Home > Main Course > Pizza > Easy Calzone Recipe

Easy Calzone Recipe

Easy Calzones make for a fun lunch or dinner. A calzone is like a stuffed pizza pocket, filled with all the classic toppings – meat, cheese, and your choice of sauce wrapped in Pizza Dough.

Prep a handful of these to have on hand throughout the week. They reheat really well and are perfect for packing work or school lunch.

Calzones with sauce on the side

This post may contain affiliate links. Read my disclosure policy.

Hi there! My name is Natalya and I run the blog Momsdish. If you already follow me, you know I can’t get enough of easy meals that require simple ingredients. This recipe is no different. Trust me, you’re going to love this homemade calzone recipe.

What is a Calzone?

Calzones are Italian turnovers that are stuffed with an array of ingredients. Pretty much anything that goes on a pizza can go into a calzone.

The fillings are placed on one half of the circular shaped pizza dough. The dough is then folded over, pinched and sealed, coated with an egg wash or olive oil, and baked in the oven until golden brown.

A Calzone cut open with sauce for dipping

What is the Difference Between Calzones and Stromboli?

If you love calzones, you have probably tried its close cousin, stromboli. Stromboli vs Calzone – what sets them apart? Although both have similar ingredients, the way they are sealed is different. Calzones are pinched and sealed like empanadas and are handheld, while a stromboli is rolled up and sliced.

Calzone Dough

If you’re in a pinch, grab any store-bought pizza dough to make your calzone. If you want to elevate your home cooking game, make your own pizza dough.

As you’re rolling your dough out, pay special attention to the thickness. You want to make sure that the dough is thick enough to hold all the toppings and be folded over without breaking. ¼-inch thickness is the sweet spot.

Pizza dough cut into 8 pieces and rolled up into a ball

Calzone Filling

Here are some different variations for you. Mix-and-match your ingredients to make the perfect calzone for your tastebuds:

  • Cheese – Mozzarella, parmesan, sharp cheddar, feta and goat cheese.
  • Meats – Salami, pepperoni, Canadian bacon, ham, bacon, chicken, Italian sausage, steak strips or meatballs.
  • Veggies – Mushrooms, bell peppers, pepperoncini, marinated artichokes, spinach and red onions.
  • Sauce – Use a red pizza sauce or white sauce.
  • Dip – Each your calzone plain or dip your calzone in a little homemade marinara or ranch.

Ingredients for the calzone

How to Make Calzones

Calzones at home are super easy. The best part about calzones is everyone can customize their own. Gather a ton of ingredients, lay them out and let your friends and family go at it! Follow these simple instructions to nail it every time:

  1. Divide pre-made pizza dough into equal portions and roll into a circle.
  2. On one half of the dough, spread all of your selected ingredients.
  3. Fold over and tightly crimp the edges.
  4. Cut air vents, brush with oil and sprinkle on parmesan. Bake at 475F for about 15 minutes or until golden brown.

Step by step of making Calzone

For Larger or Smaller Calzones: Baking time may need to be adjusted based on the size of your Calzone.

Calzone on a baking sheet ready for baking

Storing Calzones

To Freeze: Once you have prepared your calzones, you can freeze them while they are raw or cooked. Either way, place them on a baking sheet and allow them to completely freeze in a single layer. Then, store them in an airtight container or freezer-safe plastic bag.

To Reheat: Thaw frozen calzones in the refrigerator for 3 hours, or add more cooking time if heating from frozen. Bake raw calzones according to recipe instructions. Bake cooked calzones for half the time or until they are heated through.

A few calzones, one cut open next to marinara sauce

Other Quick Lunch Recipes

Our long-awaited cookbook is here! Order now

Easy Calzone Recipe

5 from 167 votes
Author: Natalya Drozhzhin
Baked Calzones served with marinara sauce
Easy calzones make for a fun lunch or dinner. These stuffed pizza pockets are filled with all the classic toppings - meat, cheese and your choice of sauce.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients 

Servings: 8 servings
  • 2 lb pizza dough
  • 1 cup pizza sauce
  • 1 cup pepperoni
  • 1/2 cup salami
  • 2 cups shredded mozzarella
  • 1 cup ricotta cheese
  • 2 tbsp oil
  • 1/2 cup parmesan cheese

Instructions

  • Preheat the oven to 475 °F. Line the baking sheet with parchment paper or spray it with oil.
  • Divide the dough into 8 equally sized pieces. Roll each piece into a 1/4" thick circle.
  • Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, salami and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges.
  • Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone. Brush the tops with oil and sprinkle with parmesan cheese. Bake for 15 minutes or until golden brown.

