Description

These homemade calzones are the perfect mix of soft, golden dough and gooey, cheesy filling. They’re easier to make than they look, super customizable, and bake up into delicious handheld pizza pockets. Ideal for dinner, parties, meal prep, or a fun kitchen project.

Ingredients

Scale

For the Dough

2 ¼ tsp active dry yeast
1 cup warm water (105–115°F / 40–46°C)
1 tsp sugar
2 ½ cups all-purpose flour (plus extra for kneading)
1 tsp salt
1 tbsp olive oil

For the Filling

1 cup whole-milk ricotta
1 ½ cups shredded mozzarella
½ cup grated Parmesan
½ cup toppings (pepperoni, cooked sausage, sautéed mushrooms, spinach, etc.)
½ tsp Italian seasoning

For Finishing

1 egg + 1 tbsp water (egg wash)
Optional: marinara for dipping

Instructions

1. Activate the Yeast

Mix warm water, sugar, and yeast in a bowl. Let sit for 5–10 minutes until foamy.

2. Make the Dough

Add flour, salt, and olive oil. Mix until a shaggy dough forms.
Transfer to a floured surface and knead 5–7 minutes until smooth and elastic.

3. First Rise

Place dough in a lightly oiled bowl. Cover and let rise 1 hour, or until doubled.

4. Make the Filling

In a bowl, mix ricotta, mozzarella, Parmesan, toppings, and Italian seasoning.

5. Shape the Calzones

Punch down dough and divide into 6 pieces.
Roll each into a ¼-inch thick circle.
Add filling to one half, leaving a 1-inch border.

6. Seal

Fold dough over into a half-moon.
Crimp edges with a fork or pinch to seal well.
Cut 2–3 small slits on top to release steam.

7. Bake

Brush with egg wash.
Bake at 425°F (220°C) for 15–18 minutes, until golden and crisp.

8. Rest & Serve

Let cool 5 minutes before eating.
Serve with warm marinara for dipping.

Notes

Don’t overfill — too much filling causes leaks.
Dry ingredients well (spinach, mushrooms, etc.).
If your dough is sticky, add flour a tablespoon at a time.
For crispier bottoms, bake on a preheated baking stone or upside-down sheet pan.
Use block mozzarella for best melt.