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Homemade calzones on a serving dish with a side of marinara sauce.
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5 from 1 vote

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.
Prep Time1 hr
Cook Time25 mins
Cooling Time5 mins
Total Time1 hr 30 mins
Course: Appetizer, Main Course
Cuisine: Italian
Servings: 6 people
Calories: 409kcal
Author: The Carefree Kitchen


Calzone Dough

  • 1 cup Water warm (95-110 degrees F)
  • 1 tablespoon Sugar
  • 2 tsp Active Dry Yeast
  • 1 tablespoon Olive Oil
  • 1 tsp 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 tsp Garlic Salt or use half garlic powder, half salt
  • 2 Tablespoons Parmesan Cheese


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!


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