Nutrition Per Serving

578kcal Calories58g Carbs26g Protein28g Fat12g Saturated Fat62mg Cholesterol1690mg Sodium227mg Potassium2g Fiber9g Sugar508IU Vitamin A2mg Vitamin C286mg Calcium4mg Iron
Nutrition Facts
Easy Calzone Recipe
Amount per Serving
Calories
578
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
12
g
75
%
Cholesterol
 
62
mg
21
%
Sodium
 
1690
mg
73
%
Potassium
 
227
mg
6
%
Carbohydrates
 
58
g
19
%
Fiber
 
2
g
8
%
Sugar
 
9
g
10
%
Protein
 
26
g
52
%
Vitamin A
 
508
IU
10
%
Vitamin C
 
2
mg
2
%
Calcium
 
286
mg
29
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Italian
Keyword: calzone recipe, calzones
Skill Level: Easy
Cost to Make: $6-$10
Calories: 578

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

FREE BONUS: 5 Secrets to Be a Better Cook!

Natalya Drozhzhin

Natalya is a food blogger who founded Momsdish.com to make cooking easier. Growing up on a farm in Ukraine, Natalya was inspired by the amazing dishes that were prepared using simple ingredients. Natalya is most notably known for making cooking approachable for any person.

Read more posts by Natalya

Read comments/reviewsAdd comment/review

  • Brett
    October 11, 2023

    I was reading the comments before making. I see some folks mentioning that the parchment burned or the bottom was a bit soggy. I just took a bakers cooling rack and used that after spraying with oil, placed them on that in the pan. Turned out great. Thanks for the recipe. Was wondering if these would work in an air fryer as well?

    Reply

    • Natashas Kitchen
      October 11, 2023

      That’s just awesome! Thank you for sharing that with me, Brett! I haven’t tested that but I did read online that calzones can be baked in an air fryer at 325˚F for 12 minutes, turning after 8 minutes. Keep an eye on them to make sure they don’t burn. Let me know how it goes if you test that out.

      Reply

  • Bobby
    September 24, 2023

    Match this great Calzone with pizza sauce made easy.
    3 oz tomato paste.
    15 oz tomato sauce.
    1 Tablespoons dried oregano to taste.
    2 Tablespoons Italian seasoning.
    ½ teaspoon garlic powder.
    ½ teaspoon onion powder.
    ½ Tablespoon garlic salt.
    ¼ teaspoon freshly ground black pepper.
    1 teaspoon sugar.
    Mix it all together an hr beforehand to let the spices incorporate.

    Reply

  • Renee
    September 13, 2023

    I would love to see a video on this! 😃 I’m not great with dough and I had a hard time making them. I’m sure they will be delicious though.

    Reply

    • NatashasKitchen.com
      September 13, 2023

      Hi Renee! Thank you for the suggestion. Maybe we can film a video for it in the future.

      Reply

  • Angela
    August 22, 2023

    Hi Natasha!! Love this recipe. Baked on parchment paper. No burning. The only problem I had was a soggy bottom!! Next time I may leave the sauce out. Love your videos too!❤️
    Angela

    Reply

    • Natasha's Kitchen
      August 22, 2023

      Thanks for sharing, Angela. We’re glad that you love our Easy Calzone Recipe!

      Reply

    • Gerry
      December 5, 2023

      A pizza stone is a must if you don’t want a soggy bottom. My calzone always turn out crispy on both side. No parchment needed with the stone.

      Reply

  • yussy
    August 15, 2023

    THIS WAS SO GOOD OMG 5STARS THE WAY THE CHEESE MELTED WAS SOOO GOOD I DEF WOULD DO AGAIN 5 STARS FOR U

    Reply

    • NatashasKitchen.com
      August 15, 2023

      I’m so glad you loved it! Thank you for the wonderful feedback.

      Reply

  • Rica
    July 21, 2023

    Such an easy recipe. This is my third time using this recipe. Halved the dough and made 4 calzones and a pizza. Definitely a keeper.

    Reply

    • NatashasKitchen.com
      July 21, 2023

      Hi Rica! Thank you for sharing! I’m glad you enjoy this recipe!

      Reply

  • Amanda
    June 21, 2023

    Would these be able to freeze? Like making homemade hotpockets?

    Reply

    • Natashas Kitchen
      June 22, 2023

      HI Amanda, you sure can, we have a section in this recipe sharing exactly how to store Calzone, freeze and reheat. See the “Storing Calzones” Section. I hope this helps!

