Name: How to Make Calzones
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Ingredients: 1 recipe pizza dough (or 1 1/2 pounds store-bought); 8 oz. (2 packed cups) low-moisture freshly shredded mozzarella cheese; 1/3 cup freshly grated Parmesan cheese (on microplaner); Filling Toppings as desired: (Cooked sausage, pepperoni, bell peppers, olives, sautéed mushrooms, sautéed spinach, etc.); 1 large egg and 1 tablespoon water, (lightly beaten); Garlic salt for topping; 1 cup whole milk ricotta cheese; 4 ounces cream cheese, (cubed); 3 tablespoons basil pesto; 1/2 teaspoon lemon zest ((optional if you have it)); 1 teaspoon dried oregano; 1/2 teaspoon garlic salt (or half garlic powder/salt); 1/4 tsp EACH dried thyme, pepper; Pinch red pepper flakes ((if not using hot sausage))

This is the BEST calzone recipe thanks to an incredible ricotta-based filling that’s ultra-creamy (never grainy!), flavorful, and completely crave-worthy—just like my favorite restaurant! From someone who has eaten countless calzones, I bring you this recipe, complete with step-by-step photos, helpful variations, and foolproof guidance to make bakery-quality calzones with homemade or store-bought pizza dough!

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up close of holding up a bitten calzone to show the filling inside

Why you’ll love this Calzone Recipe

This recipe is inspired by the restaurant Spiritos in Carlsbad, featured in Guy Fieri’s Diners, Drive-Ins and Dives; it features a luxurious three-cheese ricotta filling baked inside a perfectly golden, pizzeria-style crust, which you can now enjoy at home!

Best homemade pizza dough OR store-bought: Use fresh dough for a pillowy crust or save time with store-bought—either way, it bakes beautifully!
Ricotta-based filling instead of marinara: No soggy crust—just rich, authentic Italian flavor.
Ultra-creamy and luscious: The ricotta filling is combined with cream cheese for rich, indulgent creaminess without graininess.
Flavor-packed: The three-cheese filling is infused with pesto, herbs, lemon zest, red pepper flakes, and garlic salt, so every bite bursts with herby, zesty goodness.
Perfectly baked crust: Preheating your pizza stone or baking sheet ensures a golden, crisp, restaurant-quality calzone.
Customizable fillings: Cheese, meats, veggies, or combinations—buffalo chicken, or mini calzones—ideas detailed below!

top view of calzone recipe on a pizza stone

stromboli vs Calzone

Stromboli vs. Calzone — what’s the key difference? A calzone is pizza dough folded in half and sealed like a pocket, while a stromboli is dough rolled up with fillings and baked, then sliced. Let’s break it down, pizza-shop style:

CALZONE:
Think of cheese pizza folded in half. It’s stuffed with ricotta, mozzarella, Parmesan, and fillings, then sealed into a big, puffy pocket. Super cheesy, soft on the inside, and served with marinara sauce on the side for dipping.

STROMBOLI:
Think rolled pizza. The dough is layered with marinara sauce, meats, and cheese, just like a pizza, then rolled into a spiral, baked, and sliced. It’s more structured, perfect for sharing — every slice gets that cheesy swirl.

calzone calzone on a pizza stone showing how puffed up and golden they are

Calzone Calzone Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

FOR THE calzones:

Pizza dough: Use this soft, chewy, flavorful pizza dough from our Homemade Pizza Crust recipe (it rises beautifully, crisps on the outside, and stays tender inside) — but if you’re short on time, grab ready-to-use pizza dough from the grocery store deli section (many supermarkets and specialty stores carry fresh dough near the bakery or deli).
Popular store-bought options include Whole Foods’, Sprouts, and Trader Joe’s, which are easy to work with and freezer-friendly.
Ricotta Filling: A creamy blend of whole milk ricotta and smooth cream cheese forms the base, made extra flavorful with aromatic basil pesto, fragrant oregano and thyme, a hint of zesty lemon, savory garlic salt, a touch of black pepper, and a pinch of red pepper flakes for a gentle kick.
Mozzarella cheese: Use low-moisture mozzarella (the hard block, not the soft log) because it melts beautifully without excess moisture — shred it fresh for the best melt and flavor.
Parmesan cheese: Freshly grated on a microplaner, please! Adds a nutty, salty layer of flavor — use more or less to taste.
Egg wash: Brushing the calzones with an egg whisked with one tablespoon of water before baking gives them a beautifully golden, glossy crust.

