Yero Calzone

Chicken Parm Calzone

Taco Calzone

Chicken Favorite Calzone

Onions, peppers, mushrooms, cheese, & Genoa salami

Steak Bomb Calzone

Steak & Cheese Calzone

Buffalo Chicken Calzone

Mediterranean Calzone

Chicken Calzone

BBQ Chicken Calzone

Greek Calzone

Tomatoes, onions, peppers, broccoli, mushrooms, sauce, & cheese

Veggie Calzone

Spinach & Feta Cheese Calzone

Four Topping

Three Topping

Two Topping

Eggplant

Mushroom

Broccoli

Pepperoni

Sausage

Meatball

Cheese & Sauce

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl, whisk together flour and salt. Make a well in the center and add the yeast mixture and 2 tablespoons olive oil.

Stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Add small additional flour if dough is too sticky (up to 2 tbs).

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Punch down dough, divide into 2 equal pieces for two medium calzones (or leave whole for one large). Cover and let rest 15 minutes before shaping.

While dough is rising, prepare the gyro-style filling. Heat 1 tablespoon olive oil in a skillet over medium-high heat.

Add finely chopped onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add ground lamb and ground beef to the skillet. Break up meat with a spatula and cook until browned throughout, about 6–8 minutes.

Stir in chopped parsley, dried oregano, ground cumin, ground coriander, salt, and black pepper. Continue cooking 1–2 minutes to bloom the spices. Taste and adjust seasoning if necessary.

Transfer cooked meat to a plate and let cool slightly (5 minutes). Drain any excess fat if present.

Preheat oven to 475°F (245°C). Place a pizza stone or an inverted baking sheet in the oven to preheat as well. Line another baking sheet with parchment if not using a stone.

On a lightly floured surface, roll each rested dough piece into a circle about 9–10 inches in diameter and roughly 1/4-inch thick, leaving a slightly thicker rim for sealing.

Divide the gyro filling between the two dough rounds, placing it in a line down the center (about 1/2 to 3/4 cup per calzone). Leave a 1–1.5 inch border.

Top meat with shredded mozzarella (about 3/4 cup each), sprinkle crumbled feta evenly, then scatter diced tomato and thinly sliced red onion over the cheese.

Spoon about 2 tablespoons tzatziki onto each filling line (you can reserve additional tzatziki for serving). Do not overfill—use enough so the calzone will close.

Fold the dough over the filling to form a half-moon. Press edges to seal, then crimp or roll the edge to ensure a tight seal. Make 2–3 small slits in the top of each calzone to allow steam to escape.

Whisk the egg with 1 tsp water and brush the surface of each calzone lightly with the egg wash, then brush a small amount of olive oil over the crust for a golden finish.

Transfer calzones to the preheated stone or baking sheet (use parchment to prevent sticking). Bake 12–16 minutes until deep golden brown and cheese is melted inside. Baking time may vary by oven and calzone size—check after 12 minutes.

Remove calzones from oven and let rest 5 minutes to set. This helps prevent hot fillings from spilling.

Serve each calzone warm with extra tzatziki on the side for dipping. Slice in half or serve whole.

all-purpose flour

warm water (105–115°F / 40–46°C)

active dry yeast

sugar

salt

olive oil

ground lamb (or lamb/beef mix)

ground beef

onion, finely chopped

garlic, minced

fresh parsley, chopped

dried oregano

ground cumin

ground coriander

black pepper

olive oil (for skillet)

mozzarella cheese, shredded

feta cheese, crumbled

tomato, seeded and diced

red onion, thinly sliced

tzatziki sauce (store-bought or homemade)

egg (for egg wash)

water (for egg wash)

olive oil (for brushing)

Preheat oven to 475°F (245°C). Place a pizza stone or inverted baking sheet on middle rack if available. Lightly dust a work surface with 1/4 cup flour.

Preheat and prepare dough

Divide the 1 lb pizza dough into two equal pieces (for two medium calzones) and shape each into a rough ball. Let rest 10 minutes under a clean towel to relax the gluten.

If chicken breasts are thicker than 3/4 inch, halve horizontally to make thin cutlets or pound between sheets of plastic to 1/2 inch thickness. Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp dried oregano.

Prepare chicken

Put 1/4 cup flour in one shallow dish, beat 1 egg in another, and mix 1/2 cup breadcrumbs with 1/4 cup grated Parmesan in a third dish.

Set up dredging station

Dredge each seasoned cutlet in flour, shake off excess, dip in beaten egg, then press into breadcrumb-Parmesan mixture to coat. Heat 2 tbs vegetable oil in a skillet over medium heat. Fry cutlets 2–3 minutes per side until golden and cooked through (internal temperature 165°F/74°C). Transfer to a paper towel-lined plate and let cool slightly, then slice into 1/2-inch strips.

Coat and pan-fry chicken

In a bowl combine 1 cup shredded mozzarella and 1/2 cup ricotta. Add the sliced cooked chicken and torn or sliced basil leaves (optional). Toss gently so filling is evenly distributed. Reserve about 1/4 cup of the mozzarella for sprinkling on top of the sauce inside the calzone if desired.

