Italian Calzones

    1 hour 30 min

    This is my pizza dough recipe that I use to make calzones which the kids love. Traditonal Italian calzones don't have tomato pizza sauce inside them. You can fill them with lots of different meats, cheeses and vegetables but we like this combo of cheese, mushrooms and pepperoni. Serve with warm pizza sauce on the side, if you like.

    955 people made this

    Makes: 2 (enough for 6 portions)

    • 7g dried active yeast
    • 235ml warm water
    • 1 tablespoon olive oil
    • 1 teaspoon sugar
    • 1 teaspoon salt
    • 300g plain flour, divided
    • 1 teaspoon olive oil
    • 125g ricotta cheese
    • 170g shredded Cheddar cheese
    • 115g pepperoni, diced
    • 35g sliced fresh mushrooms
    • 1 tablespoon dried basil or freshly chopped basil leaves
    • 1 egg, beaten

    Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

    1. To make dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 125g of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
    2. To make filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
    3. Preheat oven to 200 degrees C / gas mark 6 .
    4. When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased baking tray.
    5. Bake for 30 minutes, or until golden brown. Serve hot.

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    Reviews in English (643)


    It wasn't pretty, but turned out delicious! I had never made a calzone, and was challenged in making the dough. It had lots of holes, but it was very yummy and we are excited for me to try again. I filled it with veg: spinach, courgette, mushroom, and garlic and put pasta sauce all over the top to hide the crust!  -  08 Aug 2011


    Having owned an Italian restaurant/Pizzeria at one time, I can tell you: NO ITALIAN WOULD BE CAUGHT DEAD USING CHEDDAR CHEESE....AND NEVER, NEVER IN CALZONE. ONLY PURE RICOTTA CHEESE! Use one and one half cups of ricotta mixed with dash of pepper, salt, Italian sausage (or pepperoni is acceptable), one egg and dash of parsley and grated parmesan cheese. For those of you who don't want to be bothered making dough from the frozen bread dough. Just as good!  -  01 Dec 2009  (Review from Allrecipes US | Canada)


    This was a good recipe. It does need a few adjustments. The recipe should state that the yeast should proof first. I dissolved the sugar in the water with the yeast and let it sit for ten minutes. I didn't use the same toppings, I used ground ham, spinach, a little mozarella, mushrooms and of course ricotta, which makes a "real Italian Calzone, and for a little extra yum, a dash or two of Italian dressing, but the dough was great for calzone. Very chewy and beautiful coloring. I made 4 calzones out of this but cut them in half, so next time I will make 8 small ones. Also it took only 20 minutes when I used my pizza stone, so time should be adjusted for the size of individual servings.  -  25 Jun 2001  (Review from Allrecipes US | Canada)