Easy Calzones: Your New Fav!
The perfect make-ahead meal that's endlessly customizable and oh-so-delicious.
You know how much I love a good, hearty meal that’s a hit with the family, but that doesn’t mean I’m stuck in the kitchen for hours, right? Today we’re talking about a fan favorite—the classic calzone! And trust me, they’re not just for takeout anymore. I turn to this recipe repeatedly, and I have a feeling it might just become a regular in your house like it is in mine.
What I absolutely adore about these calzones, apart from how yummy they are, is their incredible versatility. This is a big plus for busy folks like us; they are fantastic for freezing! Having a stash of these ready to go has saved dinner on more than one occasion.
Get Creative With Your Fillings!
The recipe I’m sharing below uses ground beef, which my family enjoys. But honestly, the sky’s the limit here! You can use pepperoni, or get creative with veggies like peppers and onions - whatever you like! Think of that beautiful dough as your canvas. Here are a few combinations that have been hits in my house or that I’ve been wanting to try:
The Classic Pepperoni: Can’t go wrong with pepperoni and lots of melty mozzarella. A little sprinkle of Parmesan in there is nice too!
Veggie Power: Sautéed mushrooms, bell peppers, onions, maybe some spinach - all tucked in with ricotta and mozzarella. So good!
Sausage Fest: Cooked Italian sausage (crumbled, of course) with sweet peppers and onions.
Chicken & Broccoli: Kids are more likely to eat broccoli when it’s wrapped in dough with chicken and cheese!
Spinach & Ricotta: Sometimes, simple is best. A creamy mix of ricotta and sautéed spinach is just lovely.
Just a little tip: make sure any meats are cooked through and your veggies are softened before you add them to the filling. You want to season every layer for the best results!
Freezer-Friendly Magic: Calzones Whenever You Want!
Okay, so this recipe makes about 16 calzones. Now, there’s no way myself or my family or I will eat that in one sitting! So, to solve this problem, we just freeze them. That way, we can have an easy and quick lunch (or dinner!) any time during the week. It’s a lifesaver.
Here’s my super simple method for freezing:
Assemble First: Get your calzones all made up, just like the recipe says, but hold off on brushing them with the egg wash for now.
Flash Freeze: Lay the unbaked calzones in a single layer on a parchment paper-lined baking sheet. Stick the whole tray in the freezer for about an hour or two, just until they are frozen solid. This is key so they don’t all stick together in a giant calzone blob.
Bag ‘Em Up: Once they’re solid, you can transfer them to a freezer bag or a freezer-safe container. They keep really well - the official word is up to a year, but they never make it that long in my house!
Baking from Frozen: When you’re ready for a calzone, just preheat your oven to 400°F (204°C). No need to thaw! Place them on a baking sheet, give them a quick brush with a beaten egg if you want that golden look, and bake for about 20-25 minutes. Keep an eye on them, as oven times can vary, but you’re looking for golden brown and heated all the way through.
A Few Little Tips I’ve Picked Up
Give Those Rolls Time: When you’re thawing the frozen rolls, just place them on a sprayed baking sheet, cover them with plastic wrap, and then a kitchen (tea) towel. They’ll need about 2-3 hours to thaw and rise, depending on how warm your kitchen is.
Roll it Thin: When you’re rolling out the dough, try to get it paper-thin. It really makes a difference. Don’t forget to lightly flour your surface and your rolling pin! Take your time so you don’t tear it.
Seal the Deal: When you fold the dough over, take a second and seal those edges well. I like to take the underside of the dough and roll it over the top seam, pressing down as I go. It gives it that classic calzone shape and fancy edge, but more importantly, it ensures nothing falls out!
That Golden Glow: A quick brush with a beaten egg before they go in the oven gives them such a beautiful, shiny, golden-brown finish.
Easy Calzones
Yields: Approximately 16 calzones
Prep time: 3hrs. 40 mins (this includes the 2-3 hrs. for the dough to thaw and rise)
Cook time: 10-13 minutes
Ingredients:
16 whole dinner rolls (unrisen) (I use Rhodes rolls)
1lb ground beef
1 medium onion (diced)
1/2 tsp Italian seasoning
1/2 tsp red pepper flakes
15oz ricotta cheese
1 cup Parmesan cheese (grated)
1 1/2 cups mozzarella cheese (shredded)
8 tbsp fresh parsley (chopped)
3 eggs (2 for the filling, 1 beaten for the egg wash)
all-purpose flour (for dusting your work surface)
salt and pepper (to taste)
Directions:
Place the frozen rolls on a sprayed baking sheet. Cover them with sprayed plastic wrap and then a kitchen towel, and just let them hang out and do their thing for about 2-3 hours, until they’ve thawed and risen.
Once your dough is looking good and risen, preheat your oven to 400°F (that’s 204°C for my international friends).
Get your skillet over medium-high heat and add the ground beef and diced onions. Just crumble the meat up as it browns. Sometimes my meat isn’t thawed all the way when I start, and that’s fine; it’ll defrost during the cooking process.
Season the meat mixture with the Italian seasoning, red pepper flakes, and a good pinch of salt and pepper. Keep cooking until the meat is no longer pink and the onions are soft and translucent.
Take the skillet off the heat. I like to drain off any extra fat - just tipping it onto a paper towel-lined plate works great. Let this cool down a bit.
In a medium mixing bowl, combine your ricotta cheese, the shredded mozzarella, parsley, some salt and pepper (remember, season every layer!), and 2 of the eggs. Give it all a good stir.
Once the meat mixture has cooled down, stir it into your cheese mixture. And there’s your calzone filling!
On a lightly floured surface (don’t forget to flour your rolling pin too!), take one of your risen rolls and work it until the dough is paper-thin.
Spoon a couple of dessert spoonsful (about 3-4 tbsp) of the filling onto one half of your dough circle.
Fold the other half of the dough over the filling, making a half-moon shape. Then, press those edges to seal them up tight. I like to take the underside of the dough and roll it over the top seam, pressing down to make that classic calzone edge and ensure nothing escapes.
Keep going until you’ve used up all your dough and filling.
Place your calzones on a baking sheet. Brush the tops with the beaten egg.
Pop them in the oven for about 10-13 minutes, or until they’re perfectly golden brown.
For any calzones you’re planning to freeze, just follow the freezing steps above.
How I Like to Serve Them
These are honestly great just as they are, but I love them with a side of marinara sauce for dipping. My marinara sauce recipe is coming soon; if you want to check it out, your favorite store-bought sauce works perfectly too!
I really hope you give these a try! They’re such a satisfying meal, and it just makes life easier knowing you’ve got some stashed away for a busy day.
I hope everyone stays happy, healthy, and as always, well-fed!