Name: Italian Calzone
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: Italian
Ingredients: 1 pound pizza dough (store-bought or homemade); 1 cup ricotta cheese; 1 ½ cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon crushed red pepper flakes (optional); Salt and black pepper, to taste; 1/2 cup sliced black olives (optional); 1/2 cup chopped spinach or sautéed mushrooms (optional); 1/2 cup marinara sauce (plus more for dipping); 1 egg, beaten (for brushing)

A golden, folded pizza pocket filled with melty mozzarella, creamy ricotta, and a medley of savory Italian flavors — this homemade calzone is my favorite alternative to traditional pizza. Whether I want a satisfying lunch, a casual dinner, or a hearty snack, this easy-to-make calzone always hits the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound pizza dough (store-bought or homemade)

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/2 teaspoon dried oregano

1 ½ cups shredded mozzarella cheese

1/2 teaspoon dried basil

1/4 teaspoon crushed red pepper flakes (optional)

1/2 cup sliced black olives (optional)

Salt and black pepper, to taste

1/2 cup chopped spinach or sautéed mushrooms (optional)

1/2 cup marinara sauce (plus more for dipping)

1 egg, beaten (for brushing)

Directions

I preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper or lightly grease it.

In a mixing bowl, I combine the ricotta, mozzarella, Parmesan, oregano, basil, red pepper flakes, salt, and black pepper. I stir in the olives and any vegetables I’m using.

I divide the pizza dough into 2 or 4 equal pieces, depending on how big I want the calzones. Then I roll each piece into a circle about ¼ inch thick.

Then I spoon the cheese filling onto one half of each dough circle, leaving about a ½ inch border around the edge.

I add a spoonful of marinara sauce on top of the filling if I’m in the mood for it inside.

I fold the dough over the filling to make a half-moon shape, then press and crimp the edges with a fork to seal everything inside.

Next I transfer the calzones to the baking sheet and brush the tops with the beaten egg to get that perfect golden crust.

I bake them for 15–18 minutes, until they’re puffed up and beautifully golden.

I let them cool for a few minutes before serving them with extra marinara sauce on the side.

Servings and timing

This recipe makes 4 calzones and takes about 38 minutes from start to finish — 20 minutes to prep and 18 minutes to bake. Each serving contains approximately 410 kcal.

Variations

I like to switch things up depending on what I’m craving. Sometimes I use sautéed mushrooms instead of spinach, or I add in cooked Italian sausage or pepperoni for a meatier option. For a spicy kick, I toss in extra red pepper flakes or use a spicy marinara sauce. I’ve also tried using whole wheat dough for a healthier spin.

Storage/Reheating

To store leftovers, I keep the calzones in an airtight container in the fridge for up to 3 days. For longer storage, I wrap them tightly in foil and freeze them. When I’m ready to reheat, I pop them into a 375°F (190°C) oven for about 10–12 minutes if they’re refrigerated, or 20–25 minutes if frozen. This keeps the crust crispy and the filling warm and melty.

FAQs

How do I keep the calzones from leaking in the oven?

I make sure to seal the edges tightly by pressing with a fork and leaving enough border space around the filling. I also try not to overfill the calzones.

Can I make calzones ahead of time?

Yes, I often assemble the calzones a few hours ahead and keep them in the fridge until I’m ready to bake. They can also be frozen unbaked for up to 2 months.

What’s the best type of dough for calzones?

I usually use classic pizza dough, either store-bought or homemade. It needs to be soft and pliable enough to stretch and seal but firm enough to hold the filling without tearing.

Can I use different cheeses?

Absolutely. I’ve used provolone, fontina, and even a little goat cheese before. The key is to use a cheese that melts well and complements the other flavors.

Is this calzone recipe vegetarian?

Yes, as written, the recipe is vegetarian. I keep it that way by using just cheese and veggies for the filling, but I can always add meat if I want to change it up.

Conclusion

This Italian calzone recipe is one of my favorite ways to enjoy the flavors of pizza in a fun, stuffed format. It’s warm, cheesy, crisp on the outside, and endlessly customizable. Whether I’m serving it for a quick weeknight dinner, packing it for lunch, or making extras to freeze, it always turns out satisfying and delicious.

Recipe:

Italian Calzone

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Sophia
Total Time: 38 minutes
Yield: 4 calzones
Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A golden, folded pizza pocket filled with melty mozzarella, creamy ricotta, and savory Italian flavors — this homemade calzone is a delicious alternative to traditional pizza.