• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Recipe Type » Pizza / Bread » Easy Homemade Calzone

Easy Homemade Calzone

By: Rosemary Published: August 14, 2018 Updated on: March 13, 2023

Jump to Recipe Print Recipe

This easy and delicious Calzone is pizza dough stuffed with your favorite vegetables and cheese then baked until golden brown. Make it with store bought or my best pizza dough. So good you might prefer it over a slice of pizza!

Calzone on parchment paper with fresh tomatoes.

In the food department Italy is probably best known Pasta, Pizza and Tiramisu. All of which are amazing and delicious but to tell the truth one of my favourites is an overly stuffed Calzone.

A homemade calzone is almost like a pizza, except all the ingredients are inside instead of outside. You can stuff it with all your favourite pizza toppings, although we prefer fresh tomatoes, pepper, mushrooms, a few fresh herbs and of course a good helping of shredded mozzarella.

Table of Contents

  • Recipe Ingredients
  • How to make a Homemade Calzone recipe
  • Different Calzone Filling
  • What is the difference between Panzerotti (or Panzarotti) and Calzone?
  • What is a Stromboli?
  • How to store leftover calzone
      • Never Miss a Recipe!
  • Easy Homemade Calzone
    • Ingredients US CustomaryMetric 1x2x3x
    • Instructions 
    • Notes
    • Nutrition

Recipe Ingredients

  • Pizza dough – homemade or store-bought pizza dough
  • Pancetta – or chopped bacon or make it vegetarian and leave it out
  • Pepper – bell pepper
  • Mushrooms – chopped or sliced mushrooms
  • Tomatoes – halved fresh tomatoes
  • Basil – ground or fresh basil
  • Oregano – ground oregano
  • Salt
  • Olive oil
  • Mozzarella – firm shredded mozzarella

You could also use a can of peeled san marzano tomatoes crushed instead of fresh tomatoes if you prefer.

Pizza on a brown paper.

How to make a Homemade Calzone recipe

In a small bowl combine, the halved tomatoes, half the spices – (basil, oregano, salt) and a tablespoon of olive oil, mix together. Set aside.

In a small pan add a tablespoon of olive oil, the pancetta or bacon, chopped mushrooms, chopped pepper and the remaining half spices cook on medium heat uncovered until cooked and browned.

calzone how to make veggies in the pan, tomatoes and cheese on the dough ready for baking

On a small – medium size pizza pan or baking sheet drizzle a little olive oil (approximately 1 -2 teaspoons), place rolled out pizza dough on top, and add in the following order, pancetta mixture, tomato mixture (spread both evenly on half the pizza dough), and then the shredded mozzarella.

Gently fold the other half of the pizza dough to cover the mixture filled side and seal the edges (wet finger tips to help dough stick), so that none of the filling escapes. Bake until golden brown, let sit 5 minutes before cutting.

Different Calzone Filling

Pancetta could be substituted with Italian sausage, bacon, pepperoni or you can leave it out and substitute with another vegetable such as onion or fresh spinach. You could even use grilled vegetables. Or add some olives, artichokes or even baby arugula leaves.

You could substitute the mozzarella cheese or use half and half with provolone, gouda, fontina or even parmesan cheese.

Pizza on brown paper with tomatoes.

What is the difference between Panzerotti (or Panzarotti) and Calzone?

Both are made with either pizza or bread dough, although Panzerotti dough has a little more fat. Both are stuffed with tomatoes, veggies, some type of meat and of course mozzarella cheese.

The only difference is in the way they are cooked. A Panzerotti is deep fried and a Calzone is baked.

A fried Panzerotti is also very popular in Naples where it is called Pizza Fritta (Fried Pizza). The original “Street Food of Naples”.

What is a Stromboli?

A Stromboli is square shaped pizza dough that is topped with your choice of toppings (usually tomato sauce, veggies and mozzarella cheese) and then rolled into a log and baked.

How to store leftover calzone

Any leftovers should be stored in an airtight container and refrigerated, it will keep for up to 3-4 days in the refrigerator. You can re-heat it in the oven or in the microwave. Be sure not to leave it out at room temperature for more than two hours.

the calzone cut in half on paper.
Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    So there you have it, different names to mean different Recipes. Although all are delicious and each worth trying. I hope you try this Homemade Calzone with fresh veggies first. Buon Appetito!

    Calzone on parchment paper with fresh tomatoes.

