Calzone with Pizza Dough is an Italian classic that delivers crispy golden crust, cheesy layered filling, and easy weeknight prep using simple store-bought dough. This calzone recipe combines creamy ricotta, shredded mozzarella, and classic Italian meats like pepperoni, salami, and ham, all folded into pizza dough and baked until the crust turns golden and crisp.
If you enjoy Italian comfort dishes like this, you may also like our Stuffed Italian Sausage Casserole, Pizza with Spinach and Feta on Flatbread or our Easy Baked Ziti Recipe.
Calzone with Pizza Dough at a Glance 🔎
- 🕒 Prep Time: 20 minutes
- ⏱️ Cook Time: 30 minutes
- 🔥 Total Time: 50 minutes
- 👥 Servings: 4
- 🔥 Cook Method: Oven Baked
- 🍽️ Cuisine: Italian
- 👩🍳 Pair With: Marinara Sauce, Simple Italian Salad Recipe or Italian Pasta Salad, Air Fryer Garlic Parmesan Green Beans.
- ⭐ Difficulty Level: Easy
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We always let the pizza dough rest at room temperature before rolling. It makes the dough easier to stretch and helps create that crisp, bakery-style crust. ~Jami
Why We Love This Recipe
- Family-Friendly and Flexible: Easy to customize for picky eaters or little helpers in the kitchen. Just like these Pizza Egg Rolls.
- Layered with Flavor: Each bite has creamy ricotta, gooey mozzarella, and savory Italian meats.
- Golden Garlic Butter Crust: Brushed with melted garlic butter and sprinkled with Parmesan for bakery-style finish.
- Quick and Easy: Only 20 minutes of hands-on prep and bakes in under 25 minutes.
Calzone with Pizza Dough Ingredients
Here's everything you'll need to make a calzone with store-bought pizza dough.
- Pizza Dough: Store-bought works well. We use the Publix pizza dough and let it come to room temp so it's easier to roll out. Use the excess trimming for garlic knots!
- Ricotta Cheese: Adds creamy richness to balance the meats. Love Ricotta? You've got to try our Easy Ricotta Flatbread with Hot Honey!
- Shredded Mozzarella: I use whole milk mozzarella for the best melt and flavor.
- Parmesan Cheese: Grated Parm goes into the filling and on top for that salty, nutty finish.
- Salami, Pepperoni, and Ham: Chop or slice for even layering-use whatever Italian deli meats you have.
- Italian Seasoning: A small pinch in the cheese mixture adds a nice Italian flavor.
- Egg Wash: Makes the top golden and shiny.
- Garlic Butter: Melted butter + minced garlic for brushing after baking.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Pizza Dough: Substitute with homemade pizza dough or puff pastry for a flakier crust.
- Cheese: Try provolone, fontina, or a mix of Italian cheeses.
- Meat-Free: Omit the meats and load it up with sautéed spinach, mushrooms, and roasted red peppers.
- Spice Level: Add crushed red pepper for a little heat.
- Air Fryer Friendly: Make smaller calzones and cook at 375°F for 10-12 minutes.
- Kid-Friendly: Let kids customize their own with mini versions-they love pressing the edges!
How To Make a Calzone with Pizza Dough
STEP ONE: Preheat the Oven
Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet inside to heat up while you prep.
In a bowl, combine ricotta, mozzarella, Parmesan, Italian seasoning, and egg yolk. Mix until smooth and well blended.
STEP TWO: Roll Out the Dough and Layer the Cheese and Meats
Dust your surface with flour and roll the dough into a 14-inch circle, about ¼ inch thick.
Scoop the cheese mixture onto the center of the dough, leaving a border.
Layer the meats-salami, pepperoni, and ham-evenly over the cheese filling.
STEP THREE: Fold and Crimp
Fold the empty side of the dough over the filling to form a half-moon. Gently press the edges together, then use a pizza cutter to trim the edge for a neat, professional look. Crimp the edge with a fork or twist it slightly to seal.
Brush the top with egg wash. Cut 2-3 small slits on the top to let steam escape. Move the calzone to a piece of parchment paper.
STEP FOUR: Bake and Serve
Carefully transfer the parchment and calzone onto the hot stone or baking sheet. Bake for 18-22 minutes, or until the crust is golden and crisp.
