An Italian-style turnover—essentially a pizza folded in half—this homemade calzone features a crisp exterior and a soft interior, filled with melted mozzarella and your choice of savory toppings. Classic fillings include sweet Italian sausage, pepperoni, olives, mushrooms, peppers, and onions, but you can adapt it to any combination you enjoy.
Does calzone have sauce inside?
Unlike pizza, a calzone typically does not have sauce baked inside. We serve ours with a warm marinara on the side for dipping. You can dip each bite into the sauce or spoon a little over the top—both ways are delicious.
Calzones are great hot or cold. They’re best fresh from the oven, but also make convenient leftovers for lunch or a picnic.
This recipe is adapted from “Rosemary’s Calzone” by Julia Child. The dough develops a lightly crisp crust while remaining tender inside and absorbs the flavors of the fillings as it bakes.
A fun food activity
Making calzones can be a fun family or group activity. Prepare the dough and set out bowls of toppings, then let everyone assemble their own. It’s a relaxed and social way to cook together—great for family nights or entertaining guests.
How do you make calzone dough?
How do you make calzone dough?You can make the dough by hand or use a food processor with a dough blade. The dough is easy to work with: form it into balls, roll or pat into 8-inch circles for personal-sized calzones, and leave a ½-inch border around the edge. Brush the surface with garlic-infused olive oil before filling.
What’s your favorite calzone filling?
Fill one half of each dough circle with your chosen ingredients, always starting and ending with grated mozzarella—this helps bind the filling as the cheese melts. After adding fillings, sprinkle a little sea salt and minced parsley and drizzle a touch of lemon juice—this small addition brightens the flavors and is a recommended step.
Fold the top half of the dough over the filling and pinch the edges to seal. Avoid getting oil on the edge, which can prevent a tight seal. Brush the top with more garlic oil and add a light sprinkle of salt or decorative cuts to identify fillings.
Just before you bake
Bake calzones on a pizza stone for best results, or use a baking sheet if needed. Preheat the oven to 450°F and allow the stone to heat for about 20 minutes. Calzones bake quickly—usually around 10 to 13 minutes—until the crust is golden and the cheese inside is melted.
Identify your work
We often mark the top of each calzone with a small cut or a garnish so everyone knows which fillings are inside. It’s a simple way to personalize them and keeps the presentation attractive.
Give this homemade calzone a try—you’ll find it satisfying and adaptable. It works well for weeknight dinners, gatherings, and make-ahead meals. Serve warm with a bowl of seasoned marinara and a green salad for a complete Italian-inspired meal.
Enjoy!
Dianna
Homemade Calzone
Ingredients
Calzone Dough
- 1 tablespoon dry-active yeast
- ½ cup warm water (not over 110°F)
- ¼ teaspoon sugar
- ¾ cup cold milk
- 2 Tablespoons olive oil
- 3 cups all-purpose flour
- 1 ½ teaspoons salt
Filling Ingredients
- 1 large sweet Italian sausage
- 24 slices pepperoni
- 1 medium green pepper, sliced thin
- 1 medium yellow or red pepper, sliced thin
- 1 medium onion, sliced
- ½ cup sliced mushrooms
- Garlic Oil: ¼ cup olive oil mixed with 4 minced garlic cloves
- Sea salt to taste
- ¼ cup grated Parmesan cheese
- 2 cups grated mozzarella cheese
- 4 Tablespoons minced parsley
- 6 lemon wedges
- ¼ cup sliced black olives
- ¼ cup sliced green olives
- ¼ cup pepperoncini or banana peppers, sliced
- ¼ cup artichoke hearts, chopped
Marinara Sauce
- 32 ounce jar of your favorite marinara (tomato-basil recommended)
- 1 teaspoon oregano
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
Instructions
For the Dough
- Whisk the yeast, warm water and sugar in a small bowl and let rest until bubbly, about 5 minutes. Blend in the cold milk.
- Mix the flour and salt in a large bowl. Add the yeast mixture and olive oil and mix until a dough forms. Let rest 5 minutes; the dough will be soft.
- Turn the dough onto a lightly floured surface and knead about 50 strokes by hand. Rest 2 minutes, then knead 20 more strokes until smooth and elastic.
- Lightly grease a large bowl, place the dough inside, cover, and let rise in a warm spot until doubled, about 1 hour. While it rises, prepare the fillings.
Filling
- Prick the sausage and place it in a large frying pan with 2 tablespoons of water over medium heat. Cover and steam about 25 minutes, then slice crosswise.
- Slice onions, peppers and mushrooms and add them to the pan for the last 5 minutes of steaming so they soften and take up less space when assembled.
Forming Calzones
- Preheat oven to 450°F and heat a pizza stone or baking sheet for 15–20 minutes.
- Divide the dough for the desired number of calzones (6 for individual, 3 for larger). Form each portion into a smooth ball and let rest 10 minutes.
- Roll or pat each ball into an 8-inch circle. Leave a ½-inch border, and brush the surface with garlic oil.
- Fill one half of the circle with fillings, starting and ending with mozzarella. Sprinkle with salt and parsley, then drizzle a bit of lemon juice before adding the final layer of cheese.
- Fold the dough over the filling and pinch the edges to seal. Brush the top with garlic oil, add a light sprinkle of salt, and decorate if desired to identify fillings.
- Place calzones on the heated stone or baking sheet and bake at 450°F for about 10–13 minutes, until golden and cooked through.
- Serve warm with the marinara sauce.
Marinara Sauce
- Combine the jarred marinara with oregano and minced garlic in a saucepan. Heat until simmering and keep warm for serving.
Notes
Nutrition
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