Kitchen notes · a little help before you start
Easy Calzone Recipe
Breaking into a golden calzone is a pretty good start to dinner. The soft ricotta and melted mozzarella sit alongside pepperoni and salami inside that pocket of dough. Parmesan on the outside gives the crust a savory finish before you even reach the filling.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Original yield
- Serves 8
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- Italian
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Keep the dough portions even
Divide the dough equally before rolling each piece into a circle of the listed thickness.
2. Leave a clean border
Keep filling away from the dough edges so you can fold and crimp them shut.
3. Give them room on the tray
Space the calzones apart and cut a small vent in each before baking.
Get to know the ingredients
Pizza dough
Roll the divided dough into circles before adding filling to one half of each.
Ricotta and mozzarella
Both cheeses go inside with the pizza sauce and meats before the dough is folded.
Parmesan topping
Sprinkle Parmesan over the oiled tops before the calzones go into the oven.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Easy Calzone Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Look for golden crust
Bake until the calzones turn golden brown, with their small vents and Parmesan topping in place.
A little more help as you go
Fill just one half
Place the filling on one half of each circle, then fold the empty half over it.
Prepare the baking sheet
The directions allow parchment paper or an oil-sprayed baking sheet.
A few questions you might have
How do I close the calzones?
Fold the empty dough half over the filling and crimp the clean edges together.
Should I cut a vent?
Yes, cut a small vent into the top of each calzone before baking.
Where does the Parmesan go?
Sprinkle it over the tops after brushing them with oil.
Does the pizza sauce go inside?
Yes, add it with ricotta, pepperoni, salami and shredded mozzarella before folding.
Can I bake them touching?
Leave space between the calzones on the baking sheet as directed.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: natashaskitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
