Calzones are Italy’s answer to the handheld pizza, and this version delivers a perfect balance of savory meats and creamy cheeses wrapped in a golden, crisp dough. With every bite, you get the tang of tomato sauce, the richness of ricotta, and the stretchy pull of melted mozzarella.
This recipe is beginner-friendly and incredibly customizable—swap in your favorite deli meats or toss in sautéed veggies for extra flair. Whether you’re meal prepping for the week or putting together a casual dinner for the family, these calzones offer a comforting, bakery-quality experience right from your kitchen oven.
Full Recipe:
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3 cups all-purpose flour (375g)
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1 teaspoon salt (6g)
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1 cup warm water (240g)
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1 teaspoon instant yeast (3g)
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1 teaspoon sugar (4g)
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1 tablespoon olive oil (15g)
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½ cup pizza sauce
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12 slices of salami or pepperoni (about 4 oz.)
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1 cup ricotta cheese
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1 cup shredded mozzarella cheese
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1 egg, beaten (for egg wash)
Directions:
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In a large mixing bowl, whisk flour and salt. In a separate bowl, combine warm water, instant yeast, sugar, and olive oil. Whisk to dissolve.
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Pour wet mixture into dry ingredients. Stir with a silicone spatula until no dry flour remains. Let rest for 10 minutes.
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Knead dough by hand for 10 minutes until smooth. Cover and let rise in a warm place for 1 hour, or until doubled in size.
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Preheat oven to 375°F (190°C).
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Divide dough into 4 equal balls. Flatten each ball into an 8-inch round using a rolling pin.
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In the center of each round, layer 2 tablespoons of pizza sauce, 3 slices of salami, ¼ cup ricotta, and ¼ cup mozzarella, leaving a 1-inch border.
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Fold the dough over to form a half-moon. Seal edges by folding and pressing down. Crimp with a fork if desired.
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Transfer to a parchment-lined baking sheet. Cut 3 air vents on top and brush with beaten egg.
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Bake for 25 minutes or until golden brown. Let cool for 10 minutes before serving. Serve with warm marinara sauce.
Prep Time: 30 minutes (+1 hour rising time) / Cooking Time: 25 minutes / Total Time: 1 hour 55 minutes
Kcal: 430 kcal / Servings: 4
The Comfort and Charm of Homemade Calzones
Homemade calzones offer the warmth and heartiness of a traditional pizza, all wrapped into a personal-sized, handheld pocket of joy. Originating from Southern Italy, particularly Naples, calzones have long been a staple in Italian street food culture, known for their convenience, customizability, and satisfying flavor. This baked alternative to pizza is not only easier to serve but often easier to eat—no slice slipping, no greasy fingers, just pure, contained deliciousness.
The version we’re spotlighting here features a classic trio: salami, ricotta, and mozzarella. It’s a traditional yet indulgent combination that brings together the rich creaminess of ricotta, the bold savoriness of salami, and the melt-in-your-mouth stringiness of mozzarella, all sealed in golden-brown dough. Whether you’re hosting a casual dinner, prepping lunch for the week, or craving a cozy Friday night meal, this homemade calzone recipe is the perfect solution.
What Makes Calzones Unique Compared to Pizza
While calzones and pizzas share a dough base and many of the same fillings or toppings, they’re fundamentally different in structure and eating experience. A pizza is flat and open-faced, whereas a calzone is folded in half and sealed at the edges, enclosing its contents.
This sealing process transforms the texture and experience. The outer crust becomes perfectly crisp and golden when baked, and the inside retains more moisture, delivering gooey cheese and juicy fillings in every bite. Additionally, because calzones are baked as sealed parcels, they travel and reheat exceptionally well, making them a favorite for meal prep or packed lunches.
Another critical distinction is the absence of sauce on top. While pizzas are often sauced and cheese-topped before baking, calzones are filled with ingredients and sauce inside, then brushed with egg wash and baked. This creates a more controlled burst of flavor when you bite in, rather than the layering of flavors that pizza delivers.
A Brief History of the Calzone
The word calzone means “trouser leg” in Italian, possibly referencing the portable, pocket-like nature of the food—perfect for eating on the go. The traditional Neapolitan calzone was stuffed with ingredients that would have been available in any Southern Italian kitchen: ricotta, mozzarella, salami or ham, and tomato sauce.
Over time, the calzone evolved as it traveled across Italy and into American cuisine. In the U.S., calzones began to adopt larger sizes, an even wider range of fillings, and creative sauces served on the side. Many restaurants now serve them with marinara or garlic butter for dipping, though purists might argue that a calzone’s integrity is best preserved by enjoying it as-is.
