I like making calzones. It’s fun to twist the edges over and make these pillows of pizza. You don’t need the same quantity of ingredients as you do in a pizza and individualizing them for each person is nice too.


Baked and golden calzone

Baked and Golden Calzone


I portion my dough into 8oz, roll them out into small rounds, like you would with a pizza, and add a little bit of each ingredient. Pull the dough over, roll and pinch the edge. With oiled hands scoop them up and transfer to an oiled baking sheet.

You can buy dough at the grocery store or you can make your own using my fool-proof pizza dough recipe. I like making my own dough so I can control the ingredients and use the best ones for optimal flavour and ease.

There really aren’t any hard-fast rules as to what not to put in them, it’s whatever you like. They key is putting in small quantities so your calzone doesn’t explode. Try different ingredients, like artichoke hearts, sundried tomatoes, different types of olives (without the pit) combination of cheeses, spicy ingredients, chicken, roasted veggies and more. The sky is the limit!

Topping them with oil will help them brown nicely and even a little sprinkle of dried oregano and salt is a nice added touch.

My artichoke asiago dip, my simple, light and versatile tomato sauce or your favourite garlic dip in a little bowl on the side is a perfect accompaniment to your calzone.

Some restaurants deep-fry their calzones, and if you have a deep-fryer you could use that. However, I don’t have a deep fryer (and for good reason!!!) so I have always baked mine.

When starting out, keep them small with small amounts of ingredients to help you get used to making them. And don’t worry, they’ll puff out nicely as they cook.


Baked Calzone

Calzones are fun to make, twisting the edges over and make these pillows of pizza. You don't need the same quantity of ingredients as you do in a pizza and individualizing them for each person is nice too. I like to bake mine for a healthier choice and remember to keep them small in size filled with a small amount of ingredients.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Italian
Servings 4 Calzones, 1 per person


  • 1 Pizza dough, 32 oz or 907 grams
  • 2 Cups Traditional Tomato Sauce I like the sauce to be cold when portioning out onto dough
  • 1 Cup Mozerella cheese, shredded I like to use Salerno brand
  • 8 Ounces Pepperoni or thinly sliced salami I like to chop up thinly sliced Mastro hot salami
  • 3/4 Cup Black olives, sliced pat dry of brine
  • 1/2 Cup Green olives, sliced pat dry of brine
  • 1/2 Cup Red or yellow cooking onion, thinlu sliced
  • 1/2 Cup Green pepper, diced
  • 1/2 Cup Banana Peppers pat dry of brine


  • Divide dough into 8 oz portions. If you don't have a scale it's about the size of a large grapefruit. If you have any dough left-over it can be made into a smaller calzone or a small pizza
    Separating dough into 8 oz pieces
  • Roll out dough onto clean floured surface. Top with a small scoop of tomato sauce.
    Portioning out sauce onto dough
  • Add your ingredients and then top with cheese.
  • Pull top over to form a half-moon shape.
    Shaping the calzone
  • Twist and pinch the edge to seal the calzone. Top with olive oil or butter, and herbs and salt if desired. Bake at 400 degrees for 20-25 minutes or until golden brown and dough sounds hollow when tapped on.
  • Pinching edges of calzone to seal it
  • Remove from oven and let cool slightly before serving. Cut in half and serve with a dipping sauce if desired.
  • Wrap any uneaten calzone and refrigerate up to 3 days or freeze.
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