for the Toppings

Make the calzone your own and choose from a variety of toppings:

Meats (pre-cooked): Pepperoni, salami, Italian sausage, ham, Canadian bacon, grilled or shredded chicken, crispy bacon, or pancetta
Classic Vegetables: Bell peppers, red onions, sautéed mushrooms, sautéed spinach, or red onions
Not As Traditional Vegetables: Steamed or roasted broccoli, zucchini, caramelized onions, artichoke hearts, roasted red peppers
Pickled or Briny Additions: Kalamata or black olives, pickled jalapeños or pepperoncini for tangy heat, or capers for a briny punch
Peppers: Jalapeños or banana peppers for a touch of heat
Finishing Touches: Fresh basil or oregano, crushed red pepper flakes or chili oil for a kick, or drizzles of balsamic glaze, pesto, or hot honey for a gourmet finish

Top view of calzone ingredients: pizza dough, ricotta, sausage, pepperoni, mozzarella, Parmesan, oregano, basil

How to Make a Calzone

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: If making homemade pizza dough, mix the dough, shape it into a ball, and place it back in your large mixing bowl, lightly coated with olive oil or nonstick cooking spray. Turn the dough over to coat all sides. Cover tightly with plastic wrap and allow to rise until doubled in size, 1-2 hours.

Showing how to make Homemade Pizza Dough by activating yeast in a mixing bowl.

showing how to make pizza dough by mixing dough in a mixing bowl until it pulls away from the sides of the bowl

Step 2: Shape Calzone. Divide the pizza dough into 4 equal portions, cover, and let them rest for 15 minutes (while making the ricotta filling below). On a lightly floured sheet of parchment paper, roll the dough ball into an 8- or 9-inch circle.

showing how to make a calzone by dividing the dough into 4 balls, then rolling the dough into a 8-inch circle

Step 3: Make Ricotta Filling. Cube the cream cheese, spread it out on a plate, and microwave it for 30 seconds. Transfer to a mixing bowl and whisk together with the filling ingredients.

showing how to make calzone recipe by whisking together the ricotta sauce

Step 4: Add Toppings. Leaving a 1/2-inch border around the edge of the dough so you can seal it later, evenly top the pizzas on one half only with ricotta filling, some mozzarella, toppings, more mozzarella, and Parmesan.

showing how to make calzone recipe by adding ricotta white sauce and toppings

Step 5: Seal the calzone. Dip your finger in water and run it lightly around the edge of the calzone on the side with the toppings. Fold the empty side of the dough over the filling and press the edges together. Crimp the edges together with a fork or twist the dough together.

a collage showing how to make calzones recipe by brushing the edges with water, then sealing by crimping the edges

Step 6: Add Egg Wash. Very carefully transfer the calzones, still on their parchment paper, onto the hot pizza stone/baking sheet. Lightly brush each calzone with the egg wash. Very lightly sprinkle with garlic salt (optional). Cut 4 small slits (about 1/2-inch) in the top of the dough for venting.

a collage showing how to make calzones by brushing the calzone with egg wash, then cutting slits in the calzone

Step 7: Bake. Bake the calzones in the preheated oven for 15-20 minutes or until golden brown on top.

