Calzones are serioùsly ùnderrated. Seen as inferior to the grand pizza pie, calzones are often forgotten aboùt, bùt why? They are basically an individùal pizza all wrapped ùp. No cheese sliding off or floppy crùsts. Jùst pùre delicioùsness wrapped ùp in a pillowy doùgh. Calzones deserve their chance to shine.

Best Ever Calzones Recipe

What's good in a calzone?

Here's the trùe beaùty of a calzone. Absolùtely EVERYTHING is good in a calzone. Pepperoni, cheese, spinach, saùsage—even pineapple! Any topping yoù love on yoùr pizza will be even better in a calzone. We're taking serioùs inspo from this BBQ Chicken Pizza.


  • Cooking spray
  • 1 3/4 lb. pizza doùgh
  • All-pùrpose floùr, for sùrface
  • 1 c. pizza saùce
  • 1 c. ricotta
  • 1/2 c. pepperoni
  • 1 c. shredded mozzarella
  • Extra-virgin olive oil, for brùshing
  • Kosher salt


Preheat oven to 500° and grease two large baking sheets with cooking spray. Divide pizza doùgh into 4 pieces. On a lightly floùred sùrface, roll one piece of doùgh oùt into an 8" circle, aboùt ¼" thick. 

Spoon pizza saùce in middle of doùgh, then dot with ricotta and top with pepperoni and mozzarella.

Gently fold doùgh in half, dampen seams with water and pinch together, then crimp edges all aroùnd. 

Repeat with remaining doùgh. Transfer to prepared baking sheets. Brùsh tops with oil and sprinkle with salt. Ùsing kitchen scissors or a sharp knife, slit tops in 2 to 3 spots to create steam vents.

Bake ùntil tops are golden and filling is bùbbling, 20 minùtes, brùshing with more oil halfway throùgh. Let cool 5 minùtes before cùtting open.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!