      Reply

  • Tia Adaline
    June 10, 2023

    Tried these today and they came out perfect, with a golden crust. Having some undercooked insides were a worry I had, but they were cooked to the core. Much appreciated.

    Reply

    • NatashasKitchen.com
      June 10, 2023

      That’s wonderful! Thank you for sharing. I’m so glad it was enjoyed.

      Reply

  • Marty
    June 4, 2023

    I am truly a novice cook, so when
    I saw “easy” in the title I knew it was a good one for me.
    I followed the recipe with one exception, i did not use ricotta cheese at all. The rolling of the dough was the hardest part.
    These turned out PERFECT.
    Nice and crispy outside, soft doughy inside. I use internet
    Recipes alot, and this one is truly
    One of the best. No question I’ll
    Be making these again. Thanks for a simple and really delicious recipe.

    Reply

    • Natasha's Kitchen
      June 4, 2023

      That made my day brighter! Thanks a lot for sharing that with us, we appreciate it!

      Reply

  • Jackie
    May 17, 2023

    How many times do I need to make the pizza dough recipe for 2lbs of.pizza dough for these?

    I have made the calzones with already made dough and they were a hit. Now I want to make the dough from scratch? Thank you!!!

    Reply

    • NatashasKitchen.com
      May 17, 2023

      Hi Jackie! You just need to make the pizza dough one time as written and that will be enough to make these calzones. I hope that helps.

      Reply

  • Jennifer
    March 27, 2023

    I make this All The Time. It’s the #1 meal at our house. (I make plain cheese, just ricotta and mozzarella, but others sometimes grill up onions or peppers to use in the filling, and I heat up some marinara sauce for my husband to dunk his in.)

    Reply

    • Natashas Kitchen
      March 27, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Jennifer!

      Reply

  • Marisa Gillen
    March 20, 2023

    If you add pizza sauce and cheese inside and fry them you have a panzarotti, a South Jersey treat.

    Reply

    • Natashas Kitchen
      March 20, 2023

      Thank you so much for sharing that with me.

      Reply

  • Diane
    February 14, 2023

    I made these with ground turkey meat, tomato basil sauce and and cheese, so goood. Boys rated 10/10

    Reply

    • NatashasKitchen.com
      February 14, 2023

      Hi Diane! That sounds yummy! I’m so glad it was a hit.

      Reply

  • elaine Sahady
    February 9, 2023

    I halved the dough and made a large calzone. Family said it was delicious and asked me to make another one tomorrow.

    Reply

    • NatashasKitchen.com
      February 9, 2023

      That’s wonderful Elaine! I’m so glad it was a hit!

      Reply

  • Elizabeth
    December 10, 2022

    Super easy weekend lunch! I roasted eggplant slices and used those instead of pepperoni. Delicious! Took 10 min to put together.

    Reply

    • Natashas Kitchen
      December 10, 2022

      I’m so glad it was quick and delicious for you! Thank you or your great review, Elizabeth!

      Reply

  • Fifi
    November 13, 2022

    Making this today. Used your pizza dough recipie. Looking good so far.

    Reply

    • Natasha's Kitchen
      November 13, 2022

      I hope you love this!

      Reply

  • Jo Nelson
    October 24, 2022

    This is amazing and easy!! I substituted out the salame and added Canadian bacon and Italian sausage.

    Reply

    • Natasha's Kitchen
      October 24, 2022

      That sounds good, thanks a lot for sharing!

      Reply

  • Eric
    October 11, 2022

    But how can I find your recipes through all the commercial clutter?

    Reply

    • Natasha
      October 11, 2022

      Hi Eric, the ads are the only way we can provide recipes for free to our readers. We found most people would rather see an ad than have to pay a subscription.

      Reply

    • Clutter
      October 30, 2022

      Seeing that we are being petty… I select what is an adblocker for $1,000.

      Reply

      • Eric L
        December 22, 2022

        LOL – good one, Cutter.

        Also, looking forward to making this recipe.

        Reply

  • Todd
    September 30, 2022

    Perfect recipe! Easy to follow, squirm, and delicious. 10/10 would recommend!

    Reply

    • Natashas Kitchen
      October 1, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Todd!

      Reply

  • Arlene Rogers
    September 11, 2022

    I will let you know if it is authentic or not. I lived in Italy for 3 years so I know how amazing they are. They do put artichokes in Italy but I don’t like that.

