Why You’ll Love Calzone Recipe

This recipe delivers warm, comforting flavors in a fun, hand‑held format. The joy of biting into the crisp‑folded dough and discovering the gooey cheese and salty salami inside makes it feel special yet approachable. The dough has a deep flavor thanks to its long rise, and you’ll love how customizable the filling can be. It’s perfect for a weekend cooking adventure or a cozy dinner at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pizza dough:

1¾ cups warm water (105 °F to 112 °F)
2 teaspoons active dry yeast
1 teaspoon granulated sugar
3 cups (360 g) bread flour
3 cups (340 g) “00” flour or all‑purpose flour (360 g), plus more for dusting
2 teaspoons fine salt
3 tablespoons olive oil, divided

For the calzoni:

12 ounces low‑moisture part‑skim mozzarella cheese, shredded (≈ 3 cups)
1 cup whole‑milk ricotta cheese
½ cup (2 ounces) grated Parmigiano‑Reggiano cheese, divided
1 tablespoon chopped fresh basil
1 teaspoon fine salt
½ teaspoon ground black pepper
16 thin slices soppressata or Italian dry salami
1 large egg
1 tablespoon water
1 cup marinara sauce (for serving)

Directions

Make the pizza dough
- In a small bowl, stir together the warm water, yeast and sugar. Let the mixture sit until the yeast begins to foam (about 5 minutes).
- In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, “00” or all‑purpose flour, and salt. Mix on low speed for about 10 seconds.
- Add the yeast mixture and 2 tablespoons of the olive oil to the flour mixture. Mix on medium‑low speed until dough forms a single mass and pulls away from the sides of the bowl (about 1 minute).
- Coat a large bowl with the remaining 1 tablespoon olive oil. Transfer the dough to the oiled bowl, turning it to coat. Cover with plastic wrap and refrigerate until doubled in volume (about 24 hours).
- After 24 hours, transfer the dough to a lightly‑floured countertop and divide into 4 equal portions (about 9¾ oz each). Shape each portion into a tight ball by cupping the sides with your palms and spinning the dough.
- Place the dough balls seam‑side down on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for another 24 hours. About 1 hour before baking, remove the dough balls from the refrigerator to let them come to room temperature.
Make the calzoni
- Position a rack in the center of the oven. Turn a large rimmed baking sheet upside down and place it on the oven rack. Preheat the oven to 500 °F (about 260 °C) with the baking sheet inside.
- In a large bowl, stir together the shredded mozzarella, ricotta, ⅓ cup Parmigiano‑Reggiano, chopped basil, salt and pepper.
- On a heavily floured work surface, take one dough ball and stretch or roll it into a 9‑inch (≈23 cm) circle. Transfer the dough circle to a piece of parchment paper. Repeat with the remaining dough balls.
- On each dough circle, dollop about ½ cup of the cheese mixture in a line down the center, leaving a 1‑inch (≈2.5 cm) border around the edges. Tear 4 slices of soppressata into pieces and place on top of the cheese mixture. Then add about ¼ cup more of the cheese mixture on top of the meat.
- In a small bowl, whisk together the egg and water. Lightly coat the edges of each dough circle with the egg wash.
- Gently lift one side of the dough and fold it over the filling so that it meets the opposite side. Press the edges to seal and crimp as desired. Brush the top and sides of each calzone with the remaining egg wash.
- Working with two at a time, slide the parchment‑bottomed calzoni onto the preheated baking sheet. Bake for 12 to 15 minutes, or until puffed and golden brown. Remove from the oven and immediately top each calzone with about 2 teaspoons Parmigiano‑Reggiano cheese. Slice into halves or pieces and serve hot with the marinara sauce on the side.

Servings and timing

Serves: 4 calzoni (4 servings)
Prep time: 75 minutes active + dough rising time (≈48 hours)
Cook time: 30 minutes
Total time: Approximately 49 hours 45 minutes (including dough rising)

Variations

Provolone & Eggplant: Replace half the mozzarella with shredded provolone. Swap the soppressata for 1 cup of seared eggplant slices.
Broccoli Rabe: Omit the basil from the cheese mixture. Replace the soppressata with 1 cup blanched, squeezed‑dry, chopped broccoli rabe.
Buffalo or BBQ: Replace half the mozzarella with Monterey Jack or Pepper Jack cheese and omit basil. Instead of meat, use 1 cup pulled chicken or pork tossed with BBQ or Buffalo sauce.
Onion & Artichoke: Omit basil. Replace the meat with 1 cup chopped oil‑packed artichoke hearts and ¼ cup thinly sliced red onion. Optional: add a few anchovy fillets for bold flavor.

Storage/Reheating

These calzoni are best served immediately from the oven. For make‑ahead or freezer options:

After rising, freeze the dough balls separately and thaw when ready to make calzoni.
You can also freeze the raw filled calzoni: place them on a baking sheet, freeze until firm (about 2 hours), then transfer to freezer‑safe bags for up to 2 months. When ready to bake, preheat the oven to 425 °F (≈220 °C) and bake slightly longer; increase the heat near the end for a golden crust.
You may also freeze par‑baked or fully baked calzoni and reheat when desired.

FAQs

What is the difference between a calzone and a stromboli?

A calzone is typically made by folding a dough round in half over the fillings, producing a half‑moon shape. A stromboli is usually rolled into a cylinder around the fillings.

Can I use store‑bought pizza dough?

Yes — you can substitute 2 pounds of fresh prepared pizza dough and divide it into four 8‑ounce portions, then skip the homemade dough portion.

Why does the dough recipe call for two overnight rises?

The first 24‑hour rise develops deep flavor; the second 24‑hour in ball form builds structure and makes it easier to stretch the dough while maintaining a good texture.

Can I use different cheeses?

Absolutely. The recipe suggests switching half the mozzarella for provolone, Monterey Jack, or Pepper Jack depending on the variation.

Should I put tomato sauce inside the calzone?

No — for this style of calzone, the tomato (marinara) sauce is served on the side for dipping rather than layered inside.

How do I know when they are done baking?

The calzoni should be puffed up and golden brown all over. The top and sides should have a nice crust.

Can I freeze them after baking?

Yes — fully baked calzoni can be frozen and then reheated. Ensure they are completely cooled, then wrap and freeze. Reheat in a 425 °F oven until heated through and crusty.

What’s the best way to reheat leftovers?

Reheat in an oven or toaster oven at around 375‑425 °F until warmed through and crust crisp. Avoid microwaving if you want to preserve crust texture.

Are there vegetarian versions?

Yes — you can omit the soppressata and substitute sautéed vegetables such as eggplant, artichokes, sautéed mushrooms, or wilted greens instead.

Can I make smaller or larger calzoni?

Yes — you can adjust the portion size by dividing the dough into more or fewer pieces; just adjust baking time slightly until they are golden and cooked through.

Conclusion

This calzone recipe offers an engaging process and a truly delicious result: crisp, warm dough filled with creamy cheese and savory fillings, served alongside a simple marinara dip. With options for variation and make‑ahead flexibility, it’s perfect for a relaxed weekend meal or a special weeknight treat.