Yero Calzone Recipe

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.