The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This homemade Cheese Calzone recipe makes six large calzones. They’re filled with ricotta, mozzarella, Parmesan, and fresh herbs. They have the most delicious homemade dipping sauce, too!
This recipe makes six calzones for about $1.77 per calzone. The entire recipe costs around $10.64.
Cheese Calzone Recipe
Looking through my list of favorite Italian recipes, I realize I am missing something. I do not have a homemade calzone recipe, and I think it’s time I fix that!
This recipe is easy to follow and yields six large calzones that rival any restaurant. First, they’re filled with mozzarella, ricotta, Parmesan cheese, and fresh herbs like basil and parsley. Then they’re covered with the most delicious sauce. Try adding these Three Cheese Calzones to your Friday night Pizza night rotation!
Calzones make a perfect appetizer for a party or a filling weeknight meal that everyone loves! Fill them with sauce and cheese or your other favorite flavor combinations. I list some of my favorites below.
Ingredients and Estimated Cost
Per Serving Cost: $1.77
Recipe Cost: $10.64
- 1 ¾ cups warm water – $0.00
- 2 ¼ teaspoons instant yeast – $0.36
- 4 ¼ cups bread flour – $1.15
- 2 ½ teaspoons salt – $0.02
- ¼ cup + 4 Tablespoons extra virgin olive oil – $0.87
- 1 teaspoon yellow cornmeal – $0.01
- 15 ounces part-skim ricotta cheese – $3.42
- 2 cups shredded whole milk mozzarella – $2.49
- 1 cup grated Parmesan cheese – $1.04
- 1 large egg – $0.37
- 1 large egg yolk – $0.19
- 1 Tablespoon fresh basil – $0.30
- 1 Tablespoon fresh parsley – $0.24
- 3/8 teaspoon ground black pepper – $0.05
- 28- ounce can Hunt’s San Marzano whole tomatoes – $2.42
- 1 teaspoon red wine vinegar – $0.02
- 1 large garlic clove – $0.05
- 1 teaspoon dried oregano – $0.05
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in December 2022.
How To Make Cheese Calzone
- First, add the yeast to the water and let it sit for five minutes. Mix in the olive oil.
- Then, mix together the bread flour and salt. Add in the yeast mixture and mix to combine.
- Knead for four to five minutes.
- Form the dough into a round ball and let it rise for about forty to sixty minutes.
- Next, mix together the filling ingredients and let the bowl chill in the fridge.
- Preheat the oven to 500 degrees F and line a baking sheet with parchment paper and lightly spray it with nonstick cooking spray.
- Then, place all of the sauce ingredients in a blender and blend for thirty seconds. Place the sauce in a medium saucepan and let it simmer for thirty minutes.
- Next, divide the dough in half and then each half into thirds. Roll each piece into a ball. Place the dough balls on the baking sheet and cover with lightly greased plastic wrap. Let the dough sit for fifteen minutes.
- Then, cut six 9×7-inch square pieces of parchment paper and set them aside.
- Remove the filling from the fridge and divide it into six portions.
- Next, grab one piece of dough and place it on a floured work surface. Roll the dough into a 9-inch circle.
- Place one portion of filling on half of the dough and then fold half of the dough over itself and seal the edges together.
- Transfer the calzones to the parchment paper and brush them with olive oil. Sprinkle with salt.
- Trim the excess parchment and transfer the calzones to a pizza peel. Slide them onto the preheated pizza stone and bake for about fifteen to twenty minutes.
- After baking, place the calzones on a wire rack for five minutes before serving.
***For complete recipe instructions, see the recipe card below.
My 3 Cheese Calzone Recipe below is the base recipe for many variations. Here are some of my favorites.
Pepperoni: Place 1-2 ounces of pepperoni on top of the cheese filling before folding half of the dough over itself and pressing the edges to seal.
Meat Lovers: Place ½ ounce of pepperoni, salami, and capicola on the cheese filling before sealing the calzone.
Spinach & Artichoke: To the filling recipe below, add 1 cup of chopped artichoke hearts and ½ cup of thawed frozen chopped spinach that has been squeezed of excess liquid.
Broccoli Rabe & Sausage: Place ¼ cup of cooked Italian hot or sweet sausage and ¼ cup of cut, trimmed, and steamed broccoli rabe on top of the cheese filling mixture.
Vegetables: On top of the cheese filling, add chopped roasted red bell pepper, sliced or chopped olives (black or kalamata), and steamed broccoli.
SERVE: You can keep calzones at room temperature for no longer than 2 hours before it needs to be refrigerated.
STORE: Cover leftover calzones with plastic wrap or foil and keep it in the refrigerator for up to 2-3 days. The sauce will need to be stored separately in an airtight container. It will last up to a week.
FREEZE: Cover leftover calzones with plastic wrap and a layer of foil and keep them in a freezer-safe Ziploc bag in the freezer for up to 2-3 months. The sauce will keep in a freezer-safe container for up to 2-3 months.
How To Reheat Calzones Once Frozen:
You have two options, reheating it from the frozen state or after thawing.
- Remove plastic wrap (but not the foil) and place the calzones on a rimmed baking sheet. Heat in a 350-degree oven for 30-45 minutes or until heated through.
- Thaw calzones in the fridge overnight, remove the plastic wrap (but not the foil) and bake at 350 degrees F until heated through about 15-25 minutes.
What is the difference between calzone and stromboli?
Calzones and Stromboli are very similar. They are made with similar ingredients. But they differ in how they are made.
