Calzones are just pizza by another name…and it’s surprisingly easy (and fun!) to make a Homemade Calzone. Mix up pizza night this week with a calzone instead!
Around my house, my wife and I often make pizza on Saturday night…especially during college football season. In my opinion, there are few things that beat sitting down with a cold drink and a hot pizza on a weekend night. In fact, just talking about pizza is making me crave it, and it’s only Tuesday!
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The other night, we decided to try something a little bit different. We still wanted a pizza night, but we also had some leftover ricotta cheese in the fridge. So we decided to go with a calzone instead, and I must say it turned out amazing! I went with the exact same dough that we use for our pizzas, but I just turned it into a calzone instead. (For the dough recipe, check out my previous post on How to Make the Perfect Rustic Homemade Pizza Dough.)
- Roll the dough into a large circle approximately 16-18″ in diameter.
- In a medium bowl, combine the ricotta, mozzarella, jalapeno, pepperoni, and onion.
- Spread the filling on half of the dough, but leave approximately 1″ border between filling and edge of dough.
- Fold the unfilled dough over the filled portion and pinch the dough together to seal. (Make sure this seal is tight or your filling will escape while baking. You can use a fork to help seal.)
- Combine olive oil and garlic salt and brush mixture evenly over top of dough.
- Cut 2-3 small slits in the top of the calzone to allow steam to escape.
- Bake on a cornmeal-dusted pizza stone at 460 degrees for approximately 22-24 minutes, or until top of calzone is golden brown.
- Allow calzone to cool for several minutes before cutting.
- Heat pizza sauce in small, individual ramekins for dipping.
For this homemade calzone, we went with pretty much the same toppings that we use on our pizza, but you can easily adapt these based on your preferences. However, if you’ve never tried jalapenos on your pizza, then you definitely need to give this a shot. (I choose to take most of the seeds and ribs out to keep the heat under control, but this is a personal preference.
Tip: We thought it would be fun to make
a gigantic The World’s Largest Calzone, but next time I would definitely just split the dough in half and make 2 smaller calzones instead.
Is it Saturday yet?