    Reply

    • Natasha's Kitchen
      September 11, 2022

      Sounds good!

      Reply

  • Anonymous
    September 5, 2022

    Hi, can you omit the meat toppings and just use sauce cheese and ricotta? What are some other toppings you can use?

    Reply

    • Natasha's Kitchen
      September 5, 2022

      I haven’t tried other toppings but feel free to do an experiment!

      Reply

    • Cristina
      September 8, 2022

      Calzones can have any toppings you want. If you’re vegetarian, you can do ricotta with spinach and parmesan and mushrooms and combine basically any veggies you want. Calzones are as versatile as pizza. Put anything in them that you would put on a pizza.

      Reply

    • dude
      September 10, 2022

      no u are not allowed to do that. you cannot choose your own fillings. sorry.

      Reply

      • RC*
        December 5, 2022

        DUDE,you can pick and choose your fillings (like u can on a pizza).In fact, u can also use different types of sauces.So sorry.

        Reply

      • Cindy
        October 11, 2023

        Okay funny! 🤣. The “sorry” at the end was a great touch.

        Reply

  • Dawn
    August 28, 2022

    Using your pizza dough recipe, how many calzones would it make in total? Also, how big do you make a circle of dough for one calzone?

    Reply

    • Natasha's Kitchen
      August 28, 2022

      Hi Dawn the serving size is 8 for this recipe.

      Reply

  • Dee
    August 25, 2022

    475 is too high for parchment paper. Paper burns at 450 – hence the title Fahrenheit 451! This could be why some commented that the bottom of their calzone burned

    Reply

    • Natashas Kitchen
      August 25, 2022

      Hi Dee, we have little parchment exposed and haven’t had that issue. Spraying the pan and baking right on it will work.

      Reply

    • Cristina
      September 8, 2022

      As an alternative, you can spray the cooking tray with some oili and spread cornmeal to prevent it from sticking. This is the traditional way.

      Reply

    • Elizabeth
      December 10, 2022

      Same thing happened to me. A little scorched. Would tuck it under more next time.

      Reply

  • Lori
    August 20, 2022

    I’m looking forward to trying this. I have a question – the recipe calls for 2 lbs pizza dough, but your dough recipe doesn’t have a weight. Is is one dough recipe for the 2 lbs?

    Reply

  • Bonnie
    August 13, 2022

    My grandkids love these. I’ve used pizza dough from a can, crescent dough, and frozen bread dough. All are excellent.

    Reply

    • NatashasKitchen.com
      August 13, 2022

      Sounds great, Bonnie! Thanks for sharing.

      Reply

  • DeeDee
    July 9, 2022

    I’ve never seen sauce inside a calzone in any pizza shop. In NY and NJ it’s always on the side. Interesting.

    Reply

    • Ray
      August 23, 2022

      DeeDee, you are completely correct, Calzones do not have any sauce inside, that would make it lean toward being a Stromboli instead. Calzones are for dipping in a side sauce.

      Reply

  • Panay
    June 24, 2022

    I’ve made these twice and although they taste great, my calzones keep opening up when in the oven spilling out all the cheese. I’ve tried to seal them two different ways but failed both times. What am I doing wrong?

    Reply

    • NatashasKitchen.com
      June 24, 2022

      Hi Panay! Are you cutting air vents for them? Also, be sure to not overfill the Calzones. You can try sealing the dough with some water, just lightly brush some water underneath the top fold where it attaches to the bottom fold. I hope that helps.

      Reply

  • Dawn Blais
    May 21, 2022

    I’ve had them made with ricoots cheese. I didn’t like them because it was too heavy. I think I’d like it with mozzarella instead.

    Reply

  • Monica
    May 19, 2022

    Hey Natasha , for the oven temperature are you sure it should be 475 instead of 375? . I tried the calzone and completely burned. I was thinking maybe it’s just a typo

    Reply

    • Natashas Kitchen
      May 19, 2022

      Hi Monica, that’s right, we used a temperature of 475 Fahrenheit. Ensure your oven is calibrated and your pizza is not too close to the burners on regular bake mode.

      Reply

  • Brittany
    May 2, 2022

    I made this tonight without salami since I didn’t have any on hand. But it was still yummy! Just added extra pepperoni. Toddler approved! I love how you put the cost to make on the recipe!

    Reply

    • Natasha's Kitchen
      May 2, 2022

      That’s wonderful, glad your toddler loved this too!

