Pepperoni Calzone

What Is a Calzone?

In short, it’s a handheld pizza! It starts with all the usual toppings of your favorite pizza, but then you fold the dough in half and pinch the edges together. The result is a pizza, without the mess: A half-moon shape, with dough on the top and the bottom, so you can eat it with your bare hands.

Just like pizza, the calzone originated in Naples, Italy. The word ‘calzone’ translates to “pant leg” or “trouser” in Italian, likely a reference to its distinctive shape, but also a nod to the people who originally loved it. Way back in the 18th century, calzones were an easy way for working people to grab a bite to eat on the go, without having to sit down with a knife and fork.

Today, calzones remain infinitely versatile, loaded with Italian flavors, and ready to go wherever you take them! Experiment with different flavor varieties and find your favorite in our list of the best Quick + Easy Calzone Recipes!

Calzone Dough vs. Pizza Dough

If you’re making pizza and calzone dough from scratch, there are slight differences that make pizza dough sturdier, and calzone dough a bit softer. Homemade pizza dough is much more versatile, and easier to bake into that classic pizza dough crunch, while most calzone dough recipes use eggs and olive oil, giving it a distinct flavor profile and a soft, chewy texture. If you’ve got the time, calzone dough from scratch can add an elevated angle to your calzone experience.

Lucky for you, Pillsbury™ Classic Pizza Crust does a great job making a restaurant-quality pizza wrap and cuts way down on your calzone recipe’s prep time. While there are differences between the two, pizza dough will definitely get you the classic homemade calzones you’re craving.

Preparing a Calzone

Calzones are super easy to prepare. Follow these simple steps to get it right every time.

Roll out the Dough

Roll out the full crust and slice it into four pieces, for four mini calzones. Then, press or roll out each quarter until it’s about a 7x5-inch rectangle. You can use a rolling pin, or your hands for this part.

Fill with Flavor

This is designed as an easy variation on a calzone recipe, so it sticks with the classics, but that’s by no means the end of the story. Spicy sausage and sliced pepperoni are the toppings listed, but you can add olives, mushrooms, peppers, onions—any of your favorite pizza toppings. Or try mixing in some Parmesan, asiago or smoked gouda in with the recommended mozzarella cheese. Feel free to pile it on, just don’t overstuff it! You still want it to be able to seal the dough.

Arrange and Seal

You don’t have to add the ingredients the way you would on a pizza. They can all go in together, with the meat and cheese mixing it up as you like. Just keep all your fillings isolated to one half of your calzone dough rectangle, and leave a thin edge around the outside for sealing. Next fold your “clean” half over the top and push the edges together to close up your delicious pizza.

A good seal is essential to making sure it all bakes beautifully. Press the edges firmly and use a fork to create a strong seal to prevent the fillings from leaking out. You can also brush the interior edge with a beaten egg wash. It’ll act as a glue, and you can use any remainder to brush the surface of your calzone, to give it a shiny, crunchy outer layer, just like at the pizza place.

Baking a Calzone

Once your calzones are in the oven, that’s it. All you have to do is sit back and wait for them to be done, about 15 to 17 minutes. There’s no need to flip halfway through, and doing so can actually get in the way of forming the outer crust, resulting in a soggy calzone. And nobody wants that.

How will you know when your calzones are done? Let the dough be your guide. When the surface is golden brown, they’re ready to take out. But be careful! They’ll be coming out hot and filled with molten cheese and sauce. Let them cool for a few minutes before you dig in. It may not be easy, but this calzone recipe is worth the wait.