Fully stuffed calzones are yummy baked “Italian hand pies”, filled with Italian sausage, pepperoni, green peppers, mushrooms, mozzarella cheese, etc.
Ever eaten Fully Stuffed Calzones? Maybe you’re saying, “Ever EATEN fully stuffed calzones? I don’t even know WHAT a calzone is!” Well, here is the answer some of you have been waiting for.
Webster’s Dictionary offers this definition of a calzone: “a food originally from Italy that consists of baked or fried dough folded over and filled with tomato sauce, cheese, etc.”. Ugh…that’s okay, IF you know what etc. means. MY rookie definition is: a calzone is a baked pizza dough “handpie”, filled with all of our favorite pizza toppings!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How I Came Up With This Recipe For Fully Stuffed Calzones
A year or two ago I made some homemade pizza dough (thinking I would throw together a pizza for dinner). Once the dough was prepared, I decided to switch it up and try my hand at creating FULLY STUFFED calzones, without using a recipe. Note: if you use purchased pizza dough, you will save some time!
I gathered up the toppings our family loves on a great tasting pizza, cooked it, and then made 6 pizza dough balls. Each of the dough balls was rolled into a circle, and I put the filling and sauce inside, and sealed them all up. The dough was then brushed with egg, and I added a couple garnishes. My final act was to put them in the oven and cross my fingers while they baked.
Boy, was I surprised at how great looking these fully stuffed calzones turned out! And guess what? Once we tasted them, we were amazed at how delicious they were. Who knew? So that’s my story of creating these…and now YOU know.
You can either crimp the edges of the pastry dough with a fork, or you can roll the edges, like shown in this photo below.
Even though there are quite a few ingredients, the directions for these fully stuffed calzones are pretty simple…I hope you’ll give them a try!
If you enjoy these Italian handpies, you will probably also be interested in making grilled pizzas on your BBQ or making a simple pepperoni pizza from scratch! Have a great day, and don’t forget to check out ALL of my recipes in the Recipe Index, located at the top of the page.
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Dough Recipe Source: The Oster Deluxe Bread And Dough Maker Owner’s Handbook (c. 1994 Sunbeam-Oster Household Products) Calzone Filling Source: My brain.
- 1 cup water
- 1 Tablespoon olive oil (or vegetable oil)
- 2 1/2 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons regular active dry yeast (or quick acting active dry yeast)
- 3/4 cup spaghetti sauce
- 1 1/2 cups mozzarella cheese , grated
- 1/2 cup parmesan cheese
- 1 Tablespoon olive oil
- 3 Italian sausage links (casings removed)
- 1 cup mushrooms , sliced
- 1/2 cup brown onion , chopped
- 1/2 cup green pepper , chopped
- 1 cup pepperoni slices
- 1 egg , slightly beaten (to brush on tops of calzones, prior to baking)
- Oregano (dried) and Parmesan Cheese (to sprinkle on tops of calzones, prior to baking)
- Put all the dough ingredients into the bread pan in the order listed. Select DOUGH cycle.
- When dough is done, preheat the oven to 375 degrees.
- Divide dough into 6 equal dough balls. Roll each dough ball into a 7 inch circle on a lightly floured work surface.
- Mix the yeast and water in a large bowl or base of a stand mixer. Stir well, then let it sit for 5 minutes to "proof".
- Add oil, sugar and salt. Stir well to combine.
- Add the flour and mix well with your (clean) hands or use the dough hook on your stand mixer.
- Knead dough (either by hand on a lightly floured surface or stand mixer) for 5-8 minutes, until the dough ball is smooth and elastic (you don't want it to be sticky).
- When dough ball is ready, place it in a lightly oiled large bowl. Flip it over to the other side, making sure the dough is coated with oil. Place a slightly damp dish towel over the top of the bowl.
- Put the covered bowl in a warm place and let the dough rise until it has doubled in size. This usually takes about an hour. Follow instructions above (under bread machine instructions) for forming the dough into individual circles
- Heat the olive oil in a large skillet.
- When skillet is hot, add the Italian sausage (casings removed), mushrooms, onions, and green peppers. Saute, crumbling the sausage into small pieces with a spoon as it cooks. Right before sausage mixture is fully cooked, add the minced garlic. When done, remove from heat to cool.
- Spread one heaping Tablespoon of the spaghetti sauce on each dough circle to within 1 inch of edge. (Don't go all the way to the edge because the sauce will leak out while cooking)
- Place the sausage/mushroom/onion/pepper filling on top of the sauce but only on HALF of each circle, to within 1 inch of the edge. (Remember the filling is for 6 calzones - disperse evenly!)
Add the pepperoni slices. (again...disperse evenly to within 1 inch of edge). Add the mozzarella cheese (same instructions as above). Add Parmesan cheese (same instructions as above)
Carefully fold the dough over the filling to form a half circle. Makes sure edges touch. Pinch edges securely with your fingers (to seal), then use the tines of a fork to crimp the dough all the way around the edge to securely seal. You want the edges sealed well to prevent leakage.
Gently lift and place the calzones on a large cookie sheet (or sheets). Brush the tops of the calzones with the beaten egg. Sprinkle tops of calzones with crushed dried oregano and parmesan cheese.
Bake at 375 degrees for 25-30 minutes or until they are golden brown. Remove from oven to a wire rack, and let cool for a couple minutes. Serve and enjoy!
**Use whatever pizza ingredients you like for filling!
Here’s one more to pin on your Pinterest boards!