      Reply

  • Cindy
    April 23, 2022

    My second batch of these was way better than the first. There was a little bit of a learning curve for me. Three suggestions – do not overstuff (which I really wanted to do!), use non-stick aluminum foil instead of parchment paper, and Trader Joe’s herb pizza dough makes great calzones.

    Reply

    • Natasha's Kitchen
      April 24, 2022

      Thanks a lot for your suggestions, Cindy! That is so helpful.

      Reply

  • Camille
    April 10, 2022

    Not worth making. I have tried better ones in my life, though I believed in your recipe.

    Reply

    • Natasha's Kitchen
      April 10, 2022

      Hi Camille, sorry to hear that you didn’t like the recipe. Can you be more specific as to what happened when you tried this?

      Reply

  • Tiffany Bowkamp
    January 23, 2022

    I attempted to make this last night. Did not know my dough needed to rest 4-5 hours 🙁 let it rest and the. Refrigerated it till tonight. My dough would not stretch out. I tried and tried. Kept shrinking back. So I gave up and went to plan B real quick. Used a can on biscuits I had in the fridge just to make dinner. I followed the dough recipe from here. I’ll try again another time and use the dough right away instead of putting it in the fridge. Otherwise really good.

    Reply

    • Natashas Kitchen
      January 24, 2022

      I hope you give it another try soon Tiffany!

      Reply

  • Elise
    January 23, 2022

    I just made some calzones the other day, very similar to yours. I make them small and fry them in vegetable oil, they are amazing. They must be small circles no bigger than 6 inches and then fold them over. It takes your calzones to a new level. Try it once, ,are them exactly as you did here but instead oof baking them, fry them. They must be small however.

    Reply

    • Natasha's Kitchen
      January 24, 2022

      That’s nice, thank you for sharing that with us!

      Reply

    • Barb
      March 1, 2023

      This is what we call a PANZEROTI in southwestern Ontario—the BEST!!!! But def a treat for once in a while LOL😋

      Reply

  • Diana Jamison
    January 14, 2022

    I am going to try the calzone and 1 thing I like to cook pizza in is my cast iron pans and then baking in the oven. perfect cook everytime. Ty for always having something fun to try….
    Diana

    Reply

    • Natashas Kitchen
      January 14, 2022

      Oh I bet this is so good in a cast iron pan! Thank you so much for sharing that with me.

      Reply

  • Brooke
    January 10, 2022

    I am trying to develop my cooking skills so I decided to make calzones. I made the pizza dough, and the pizza sauce from scratch. I was nervous because once I tried to make bread and it came out the consistency of a rock. This time was different. I can’t believe how delicious these were, the dough was soft and yummy, I put ricotta, mozzarella, basil and fetta inside and I cant believe I actually pulled it off. I am really proud of myself, thanks Natasha.

    Reply

    • Natashas Kitchen
      January 11, 2022

      Calzones are so good! You should be proud, Brooke! I’m happy you gave this a try, pulled it off, and loved it!

      Reply

  • Diane
    November 23, 2021

    Hi I made a full size calzone with salami, procuttio ,and pepperoni Mozzarella and ricotta cheese it tasted good but the ricotta looked like it was cottage cheese instead of creamy any ideas or suggestions

    Reply

    • Natashas Kitchen
      November 24, 2021

      Thank you so much for sharing that with me, Diane! I’m glad you enjoyed that. I imagine the type of ricotta used may impact the outcome. If you take a look at my recipe photos, you’ll notice we start wyou’lleamy ricotta.

      Reply

  • D
    October 29, 2021

    Followed recipe bit the temp was to high and burned the bottom of all the calzones ruined our dinner

    Reply

    • Natasha
      October 30, 2021

      Hi D, did you possibly have the oven set to convection mode? That would possibly be why they are overcooked. I also recommend getting an in-oven thermometer to check if your oven runs too hot.

      Reply

  • Debra
    October 14, 2021

    If I fill these with Italian sausage do I need to cook the sausage first?

    Reply

    • Natasha's Kitchen
      October 14, 2021

      Hi Debra, I would pre-cook the meat if putting inside of a calzone.

      Reply

  • Nelia
    September 28, 2021

    Since moving to New Zealand almost 2 years ago, my husband has been begging for a calzone! We haven’t found them here. He will be thrilled when i surprise him this weekend! We love your recipes!

    Reply

    • Natasha's Kitchen
      September 28, 2021

      Exciting! I hope he loves it and I’m sure he will be surprised and happy. Please update us on how it goes.

      Reply

  • Barbara
    September 2, 2021

    Hi Natasha. Can I use instant dry yeast and what would be the measurement? And aI know that I would have to add it directly to the flour and not cure it in the water like regular yeast. Thanks in advance.