Assemble cheese filling

Warm 1 cup marinara in a small saucepan over low heat with 1/4 tsp crushed red pepper flakes and 1/8 tsp salt to brighten flavor. Simmer gently 3–4 minutes, then remove from heat. Let cool slightly before using (to avoid steaming the dough).

On the floured surface, roll each dough ball into a 9–10 inch round, about 1/8–1/4 inch thick, leaving a slightly thicker rim for sealing.

Roll dough

On one half of each dough round (leaving a 1-inch border), spoon 1/3 to 1/2 cup warmed marinara (do not overfill), leaving the edge clear. Top the sauce with half the chicken-cheese mixture for each calzone (about half the filling per calzone). Sprinkle the reserved 1/4 cup mozzarella evenly over the filling. Fold the dough over the filling to meet the edge and form a half-moon.

Fill calzones

Press edges together, then crimp or fold the rim to seal tightly. Use a sharp knife to cut 2 small slits on top of each calzone for steam vents.

Seal and vent

Brush each calzone lightly with the egg wash (beaten egg + 1 tsp water). Sprinkle 1 tbsp grated Parmesan over the top of both calzones.

Egg wash and sprinkle

Slide calzones onto the preheated pizza stone or baking sheet (use parchment if preferred). Bake at 475°F (245°C) for 12–16 minutes until golden brown and puffed. Rotate halfway for even browning. Internal cheese should be bubbly; if browning too quickly, tent with foil.

Bake

Remove from oven and let calzones rest 5 minutes to set the filling. This makes slicing easier and prevents hot filling from spilling.

Rest

Serve each calzone with remaining warmed marinara on the side for dipping. Optionally garnish with extra basil and a sprinkle of grated Parmesan.

pizza dough (store-bought or homemade)

all-purpose flour (for dusting)

boneless skinless chicken breasts

garlic powder

all-purpose flour (for dredging)

large egg

plain breadcrumbs (or panko)

grated Parmesan cheese (for coating)

vegetable oil (for shallow frying)

ricotta cheese

fresh basil leaves, thinly sliced (optional)

marinara sauce (thick, good-quality)

crushed red pepper flakes

egg wash (beaten egg with 1 tsp water)

grated Parmesan (for sprinkling)

In a large bowl combine 3 cups flour, 1 tsp instant yeast, 1 tsp sugar, and 1 tsp salt. Whisk briefly to distribute.

Make dough

Add 1 cup warm water and 2 tbs olive oil to the dry mix. Stir with a wooden spoon until a shaggy dough forms.

Activate

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or 4–5 minutes in a stand mixer with a dough hook). Add small sprinkles of flour if dough is too sticky.

Knead

Lightly oil a bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–75 minutes.

Rise

While dough rises, heat a large skillet over medium-high heat. Add a drizzle of oil (about 1 tbs). Sauté 1/2 cup diced onion until translucent, 3–4 minutes, then add 2 tsp minced garlic and cook 30 seconds until fragrant.

Cook aromatics

Add 1 lb ground beef to the skillet. Break it up with a spatula and cook until no longer pink, about 6–8 minutes.

Brown beef

Stir in 1 tbs tomato paste, 1/4 cup water, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Reduce heat to medium-low and simmer, stirring, until the mixture is slightly thickened, about 3–4 minutes.

Season

Remove from heat. Stir in 2 tbs chopped fresh cilantro and 1 tbs lime juice. Taste and adjust seasoning. Allow the filling to cool 10 minutes so it won't make the dough soggy.

Finish filling

While the filling cools, combine 1 cup shredded cheddar and 1 cup shredded Monterey Jack in a bowl. Drain and set aside 1/4 cup sliced pickled jalapeños and 1/2 cup diced tomatoes. Wash and dry 1 cup shredded lettuce for topping after baking.

Prepare cheese and toppings

Preheat oven to 475°F (245°C). Place a baking sheet or pizza stone in the oven to heat. Lightly dust a pizza peel or another baking sheet with 1 tbs cornmeal or semolina.

Preheat oven

Punch down the risen dough and turn onto a lightly floured surface. Divide into 2 equal pieces for large calzones (or 3–4 for smaller). Shape each portion into a ball and let rest 10 minutes.

Portion dough

Working with one ball at a time, roll each dough ball into a 9–10 inch circle about 1/4 inch thick.

Roll

On one half of each circle, leave a 1/2 inch edge and layer: about 1/2 cup taco meat (cooled), 1/3 cup cheese mixture (reserve some for topping), a few pickled jalapeño slices, and 2 tbsp diced tomatoes. Do not overfill — contents should be contained when folded.

Fill

Brush the exposed edge with a little water, fold the empty half over the filling to form a half-moon, and press the edges to seal. Crimp the edge with a fork or fold and twist to make a tight seal. Cut 2 small slits on top for steam venting.

