup) for small calzones and 125 millilitres (1/2 cup) for large — onto the centre of each circle. With clean hands, fold the dough over the filling, being careful to keep the edges clean.
6. Press edges with fingers. Pinch and roll inward, creating a seal.
7. Slice small slits in the tops to allow steam to escape.
Tip: For extra flavour, brush with garlic or chilli-infused oil.
8. Transfer to prepared baking surface and cook for 10 to 15 minutes, until golden brown. Sprinkle with finely grated Romano cheese, if desired,
9. Cool on a rack for 5 minutes before serving.
Make-Ahead Tip: To freeze, arrange unbaked, unwrapped calzones, on a baking sheet. Once frozen solid, transfer to a re-sealable plastic bag or individually wrap in plastic wrap — perfect for packed lunches! Bake them straight from the freezer, adding 5 to 7 minutes to the bake time.
6 Calzone Filling Ideas
From crowd-pleasing classics to flavourful new takes, the sky’s the limit:
- Caprese Calzone: About 125 millilitres (1/2 cup) each of diced tomato, fresh basil, grated Parmesan, shredded mozzarella and chopped fresh mozzarella. (Not recommended for freezing.)
- Meat Lover’s Calzone: About 125 millilitres (1/2 cup) each cooked, crumbled Italian sausage, pepperoni and crispy bacon or pancetta, pizza sauce and shredded mozzarella cheese, seasoned with dried Italian herbs.
- Spinach & Feta Calzone: Embed fresh dill into the crust, then fill with 125 millilitres (1/2 cup) each of chopped spinach, sautéed onion, feta and ricotta cheese.
- Santa Fe-Style Chicken Calzone: 50 millilitres (1/4 cup) each of shredded chicken; sliced roasted red pepper; diced green chilli; black beans; corn; cheddar, mozzarella and ricotta cheeses. Serve with creamy salsa dip — half garden-fresh salsa, half cream cheese, whipped together.
- Spicy Sausage and Spinach Calzone: Embed ground fennel seed and fresh-cracked black pepper into the crust, then fill with about 125 millilitres (1/2 cup) each of shredded mozzarella, ricotta, cooked, crumbled spicy Italian sausage, chopped spinach and pizza sauce.
- Pepperoni Pizza Calzones: The classic pizzeria favourite, turned inside out. About 75 millilitres (1/3 cup) each, pepperoni, mushrooms, ripe sliced olives, shredded mozzarella, grated Parmesan and pizza sauce, seasoned with crushed red pepper flakes.
What kind of calzones do you order or bake the most? Share your favourite seasonings and filling combos below.