I love this recipe because it is quick, customizable, and perfect for pizza night at home. The dough bakes into a golden crust while the filling stays hot and cheesy inside. I also like that I can easily switch the fillings depending on what I have in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Homemade pizza dough Flour for dusting Pizza sauce Cheese, shredded or sliced Salami Onion Olives Mushrooms, canned Olive oil, optional
Directions
I start by dividing the pizza dough into portions depending on how large I want the calzones. I roll each piece into a ball and then flatten it into a thin round crust on a lightly floured surface.
I spread a layer of pizza sauce over one half of the dough, making sure to leave the edges clean for sealing.
I add cheese, salami, onion, olives, mushrooms, or any toppings I like onto the sauced side of the dough.
I fold the empty half of the dough over the filling to create a pocket and press the edges together firmly with my fingers to seal.
To make sure the filling stays inside, I fold the edge inward once more and press it down again for a double seal.
I carefully transfer the calzones onto a baking tray lined with parchment paper. If I want a more golden crust, I brush the tops lightly with olive oil.
I bake the calzones at 400°F (200°C) for about 15 minutes, or until the tops and bottoms are beautifully browned.
I let them cool slightly before serving.
Servings and timing
This recipe makes 4 servings. The total preparation and cooking time is approximately 25 minutes.
Variations
I sometimes replace the salami with pepperoni, cooked chicken, or Italian sausage. I also like making a vegetarian version with spinach, peppers, and extra mushrooms. For a spicy calzone, I add chili flakes or spicy sausage. Ricotta cheese also makes a delicious creamy filling addition.
Storage/reheating
I store leftover calzones in an airtight container in the refrigerator for up to 3 days. I reheat them in the oven at 350°F until warmed through so the crust stays crisp. I can also freeze baked calzones for up to 2 months and reheat them directly from frozen.
FAQs
Can I use store-bought pizza dough?
Yes, I often use store-bought dough when I want to save time, and it still works very well.
How do I stop the calzones from opening while baking?
I make sure not to overfill them and press the edges tightly before folding the seal over once more.
Can I make calzones ahead of time?
Yes, I can assemble them ahead and refrigerate them until ready to bake.
What cheese works best for calzones?
I usually use mozzarella because it melts beautifully, but provolone, ricotta, or Parmesan also work well.
Can I cook calzones in an air fryer?
Yes, I can cook smaller calzones in an air fryer until golden and crispy, adjusting the cooking time as needed.
Conclusion
This calzone pizza is one of my favorite easy comfort meals because it combines all the flavors of pizza inside a crisp, golden crust. I love how versatile and satisfying these handheld pizza pockets are for family dinners, parties, or casual weekends at home.
Golden baked calzone pizza filled with melty cheese, savory salami, pizza sauce, and delicious homemade flavor.
Author:Ella
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:Italian
Ingredients
Homemade pizza dough
Flour, for dusting
Pizza sauce
Cheese, shredded or sliced
Salami
Onion, sliced
Olives
Mushrooms, canned or sautéed
Olive oil, optional
Instructions
Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
Divide the pizza dough into equal portions depending on how large you want the calzones.
Roll each portion into a ball, then roll each ball into a thin round crust on a lightly floured surface.
Spread a small amount of pizza sauce over one half of each dough round, leaving the edges clean.
Add cheese, salami, onion, olives, mushrooms, and any additional toppings onto the sauced half.
Fold the empty half of the dough over the filling to create a half-moon shape.
Press the edges firmly with your fingers to seal.
For extra sealing, fold the edge inward toward the filled side and press again.
Carefully transfer the calzones to the prepared baking tray.
Brush the tops lightly with olive oil if desired.
Bake for about 15 minutes or until the tops and bottoms are golden brown.
Let cool slightly before serving.
Notes
Avoid overfilling the calzones to prevent leaking during baking.
Mozzarella works best for a stretchy cheesy filling.
You can customize the fillings with pepperoni, spinach, peppers, sausage, or ricotta.
Brushing the tops with olive oil helps create a golden crust.
