Do you have a favorite food that you always want to eat, no matter how often you make it? For me, that food is calzones. I absolutely love them. I could eat them every day and never get sick of them. And the best part? I don’t have to make them, because they’re the Hubster’s specialty!

He has spent several years working on a great recipe and technique that makes these calzones hold lots of pizza goodness inside, without leaking any of the yummy filling at all. You”d be surprised how easily the seams break open on calzones, but no more. Thanks to the hubster, you can have real, fresh, homemade calzones with no mess and no stress. 🙂

Hubs uses the same recipe for his calzones that he uses for his hand tossed pizza. It’s a basic, great tasting pizza dough, and he adds tasty herbs to it to boost the flavor. Once the dough is mixed up, he divided it into four equal pieces and shapes each one into a boule. Next, he places the boules on a floured surface and covers them with a clean, dry towel, allowing them to rise until doubled.

When the dough is doubled, poke and press the dough to release some of the air. Next, flatten the dough into a 10- to 12-inch circle.

Now it’s time for the fillings…the best part! You can fill these with anything you like. We kept these basic with cheese and pepperoni, then threw in a little pizza sauce too. Hubs uses roughly three ounces of each topping per calzone…except in mine, cause I like extra filling!!

Once all of the filling is in place, brush the edges of the dough with water and fold the dough over until the edges meet. Use your fingertips to press the edges together all the way across the seam.

Once again, brush the edge of the calzone with water.

Now fold the edge of the calzone over again. Be sure to pinch the corners together really well, as that”s where the majority of the leaking is likely to take place. The great thing about this step is that it gives you lots of extra bready goodness. I like the dig all of the soft, warm bread out of the crust edge with my fingers. Mmmm! Calzones turn me into a little kid, pigging out with my hands!

That’s it! They’re ready for the oven now…

…unless you’re feeling frisky. In that case, you can throw some extra topping on top of your calzone. 🙂

All four of these calzones fit onto a baking sheet, and they work best when the sheet is lined with parchment paper. You can bake them directly on the cookie sheet, or slide them onto a hot pizza stone. Bake the calzones at 375 degrees for 30 minutes. Allow to cool for 10 minutes or so before serving.

These are one of my favorite foods of all time. I always ask for them for special occasions, and even had them as my birthday dinner this year! The hubster spent so long perfecting the seal that they’re awesome every time. They never lose any of the yummy filling goodness, and a little goes a long way. We usually split these in half, sharing one calzone between two of us. Plus, they’re way, way super easier than you think. I’ve never actually observed the process of making them before this and I was shocked at how quick he had them ready to go in the oven!

A really fun thing to do with these is to make them with the kiddos.

1 recipe Basic (and delicious) Pizza Dough (baked at 375 degrees for 30 minutes)

1/2 recipe Perfect Pizza Sauce (optional)

Recipe by the Hubster

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  1. says

    I haven’t had a calzone in such a long time. These sound so yummy right now, yes at 11:13 at night while cuddled up in my plush blankie,. I should be sleeping but now I’m really hungry. :o)

    Calzones are on my to do list.

  2. says

    I love calzones. I like the idea of a breakfast calzone like Lizy B. suggested. I had never thought of that, but now that I have, I really want to try one! You should create one for us – Just Kidding – but you can if you want!

  3. Shay says

    Love this recipe, I’ve been making your calzones for a while, BUT mine always get all puffy in the oven – how did you get yours to come out all flat?
    What is the secret?! haha 🙂

  4. goodness says

    I totally didn’t read the directions after I got the list of ingredients. I used the bread machine to make the dough, and instead of water I used olive oil and brushed the top with that instead. Turned out crispy and light that way and perfect. Thanks for the recipe!! Total score.