I have a confession to make: I have a deep, unwavering love for Italian food. But not just any Italian food – I’m talking about the kind that feels like a warm hug, the kind that fills your kitchen with the scent of freshly baked dough and bubbling, melty cheese. And that, my friend, is exactly what a good calzone does.
The first time I made a homemade calzone, I was hooked. There’s just something about that golden, crispy crust and gooey, flavor-packed filling that makes every bite pure magic. It’s like pizza, but better in some ways – a perfectly handheld, cheese-stuffed pocket of joy. Trust me, once you try making your own, you’ll never look at takeout the same way again.
So today, I’m bringing you my ultimate Italian calzone recipe – crisp on the outside, loaded with cheesy goodness on the inside, and packed with all the flavors that make Italian food so irresistible. If you’ve never made a calzone from scratch before, don’t worry! I’ll walk you through everything step by step. By the time you pull these beauties out of the oven, you’ll feel like an Italian chef in your own kitchen. Let’s do this!
Table of contents
What is a Calzone?
In case we haven’t been properly introduced, let me give you a quick rundown.
A calzone is an Italian stuffed turnover, kind of like a folded pizza, but don’t tell the pizza purists I said that. It hails from Naples and was originally designed as a portable meal – because let’s be honest, Italians knew what they were doing when it came to convenient, delicious food.
Unlike a stromboli (which is rolled up like a giant burrito), a calzone is folded over and sealed like a half-moon. Inside? A dreamy mix of cheese, meat, and veggies. Outside? A perfectly golden crust with a crisp bite.
And yes, it’s every bit as good as it sounds.
Calzone vs. Stromboli: What’s the Difference?
If you’ve ever wondered whether a calzone and a stromboli are the same thing, here’s the deal: calzones are folded into a half-moon shape, while stromboli is rolled up like a jelly roll. Calzones are typically single-serving, whereas strombolis are sliced into pieces. Both are delicious, but today, we’re all about that calzone life.
Why You’ll Love This Recipe
- Perfectly crispy crust – The dough bakes up golden and beautifully crisp.
- Cheesy, melty filling – A dreamy blend of cheddar, ricotta, and pepperoni.
- Customizable – Add your favorite veggies, swap out the meat, or even go for a dessert calzone (Nutella, anyone?).
- Easier than you think – I promise, if you can make pizza, you can make calzones.
Ingredients You’ll Need
For the Dough:
- Active dry yeast – Helps the dough rise beautifully.
- Warm water – Activates the yeast for a perfect texture.
- Olive oil – Adds flavor and keeps the dough soft.
- White sugar – Feeds the yeast, helping it rise.
- Salt – Enhances the flavor.
- All-purpose flour – The base for a light yet sturdy dough.
- Extra olive oil – Coats the dough to prevent drying.
- Egg, beaten – Creates that golden, shiny crust.
For the Filling:
- Shredded Cheddar cheese – For that rich, gooey, melty texture.
- Ricotta cheese – Adds creaminess and depth.
- Diced pepperoni – Brings a savory, slightly spicy bite.
- Sliced fresh mushrooms – Adds an earthy, umami flavor.
- Dried basil leaves – A touch of herby goodness.
Scroll down for the full recipe card with exact measurements and instructions!
How to Make an Italian Calzone
Step 1: Make the Dough
In a large bowl, dissolve the yeast in warm water and let it sit for about 5 minutes, until it gets nice and foamy. This step is key – it means your yeast is alive and ready to work its magic.
Add olive oil, sugar, and salt, then mix in 1 cup of flour until smooth. Slowly stir in the remaining flour until the dough becomes smooth and workable.
Turn the dough onto a lightly floured surface and knead for about 5 minutes, until it becomes elastic. Transfer to a lightly oiled bowl, turn it once to coat, and cover it. Let it rise for 40 minutes or until nearly doubled in size.
Step 2: Prep the Filling
While the dough is rising, mix together the cheddar, ricotta, pepperoni, mushrooms, and basil in a bowl. Cover it and pop it in the fridge to chill – this helps the flavors blend beautifully.
Step 3: Roll & Fill the Calzones
Once your dough is ready, punch it down and divide it into two equal pieces. Roll each piece into a thin circle (about 1/8-inch thick).
Spoon half of the filling onto one side of each dough circle, leaving a border around the edges. Now, fold the dough over the filling to create a half-moon shape. Press the edges down and seal them with a fork.
