Calzones
Golden and crispy on the outside, cheesy and flavourful on the inside — restaurant-quality calzones made at home.
Bobbie's tips: use a pizza stone or parchment paper for a crispier crust; don't overfill — it can burst while baking; let the dough rest for the best texture; use fresh mozzarella for extra meltiness; add a pinch of red pepper flakes for heat; brush with garlic butter after baking for extra flavor; calzones freeze well — bake, cool, and wrap individually. Store up to 4 days in the fridge; freeze baked calzones up to 3 months wrapped tightly; reheat at 375°F (190°C) for 10–15 minutes, or air fryer at 350°F (175°C) for 5–7 minutes. Nutrition per calzone (approximate), from Bobbie's card: about 410 calories, 22 g fat, 40 g carbohydrates, 19 g protein, 3 g fibre, 750 mg sodium.
Ingredients
Dough (or use store-bought pizza dough)
- 3½ cups all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- 1¼ cups warm water (110°F)
- 1 tbsp olive oil
- 1 tbsp sugar
- 1 tsp salt
Classic calzone filling
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup cooked Italian sausage (or pepperoni, chicken, or veggies)
- ½ cup pizza sauce (plus more for serving)
- ½ cup sautéed mushrooms (optional)
- ½ cup sautéed spinach (optional)
- ½ small onion, diced (optional)
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp crushed red pepper (optional)
- Salt and black pepper to taste
Egg wash and topping
- 1 egg (beaten with 1 tbsp water)
- 1 tsp Italian seasoning
- 1–2 tbsp grated Parmesan cheese
- Optional: garlic butter after baking
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Method
- 1
Make the dough: in a large bowl, combine the warm water, sugar and yeast. Let sit 5–10 minutes until foamy. Add the flour, olive oil and salt. Mix and knead for 6–8 minutes until smooth. Cover and let rise for 1 hour, or until doubled in size.
- 2
Prepare the filling: in a large bowl, combine the ricotta, mozzarella, Parmesan, cooked sausage, pizza sauce, mushrooms, spinach, onion, Italian seasoning, garlic powder, salt and pepper. Mix until well combined.
- 3
Divide and roll the dough: punch down the dough and divide into 4 equal pieces. Roll each piece into an 8–10 inch circle, about ¼ inch thick.
- 4
Add the filling: spoon ½ to ¾ cup of filling onto one side of the dough circle, leaving a ½ inch border.
- 5
Fold and seal: fold the dough over the filling to create a half-moon shape. Press the edges firmly and crimp with a fork to seal. Cut 2–3 small slits on top to allow steam to escape.
- 6
Add egg wash and seasoning: place the calzones on a parchment-lined baking sheet. Brush with the egg wash and sprinkle with Italian seasoning and Parmesan.
- 7
Bake: bake at 425°F (220°C) for 15–20 minutes, or until golden brown and crispy.
- 8
Serve and enjoy: let cool for a few minutes. Serve warm with marinara sauce for dipping.
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Calzones is printed in Pies, Bakes & Casseroles
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$9
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Recipe Cards (batch 8)”. Written up by Bobbie's Kitchen · Updated 26 October 2026