Homemade Calzone Recipe
This Homemade Calzone recipe takes pizza night to the next level. Using a simple pizza dough, marinara sauce, mozzarella cheese and your favorite fillings, you can make this portable pizza pocket for dinner, appetizers or snacks any night of the week.
Servings: 6 people
Calories: 409kcal
Ingredients
Calzone Dough
- 1 cup Water warm (95-110 degrees F)
- 1 tablespoon Sugar
- 2 teaspoon Active Dry Yeast
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 2 ½ cups All-Purpose Flour
Other Calzone Ingredients
- 2 cups Mozzarella Cheese shredded
- ½ cup Pepperoni
- 1 cup Marinara Sauce
- 1 large Egg
- 1 tablespoon Water
- ½ teaspoon Garlic Salt or use half garlic powder, half salt
- 2 Tablespoons Parmesan Cheese
Instructions
How to Make Calzone Dough
- In a large mixing bowl or stand mixer, combine the yeast, sugar, and lukewarm water. Stir and set aside for about 5 minutes to proof. When it starts to get bubbly it is ready to go.
- Add a cup of flour, the salt and cooking oil and mix with the dough hook to combine. The dough should start to look stringy.
- Add the rest of the flour, ½ cup at a time, and stir until it's all combined. Continue to mix and knead on low speed for about 2 minutes.
- Cover dough with plastic wrap and let rest for about 30 minutes, or until about doubled.
How to Fill Calzones
- Preheat oven to 425 degrees F.
- Punch the dough down and divide into 6 pieces. On a lightly floured surface, shape each piece of dough into a ball and use a rolling pin to roll out the dough into a 6-8" circle.
- Spoon about 2 tablespoons of marinara sauce onto one half of each circle of dough and spread it evenly, making sure to stay at least ¾" away from the edges. Sprinkle about ¼-1/3 cup of shredded cheese evenly over the marinara sauce, and then layer your pepperoni (or other toppings) over the top of the cheese.
- Fold the dough in half, over the filling, and press to seal the edges tightly. Place on a baking sheet lined with parchment paper, leaving at least 2" between each calzone.
- In a small bowl, whisk together the egg and water and brush a thin layer of this egg wash over the top of each calzone using a pastry brush. Sprinkle with Parmesan cheese and/or garlic salt, then poke a couple holes into the top of each calzone to allow steam to escape.
- Bake for 20-25 minutes, or until golden brown. Remove from the oven and let them cool for at least 5 minutes before serving. Enjoy!
Nutrition
Calories: 409kcal | Carbohydrates: 45g | Protein: 19g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 1238mg | Potassium: 270mg | Fiber: 2g | Sugar: 4g | Vitamin A: 487IU | Vitamin C: 3mg | Calcium: 228mg | Iron: 3mg