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I think I’ve mentioned on here that I love pizza. I may preach that college students aren’t destined to fast food and easy, nasty food, but my biggest weakness in life is pizza.
All U of O students know about the ultimate late night snack, the only thing open when you’ve been studying all night (or partaking in other activities) and are dying for something greasy and filling: Dough Co. It’s open until 3 a.m.- much later than nearly all places that deliver or serve food period. They sell calzones, cookies, and drinks. And that’s all. And they do it well.
Although I did have my share of Dough Co., now I don’t live quite so close to campus and I’m not sure my stomach could handle the gargantuan, greasy mass that is a Dough Co. calzone. So, I’ve made my own version to compensate!
How to Make Homemade Calzones
It starts out with my pizza dough recipe, half the dough for each calzone. Roll it out, fold it over, and put it on a plate so people can stuff their own.
We stuffed ours with fresh mozzarella, pepperoni, fresh basil and oregano, hot Italian sausage and parmesan. Stuff it, and roll the edges.
Then top it with egg wash, more parmesan, and Italian seasoning. I absolutely love Italian seasoning.
Then bake ’em on a hot pizza stone. I like the ceramic one from Wilton but I’m thinking of getting a baking stone to live in my oven. They help distribute heat really evenly and my oven is cursed with hot spots.
And serve them with delicious pizza sauce. A fantastic change up from pizza and so deliciously perfect. This is one of my favorite things to make, I hope you like it, too!
If you make this, it would mean the world to me if you’d rate and review! It helps other people find this recipe.
Get the Recipe:
Calzones
Ingredients
Dough:
Sauce:
- 1 15 oz can of tomato sauce
- 1 6 oz can of tomato paste
- 1/2 tsp salt
- 1/2 tsp minced garlic
- 1/2 tsp onion powder
- 2 tsp Italian seasoning
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
Filling:
- 1 cup mozzarella, cubed
- 1/4 cup parmesan
- 1/2 cup pepperoni
- 1 cup hot Italian sausage, cooked
- 1/2 tsp chopped, fresh basil
- 1/2 tsp chopped, fresh oregano
Topping:
- 1 egg
- 1/2 tsp water
- 1 tsp parmesan
- 1/2 tsp Italian seasoning
Instructions
For the dough:
- Gently whisk the water, yeast, and sugar together. Let sit until proofed and foamy, about 10 minutes.
- Add the salt, garlic powder, Italian seasoning, and olive oil and mix until combined.
- Using the dough hook on your standing mixer, slowly add the flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl and is no longer sticky.
- Using the dough hook, knead the dough for four minutes. Let rest for three minutes. Knead for another four minutes.
- Coat a bowl with olive oil, add the dough, and turn to coat. Cover the bowl with saran wrap and let rise until doubled, about one hour.
For the sauce:
- Combine all ingredients in a medium-sized saucepan over low heat. Taste and adjust as necessary.
- Let cook over low heat for at least 20 minutes, up to an hour.
Assembly:
- Preheat oven to 450 degrees. Set pizza stone in oven to get hot.
- Divide dough into two equal parts. Roll out and fold over evenly.
- Stuff each calzone with equal parts of the filling ingredients. Roll the edges of the calzone up to seal in ingredients.
- Whisk together the egg and water. Brush the tops of the stuffed calzones. Sprinkle with parmesan and Italian seasoning.
- Bake for 10-15 minutes or until tops are golden brown. Serve with pizza sauce on the side for dunking.
This recipe was AMAZING!!! I loved the dough soooo much!! I was hoping to ask if you’ve attempted to make bread sticks with this dough? It had such an amazing flavor that I was swimming with ideas for just the dough. Thanks for the amazing recipe!
Yes, I’ve totally done breadsticks! It’s the same recipe for my standard pizza dough, too!
What can you substitute for the oven stone?
You can use a sheet pan, it just won’t have quite the same even, perfect cook!
Loved how the dough was to work with but I had to halve the salt…way to salty IMO
I was very pleased with the taste of the dough and it was very easy make. I will make it again. I used less salt and less Italian seasoning.
If you buy pizza dough, do you need to season it?
Nope, you can skip those seasonings!
Great recipe!!!! So easy to follow. I have made many great calzones using this recipe. Also have made breadsticks and pizzas using the dough recipe. Thank you for sharing such a great recipe.
Oh, I’m so glad to hear this Rick!
I only have 1 cup of white flour would subbing the rest for whole wheat flour he ok? The dough is very thin and liquify and I’ve added 3 cups of whole wheat already that’s 2 extra cups of flour
Yes, that’s fine!
I LOVE this recipe I have been making it at least once or twice a month changing up the filling and my son demolishes them in a day or two. I’m also using it to make pizza it’s the best dough I’ve tried yet! Thank you!
This makes me so happy!
I love this recipe it has become one of my families favorites and we use the dough for calzones & pizzas it is the best I’ve tried yet thank you for the amazing recipe! Currently using for 6 inch pizzas to freeze for easy meals ❤️
Oh I am just thrilled to hear that Liza!!!!
Fabulous recipe – loved the flavour of the dough and adding sausage and the cheeses for the filling tasted amazing 🤩 I can use the dough fr pizzas too – my husbands new favourite recipe!
Amazing dough! It came together quickly and was so yummy! Will be a family favorite for years to come.
I love, love, love this recipe and the dough is awesome! I wanted to know if you can freeze the dough and if so how long it’s good after being frozen.
Chelsea,
I am going to make the calzones tonight. Is the calorie count u give of 1100 calories for the whole recipe or for one serving?
Thanks!
Jeni