Real Italian Calzones

Real Italian Calzones


"This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired."


1 h 30 m servings 356 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 686 mg
  • 27%

Based on a 2,000 calorie diet

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  1. To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup 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 375 degrees F (190 degrees C).
  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 cookie sheet.
  5. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.
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  1. 797 Ratings


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 ...

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 minu...

I tried halving the recipe, as so many thought these were quite large, and made mini calzones for appitizers. I also added some green pepper and olives. Delish! My only change would be to prick ...

I absolutely love these, I make 'em every week. Instead of egg I brush the dough with olive oil, to me it makes a better crust for a calzone. I also use Mozzerella instead of Chedder.

Outstanding! Despite having a lot of cooking experience, I had never made pizza dough from scratch or a homemade calzone before tonight. What I did differently: Dough: slightly more yeast...

Excellent recipe. Very easy if you let your bread machine do the work. I set mine on dough cycle thru 2nd rise. Instead of Cheddar, I use a blend of Mozzarella and Romano, add green onions and b...

I'll echo other reviewers in esteeming this dough recipe - it cooks to perfection - & that you can fill to your liking. My filling consisted of 1 cooked/cubed chic breast, oregano, cheddar & mo...

To quote my husband, "This is the best calzone I've ever had!" I used Italian seasoning instead of the basil and cheddar and mozzarella instead of just chedder. I was very pleased to find thi...

These turned out great! I used honey in place of sugar and didn't need all the flour that was called for. I pricked the tops of the calzones with a fork before baking and brushed olive oil on ...