Homemade Calzone Recipe

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Homemade Calzone Recipe

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Prep

20 minutes

Cook

20 minutes

Yield

4 people (2 large calzones)

This homemade calzone recipe is one of my favs because it's so easy and entirely versatile. Make it your own with your fav fillings.

I don’t think I’ve met anyone who doesn’t love pizza, so what’s not to like when it comes to a delicious homemade calzone recipe? These calzones are packed with deliciousness, they’re easy, they’re comforting, and they are entirely versatile. What’s not to love?

❤️ Why You’ll Love Homemade Calzones

  • Versatile: This homemade calzone recipe is completely versatile – add in your fav sauce, veggies, or proteins
  • Easy: Despite this recipe showing that it takes over three hours to make these, they’re so easy. You just need that time to let the homemade dough rest
  • Comforting: These are kid-friendly, delicious pockets of comfort that you’re going to love
Homemade calzone cut open showcasing all the toppings

🍲 Ingredients

Active Dry Yeast: The important thing about yeast is to follow the instructions on the back as some yeasts are ready to use as is, and some require a little prep to activate the yeast so it’s ready to use. Both work well for dough recipes, you just need to ensure you prep it properly if required.

Spicy Feta Dip: If you want your calzones to have a bit of a Greek twist, then stuff them with this Spicy Feta Dip. If you don’t want to prep the dip or don’t have any on hand, then use your favorite tomato sauce.

👩‍🍳 How to Make Homemade Calzones

For the dough

  1. In a large mixing bowl add ½ cup plus 6 tbsp lukewarm water. Sprinkle the yeast over the lukewarm water and let it dissolve, about 2 minutes. If needed, give a quick stir.
  2. Next add the flour, salt and olive oil to the water-yeast mixture and mix well until the flour is incorporated and sticky dough forms. It will probably take about 5 minutes. The dough may look a bit rough/shaggy and that’s ok.
  3. Lightly dust a work surface with flour. Add the dough to the flour-dusted surface and knead until it looks smooth, about 3 to 5 minutes. Cut dough into 2 equal pieces and form into two smooth dough balls.
  4. Add dough balls into their own resealable plastic bags or wrap each with plastic wrap and refrigerate for 2 hours.
  5. Prepare a small-medium baking sheet with a piece of parchment paper and lightly dust it with flour. To use the dough, remove the dough balls from the refrigerator and add both to the prepared baking sheet. Cover loosely with plastic wrap and a kitchen towel. Leave in a warm spot to rise until doubled in size, this should take around 30-60 minutes.

Make the calzones

  1. While the dough is rising, prepare the ingredients. Mix the shredded chicken in a small bowl with the 1/2 tbsp olive oil, 1/2 tbsp dried oregano and a big pinch of salt and pepper. Wilt the spinach and drain any liquid; set spinach aside.
  2. Once the dough has risen, make the calzones.
  3. Preheat the oven to 450°F and set an oven rack in the lower third of your oven. Spray a baking sheet with cooking spray.
  4. On a flour-dusted surface, roll out the dough into 8-10 inch circles.
  5. Divide the filling between the two rounds of dough, layering the filling on half each circle of dough leaving about ½ inch border. Start by spreading the spicy Greek feta dip followed by the crumbled feta cheese; shredded mozzarella cheese; cooked chicken; sliced onion; chopped pepper; wilted spinach, pinch of salt.
  6. Fold the dough over the filling for both doughs to create a semi-circle / calzone shape and crimp the edges with a fork to seal. Cut 3 small slits in the top of each to allow steam out when baking.
  7. Move the calzones onto the greased baking sheet and brush the top of each with olive oil.
  8. Bake the calzones until a deep golden brown on top, about 15-20 minutes. Sprinkle dried oregano on top of each. Let cool for 5 minutes and then enjoy with our best-ever tzatziki recipe for dipping.