    Easy Homemade Calzone

    Rosemary Molloy
    Calzone, this is a quick and easy recipe that is basically a pizza stuffed with fresh tomatoes, pancetta, veggies and mozzarella cheese. Delicious.
    5 from 4 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Dish, Side Dish
    Cuisine Italian
    Servings 3 servings
    Calories 548 kcal

    Ingredients
     
     

    • 1 ready made pizza dough (store bought, bakery or homemade)
    • ½ cup pancetta or bacon or even pepperoni (optional) (cubed or chopped)
    • ½ bell pepper chopped
    • 1 cup chopped mushrooms
    • 15 grape or cherry tomatoes halved (or you can use canned peeled san marzano tomatoes)
    • ½ teaspoon basil or 5-6 fresh basil leaves
    • ½ teaspoon oregano (divided)
    • ½ teaspoon salt (divided) (or to taste)
    • 2-3 tablespoons olive oil (divided)
    • ¾ cup firm mozzarella shredded

    Instructions
     

    • Pre heat oven to 450°F (250° C). Lightly grease with 1-2 teaspoons of olive oil a 10 inch/26cm pizza pan or baking sheet.
    • In a medium bowl combine, the halved tomatoes, half the spices – (basil, oregano, salt) and one tablespoon of olive oil, mix together. Set aside.
    • In a medium pan add 1-2 tablespoons olive oil, the pancetta or bacon, mushrooms, pepper and the remaining half spices cook on medium heat uncovered until golden.
    • Place the rolled out pizza dough on the prepared pan, top with in the following order, pancetta mixture or pepperoni slices, tomato mixture (spread both evenly on 1/2 the pizza dough), and the shredded mozzarella on top.
    • Gently fold the other half of the pizza dough to cover the mixture filled side and crimp the edges (wet finger tips to help dough stick), so that none of the filling escapes. Bake for approximately 15-20 minutes or until golden, let sit 5 minutes before cutting. Enjoy!

    Notes

    Pancetta could be substituted with Italian sausage, bacon, pepperoni or you can leave it out and substitute with another vegetable such as onion, fresh spinach. You could even use grilled vegetables. Or add some olives, artichokes or even baby arugula leaves.
    You could substitute the mozzarella cheese or use half and half with provolone, gouda, fontina or even parmesan cheese.
    Any leftovers should be stored in an airtight container and refrigerated, it will keep for up to 3-4 days in the refrigerator. You can re-heat it in the oven or in the microwave. Be sure not to leave it out at room temperature for more than two hours.

    Nutrition

    Calories: 548kcalCarbohydrates: 71gProtein: 19gFat: 21gSaturated Fat: 6gCholesterol: 25mgSodium: 1358mgPotassium: 435mgFiber: 4gSugar: 12gVitamin A: 605IUVitamin C: 19.4mgCalcium: 156mgIron: 4.6mg
    Keyword easy calzone, fast and easy pizza recipe, fresh veggie stuffed calzone, homemade calzone
    Tried this recipe?Let us know how it was!

    Share

    Share
    Pin
    Email

    Subscribe Today

    Never Miss a Recipe!

    Subscribe today and receive my free e-book of recipes!

      We won't send you spam. Unsubscribe at any time.


      Bread & Yeast Breads, Main Dish, Pizza / Bread, Vegetables

      Related

      Comments

        Leave a Reply Cancel reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. Arnie Juelfs says

        August 24, 2020 at 11:30 pm

        I thought this said vegetarian?
        Calls for ham or bacon?

        Reply
        • Rosemary says

          August 25, 2020 at 8:15 am

          Hi Arnie, you don’t have to add the pancetta if you don’t want. 🙂

          Reply
      2. Zeina says

        February 22, 2019 at 3:34 am

        Hi. Can I use turkey bacon instead of pancetta?

        Reply
        • Rosemary says

          February 22, 2019 at 8:03 am

          Hi Zeina, sure that should work. Let me know how it goes.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

      Most Popular

      pizza dough 3 rounds on parchment paper

      Best Pizza Dough

      puff pastry cut in half stacked.

      Quick & Easy Homemade Puff Pastry

      Homemade Potato Gnocchi

      Pieces of fudge on parchment paper.

      Old Fashioned Chocolate Fudge

      Sauce and pasta in a bowl with some on a fork.

      Authentic Bolognese Sauce

      5 stacked lemon cookies.

      Italian Lemon Cookies

      Filter By Date

      Readers Favorite Trending Recipes

      Ricotta cake on a glass cake stand.

      Italian Lemon Ricotta Cake

      pizza dough 3 rounds on parchment paper

      Best Pizza Dough

      puff pastry cut in half stacked.

      Quick & Easy Homemade Puff Pastry

      Homemade Potato Gnocchi

      Ingredients.

      • Beef
      • Chicken
      • Chocolate
      • Eggs
      • Fish & Seafood
      • Pasta
      • Pork

      Course.

      • Appetizers & Snacks
      • Breakfast / Brunch
      • Drinks
      • Lunch
      • Main Dish

      Browse.

      • About Me – Rosemary Molloy
      • Contact
      • Disclosure/Privacy
      • Recipe Index
      Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
      Design by Pixel Me Designs