Bogo Calzones & Strombolis Recipe

Activate & mix

In a large bowl or stand mixer bowl combine warm water (about 105-115°F), instant yeast and sugar. Stir and let sit 3–5 minutes until foamy. Add olive oil, 3 cups of flour and salt. Mix on low until incorporated.

Knead

Gradually add remaining flour 1/2 cup at a time, kneading until a soft, slightly tacky dough forms (about 6–8 minutes by mixer or 8–10 minutes by hand). Dough should be smooth and elastic. If dough is too sticky add up to 1/4 cup more flour; if too dry add a tsp of water.

First rise

Lightly oil a bowl, place dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1.25 hours.

Divide & rest

Punch down the dough and divide into 4 equal portions (for 4 calzones or 4 strombolis). Shape each into a ball, cover, and rest 15–20 minutes so the gluten relaxes before shaping.

Simmer sauce

While dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant. Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper and sugar (if using). Stir and simmer gently 12–15 minutes to thicken, stirring occasionally. Remove from heat and cool slightly before using.

Mix cheese filling

In a medium bowl combine ricotta, 1.5 cups shredded mozzarella, grated Parmesan, the egg, chopped parsley, salt and pepper. Stir until smooth and cohesive. This fills the calzones/strombolis and prevents them from becoming soggy.

Prepare any proteins and vegetables: cook and drain Italian sausage; sauté mushrooms until moisture evaporates; quickly wilt spinach and squeeze out excess water; slice roasted peppers and ham. Let ingredients cool to room temperature so they don't overcook the dough when assembled.

Preheat & prep pans

Preheat oven to 450°F (230°C). Place a pizza stone or baking sheet in the oven to preheat. On a work surface dusted with cornmeal or semolina, roll one dough ball into a 7–8 inch circle for a calzone.

Fill

On one half of the dough circle, spread about 3–4 tablespoons of the tomato sauce (for calzones use less sauce to avoid sogginess). Spoon about 1/3 cup of the cheese mixture on top of the sauce, leaving a 1/2-inch border. Add 1/4 cup total of your chosen meats/veggies (for example: 2 tablespoons pepperoni, 2 tablespoons sausage, 2 tablespoons roasted peppers).

Seal

Brush the exposed border with a little water or beaten egg to help seal. Fold the unfilled half over the filling to create a semicircle and press edges to seal. Crimp the edges with a fork and cut 2 small vents on top to allow steam to escape.

Egg wash & season

Whisk the egg and 1 tablespoon water. Brush the calzone surface lightly with egg wash and sprinkle a pinch of dried oregano or Italian seasoning.

Bake

Transfer to the preheated baking sheet or pizza stone (use a peel or inverted pan). Bake 14–18 minutes until golden brown and filling is heated through. Rotate halfway if needed for even browning. Remove and rest 5 minutes before serving.

Preheat & prep

If using same oven temperature, keep at 450°F (230°C). On a cornmeal-dusted surface roll a dough ball into a 10–12 inch rectangle (about 1/4 inch thick).

Layer fillings

Spread a thin layer (2–3 tablespoons) of tomato sauce over the dough leaving a 1-inch border on the far long edge. Evenly distribute 1/2 to 3/4 cup shredded mozzarella, 1/2 cup of cheese mixture dolloped in spoonfuls, and 1 cup combined meats/veggies per stromboli (adjust if making smaller). Do not overfill to ensure sealing.

Roll & seal

Starting from the near long edge, roll the dough tightly into a log. Pinch the seam to seal and tuck the ends under. Place seam-side down on a parchment-lined baking sheet. Use a sharp knife to make 3 diagonal slits on top for steam release.

Egg wash & season

Brush with egg wash (egg + 1 tablespoon water) and sprinkle with dried oregano or Italian seasoning and a little grated Parmesan if desired.

Bake

Bake on the middle rack 18–22 minutes until crust is golden and cheese is bubbling. Let rest 5–7 minutes before slicing so the filling sets.

Serve calzones and strombolis warm with extra tomato sauce for dipping. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 350°F oven for 10–12 minutes or until warmed through.

Notes: For the BOGO idea — vary fillings: make two calzones (cheese + spinach + mushrooms) and two strombolis (meat-lovers with pepperoni, sausage, ham) so you have a buy-one-get-one variety at home. Adjust filling quantities proportionally if making fewer or more items.