Easy Calzones

I used to think making calzones at home was way too much work. Why bother when pizza places exist, right? But after testing this recipe for Easy Calzones, I’m officially converted. These golden, cheesy pockets of joy are simpler than you’d think, and they taste like something straight out of a cozy Italian trattoria.

The best part? You can stuff them with whatever you’re craving pepperoni, veggies, even leftover rotisserie chicken. Whether you’re feeding a crowd or meal-prepping lunches, these Easy Calzones are a game-changer.

Why You’ll Love These Easy Calzones

These Easy Calzones are fun to make. There’s something deeply satisfying about folding dough around a mountain of melty cheese and toppings it’s like edible origami! Plus, they’re endlessly customizable. Got picky eaters? Let everyone build their own fillings. I love how the crust turns out crisp on the outside and pillowy-soft inside, thanks to the bread flour. And let’s not forget the tomato dipping sauce it’s zesty, garlicky, and takes 15 minutes to whip up.

Ingredients You’ll Need

Let’s gather everything for these Easy Calzones. Most of these ingredients are pantry staples, and the rest are easy to find!

For the Dough:

• 4 cups (500g) bread flour (all-purpose works, but bread flour gives that perfect chew)
• 2¼ tsp instant yeast (one packet)
• 1½ tsp salt
• 2 tbsp olive oil (plus extra for brushing)
• 1½ cups + 1 tbsp warm water (about 105°F think “warm bath” temp)

For the Filling:

• 15oz (425g) ricotta cheese (whole milk for extra creaminess!)
• 16oz (454g) shredded mozzarella, divided
• 16oz (454g) shredded provolone, divided
• Toppings of choice (pepperoni, sautéed veggies, cooked sausage, etc.)

For the Tomato Dipping Sauce:

• 2 garlic cloves, minced
• 2 tbsp olive oil
• 28oz (794g) crushed tomatoes
• Salt and pepper to taste

How To Make Calzones Recipe

1. Make the Dough
I start by whisking the flour, yeast, and salt in my stand mixer bowl. Then, I attach the dough hook and pour in the olive oil. With the mixer on medium-low, I slowly add the warm water. Let it knead for 10 minutes until the dough is smooth and stretchy it should feel like a soft pillow! I transfer it to a greased bowl, cover it with plastic wrap, and let it rise in a warm spot (like my oven with the light on) for 1½–2 hours.

2. Prep the Filling
While the dough rises, I mix the ricotta with half the mozzarella and provolone. If I’m adding veggies or sausage, I sauté them now and let them drain on paper towels. Pro tip: Keep the filling chilled until assembly to prevent sogginess!

3. Shape the Calzones
Once the dough has doubled, I preheat the oven to 500°F with a pizza stone on the bottom rack. I divide the dough into 6 equal balls (like making giant dinner rolls) and let them rest on a parchment-lined tray for 15–30 minutes.

Working one ball at a time, I roll it into a 9-inch circle. Spoon a sixth of the ricotta mix onto the bottom half, leaving a 1-inch border. I pile on toppings, sprinkle with remaining cheese, then fold the top half over. To seal, I press the edges with my fingertips, then crimp them like a pie crust. Finally, I slash 5 diagonal vents on top to let steam escape.

4. Bake to Golden Perfection
I brush each calzone with olive oil and bake three at a time on the pizza stone for 11–15 minutes, until they’re golden and bubbly. Let them cool for 5 minutes trust me, that cheese lava is hot!

5. Whip Up the Dipping Sauce
While the first batch bakes, I sauté garlic in olive oil until fragrant, then simmer crushed tomatoes for 15 minutes. A pinch of salt and pepper, and boom restaurant-quality sauce!

Expert Tips and Tricks

• Flour Matters: Bread flour gives the dough extra chew, but all-purpose works in a pinch.
• Don’t Overstuff: Too much filling = leaks. Stick to ½ cup per calzone.
• Preheat That Stone: A hot pizza stone mimics a pizza oven’s crispiness!

Recipe Variations & Possible Substitutions

• Gluten-Free: Swap in a 1:1 GF flour blend.
• Vegan: Use dairy-free cheese and skip the ricotta (or try cashew “ricotta”).
• Meatless: Load up with mushrooms, spinach, and roasted red peppers.

Serving and Pairing Suggestions

Serve these Easy Calzones with the tomato sauce for dipping and a crisp Caesar salad. They’re also fantastic with a cold beer or sparkling lemonade. For a party, slice them into “sticks” for easy sharing!

Storage and Reheating Tips

• Fridge: Store cooled calzones in an airtight container for up to 3 days.
• Freeze: Wrap individually in foil and freeze for up to 2 months.
• Reheat: Bake at 350°F for 10–12 minutes (15–18 if frozen) until heated through.

Troubleshooting Tips

• Dough Not Rising? Check your yeast’s expiration date. Water too hot? It should feel warm, not scalding.
• Cheese Leaking Out? Avoid overfilling and ensure vents are cut deep enough.
• Soggy Bottom? Bake directly on the pizza stone or a preheated sheet pan.

Recipe FAQs

Can I use store-bought dough?
Absolutely! Save time with pre-made pizza dough.

Why did my calzone burst open?
Too much filling or not enough sealing. Crimp those edges tightly!

Can I skip the dipping sauce?
Sure, but it’s SO good I’d at least use marinara from a jar.

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