🪄 Tips and Tricks

  • Use whatever veggies and proteins you have in the fridge. This is a great way to use up leftovers!
  • Make these up and freeze them to quickly reheat for an easy after school snack

🗒 Variations

This version is my Greek-inspired version of a calzone but here are some other ideas to make these your own:

  • Veggie Forward: Add roasted red peppers, eggplant, artichokes, and zucchini
  • Taco Inspired: Use tomato sauce, cheddar cheese, tomatoes, ground beef, and other taco toppings to make a Mexican-inspired calzone
  • Traditional: Use traditional pizza toppings like pizza sauce, mozzarella, basil, and pepperoni


🗒 Best served with

👝 How to Store Leftovers

Best enjoyed on the day it’s made but if you have leftovers, store them in an airtight container in the fridge. Reheat leftovers at 400F for 8-10 minutes or until heated through.

🤔 Common Questions

Is a calzone just a folded pizza?

Yes and no. They have some similarities but a calzone can sometimes be baked or fried.

Can I put other toppings in a calzone?

You can stuff these calzones with literally anything your heart desires. There are so many options. Anything you put on pizza, can go in a calzone.

Homemade calzone cut open showcasing all the toppings

Homemade Calzone Recipe

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This homemade calzone recipe is one of my favs because it's so easy and entirely versatile. Make it your own with your fav fillings.
Prep Time 20 minutes
Cook Time 20 minutes
Resting time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Course Main Course
Cuisine Greek-Inspired
Servings 4 people (2 large calzones)
Calories 400 kcal

Ingredients
  

For the dough

For the filling

  • 1/2 cup spicy Greek feta dip (tirokafteri) use our dip recipe OR substitute with tomato sauce
  • 1/3 cup crumbled feta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup cooked, shredded chicken
  • 1/2 tbsp olive oil
  • 1/2 tbsp dried oregano
  • salt and pepper
  • 1/2 small red onion, sliced thin
  • 1/2 red pepper, diced
  • 4 cups fresh spinach, wilted

Instructions
 

For the dough

  • In a large mixing bowl add ½ cup plus 6 tbsp lukewarm water. Sprinkle the yeast over the lukewarm water and let it dissolve, about 2 minutes. If needed, give a quick stir.
  • Next add the flour, salt and olive oil to the water-yeast mixture and mix well until the flour is incorporated and sticky dough forms. It will probably take about 5 minutes. The dough may look a bit rough/shaggy and that's ok.
  • Lightly dust a work surface with flour. Add the dough to the flour-dusted surface and knead until it looks smooth, about 3 to 5 minutes. Cut dough into 2 equal pieces and form into two smooth dough balls.
  • Add dough balls into their own resealable plastic bags or wrap each with plastic wrap and refrigerate for 2 hours.
  • Prepare a small-medium baking sheet with a piece of parchment paper and lightly dust it with flour. To use the dough, remove the dough balls from the refrigerator and add both to the prepared baking sheet. Cover loosely with plastic wrap and a kitchen towel. Leave in a warm spot to rise until doubled in size, this should take around 30-60 minutes.

Make the calzones

  • While the dough is rising, prepare the ingredients. Mix the shredded chicken in a small bowl with the 1/2 tbsp olive oil, 1/2 tbsp dried oregano and a big pinch of salt and pepper. Wilt the spinach and drain any liquid; set spinach aside.
  • Once the dough has risen, make the calzones.
  • Preheat the oven to 450°F and set an oven rack in the lower third of your oven. Spray a baking sheet with cooking spray.
  • On a flour-dusted surface, roll out the dough into 8-10 inch circles.
  • Divide the filling between the two rounds of dough, layering the filling on half each circle of dough leaving about ½ inch border. Start by spreading the spicy Greek feta dip followed by the crumbled feta cheese; shredded mozzarella cheese; cooked chicken; sliced onion; chopped pepper; wilted spinach, pinch of salt.
  • Fold the dough over the filling for both doughs to create a semi-circle / calzone shape and crimp the edges with a fork to seal. Cut 3 small slits in the top of each to allow steam out when baking.
  • Move the calzones onto the greased baking sheet and brush the top of each with olive oil.
  • Bake the calzones until a deep golden brown on top, about 15-20 minutes. Sprinkle dried oregano on top of each. Let cool for 5 minutes and then enjoy with our best ever tzatziki recipe for dipping.

Video

Notes

Nutrition

Calories: 400kcal | Carbohydrates: 59.8g | Protein: 19.8g | Fat: 9.1g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.4g | Cholesterol: 16.2mg | Sodium: 1701.9mg | Fiber: 4.3g | Sugar: 2.7g
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