This easy homemade Calzones recipe includes pizza dough stuffed with your favorite pizza toppings for a customizable dinner that everyone loves. Calzones can be made in advance or frozen for an easy freezer meal.

Want more Italian recipes? Try Chicken Parmesan, Homemade Lasagna, or Manicotti!

Three calzones on a piece of parchment paper with the middle one sliced in half.

We can thank the Italian’s for the culinary masterpiece of Calzones! A Calzone is like a folded over pizza, baked with any number of pizza-style toppings inside including meats, cheeses, or veggies. Calzones are hand held like a sandwich, and often dipped in sauces like our easy pizza sauce or marinara.

Calzones are similar to Stromboli, the biggest difference is in the way the dough is sealed around the filling; Stromboli are rolled and calzones are folded.

Ingredients Needed:

  • Pizza dough: One pound of pizza dough will make approximately 4 large calzones. I like to make my easy homemade dough (makes 2lbs) in the morning and leave it covered in the fridge until ready to assemble. Store-bought dough can also be used.
  • Meat (precooked): Pepperoni, ham, sausage, Canadian bacon, chicken, bacon.
  • Vegetables: Bell peppers, onion, mushrooms, spinach, jalapeno, zucchini, artichoke hearts, olives.
  • Cheese: Shredded mozzarella is preferred, but you can use your favorite kind.
  • Pizza Sauce: We don’t add sauce inside, to prevent the calzones from getting soggy, but serve sauce on the side for dipping, instead. Pizza sauce or Marinara sauce goes with most any type of calzone, or serve with white garlic sauce, ranch, Alfredo, or bbq sauce for a bbq chicken filled calzones.

How to make Calzones:

Preheat Oven to 450ºF (or air fryer to 370ºF). Set pizza stone in oven to get hot while oven preheats (or use a baking sheet turned upside down).

Roll Out Dough: Divide pizza dough into 8 portions. Roll a piece into a flat disk, about 1/4inch thick.

A counter filled with some circles of pizza dough rolled out to make homemade calzones.

Add Toppings: Add about ¼ cup of toppings to one side, including a generous sprinkle of cheese. Fold the other half of dough over the toppings then seal the edges together.

Two images showing how to add toppings for the best calzone recipe.

Bake or Air Fry: Place calzones on a large piece of parchment paper. Using a sharp knife, make a slit on top of each (for steam to escape while baking). Lightly brush tops with beaten egg, then sprinkle with a little parmesan cheese and Italian seasoning.

  • Bake: Transfer calzones on parchment paper to the hot pizza stone or baking sheet in the oven then bake for 12-14 minutes or until golden brown.
  • Air Fryer Calzones: Spray the pan and place 2-3 calzones in a single layer. Cook for 5-6 minutes, then flip, and cook for 2-3 more minutes.
Two images showing unbaked calzones, sprinkled with Italian seasoning and parmesan cheese, and then easy Calzones baked.

Serve: Allow to cool for at least 10 minutes before serving then enjoy the best calzones with warmed pizza sauce, for dipping.

A calzone being pulled apart to show the bell peppers and cheese fillings inside.

Make Ahead and Freezing Instructions:

To Make Ahead: Pizza dough can be made up to 3 days in advance and refrigerated. Chop and prepare filling ingredients up to 3 days in advance, depending on freshness of ingredients. Pizza sauce can be made 1 week ahead.

To Freeze: 

  • Baked Calzones: Allow to cool completely, wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Microwave or bake from frozen or thawed, until warm.
  • Unbaked Calzones: place prepared homemade calzones on a baking sheet and flash freeze for 1 hour. Transfer to a freezer bag and freeze for up to 3 months. Bake from frozen at 400 degrees for 30-45 minute, or until warmed through and golden.