Seal

Beat 1 egg with 1 tsp water to make an egg wash. Brush the top of each calzone lightly with egg wash and sprinkle the remaining cheese over the top if desired. Brush a little olive oil (1 tsp) over the crust edge.

Egg wash & finish

Transfer the calzones to the preheated baking sheet or stone (use the cornmeal-dusted peel). Bake at 475°F (245°C) until golden brown and crisp, 12–16 minutes for large calzones (8–12 minutes for smaller). Rotate halfway for even browning.

Remove from oven and let rest on a wire rack for 5 minutes so the filling sets and is easier to slice.

Open or slice the calzone and top with shredded lettuce, a dollop of sour cream (about 2–3 tbsp per calzone), additional salsa or pico de gallo, and extra cilantro if desired. Serve immediately alongside extra salsa and lime wedges.

Garnish and serve

instant yeast

granulated sugar

fine salt

warm water (about 105–115°F / 40–46°C)

ground beef (80/20)

yellow onion, finely diced

tomato paste

water

chili powder

smoked paprika

kosher salt

fresh cilantro, chopped

lime juice

shredded cheddar cheese

shredded Monterey Jack (or Mexican blend)

pickled jalapeños, sliced

diced tomatoes, drained

shredded lettuce

sour cream (to dollop)

salsa or pico de gallo (for serving)

cornmeal or semolina (for dusting)

In a large mixing bowl, whisk together 3 1/2 cups all-purpose flour, 2 tsp instant yeast, 1 tsp sugar, and 1 1/2 tsp fine sea salt until evenly combined.

Mix dry ingredients

Create a well in the flour. Add 1 1/4 cups warm water (about 105–115°F / 40–46°C) and 2 tbsp extra-virgin olive oil. Using a spoon or dough hook on low speed, combine until a shaggy dough forms. If using a stand mixer, knead with the dough hook for 6–8 minutes until the dough is smooth and slightly tacky. If kneading by hand, turn onto a lightly floured surface and knead about 8–10 minutes until elastic.

Add liquids and knead

Lightly oil a clean bowl, place the dough inside and turn once to coat. Cover with plastic wrap or a kitchen towel and let rise in a warm, draft-free place until doubled in size, about 60–90 minutes.

First rise

Punch the risen dough down and turn it onto a lightly floured surface. Divide into 2 equal portions for two large calzones (or 3–4 for smaller calzones). Shape each portion into a tight ball, cover and rest for 15 minutes before rolling.

Portion the dough

If you do not have cooked chicken, poach 2 boneless skinless chicken breasts in simmering water or broth for 12–15 minutes until internal temperature reaches 165°F (74°C). Let cool and shred with two forks. Use about 2 cups shredded cooked chicken.

Prepare chicken (if not pre-cooked)

Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 2 tsp minced garlic, 1/4 cup finely diced red onion, and 1/4 cup finely diced red bell pepper. Sauté until softened and fragrant, about 3–4 minutes. Remove from heat and let cool slightly.

Sauté aromatics and vegetables

In a large bowl, combine the shredded chicken, cooled sautéed vegetables, 1 cup ricotta, 2 cups shredded mozzarella, 1/2 cup grated Parmesan, 1 cup tomato sauce, 1/4 cup thinly sliced fresh basil, 1 tsp dried oregano, 1/4 tsp crushed red pepper flakes, 3/4 tsp salt, and 1/2 tsp black pepper. Stir until evenly combined. Taste and adjust seasoning. The filling should be moist but not soupy; if too wet, add a little more mozzarella or a tablespoon of breadcrumbs (optional).

Combine filling

Place a pizza stone or an inverted baking sheet in the oven and preheat to 475°F (245°C) at least 30 minutes before baking so the surface is very hot.

On a lightly floured surface, roll one dough ball into a 10–12 inch circle about 1/8–1/4 inch thick. Keep the other dough balls covered to prevent drying.

Roll out dough

Place about half of the filling (for one calzone) onto one half of the dough circle, leaving a 1-inch border around the edge. Spoon the filling so it is evenly distributed but not overstuffed (about 1–1 1/2 cups of filling).

Fill calzone

Brush the exposed edge of the dough lightly with water. Fold the empty half of the dough over the filling to form a half-moon. Press the edges firmly to seal, then crimp or roll the edge to ensure a tight seal. Use a fork to press the edges if desired.

Seal edges

Use a sharp knife to cut 2–3 small slits on top of the calzone to allow steam to escape. Whisk 1 egg with 1 tsp water and brush the top of the calzone with the egg wash. Sprinkle optionally with 2 tbsp extra grated Parmesan and 1/2 tsp dried Italian seasoning.

Vent and egg wash

Carefully transfer the calzone to the preheated pizza stone or inverted baking sheet. Bake at 475°F (245°C) for 12–16 minutes, until golden brown and the crust is cooked through. If baking two calzones, rotate halfway through for even browning.

Remove the calzone to a wire rack and let rest for 5 minutes to set the filling. Serve warm with extra warmed tomato sauce or marinara for dipping and garnish with fresh basil if desired.