    Reply

    • Natashas Kitchen
      September 2, 2021

      Hi Barbara, I haven’t tried this with instant yeast so I’m not sure how that will affect the rise in the fridge, but other readers have reported trying it and following the same method.

      Reply

  • Tanielle D.
    August 14, 2021

    Hi Natasha, I love all your recipes. So i’m making the dough from scratch. Once I remove the dough from the fridge, can i use it right away or do i let it sit for some time?

    Reply

    • Natashas Kitchen
      August 14, 2021

      I recommend letting it rest. The dough will be much easier to work with if you let it rest at room temperature before using it.

      Reply

  • Reba
    August 1, 2021

    Hi i made your pizza dough to use for pizza rolls and it came out yummy. dough was nice ans soft with little crust.

    Reply

    • Natashas Kitchen
      August 2, 2021

      I’m so glad you enjoyed it!

      Reply

  • fat tiger ready-to-eat momos
    June 28, 2021

    so cheesy

    Reply

    • Natashas Kitchen
      June 28, 2021

      We love a good, cheesy Calzone! I hope you loved this recipe!

      Reply

  • Lisa
    June 16, 2021

    I made these last night for dinner and they turned out fantastic. I brushed the tops with butter to keep them soft.

    Reply

    • Natashas Kitchen
      June 16, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Lisa!

      Reply

  • Asantha Bandara
    June 7, 2021

    Natasha is Natalya your sister

    Reply

    • Natasha
      June 8, 2021

      No, but we are friends.

      Reply

      • Asantha Bandara
        June 8, 2021

        Oh I said that because she is also Ukrainian. Thanks for the info

        Reply

  • Fish
    May 26, 2021

    Wonderful recipe especially with your pizza sauce. Unfortunately I did not look to see my parchment paper is rated at 425. It burned up pretty bad. It did ruin one of the calzones. I will stick with the sheet only next time lol. Also I could not find parchment paper in the store rated past 450. So maybe remove it and just suggest we use a pan at such a high heat.

    Reply

    • Natashas Kitchen
      May 26, 2021

      Thank you so much for sharing that with me!

      Reply

    • Jill G.
      October 3, 2021

      I haven’t made this recipe (yet) but make pizza all of the time using parchment in a 550 oven. I leave the parchment under the dough for about two minutes, then pull it and let the pizza cook directly on the steel/stone. The edges of the paper will turn brown but they don’t catch fire and your pizza (or calzone in this case) will be crisp and delicious. Good luck!

      Reply

  • Dorothy
    April 19, 2021

    I made these for the first time tonight and they were delicious! They came out golden brown on top but the bottom of the calzones had some moisture and were a little doughy. How can I fix this for next time?

    Reply

    • Natashas Kitchen
      April 19, 2021

      Hi Dorothy, it is best to bake right away, so the dough doesn’t get soggy from absorbing the filling & sauce, that is likely the culprit, but it’s hard to say without being there.

      Reply

  • CynthiA N
    April 18, 2021

    Maybe make a video of this recipe.

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Thanks for suggesting that, Cynthia.

      Reply

  • Alice Marques
    April 18, 2021

    Hello Natasha,I very much enjoy your recipes but I find it very annoying that the measurements given are all in imperial tables. I would have thought that if you have a channel seen globally you would take the time to convert them into metric. Thank you

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Hi Alice, you can convert the ingredients. Just click on Jump to recipe and click Metrics to convert it.

      Reply

  • Traci
    April 18, 2021

    I’ve had dozens of calzones in my life, but none of them had ricotta cheese. Is that necessary for this recipe?

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Hi Traci, we love this recipe with cheese. I haven’t tried making another version of it but feel free to to an experiment and share with us how it goes.

      Reply

  • Ericka S DeForest
    April 18, 2021

    Can this dough be used to do fruit filled puff pastry?

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Hi Ericka, I honestly haven’t tried that yet to advise but I think it’s worth experimenting with. If you do an experiment, please share with us how it goes!

      Reply

  • Madison Brady
    January 22, 2021

    Just made calzones for lunch using these steps and your pizza dough instructions…. So delicious!!! I have always thought making dough would be so daunting. This was simple, fun and oh so delicious. Thank you, thank you, thank you! 🙂

    Reply

    • Natashas Kitchen
      January 22, 2021

      You’re welcome! That’s just awesome! Thank you for sharing your wonderful review!