Stromboli is made with a square dough, filled with various toppings, then formed into a log and baked.
Calzones are made with a round dough, filled with desired toppings, and then folded in half and baked.
Why is it called a calzone?
No one knows precisely where the word calzone came from. However, it is understood that the word ‘calza,’ which calzone is derived from, means stocking.
The thought for ‘calza’ refers to a Christmas stocking filled with food, which is popular in parts of Italy. So that would then make sense that a calzone is also filled with food.
Does a calzone have sauce in it?
A calzone does not have sauce inside of it. Instead, it is filled with meats, veggies, and herbs and then dipped in sauce.
Do calzones have cheese in them?
Yes! Calzones are known for being little pockets of dough full of cheese that are dipped in sauce.
How is calzone different from pizza?
While the ingredients are similar, the difference is in how it is made. Pizzas are made on open flat dough with the toppings and sauce on top of the dough. Calzones are made by wrapping the dough around the cheese and other toppings. The calzones are then dipped in a marinara sauce.
More Italian Recipes
- Sausage Stuffed Peppers
- Sausage and Peppers Pasta
- Skinny Lasagna Rolls with Spinach and Mushrooms
- Tomato Basil Pasta
- Copycat Olive Garden Fettuccine Alfredo
- Classic Shrimp Scampi Pasta
- Italian Salad with Italian Salad Dressing
- Christmas Lasagna: an Italian Sausage Lasagna Recipe
- 1 ¾ cup warm water between 90-100 degrees F
- 2 ¼ teaspoons instant yeast
- 4 ¼ cups bread flour 22 ounces plus more for dusting
- 1 ½ teaspoons salt
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon yellow cornmeal
- 15 ounces part-skim ricotta cheese
- 2 cups shredded whole milk mozzarella 8 ounces
- 1 cups grated Parmesan cheese 2 ounces
- 1 large egg
- 1 large egg yolk
- 1 Tablespoon chopped fresh basil
- 1 Tablespoon chopped fresh parsley
- ¼ teaspoon salt
- ⅙ teaspoon ground black pepper
- 28- ounce can Hunt’s San Marzano whole tomatoes
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon red wine vinegar
- 1 large garlic clove peeled and roughly chopped
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ¼ cup extra virgin olive oil
- ¾ teaspoon salt
- Measure water into a 2-cup liquid measuring cup, and then add yeast and give it a quick stir.
- Let the mixture sit until yeast is dissolved and a bit frothy, about 5 minutes.
- Mix in olive oil to yeast mixture.
- Meanwhile, in a bowl of a stand mixer fitted with a paddle attachment, mix bread flour and salt until combined.
- With the mixer running on low, slowly pour in the yeast mixture and mix until a cohesive dough forms.
- Stop the mixer and switch to a dough hook. Knead on medium speed until smooth, about 4-5 minutes.
- Form the dough into a smooth, round ball.
- Lightly oil a large bowl or container with ½ tablespoon of olive oil. Move the dough to the prepared bowl or container and roll the dough around in the oil to lightly coat.
- Cover the bowl with plastic wrap or place the container’s lid on and let the dough rise until double in size, about 40-60 minutes.
- While the dough rises, make the filling. In a medium mixing bowl, combine all of the filling ingredients.
- Cover the bowl and chill in the refrigerator until assembling the calzone.
PREPARE OVEN AND BAKING SHEETS:
- Right after making the filling, prepare the oven. It’s important to have a well-heated pizza stone for baking the calzones on top of.
- Move the oven rack to the lowest setting and place the pizza stone on top of that rack.
- Preheat the oven to 500 degrees F.
- Line a baking sheet with parchment paper and lightly spray it with nonstick cooking spray.
- Place all of the sauce ingredients in a blender or food processor. Process or blend on high until thoroughly combined, about 30 seconds.
- Transfer the sauce to a medium saucepan over medium heat and bring to a simmer. Continue to simmer for 20-30 minutes or until the sauce is thickened.
- Cover and keep the sauce warm until ready to serve.
- Once the dough has risen, turn it out onto a floured surface, divide it in half, and then each half into thirds (you should have six pieces of dough). Reshape each piece into a ball.
- Move the dough balls to the prepared baking sheet and cover them with lightly greased plastic wrap.
- Rest the dough for 15 minutes.
ASSEMBLE AND BAKE:
- Cut 6, 9×7-inch square pieces of parchment and set aside.
- Take the filling out of the fridge and use a spoon to divide the filling into six portions.
- Grab one piece of dough (keep the others covered) and transfer it to a floured work surface.
- Roll the dough into a 9-inch circle.
- Place one portion of filling on half of the dough. Fold half of the dough over itself and press the edges to seal.
- Carefully transfer calzone to parchment, brush it with olive oil, and sprinkle with salt.
- Repeat with 2 more dough balls and filling.
- Trim the excess parchment, and then transfer the calzones to a pizza peel.
- Slide calzones onto the preheated pizza stone and bake until golden brown, about 15-20 minutes.
- While the calzones are baking, assemble the remaining three calzones.
- Use a pizza peel to remove the baked calzones from the oven and place them on a wire rack for 5 minutes. Bake the last batch of calzones the same way.
- Serve the calzones with the sauce either in a small bowl for dipping or simply cover the entire calzone with sauce. Enjoy.
- You can use an inverted baking sheet if you don’t have a pizza peel.
- This recipe makes six large calzones.
- When I serve these with a salad, most adults that I serve these to will only eat half of a calzone.