Step 4: Bake Until Golden Perfection
Preheat your oven to 375°F (190°C) and grease a baking sheet. Brush the tops of your calzones with beaten egg – this gives them that gorgeous golden color.
Bake for about 30 minutes, until they’re crispy and golden brown. Let them cool for a few minutes before digging in (I know, waiting is the hardest part).
Pro Tips for the Best Calzone
- Don’t overfill! Too much filling can make sealing tricky.
- Seal well! A fork crimp helps keep all that cheesy goodness inside.
- Egg wash for a golden crust. This step is optional, but highly recommended.
- Let them cool slightly before biting in. That cheese is HOT!
Serving Suggestions
Calzones are amazing on their own, but if you want to round out the meal, try serving them with:
- Marinara sauce for dipping
- A fresh Italian salad
- Garlic knots (because more bread is never a bad idea!)
Variations to Try
- Veggie Lover’s Calzone: Skip the meat and load up on mushrooms, spinach, and bell peppers.
- Meat Lover’s Calzone: Add beef, turkey sausage, or shredded chicken.
- Breakfast Calzone: Scrambled eggs, turkey sausage, and cheddar.
- Sweet Dessert Calzone: Nutella and mascarpone for a heavenly treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover calzones in an airtight container in the fridge for up to 3 days.
Freezing Calzones
Want to make a batch for later? Assemble the calzones but don’t bake them yet. Wrap each one in plastic wrap and freeze them for up to 3 months. When you’re ready, bake straight from frozen at 375°F (190°C) for 35-40 minutes.
Reheating
For best results, reheat calzones in the oven at 350°F (175°C) for 10-12 minutes until crispy and heated through. Avoid the microwave – it’ll make the crust soft instead of crispy!
FAQ
Can I use store-bought pizza dough? Absolutely! It won’t be quite as amazing as homemade, but it works in a pinch.
How do I reheat calzones? Warm them in the oven at 350°F for about 10 minutes. Avoid the microwave – it makes them soggy!
Can I freeze calzones? Yes! Freeze before or after baking, then reheat in the oven for best results.
Final Thoughts
Making calzones from scratch is one of the most satisfying kitchen experiences ever. You get that perfect balance of crispy crust and melty filling, plus the joy of customizing them however you like. So, what are you waiting for? Go grab your ingredients and let’s bake!
Oh, and if you make these, I’d LOVE to hear how they turned out! Drop a comment or tag me on social media – I can’t wait to see your creations!
Italian Calzone Recipe – Crispy, Cheesy, and Irresistible!
Ingredients
Dough
- Active dry yeast Helps the dough rise for a light texture.
- Warm water Activates the yeast for the perfect dough consistency.
- Olive oil Adds flavor and keeps the dough soft.
- White sugar Feeds the yeast for optimal rise.
- Salt Enhances flavor and strengthens gluten structure.
- All-purpose flour Forms the base of the dough for the perfect texture.
- Extra olive oil Used to coat the dough and prevent drying.
- Egg, beaten Gives the calzone a beautiful golden crust.
Filling
- Shredded Cheddar cheese Melts beautifully for a gooey texture.
- Ricotta cheese Adds creaminess and richness to the filling.
- Diced pepperoni Adds a savory, slightly spicy bite.
- Sliced fresh mushrooms Provides an earthy, umami flavor.
- Dried basil leaves Adds a fragrant, herby taste.
Instructions
- Dissolve the yeast in warm water in a mixing bowl. Let sit for about 5 minutes until foamy.
- Add olive oil, sugar, and salt. Mix in 1 cup of flour until smooth. Gradually stir in the remaining flour until a smooth, workable dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until elastic. Place in a lightly oiled bowl, cover, and let rise for 40 minutes.
- While the dough rises, mix the Cheddar, ricotta, pepperoni, mushrooms, and basil in a bowl. Cover and refrigerate.
- Preheat the oven to 375°F (190°C) and grease a baking sheet.
- Punch down the dough and divide it into two equal pieces. Roll each piece into a thin circle.
- Place half of the filling on one side of each circle, leaving a border. Fold the dough over and seal the edges with a fork.
- Brush the tops with beaten egg and place on the prepared baking sheet.
- Bake for about 30 minutes until golden brown. Let cool for a few minutes before serving.
Nutrition
Equipment
- Baking Sheet
- Mixing Bowl
- Rolling Pin
Notes
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