      Reply

      • Rhonda Whaley
        February 1, 2021

        If you use bell pepper, onion, mushrooms do they need to be precooked before using in a Calzone?

        Reply

        • Natasha
          February 1, 2021

          Hi Rhonda, I would pre-cook the veggie toppings if put inside of a calzone.

          Reply

        • Valerie
          April 19, 2021

          I put raw diced green peppers and mushrooms in mine and they come out perfect!

          Reply

          • Natashas Kitchen
            April 19, 2021

            Thank you so much for sharing that with me, Valerie!

  • Heather
    January 16, 2021

    We loved them! So good! And my picky eater asked for seconds! Thank you!

    Reply

  • Tbd
    January 13, 2021

    Awful recipe. Not “easy” at all.
    The dough doesn’t stay it’s form. The details for the recipe aren’t very detailed on how to get the dough to stay in its circle- or how to cut it- also the time for it is way too long, I set the fire alarms off because I followed directions and it was too long and burnt them.

    Reply

    • Natasha
      January 13, 2021

      Did you possibly use an air fryer or convection baking? Those two methods would need adjustments. Also, some ovens run hot, so it may be that you need to remove it sooner.

      Reply

  • Michelle
    December 19, 2020

    How far in advance can I make them before cooking them the same day.

    Reply

    • Natashas Kitchen
      December 19, 2020

      Hi Michelle, it is best to bake right away, so the dough doesn’t get soggy from absorbing the filling & sauce.

      Reply

      • Lisa
        April 28, 2021

        If you bake them on a pizza pan with air holes on the bottom of the pan the crust will not turn soggy no matter how far in advance you make them- mine are always crispy on the bottom-this recipe is great!

        Reply

  • Debbie
    November 29, 2020

    Can I make these calzones in a air fryer as well

    Reply

    • Natasha's Kitchen
      November 29, 2020

      Hi Debbie, I haven’t tested that but I did read online that calzones can be baked in an air fryer at 325˚F for 12 minutes, turning after 8 minutes. Keep an eye on them to make sure they don’t burn. Let me know how it goes if you test that out.

      Reply

  • Karen Jarrah
    November 22, 2020

    these are amazing you must try them

    Reply

    • Natasha's Kitchen
      November 23, 2020

      Thank you for your great comments and recommendation, Karen.

      Reply

  • Monika Yehle
    October 28, 2020

    My hubby, who is majorly fussy, loves all your recipes; esp this one. Always wants seconds !

    And he’s not a ‘seconds’ kinda guy. You’ve spoiled him. Now you must adopt him (and can you adopt me as well??).

    Reply

    • Natasha's Kitchen
      October 29, 2020

      Haha, thanks to you and your husband for trusting my recipes! I’m happy to know that he enjoyed it. I hope you will both love every recipe that you will try.

      Reply

    • Roni
      July 10, 2021

      Love. ❤️🥰

      Reply

  • Jenny P
    October 26, 2020

    I actually cried while trying this recipe. My dough kept shrinking back into a tiny little circle (store bought). Any tips? However, when they were done baking, my kids told me it didn’t matter HOW LONG it took me to make these, I MUST make them again. The flavor and everything else was wonderful. Any helpful tips on rolling out the pesky dough? Thanks for all the good yummies!! 🙂

    Reply

    • Natasha
      October 26, 2020

      Hi Jenny, make sure to give the dough adequate amounts of time to rise including the cold fermentation in the fridge. Also, the dough will be much easier to work with if you let it rest at room temperature before using it.

      Reply

  • Susan Halverson
    October 25, 2020

    Making calzones this weekend. I just made your pizza dough. Your calzone recipe calls for 2# of pizza dough. Does your pizza dough recipe make 2#? I don’t know if I need to use both of the dough balls or just one. And I’m loving your recipes! I have another printed stack ready to try! Thank you!

    Reply

    • Natasha
      October 26, 2020

      Hi Susan, you would use the full batch of pizza dough (which makes about 2 lbs of dough) to make the calzones. I’m so glad you are loving our recipes. Thank you for sharing that with me.

      Reply

  • Chrsi
    October 14, 2020

    Delicious, easy – loved them!

    Reply

    • Natashas Kitchen
      October 14, 2020

      I’m so glad to hear that! Thank you for sharing your review with me!

      Reply

  • Maryam
    September 23, 2020

    That really looks tasty wil try soon ….thanks for sharing

    Reply

    • Natasha's Kitchen
      September 23, 2020

      I hope you love it!

