Calzones are one of our favorite things to eat in our house! Just like pizza except *way* more fun, you can hold them like a warm pocket of love filled with all of your favorite toppings. They make a great week-night meal and are awesome left-overs for lunches the following day. Plus they can be a great way to sneak in some extra vegetables!
For these calzones I use my fool-proof recipe for pizza dough, which takes barely any work. Just how I like it! The dough gets slightly crispy and crunchy on the bottom, and soft and chewy everywhere else. If you decide you want to make a regular pizza, simply make this pizza dough recipe, roll it out into a round pizza shape, add toppings, and bake for 25 minutes. Easy-peasy!
I added some of my favorite veggies like spinach, mushroom, olives, and jalapeños. But the great thing about calzones is that they are so customizable. Don’t like this filling? Put your own favorite pizza toppings inside! I prefer veggies, but my husband’s favorites are sausage, pepperoni, and mushrooms. Leave a comment below and let me know what your favorite toppings are!
- For The Pizza Dough:
- 1½ cups of warm water
- 1 tablespoon yeast
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 3½ cups of flour, plus more for rolling out the dough
- For The Calzone Filling:
- 3 tablespoons olive oil
- 4 cups sliced mushrooms
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- 3 cups chopped spinach
- 1 24 oz jar of marinara sauce
- 3 cups mozzarella cheese, shredded
- 1 jar of olives
- 1 jar pickled jalapeños
- Place the yeast and warm water in a large mixing bowl and let sit for 5 minutes or until you can see small bubbles form on the surface.
- Add in the olive oil, sea salt, and flour and mix until a sticky dough forms. Cover your hands in a little flour and knead the dough a few times until no streaks of flour remain and the dough is holding itself together.
- Leave the dough in the bowl (you can oil the bowl if you don't want it to get sticky when you take the dough out) and let it rise for one hour.
- While the dough rises, place the olive oil in a skillet over medium high heat. When the oil is hot, add the mushrooms, garlic powder, and sea salt. Sauté until golden brown and add the spinach. The spinach cooks very quickly, it may only need to be in the pan a few minutes before it is fully cooked and wilted.
- Preheat the oven to 400 degrees.
- When the hour is up, the pizza dough should look like it has doubled in size. Take the dough out of the bowl and divide it evenly into 8 balls of dough. Roll out the dough balls on a floured surface until they are about a ¼ inch thick.
- Place a rolled out dough on a baking sheet and on half of the round, spread a couple spoonfuls of marinara sauce, mozzarella cheese, the mushroom mixture, olives, and jalapeños. Pull the other side of the dough up and over the filling and press the edges together with a fork to seal the calzone. Repeat with the remaining dough. Depending on how large you roll the dough out to be and how full you stuff the calzones, you may need more than one baking sheet. I could only fit four at a time on my baking sheet.
- Once the calzones have been filled and sealed, place the baking sheets in the oven and bake for 20 - 25 minutes or until the tops are golden brown and firm.
- Let cool a few minutes before serving, and enjoy!