How to Make Calzones

Veggie Calzones

Use whatever vegetables you have on hand to create the filling for these veggie calzones. A great recipe for cleaning out the fridge, or using up your garden surplus.

  • Author: Erin Huffstetler,
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2-8 calzones 1x
  • Category: Lunch
  • Method: Oven
  • Cuisine: Italian


  • One batch of your favorite pizza dough
  • Tomato Sauce
  • 8 oz. shredded Mozzarella cheese
  • Your choice of veggies (peppers, onions, broccoli, spinach, mushrooms, etc.)


Divide your pizza dough into 2, 4 or 8 balls, depending on how big you want your calzones to be.

Allow the dough to rise until doubled in size.

Then, roll the dough out into circles.

Spread sauce, cheese and veggies over half of each circle, leave a one-inch edge all the way around. Be careful not to overdo the sauce. 4-5 Tbsp each is about right for two large. Use 2-3 Tbsp each for four medium; 1 tbsp each for eight small.

Moisten the edge; fold the untopped side over the fillings; and pinched shut with a fork.

Cut vents to allow steam to escape. Then, transfer the calzones to a pizza pan or cookie sheet that has been oiled, or dusted with cornmeal.

Bake at 490 degrees. 10 minutes for two large; 7-8 minutes for four medium; 6-7 minutes for eight small. Keep an eye on them towards the end, and pull them as soon as they turnĀ golden brown.


These freeze and reheat beautifully.