Perfecting the Calzone Dough
The dough is the heart of any calzone. It needs to be supple enough to stretch into a round but strong enough to hold the fillings and seal properly. A good dough strikes a balance between elasticity and structure.
Letting the dough rise for at least an hour is crucial. It not only allows the gluten to develop but also gives the calzone its characteristic puff and chew when baked. For best results, use bread flour or high-quality all-purpose flour, and allow time for a full proof before shaping. Rolling the dough to the proper thickness—roughly ⅛ to ¼ inch—is also key. Too thin and the calzone may split or leak; too thick and you’ll end up with an overly doughy bite.
The edge sealing process is equally important. Pressing the edges and then folding them over not only helps keep everything intact but creates a delightful crusty border. For an added artisanal look, you can crimp the edge with a fork or twist it into a rope-style finish.
Tips for Avoiding a Soggy Calzone
One of the most common mistakes in making calzones is overfilling them or using watery ingredients. To avoid a soggy interior or a burst seam, follow a few essential rules:
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Cook and drain your vegetables. Ingredients like mushrooms, spinach, or bell peppers release a lot of moisture as they cook. Always sauté them first and let them cool and drain before adding.
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Use thick sauces. A watery tomato sauce can ruin the dough. If your sauce is thin, reduce it on the stove or use just a small amount.
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Don’t overstuff. Even if you want to load up every bite, overfilling makes sealing harder and risks breakage in the oven.
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Make vents. Cut small slits or vents in the top of the calzone to allow steam to escape during baking. This helps maintain the dough’s texture and prevents sogginess.
Filling Variations You Can Try
One of the most exciting things about calzones is how versatile they are. While the salami-ricotta-mozzarella combo is a classic, the possibilities are nearly endless:
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Veggie Supreme: Roasted peppers, mushrooms, zucchini, and spinach with feta and mozzarella
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Meat Lovers: Sausage, pepperoni, bacon, and marinara with mozzarella
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Mediterranean: Kalamata olives, sun-dried tomatoes, spinach, and goat cheese
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BBQ Chicken: Grilled chicken, BBQ sauce, red onions, and cheddar
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Breakfast Calzone: Scrambled eggs, breakfast sausage, hash browns, and cheese
You can even explore sweet calzones with fillings like Nutella, ricotta and honey, or cinnamon apples for a dessert-style twist.
Serving Suggestions
Calzones are excellent as a main dish and pair beautifully with fresh, crisp sides that balance their richness. Some great options include:
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Greek salad with cucumbers, olives, and feta
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Caesar salad for a creamy contrast
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Orzo pasta salad with herbs and lemon vinaigrette
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Roasted vegetables for a warm, earthy pairing
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Marinara sauce or garlic aioli for dipping
Serve calzones fresh from the oven, allowing them to cool for 10 minutes first so the filling settles. They’re great for lunch, dinner, parties, or even packed for a picnic.
Storage and Meal Prep
Calzones are ideal for prepping ahead. Once baked and cooled, they can be stored in the fridge for up to 4 days or frozen for up to 2 months. Wrap each calzone in plastic wrap or foil, then place them in a zip-top freezer bag or airtight container.
To reheat, use an oven or air fryer at 350°F for about 8-10 minutes. This helps restore the crispness that microwaving might destroy. If frozen, let calzones thaw overnight in the fridge before reheating.
They also make fantastic school or office lunches. Simply reheat in the morning, wrap in foil, and store in an insulated container until ready to eat.
Making It Kid-Friendly and Family-Style
Kids love the novelty of calzones—and they’re a great way to sneak in vegetables. Get children involved by letting them build their own calzones, selecting fillings from a topping bar. This also makes the meal interactive and customizable for picky eaters.
For a family-style approach, try making one large calzone to slice and share, or prepare a double batch for dinner tonight and lunch later in the week. You can even cut smaller calzones into strips for dipping as party appetizers.
Conclusion: Why Homemade Calzones Are Worth It
Making homemade calzones brings the warmth and satisfaction of pizza night to your kitchen—with the added bonus of no mess and better portability. They’re endlessly customizable, kid-approved, freezer-friendly, and ideal for both casual meals and special occasions.
With the rich, creamy filling of ricotta and mozzarella, balanced by the salty depth of salami, these golden-baked calzones are more than just a recipe—they’re a comfort food experience. Whether you’re a home cook looking to switch up your pizza routine or simply craving something new and delicious, calzones are an excellent option that deliver big on flavor, texture, and fun.