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Italian Style Calzones


Like the pizza, the modern-day calzone was invented in Naples, Italy. But, these dough-filled pockets date as far back as ancient Egypt where they were coated with herbs and served at birthday celebrations, a favorite of the pharaohs. They were made to be held in one hand and eaten less at a table and more mingling with guests.

RECIPE:  Italian Style Calzones

  • Prep Time:  40 Minutes
  • Cook Time: 15 Minutes
  • Yield:  5 medium calzones
  • Difficulty Level:  Advanced, Intermediate

This mini pizza pocket is super easy to make at home. A great way to shake up pizza night!

Recipe courtesy of Hudson Cream Flour


Calzone Dough:

1/2 cup hot water (110 degrees F)

1 packet or 2 1/4 teaspoons yeast

1/2 teaspoon sugar

1/2 cup water

2 tablespoons olive oil

1 teaspoon sugar

1 teaspoon salt

2 1/4 – 2 1/2 cups Hudson Cream Short Patent flour

Egg wash:

1 egg

1 tablespoon water

Garlic Butter Topping (optional):

2 tablespoons butter, melted

1/8 teaspoon garlic

1/8 teaspoon oregano

1/4 teaspoon parmesan cheese

Filling Note: Any combination of your favorite fillings can be used. Take care to not add too much sauce or liquids, which will make the filling runny.



1. Combine 1/2 cup hot water, yeast and 1/2 teaspoon sugar in a small bowl. Let sit for 5 minutes until foamy.

2. In a medium bowl, combine 1/2 cup water, olive oil, 1 teaspoon sugar, and salt. Stir until combined.

3. Pour yeast mixture into the medium bowl and stir.

4. Stir 2 cups of the flour in and start to knead. Continue adding flour and kneading until a soft dough forms that is not sticky.

5. Place dough in a greased bowl and cover. Let raise for 30 minutes.

6. Divide dough into desired sizes. (This recipe will make 5 medium-sized calzones if divided into equal parts.)

7. Roll dough into a circular shape and place filling on one half of the circle, taking care to leave 1/2 inch of dough around the sides for sealing.

8. Fold the portion of the dough without filling on it over the top of the filling. Pinch edges to seal well.

9. Starting at one side, roll the sealed edge upwards and tuck, continuing until you reach the other side.

10. Transfer to a greased baking sheet.

11. Using a sharp knife, make 3 vent slits on the top.

12. Using a fork, mix the egg and water together. Brush the wash onto the dough.

13. Pre-heat oven 425*.

Baking Instructions:

Bake at 425 degrees for 15-18 minutes, or until golden brown.

Optional: combine melted butter, garlic, oregano, and parmesan. Brush over the top of the baked calzone.

Let sit for 5-10 minutes before eating, as it will be very hot!

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Nothing says Home like the smell of baking

Acknowledgement:  Home Baking Association
Cottage Core Home would like to thank and acknowledge The Home Baking Association (HBA) for being a valuable resource who supports home baking