Build Your Own Calzone Recipe

Preheat and prep

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while it heats. Line a baking sheet with parchment or lightly oil it.

Prepare dough

Lightly flour your work surface with 1–2 tablespoons of the all-purpose flour. Flatten the dough ball with your fingertips, then use a rolling pin to roll or stretch into a 10–12 inch round (about 1/4 inch thick). Keep a little flour under the dough to prevent sticking.

Make egg wash (optional)

In a small bowl whisk the egg with 1 tsp water until combined. Set aside for brushing the finished calzone for a glossy crust.

If you prefer smaller individual calzones, divide the dough ball into 2 pieces and roll each to a 7–8 inch round; adjust fillings accordingly.

Spread sauce: Spoon about 1/3 to 1/2 cup tomato sauce onto one half of the rolled dough, leaving a 1-inch border around the edge. Do not over-sauce to avoid a soggy interior.

Layer cheeses: Dollop 1/2 cup ricotta in spoonfuls over the sauce (spread lightly), then sprinkle about 3/4 cup shredded mozzarella and 2 tbsp grated Parmesan over the ricotta. Season ricotta with a pinch of salt and red pepper flakes if desired.

Add proteins: Arrange chosen proteins over the cheeses. For one 10–12 inch calzone use up to 12 pepperoni slices, about 1/4 cup cooked sausage, or about 1/4 cup diced cooked chicken. Avoid overfilling—leave room to fold and seal.

Add vegetables and extras: Scatter mushrooms, bell pepper, onion, spinach (lightly wilted and squeezed dry), olives, and basil on top of the cheeses and proteins. Use modest amounts so the calzone seals well and cooks through evenly.

Final check: Leave the outer 1 inch of dough free of fillings. Brush that rim with a little water or beaten egg to help seal.

Fold and seal: Fold the empty half of the dough over the filled half to form a semi-circle. Press the edges together firmly to seal. Use your fingers to crimp the edge or roll the edge under and pinch tightly. For extra security, press with the tines of a fork along the seam (if you want a patterned edge).

Vent and glaze: Make 2–3 small slits in the top of the calzone to allow steam to escape. Brush the top with olive oil or the egg wash for a golden finish. Sprinkle a little extra grated Parmesan if desired.

Bake: Transfer the calzone to the preheated stone or baking sheet. Bake in the preheated 475°F (245°C) oven for 12–18 minutes for a 10–12 inch calzone, or 10–14 minutes for a smaller 7–8 inch one. Bake until the crust is deeply golden and the filling is hot (internal temperature ~165°F if you want to check).

Rest and serve: Remove from oven and let rest on a cooling rack or cutting board for 5 minutes to allow filling to set. Serve warm with warmed marinara or dipping sauce on the side.

Warm sauce: Gently heat the extra tomato sauce in a small saucepan or microwave until warm. Drizzle chili oil or balsamic glaze if desired. Serve in a small bowl alongside the calzone.