showing how to make a calzone by baking until golden

Homemade Calzone TIPS

Preheat your pizza stone or baking sheet: Place the stone or sheet in the oven as it preheats so the calzone hits a hot surface, helping the bottom cook through and the crust puff and brown properly.
Roll out on parchment paper: Roll the dough directly on parchment to prevent sticking and make shaping stress-free—this also allows you to slide the parchment straight onto the hot stone or pan.
Don’t overfill — too much filling makes calzones hard to seal and prone to bursting.
Use just a lightly damp finger to seal the edges — too much water makes the dough slippery, preventing it from sticking.
Cut very small vents on top to let steam escape and prevent blowouts—keeping them small helps release pressure without letting the filling ooze out.

homemade calzones cut in half and stacked to show the inside

Calzone Recipe variations

Meat Lover’s Calzone: Include one or more of your favorite pizza meats such as pepperoni, sausage, and ham, paired with bell peppers, olives, and/or sauteed mushrooms.
Veggie Calzone: Layer the ricotta filling with sauteed mushrooms, spinach, zucchini, and/or onions.
Buffalo Chicken Calzone: Toss cooked chicken with Buffalo sauce, then add blue cheese to the ricotta filling. Serve with ranch.
Saucy Chicken Calzones: Toss cooked chicken with Alfredo, BBQ, or pesto sauce, then add your favorite veggies, such as spinach, bell peppers, sauteed onions, and/or red onions.
Breakfast Calzone: Add scrambled eggs, cooked bacon or sausage, and cheese—perfect for brunch or make-ahead meals.
Mini Calzones: Divide the dough into smaller portions for individual calzones—great for kids, parties, or freezing. Reduce baking time and watch closely for even browning.

showing how to serve calzone recipes by dipping the calzone in marinara sauce

How to serve Calzones

Serve calzones hot out of the oven, letting them rest a few minutes so the cheese sets slightly. Slice them for sharing, or serve whole for a cozy, individual meal. Pair with a bowl of marinara for dipping and any of these delicious sides:

Green Salad: Caesar Salad, Wedge Salad, Green Bean Salad, or Garden Salad
Pasta Salad: Italian Pasta Salad, Greek Orzo Pasta Salad, Ranch Pasta Salad
Veggies: Roasted Broccoli, Balsamic Asparagus, or Sauteed Brussels Sprouts
Soup: Minestrone, Tomato Soup, or Vegetable Soup

Meal Prep Calzones

Calzones are perfect for meal prep because you can prepare the components in advance, or the calzones themselves.

•Toppings: Prepare and refrigerate the toppings, including chopping veggies, sauteing mushrooms, cooking the sausage, and shredding cheeses.
•Pizza Dough: The dough can be refrigerated for up to 2 days after the second rise, or frozen, then thawed. Let the dough come to room temperature (covered to prevent drying) for 60-90 minutes before shaping.
•Calzones: Assemble the calzones with your favorite fillings, then either bake them all at once and store them in the fridge or freeze them raw for later baking (see below).

HOW TO STORE and freeze calzone

•TO REFRIGERATE: Place fully baked calzones in an airtight container or wrap individually in foil/plastic wrap. Refrigerate for up to 4 days.

TO FREEZE
•Raw (unbaked): Assemble calzones, wrap each tightly in parchment paper, then in foil or a freezer bag. Freeze for up to 2–3 months. Bake directly from frozen.
•Baked: Let calzones cool completely, then wrap tightly and freeze for up to 2 months.

How to reheat a calzone

•From the fridge (baked): Bake at 350°F for 10–15 minutes until warmed through; this keeps the crust crisp.
•From frozen (raw): Bake at 375°F for 20–25 minutes until golden and cooked through.
•From frozen (baked): Reheat at 350°F for 15–20 minutes, or warm in a toaster oven for smaller portions. Avoid microwaving if you want to keep the crust crisp.

up close of calzones showing the cheesy filling

Looking for more pizza Recipes?

