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A delicious pizza dough pocket filled with whatever toppings your heart desires…… sounds mighty fine to me. You can go traditional and go the ricotta spinach route or come up with your own fabulous filling combos. However, you fill your calzone – have fun with it.  I use the pizza dough recipe I have previously posted on the blog for this, but if you are pressed for time feel free to use thawed frozen bread dough (Rhodes would be my suggestion).


Pizza Dough Ingredients:

1 cup water

1/3 cup pale ale beer (or any type you have on hand)

2 tablespoons olive oil

1 teaspoon sugar

1 teaspoon honey

1 1/4 teaspoon salt

2 tablespoons cornmeal

3 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon Italian seasoning

1 1/2 teaspoon yeast


Suggestions: spinach, ricotta, mozzerella, pepperoni, sausage, green pepper, garlic, mushrooms, black olives, etc.

* 1 egg beaten (brushed around the pizza dough edges to seal, and brushed on the exterior of the dough before baking – to get a nice golden brown color on the outside) I also like to top my dough with a little parmesan for an extra cheesy touch.

* Marinara sauce of your choice for dipping the calzones, once they are baked.



Add ingredients to the bread machine in order.

Set to Dough mode.

Once completed, place on a greased pan to rise for 20-30 minutes, split dough into 5-6 equal dough balls.

Prep any other toppings desired.

Preheat oven to 400°F.

Prepare sheet pans by greasing with olive oil and dusting with cornmeal.

Place dough on a floured surface. Roll into flat rounds, until your desired thickness is achieved.

Fill with desired toppings. Leaving room to seal along the edges.

Brush egg around the edges of the dough. Fold one side over. Use a fork to press down and seal or press both sides of dough together and crimp as you would a pie crust.

Brush each calzone with the egg or butter and parmesan.

Cut 3 slits on the top of each (so steam can get out – you don’t want any explosions to occur)

Place on prepared pans.

Bake for 20 minutes or until golden brown on top.

Serve marinara on the side for dipping.


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