Easy Pizza Calzones

"These are yummy, quick, and easy calzones that can be eaten hot or frozen and taken for a easy heat up lunch. They're also versatile and you can put in any kind of pizza toppings you like!"
photo by mums the word photo by mums the word
photo by mums the word
photo by The Milocat photo by The Milocat
photo by The Milocat photo by The Milocat
Ready In:
4 calzones


  • 1 (10 ounce) roll store bought pizza dough
  • 23 cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • 12 cup pizza toppings (about 1/2 cup of each, unless you are using only one)
  • 1 -2 tablespoon olive oil
  • 1 -2 tablespoon garlic parmesan seasoning (a mixture of finely grated parmesan cheese, garlic salt, and parsley flakes. Not sure on the amounts)


  • Preheat the oven to 425.
  • Unroll the pizza dough onto a large cookie sheet.
  • Press the dough out so that it is about the same thickness all around and so that it covers the cookie sheet.
  • Cut into 4 equal size rectangles.
  • In a bowl, mix sauce, cheese, and toppings.
  • Spoon equal amounts of toppings into the middle the rectangles.
  • Lightly spread out the sauce mixture.
  • Fold one corner so that it meets with the opposite corner.
  • Crimp the edges so that the calzones seal.
  • Mix olive oil and parmesan cheese mix.
  • Brush with olive oil and parmesan cheese mixture.
  • Bake in oven for 10 minutes.
  • Serve hot or freeze for later.

Questions & Replies

Got a question? Share it with the community!


  1. I was born and raised a New Yorker and miss a good calzone. After joining the Marine Corps in 1972, I traveled to many states and discovered it would be very difficult to order many foods I thought were served everywhere! On the flip side I discovered many foods I didn't know existed. As for this calzone recipe; I have had this version in a variety of places, yet not what I know as a calzone. You need equal amounts of Ricotta & Mozzarella. Traditional parsley, oregano, garlic, salt and pepper seasoning to your taste. Pizza dough is rolled out as though making a pizza. Ingredients are spread out on one half while the other half is pulled over to form a half moon and crimped around the edges to secure filling inside. The number one question I was asked was sauce inside or out? Some folks like to dip their calzone in sauce while others want it spread out inside and baked with the entire calzone. A Calzone, just like pizza can have any meats or vegetables or favorite cheeses stuffed inside. Although this is a good, easy recipe, I must have mine the NY traditional way with ricotta.
  2. We loved these!! For the filling we just used the standard pepperoni & mozzarella cheese since that's all I had on hand. But the parmesan, parsley & garlic powder topping makes it awesome! They browned up very nicely and looked restaurant quality. I used dough from an Italian market that makes it fresh every day. Yum! Thanks for posting.
  3. These were great! I made my own dough and rather than mix the toppings together, I spread the sauce on and then placed various toppings on. I pricked them all over with a fork to prevent bubbling. Served with extra sauce on the side for dipping. I think the next time I shall make them a bit smaller by cutting the dough into 6 pieces rather than 4. Thanks for the recipe. Made for Spring PAC 2013.



Find More Recipes