Calzones

These easy homemade calzones are a family favorite around here. I mean, we love pizza, but calzones are such a fun way to mix it up. They’re golden and crispy on the outside, warm and cheesy on the inside, and packed with all the good stuff. We love sausage, pepperoni, and melty mozzarella. They’re great for using up leftover toppings, easy to freeze, and simple enough to make with store-bought dough. If you’ve never tried making them at home, don’t worry, it’s way easier than it looks, and a great way to feed a crowd.

What I love most about calzones is how easy they are to make on your own. Everyone in the family can fill theirs with whatever they like, and my kids love making their own. Sometimes I use store-bought dough to keep it quick, but when I have the time, I’ll whip up a batch of my homemade pizza dough, which makes them even better. They bake up in about 20 minutes and freeze beautifully, so I often make extra to stash away for those nights when I need something easy and comforting.

Tips for Beginners

Lightly flour a clean work surface before rolling out the dough to prevent sticking. I also like to flour my rolling pin.
To seal the edges of the calzones, lightly moisten them along the edges with water and press them firmly.
I know it’s tempting to throw as many toppings as possible into the calzone, but overfilling can lead to a big mess. If you overfill them, it gets tough to seal the edges properly, and things can start oozing out while they bake.

Calzones

Step-by-step photos can be seen below the recipe card.

Course Dinner

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 985kcal

Author Krista Teigen

Ingredients

8 oz. Italian sausage cooked into crumbles
2 lbs. pizza dough store-bought or homemade
1 cup pizza sauce
½ cup pepperoni
½ cup chopped onion
1 green bell pepper chopped
1 cup sliced mushrooms
1½ cups shredded mozzarella
1 egg + 2 tsp water for the egg wash

Instructions

Preheat the oven to 400°F.
Divide the dough into 4 pieces and shape into balls.
Roll out each piece of dough on a floured surface.
Spoon the pizza sauce onto half of the surface of each piece of dough. Top with your preferred pizza fixings.
Dip your pointer finger into a small dish of water. Then, run your finger along the edges of the dough.
Take the top portion of the dough and fold it over the fillings to create a half moon shape. Pinch the edges of the dough together to seal.
Use a sharp knife to cut 2 small slits on the top of the calzones to vent.
In a small dish, whisk together the egg and water. Brush the egg wash over the calzones.
Bake in the oven for 15 minutes until the tops of the calzones are golden brown.

Nutrition

How to Make Calzones Step by Step

ingredients overhead needed for calzones

Gather the ingredients: Gather all the ingredients together and preheat the oven to 400°F.

Ingredients laid out for making calzones, including dough balls, mushrooms, sausage, pizza sauce, cheese, pepperoni, and chopped vegetables.

Divide and roll: Divide 2 pounds of pizza dough into 4 equal pieces. Shape each piece into a ball. On a lightly floured surface, roll out each piece of dough into an oval.

Calzone dough topped with pizza sauce, sausage, mushrooms, onions, bell peppers, and shredded mozzarella ready to be folded.

Add the toppings: Spoon ¼ of a cup (totalling 1 cup) of pizza sauce onto each piece of rolled out dough. Top each piece with ½ cup pepperoni (divided), ½ cup chopped onion (divided), 1 chopped green pepper (divided), 1 cup sliced mushrooms (divided), and 1½ cups shredded mozzarella (divided).

Dough folded over fillings to form a calzone, with edges being sealed by hand.

Seal the edges: Lightly dip your finger in water and run it along the edges of the dough to help seal the calzone. Fold the dough over the fillings to form a half-moon shape. Press the edges together firmly to seal, making sure none of the filling escapes.

Four shaped calzones on a parchment-lined baking sheet, one being vented with slits using a knife.

Add steam vents: Use a sharp knife to cut two small slits on top of each calzone. This lets steam escape while baking and helps prevent the dough from bursting.

Egg wash being brushed onto calzones before baking to give them a golden finish

Brush with egg wash: Whisk 1 egg and 2 tsp water together in a small bowl. Place the calzones on a parchment paper-lined baking sheet, then brush them with the egg wash for a golden, glossy finish.

Four fully baked calzones on a baking sheet with golden, glossy crusts.

Bake the calzones: Place the calzones in the oven and bake them for 15 minutes until they’re golden brown.

Close-up of sliced calzone showing melty cheese, pepperoni, mushrooms, and sauce inside, with dipping sauce in background.

How to Store and Reheat

Let any leftover calzones cool completely before storing. You can keep them in an airtight container in the fridge for up to 4 days.

For longer storage, wrap each one tightly in foil or plastic wrap and place in a zip-top bag—freeze for up to 3 months. When you’re ready to enjoy, reheat in the oven at 350°F for 10–15 minutes if refrigerated, or 20–25 minutes straight from the freezer.

Variations

You can customize these calzones to your liking. Consider adding these ingredients:

Cooked spinach or kale
Ricotta or goat cheese for extra creaminess
Black olives or sun-dried tomatoes
Cooked bacon or ham
Fresh basil or oregano
Roasted red peppers
Crushed red pepper flakes for heat
Leftover grilled veggies
Artichoke hearts or caramelized onions
A sprinkle of Parmesan before baking for extra flavor

Serving Suggestions

We usually serve these with extra marinara, ranch, or our favorite—garlic aioli—for dipping. My kids love that part. A simple caesar salad or some roasted veggies make it feel like a full meal, and I like to finish mine with a sprinkle of red pepper flakes or fresh basil. They also pack up great for lunch the next day.