Italian Calzone
Italian Calzone is a rustic, comforting classic that brings the essence of a pizzeria straight into your kitchen.
Wrapped in soft, golden dough and filled with creamy cheeses and savory toppings, each calzone delivers a satisfying balance of crisp exterior and rich, melty interior.
Simple yet deeply flavorful, this recipe celebrates traditional Italian technique while offering endless flexibility for personalization, making it perfect for both casual dinners and shared family meals.
Why People Will Love This Italian Calzone Recipe:
It delivers authentic pizzeria flavor at home – The crisp, golden crust and melty cheese filling recreate the comfort of a traditional Italian calzone.
The dough is soft, airy, and flavorful – Proper fermentation creates a tender interior with just enough chew.
It’s endlessly customizable – From classic cheese to hearty meat or vegetable fillings, everyone can tailor their own calzone.
Each bite offers perfect contrast – Crisp exterior, creamy ricotta, stretchy mozzarella, and savory fillings create a satisfying balance.
It’s comforting yet impressive – Simple ingredients come together in a dish that feels both rustic and special.
Great for sharing or individual portions – Calzones are naturally portioned, making them ideal for family meals or gatherings.
Works for any occasion – Casual weeknight dinners, game nights, or informal entertaining all suit this recipe.
Minimal equipment, maximum payoff – No special tools required to achieve bakery-quality results.
Leftovers reheat beautifully – The calzones stay flavorful and satisfying even the next day.
Key Ingredients
All-purpose flour – The foundation of the calzone, creating a dough that bakes up crisp on the outside while staying soft and airy inside.
Instant yeast – Brings the dough to life, giving it lightness and structure without requiring long fermentation.
Olive oil – Adds richness and elasticity to the dough, contributing subtle flavor and a tender crumb.
Mozzarella cheese – The classic calzone cheese, prized for its smooth melt and signature stretch.
Ricotta cheese – Balances the mozzarella with creamy softness, preventing the filling from feeling heavy.
Marinara sauce – Provides bright tomato acidity that cuts through the richness of the cheeses.
Optional fillings – Sausage, vegetables, or greens add personality and depth, allowing the calzone to adapt to any taste.
Egg wash – Gives the finished calzone its glossy, golden-brown crust and bakery-style appearance.
Expert Tips:
Measure flour accurately – Too much flour can make the dough dense. For best results, spoon flour into the measuring cup and level it off.
Use warm, not hot, water – Water should feel warm to the touch (about 105–110°F / 40–43°C) to activate the yeast without killing it.
Knead until smooth and elastic – Proper kneading develops gluten, which gives the calzone structure and a light, chewy texture.
Let the dough rise fully – Allowing the dough to double in size ensures a soft interior and prevents toughness.
Cool fillings before assembling – Warm fillings create steam and excess moisture, which can lead to soggy calzones.
Don’t overfill – Too much filling makes sealing difficult and can cause leaks during baking.
Seal edges thoroughly – Press firmly and crimp well to keep the filling inside as it bakes.
Vent the tops – Small slits allow steam to escape, preventing the calzones from bursting.
Bake at high heat – A hot oven creates rapid oven spring and a crisp, well-colored crust.
Rest briefly before serving – Let the calzones sit for a few minutes after baking so the cheese sets slightly and slices cleanly.
Italian Calzone
Ingredients
All-purpose flour (3½ cups / 440 g) – Forms the base of the calzone dough
Instant yeast (1 packet / 7 g) – Provides lift and structure
Granulated sugar (1 teaspoon) – Helps activate the yeast
Salt (1 teaspoon) – Enhances flavor and balances the dough
Warm water (1¼ cups / 300 ml) – Hydrates the dough and activates the yeast
Olive oil (2 tablespoons) – Adds richness and elasticity to the dough
Shredded mozzarella cheese (2 cups / 200 g) – Melts beautifully for a stretchy, classic filling
Ricotta cheese (1 cup / 250 g) – Adds creaminess and balance
Marinara sauce (1 cup / 240 ml) – Provides a bright, savory tomato base
Optional fillings – Cooked sausage, spinach, mushrooms, bell peppers, or other preferred toppings
Egg (1) – Beaten, for brushing the calzones before baking
Instructions
Make the Dough
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
Add the warm water and olive oil, then mix until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.
Prepare the Fillings
While the dough rises, cook any meats and sauté vegetables as needed.
Allow all fillings to cool slightly before assembling the calzones to prevent excess moisture.
Divide and Shape the Dough
Punch down the risen dough and divide it into 8 equal portions.
Roll each portion into an 8-inch circle on a lightly floured surface.
Fill the Calzones
Spread a thin layer of marinara sauce over one half of each dough circle, leaving a small border around the edge.
Sprinkle with mozzarella, add ricotta, and layer on any additional fillings.
