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!
About This Recipe
Here's something that'll blow your mind: calzones weren't invented in Italy. They actually originated in 18th-century Naples as street food for workers who needed to eat pizza with one hand while working. But here's the kicker – the original calzones were never sealed shut! Neapolitan street vendors would fold the dough over but leave it partially open so steam could escape and workers could see the filling before buying. The completely sealed version we know today? That's actually an Italian-American invention from the 1950s. This history matters because it explains why traditional calzone dough is rolled thinner than pizza dough – it needed to be sturdy enough to hold as a handheld meal but flexible enough to fold without cracking. When I make calzones at home, I think about those Neapolitan workers and roll my dough to that perfect thickness where it's strong enough to contain all that molten cheese but won't turn into a thick, bready mess.
Ingredients for Calzones from Scratch
- For the Dough:
- 3 ½ cups of All Purpose Flour
- 2 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoon of Extra Virgin Olive Oil
- 1 cup of Warm Water, 110 degrees
- 1 Envelope of Yeast
- Ingredients for 4 Calzones:
- 8 slices prosciutto
- 2 cups ricotta, drained if necessary
- 4 ounces fresh mozzarella, sliced thin and drained on a paper towel
- 1 ½ cups finely diced smoked ham
- freshly ground black pepper to taste
- cayenne to taste
- corn meal for the pan
- 2 cups marina sauce for dipping, optional
- 1 egg for egg wash
- Parmesan cheese for dusting tops
- Bake at 500 F. for 20 minutes
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Calzones from Scratch Video
Calzones from Scratch
The United States Department of Agriculture advises you not to let cooked food - like pizza or other kinds of takeout - sit at room temperature for more than two hours before throwing it away.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.
Nutrition
Notes
Pro Tips:
Use 00 flour if you can find it, or substitute with half bread flour and half all-purpose. The lower protein content in 00 flour creates the tender, foldable dough that won't fight back when you're sealing the edges, unlike regular bread flour which can spring back. After years of calzone disasters, I learned to brush the inside edges with beaten egg before sealing. The proteins in the egg act like glue when they cook, creating an airtight seal that prevents those heartbreaking mid-bite explosions that dump all your filling onto your plate. Always poke three small holes in the top with a fork after sealing. I used to skip this thinking it would let filling leak out, but those holes actually prevent the calzone from bursting open by releasing steam pressure as the moisture in the filling converts to vapor. Let your sealed calzones rest for 10 minutes before baking. This allows the dough to relax after all that stretching and folding, which prevents the seams from pulling apart in the oven and gives you those perfect, Instagram-worthy calzones every single time.Tried this recipe?
Let us know how it was!
Substitutions & Variations
- Prosciutto and smoked ham: Replace with pernil (Dominican roasted pork) and jamón de diablo for an authentic Caribbean twist that adds deeper, more aromatic flavors.
- Ricotta cheese: Substitute with queso fresco or farmer's cheese mixed with a tablespoon of heavy cream to create a similar creamy texture with a slightly tangier, less sweet profile.
- Marina sauce: Use sofrito-based tomato sauce with culantro, ají dulce, and garlic for dipping to bring bold Dominican flavors that complement the savory filling.
- All-purpose flour: Mix in ½ cup of masa harina with 3 cups all-purpose flour to create a slightly corn-forward dough that bridges Italian and Latin American traditions.
- Fresh mozzarella: Swap for queso de freír (Dominican frying cheese) which melts beautifully and adds a distinctive Caribbean cheese flavor without becoming overly stringy.
- Cayenne pepper: Use finely minced ají dulce or a pinch of sazón with culantro for heat and color that's more familiar to Caribbean palates.
How to Make Calzones from Scratch
- 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.
What to Serve With Calzones from Scratch
A bright arugula salad with lemon vinaigrette cuts through the rich, cheesy filling beautifully. The peppery greens and acidic dressing cleanse your palate between bites, making each piece of calzone taste as good as the first.
My Dominican-Style Garlic Rice pairs surprisingly well with these Italian pockets - the fluffy, garlicky grains soak up any filling that spills out. Plus, the combination reminds me of how food traditions blend in my own kitchen, creating something completely new and delicious.
For something lighter, try roasted cherry tomatoes with fresh basil and a drizzle of balsamic glaze. The sweet, caramelized tomatoes echo the Italian flavors while adding a pop of color and freshness to your plate.
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.
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.
Nutrition
Notes
Use 00 flour if you can find it, or substitute with half bread flour and half all-purpose. The lower protein content in 00 flour creates the tender, foldable dough that won't fight back when you're sealing the edges, unlike regular bread flour which can spring back. After years of calzone disasters, I learned to brush the inside edges with beaten egg before sealing. The proteins in the egg act like glue when they cook, creating an airtight seal that prevents those heartbreaking mid-bite explosions that dump all your filling onto your plate. Always poke three small holes in the top with a fork after sealing. I used to skip this thinking it would let filling leak out, but those holes actually prevent the calzone from bursting open by releasing steam pressure as the moisture in the filling converts to vapor. Let your sealed calzones rest for 10 minutes before baking. This allows the dough to relax after all that stretching and folding, which prevents the seams from pulling apart in the oven and gives you those perfect, Instagram-worthy calzones every single time.
Tried this recipe?
Let us know how it was!Filed Under
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