While it bakes, melt the butter and stir in the garlic. Brush the hot calzone with garlic butter as soon as it comes out of the oven, then sprinkle with grated Parmesan and herbs if using.
Let cool for 5-10 minutes to set, then slice and serve with warm marinara or pizza sauce on the side.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Let your pizza dough come to room temp.
✔️ DO Brush with garlic butter while it's still hot.
❌ DO NOT Skip the vent slits. The steam needs to escape.
❌ DO NOT Use wet meats or veggies without blotting first.
Storage
Store leftovers wrapped in foil or an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F for 10 minutes or air fry until warmed through. You can freeze it before or after baking, just thaw overnight in the fridge before reheating.
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Recipe FAQs
A calzone is folded like a pocket, sealed at the edge, and traditionally filled with ricotta. A stromboli is rolled up like a jelly roll, usually without ricotta.
To keep your calzone from turning soggy, make sure your ricotta is well-drained and don't overload it with wet ingredients. Venting the calzone with slits allows steam to escape as it bakes, which helps the inside stay cheesy but not watery. Baking on a hot pizza stone or sheet crisps the bottom crust and prevents moisture from seeping in.
Yes, calzones freeze really well! After baking and cooling completely, wrap the calzone tightly in foil and place it in a freezer-safe bag. It'll keep for up to 2 months. To reheat, bake from frozen at 375°F for about 20-25 minutes, or until heated through.
More Pepperoni Recipes You'll Love ♥️
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📖 Recipe
Calzone with Pizza Dough
Equipment
- Mixing Bowl
- Rolling Pin
- Pizza stone or baking sheet
- Parchment paper
- Pastry brush
- Pizza cutter or sharp knife
- Fork or crimping tool
- Small pan or microwave-safe dish
Ingredients
- 1 pound pizza dough room temperature and rested
- ½ cup ricotta cheese well-drained
- 1½ cups low-moisture mozzarella shredded
- 2 tablespoons grated Parmigiano-Reggiano in the filling
- ½ teaspoon Italian seasoning
- 1 egg yolk for cheese mixture
- 2 ounces salami sliced
- 2 ounces pepperoni sliced
- 2 ounces cooked ham sliced
- all-purpose flour for dusting
- 1 egg + 1 tablespoon water for egg wash
Garlic Butter
- 1 tablespoon unsalted butter melted
- 1 garlic clove finely grated or minced
- grated Parmesan for dusting
- dried parsley or Italian seasoning optional
Instructions
- Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet inside to heat up while you prep.
- In a bowl, combine ricotta, mozzarella, Parmesan, Italian seasoning, and egg yolk. Mix until smooth and well blended.
- Dust your surface with flour and roll the dough into a 14-inch circle, about ¼ inch thick.
- Scoop the cheese mixture onto the center of the dough, leaving a border. Then layer the meats-salami, pepperoni, and ham-evenly over the cheese filling.
- Fold the empty side of the dough over the filling to form a half-moon. Gently press the edges together, then use a pizza cutter to trim the edge for a neat, professional look.
- Crimp the edge with a fork or twist it slightly to seal. Brush the top with egg wash.
- Move the calzone to a piece of parchment paper. Cut 2-3 small slits on the top to let steam escape.
- Carefully transfer the parchment and calzone onto the hot stone or baking sheet. Bake for 18-22 minutes, or until the crust is golden and crisp.
- While it bakes, melt the butter and stir in the garlic. Brush the hot calzone with garlic butter as soon as it comes out of the oven, then sprinkle with grated Parmesan and herbs if using.
- Let cool for 5-10 minutes to set, then slice and serve with warm marinara or pizza sauce on the side.
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Video
Notes
- Use a preheated pizza stone or hot baking sheet to create a crisp bottom crust.
- Avoid overfilling the calzone or it may split while baking.
- Cut small steam vents in the top so pressure doesn't build up inside.
- Let the calzone rest several minutes before slicing so the cheese filling sets.
The crust should be golden brown and firm to the touch. The bottom should feel crisp and sound slightly hollow when tapped.
Jami Powell says
This calzone is super flavorful and a hit with our family!