Barbecue Chicken Pizza
Margherita Pizza
Greek Pizza
Philly Cheesesteak Pizza
Mexican Pizza

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Servings: large calzones

Total Time: 55

Prep Time: 35

Cook Time: 20

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Ingredients

Calzones

1 recipe pizza dough or 1 ½ pounds store-bought
8 oz. (2 packed cups) low-moisture freshly shredded mozzarella cheese
1/3 cup freshly grated Parmesan cheese on microplaner
Filling Toppings as desired: Cooked sausage, pepperoni, bell peppers, olives, sautéed mushrooms, sautéed spinach, etc.
1 large egg and 1 tablespoon water, lightly beaten
Garlic salt for topping

RICOTTA FILLING

1 cup whole milk ricotta cheese
4 ounces cream cheese, cubed
3 tablespoons basil pesto
1/2 teaspoon lemon zest (optional if you have it)
1 teaspoon dried oregano
1/2 teaspoon garlic salt or half garlic powder/salt
1/4 tsp EACH dried thyme, pepper
Pinch red pepper flakes (if not using hot sausage)

Instructions

Make Pizza Dough: If making homemade pizza dough, prepare it through step 3. (Click for Recipe)
Preheat oven to 475°F , with a pizza stone or large baking sheet on the middle-lower rack.
Divide the pizza dough into 4 equal portions and shape each into a ball on lighltly floured parchment paper or a silicone baking mat (or 6 for smaller calzones, though I prefer the proportions of 4).
Cover the dough balls with lightly greased plastic wrap, then a towel, for 15 minutes. Meanwhile, make the Ricotta Filling (below) and prepare the toppings.
Make Ahead: You can refrigerate or freeze the balls at this point if desired. Let refrigerated pizza dough rest at room temperature for 60- 90 minutes before using.
Make Ricotta Filling: Cube the cream cheese, spread it out on a plate, and microwave for 30 seconds. Transfer it to a mixing bowl and whisk together with the White Sauce ingredients. The Filling can be made several hours/days in advance and refrigerated.
Shape Calzone: Work with one dough ball at a time, keeping the remaining dough balls covered to prevent drying. On a lightly floured sheet of parchment paper, roll the dough ball into an 8- or 9-inch circle. (You will use one piece of parchment per calzone.)
Add Toppings: Leaving a 1/2-inch border around the edge of the dough so you can seal it later, evenly top the pizzas on one half only with the Ricotta Filling, some mozzarella, toppings, more mozzarella, and Parmesan.
Seal the calzone: Dip your finger in water and run it lightly around the edge of the calzone on the side with the toppings. Fold the empty side of the dough over the filling and press the edges together. Crimp the edges together with a fork or twist the dough together. Set aside and repeat with 1 dough ball if using a pizza stone (only 2 will fit), or with the remaining 3 dough balls if using a baking sheet.
Add Egg Wash: Very carefully transfer the calzones, still on their parchment paper, onto the hot pizza stone /baking sheet (you may need to trim the parchment to fit). Lightly brush each calzone with the egg wash. Very lightly sprinkle with garlic salt (optional). Cut 4 small slits (about 1/2-inch) in the top of the dough for venting. Please don’t make them too large or the filling will ooze out.
Bake the calzones in the preheated oven at 475°F for 15-20 minutes or until golden brown on top.
Serve: Let the calzones rest for 5 minutes to let the cheese slightly set. Serve with marinara on the side for dipping.

Notes

HOW TO REHEAT

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4 Comments

Michelle says

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I’ve been wanting to try making calzones FOREVER, but would like to cook it in my pizza oven. Think I could do that with this recipe? BTW, have used MANY of your recipes and they ALWAYS turn out GREAT! Have referred many friends and family members to your website. Thank you!

- Jen says
  
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  Hi Michelle! Thank you for your interest in this recipe! A pizza oven would be a great way to cook calzones. Just make sure to rotate them constantly to avoid burning. I am thrilled that you’ve found a lot of delicious recipes on my site! Thanks for sharing with your family and friends!
  
Pama says

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I’m unclear about something: does the parchment paper remain under each calzone when you put it on the pizza stone?

- Jen says
  
  at
  
  Hi Pama, yes it does: Add Egg Wash: Very carefully transfer the calzones, still on their parchment paper, onto the hot pizza stone /baking sheet (you may need to trim the parchment to fit).