Seal and Vent
Fold the dough over the filling to form a half-moon shape.
Press the edges together firmly, then crimp with a fork to seal.
Cut a few small slits on top to allow steam to escape.
Bake
Preheat the oven to 475°F (245°C).
Brush the tops of the calzones with beaten egg for a golden finish.
Bake for 12–15 minutes, or until puffed and deeply golden brown.
Important Notes When Making Italian Calzone
Calzones rely on balance, not excess – The harmony between dough, cheese, and fillings is what makes a great calzone. Overloading any component throws off texture and flavor.
Dough quality determines the final result – Proper kneading, rising, and hydration are essential. A rushed or under-proofed dough will bake up dense instead of light.
Moisture control is critical – Excess sauce, watery vegetables, or hot fillings can cause soggy interiors and split seams.
High heat is intentional – The hot oven creates rapid lift and seals the dough quickly, locking in steam for a tender interior.
Sealing is structural, not decorative – Poorly sealed edges can leak cheese and sauce, affecting both appearance and bake quality.
Vent slits are essential – Without them, steam buildup can cause the calzone to burst during baking.
Egg wash affects more than color – It adds subtle richness and helps the crust crisp and brown evenly.
Calzones continue cooking briefly after baking – Resting allows cheese to settle and prevents filling from spilling out when cut.
Best enjoyed fresh – Texture and flavor are at their peak shortly after baking, while the crust is crisp and the filling fully molten.
This recipe encourages creativity – While rooted in tradition, calzones are meant to adapt to personal taste and available ingredients.
How to Enjoy Italian Calzone After Cooking
Allow a brief resting period
Let the calzones rest for 3–5 minutes after baking. This helps the molten cheese settle slightly and prevents the filling from spilling out when bitten into.
Serve while warm, not piping hot
Warm calzones deliver the best balance of texture and flavor—crispy crust outside, soft dough inside, and creamy filling throughout.
Pair with extra marinara
Offer warm marinara sauce on the side for dipping, adding brightness and moisture to each bite.
Slice or serve whole
Serve whole for a rustic experience, or slice in half to showcase the melty interior and make sharing easier.
Balance with fresh sides
A simple green salad or roasted vegetables provide contrast and keep the meal from feeling heavy.
Enjoy the crust and filling together
Each bite should include both dough and filling to fully appreciate the contrast of textures.
Eat with intention
Calzones are hearty and satisfying—slow down and savor the layers of flavor.
Reheat thoughtfully if needed
Reheat leftovers in the oven to restore crispness rather than using the microwave.
Share family-style
Calzones are perfect for communal meals, encouraging relaxed conversation and enjoyment.
Appreciate the craft
Take a moment to enjoy the golden crust, the aroma of baked dough, and the richness of the filling—this dish rewards attention.
Nutrition Information
Per calzone, based on 8 calzones
Calories: ~520 kcal | Total Fat: 20 g | Saturated Fat: 9 g | Monounsaturated Fat: 8 g | Polyunsaturated Fat: 2 g | Cholesterol: 85 mg | Sodium: 780–980 mg (depending on cheese, marinara, and added salt) | Total Carbohydrates: 60 g | Dietary Fiber: 3 g | Sugars: 6 g | Protein: 22 g
Frequently Asked Questions
Can I use store-bought pizza dough instead of homemade?
Yes. Store-bought pizza dough works well and saves time. Let it come to room temperature before shaping so it’s easier to stretch without tearing.
What fillings work best without making the calzone soggy?
Low-moisture ingredients are ideal. Cook meats fully, sauté vegetables to remove excess water, and use marinara sparingly.
Do I need a pizza stone to bake calzones properly?
No. A standard baking sheet works perfectly. A pizza stone can improve crust crispness, but it’s optional.
Why should the calzones be vented on top?
Small slits allow steam to escape during baking, preventing the dough from bursting and helping the crust bake evenly.
How can I tell when the calzones are fully baked?
They should be puffed, deeply golden brown, and sound slightly hollow when tapped on the bottom.
How do I know when the dough has risen enough?
The dough is ready when it has doubled in size and springs back slowly when pressed with a finger. If it snaps back immediately, it needs more time.
Why should fillings be cooled before assembling the calzones?
Warm fillings release steam, which can weaken the dough, cause leaks, and create a soggy interior during baking.
How thin should the dough be rolled?
Aim for about ⅛ inch (3 mm) thick. Too thin risks tearing, while too thick can result in a doughy center.
What’s the best way to seal the calzone edges?
Press the edges firmly with your fingers first, then crimp with a fork. This creates a strong seal and a decorative finish.
Can I adjust the baking temperature if my oven runs hot?
Yes. If your calzones brown too quickly, reduce the temperature slightly to 450°F (230°C) and extend the baking time by a few minutes to ensure the centers cook through evenly.