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Recipe

Three homemade Calzones on a piece of parchment paper, with the middle one cut in half showing the cheese pulling apart.
Prep 20 minutes
Cook 15 minutes
Total 35 minutes
Save Recipe

Equipment

Ingredients
 
 

  • 2 lbs pizza dough homemade or store-bought
  • 2 cups shredded mozzarella cheese
  • 1 egg , whole, beaten
  • 2 Tablespoons freshly grated parmesan cheese
  • Italian seasoning
  • pizza sauce , for dipping

Calzone Filling Ideas:

  • pepperoni
  • ground Italian sausage , cooked
  • Canadian bacon
  • cooked shredded chicken
  • black olives
  • sliced mushrooms
  • bell pepper , chopped
  • chopped onion
  • fresh jalapeño pepper
  • pineapple

Instructions
 

  • Preheat oven to 450 degrees F, with a pizza stone inside if possible (or use a baking sheet turned upside down).
  • Divide pizza dough into 8 portions. Roll each into a flat disk, about ¼ inch thick. Add about ¼ cup of toppings to one side, including a generous sprinkle of cheese. Fold the other half of dough over the toppings and seal the edges together.
  • Place calzones on a large piece of parchment paper. Use a sharp knife to make a small slit on top of each calzone (for steam to escape while baking). Lightly brush tops of calzones with beaten egg, then sprinkle with a little parmesan cheese and Italian seasoning.
  • Transfer calzones (on the parchment paper) to the hot pizza stone or baking sheet in the oven. Bake for 12-14 minutes or until golden brown. Allow to cool for at least 10 minutes before serving.
  • Serve with warmed pizza sauce or Marinara sauce for dipping. Or try other dipping sauces like white garlic sauce, ranch, Alfredo, or bbq sauce.

Notes

*Nutritional label includes cheese, but no additional pizza toppings.
Make Ahead instructions: Pizza dough can be made up to 3 days in advance and refrigerated. Chop and prepare filling ingredients up to 3 days in advance, depending on freshness of ingredients. Pizza sauce can be made 1 week ahead.
Freezing Instructions: To freeze baked calzones, allow to cool completely, wrap tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Microwave from frozen or thawed, until warm. To freeze unbaked calzones, place prepared calzones on a baking sheet and flash freeze for 1 hour. Transfer partially frozen calzones to a freezer bag and freeze for up to 3 months. Bake from frozen at 400 degrees for 30-45 minute, or until warmed through and golden.
Air Fryer Calzones: Spray the pan and place 2-3 calzones in a single layer. Cook for 5-6 minutes, then flip, and cook for 2-3 more minutes.

Nutrition

Calories: 376kcalCarbohydrates: 55gProtein: 16gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 44mgSodium: 1025mgPotassium: 31mgFiber: 2gSugar: 7gVitamin A: 230IUCalcium: 156mgIron: 3mg

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I originally shared this recipe October 2020. Updated June 2023.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    I just have trouble with the dough, so they are not very pretty. The topping off with egg, parmesan, and Italian seasoning is essential. I made mine with pepperoni, red onikn, green pepper, olives, and mozzarella.

    1. Hi Tammy! The nutritional info is for the calzone crust, pizza sauce, and mozzarella cheese. Any toppings you add will need to be added!

  2. 2 stars
    The REAL difference between a calzone and stromboli has nothing to do with the dough, it’s the RICOTTA CHEESE which your recipe does not contain. Therefore it is NOT a true calzone at all. The calzone was created in Trenton NJ and must contain ricotta style cheese.

    1. hey John, the calzone was invented in the 1700s in Naples, Italy. Trenton NJ has nothing to do with the history of the calzone, nor does it contain ricotta cheese. Stop lying to people on the internet.

  3. 5 stars
    This looks so good!! This would be great to change up pizza night! Plus, everyone can add what they like to theirs! Thanks!

  4. 5 stars
    My husband and I really enjoyed these calzones. We also use the dough for our homemade pizza and it is so delicious! 👍 Definitely a 5 star!

  5. 5 stars
    These were a huge hit with my family. We made these Halloween night and let the kids stuff their own. The kids loved that and I loved how easy they were. My only regret was that I didn’t double the recipe – lesson learned. Will definitely be making these again.