This Calzones from Scratch is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What dough should I use for calzones?
A standard pizza dough recipe works perfectly. Let it come to room temperature before shaping so it stretches easily without springing back or tearing.
2. How do I shape and seal a calzone?
Roll dough into a circle, add filling to one half leaving a 1-inch border, fold the other half over, and crimp the edges tightly with a fork. Seal well to prevent leaks.
3. What filling is traditional for calzones?
Ricotta cheese, mozzarella, and Italian meats like salami or pepperoni are the classic filling. The ricotta creates a creamy interior while the mozzarella adds stretch.
4. How much filling should I use?
About ½ cup per calzone. Do not overfill — too much filling prevents the dough from sealing properly and causes the calzone to burst open during baking.
5. Should I vent the calzone before baking?
Yes — cut 2-3 small slits in the top with a knife. Steam vents prevent the calzone from puffing into a balloon and potentially splitting open.
6. What temperature and time for baking?
425 degrees for 15-20 minutes until the crust is deep golden brown. Brush with egg wash before baking for a glossy, bakery-style finish.
7. Should I add sauce inside or serve it on the side?
Keep the sauce on the side for dipping. Adding sauce inside makes the dough soggy. A warm bowl of marinara for dunking is the traditional way to enjoy calzones.
8. Can I freeze unbaked calzones?
Yes — assemble, seal, and freeze on a parchment-lined sheet pan. Transfer to bags once frozen. Bake from frozen at 400 degrees for 25-30 minutes.
9. What other fillings can I use?
Spinach and ricotta, chicken Parmesan, Philly cheesesteak, BBQ chicken, or buffalo chicken are all popular variations beyond the classic Italian meat filling.
10. How do I reheat a leftover calzone?
Reheat at 375 degrees for 10-12 minutes until the crust is crispy again. The oven is essential — microwaving makes the dough soft, chewy, and unappetizing.
Watch How to Make This
Calzones from Scratch
Ingredients
Method
- In a bowl, combine warm water, yeast, and sugar. Let sit 5 minutes until foamy. Add flour, salt, and olive oil. Mix until a dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Cover and let rise for 1 hour.
- In a bowl, combine ricotta cheese, diced smoked ham, and freshly ground black pepper. Add a pinch of cayenne to taste. Mix until well combined.
- Preheat oven to 500°F. Divide the dough into 4 equal pieces. Roll each piece into a circle about 8 inches in diameter on a floured surface.
- On one half of each dough circle, layer prosciutto slices, the ricotta mixture, and fresh mozzarella slices. Fold the other half over the filling and crimp the edges with a fork to seal.
- Place calzones on a cornmeal-dusted baking sheet. Cut a few small slits on top for steam. Brush with egg wash and dust with Parmesan cheese.
- Bake at 500°F for 20 minutes or until golden brown and the filling is bubbly.
- Let cool for a few minutes before serving. Serve with warm marinara sauce for dipping.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