      Reply

  • charity
    September 21, 2020

    hi Natasha,
    thank you so much for this recipe. i made it friday night and my kids and husband couldn’t have enough of it. i had to make it again on Saturday and doubled the recipe and it was still not enough. my son who is a picky eater so loved it that i earned the “best mom in the WWW” title LOL.
    i also made the Instant Pot whole chicken recipe and it was so so so good.
    Then i made the creamy mac and Cheese recipe and it was also a hit.

    lastly, i made the Apple Pie Turnover. This one was to die for. thank you for all the delicious recipes. i will be making more.

    P/S. i had to buy an airfryer and an Instant pot last weekend as well LOL

    Reply

    • Natasha's Kitchen
      September 21, 2020

      Wow, that is so awesome! Thank you so much for sharing that with me, it makes me feel inspired to create more videos and recipes for you all.

      Reply

  • Vannita
    September 20, 2020

    Hi Natasha,

    Could you make a video for the calzone recipe please?

    Reply

    • Natasha's Kitchen
      September 21, 2020

      Hi Vannita, there’s no video for this but thanks for your suggestion!

      Reply

  • Sylvia r Galasso
    September 19, 2020

    Natasha Do you have a cookbook I can purchase. You are a very good cook or should I say Chef. Thank you Sylvia

    Reply

    • Natasha's Kitchen
      September 20, 2020

      Hello Sylvia, I am currently working on a cookbook. Sorry as it’s taking a while but I’ll definitely share it with you all when it’s ready!

      Reply

      • Andrea
        March 7, 2021

        Yay! Looking forward to it. My family thinks I’m the best cook in the world because of you. Thank you!

        Reply

        • Natasha's Kitchen
          March 7, 2021

          Great to hear that, Andrea. You are very welcome and I hope you and your family will love every recipe that you will try!

          Reply

  • lilia
    September 19, 2020

    hi..i love your recipe and make it today for my kids..calzone recipe is so easy to make..thank you very much for sharing..you are a great inspiration..lovelove

    Reply

    • Natashas Kitchen
      September 19, 2020

      You’re welcome! I’m so happy you enjoyed it!

      Reply

  • Patricia A. Garcia
    September 19, 2020

    I see nothing in the instructions, as to what the filling consists of? Is it assumed that you just mix everything but the dough together, and it is the stuffing?

    Reply

    • Natasha
      September 20, 2020

      Hi Patricia, we used the filling ingredients listed in the recipe card (pizza sauce, ricotta cheese, salami and pepperoni along with shredded mozzarella but you can change up the filling based on your preferences). I hope you love the calzone recipe!

      Reply

  • Robert
    September 19, 2020

    Your recipe calls for ricotta cheese but no mention about adding to Calzone in your instructions

    Reply

    • Natasha
      September 20, 2020

      Hi Robert, I notated the print-friendly recipe at the bottom. It is also photographed for visual reference. I hope that helps.

      Reply

  • Anna
    September 15, 2020

    My kids loved these! We had them for lunch today and they were gone in no time!

    Reply

    • Natasha
      September 15, 2020

      Hi Anna, I am so happy to hear your kids loved the calzones! Thanks for sharing that with me.

      Reply

  • Barbara C. Hardison
    September 15, 2020

    How do you suggest cooking the calzones in the air fryer?

    Reply

    • Natasha
      September 15, 2020

      Hi Barbara, I haven’t tested that but I did read online that calzones can be baked in an air fryer at 325˚F for 12 minutes, turning after 8 minutes. Keep an eye on them to make sure they don’t burn. Let me know how it goes if you test that out.

      Reply

  • Melissa
    September 15, 2020

    One of our favorite take out items. We used your recipe it was delicious!

    Reply

    • Natasha
      September 15, 2020

      I love being able to recreate favorites at home. Thanks for sharing your wonderful review!

      Reply

  • Katie
    September 15, 2020

    Looks so good! Can’t wait to try this one.

    Reply

    • Natasha's Kitchen
      September 15, 2020

      It is so good, I hope you like it!

      Reply

  • Julie
    September 15, 2020

    Finally, a calzone recipe ! Thank you Nathasha ! How about baking them on a pizza stone in the oven ? This is how I bake pizza with your dough recipe, would that work ? If yes, what temperature ?

    Reply

    • Natasha
      September 15, 2020

      Hi Julie, that should work on a pizza stone. I would bake at the same temp as this recipe states, but you could preheat the pizza stone in the oven and bake on the hot pizza stone. Keep an eye on it as it might finish up faster on a hot stone.

      Reply

Add comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.