Perfectly baked cheesy cheddar calzones are always a good idea! Filled with a mix of mozzarella and sharp cheddar cheese and caramelized veggies, these calzones are seriously delish. If you are looking for a quick and easy lunch or dinner idea, then this versatile and easily adaptable calzone recipe is for you!
This post is sponsored in partnership with Cabot Creamery Co-operative. However, all expressed thoughts and opinions are my own. Thanks for supporting the brands that help make Nourished Endeavors possible.
What Makes this Recipe So Good?
- Melty cheese goodness consisting of a blend of mozzarella and sharp cheddar cheese
- Perfectly caramelized veggies consisting of onions, peppers and mushrooms
- Soft pizza bread coated in a savory mix of Italian spices
- So easy to make and can be prepped in advance
What is a calzone?
A calzone is essentially a folded pizza or, as I like to call it, a pizza pocket. It originates from Naples, Italy and is traditionally made with pizza dough filled with any variety of pizza toppings like cheeses, meats and veggies. Given its shape, calzones are hand-held and eaten like a sandwich. Since calzones are typically made without any sauces to prevent sogginess, it is served with sauces like marinara or pizza sauce on the side.
Common Calzone Fillings
The best part of making calzones is how easily it can be adapted to fit one’s preferences. Although this recipe uses a mix of cheeses and veggies, it can easily be modified to fit your personal taste. See below for some great filling options:
- Cheeses – any variety of cheese may be used like ricotta, mozzarella, and parmesan, and cheddar cheese.
- Meats – it is best to fill calzones with pre-cooked meats like sausage, pepperoni, prosciutto, chicken or bacon
- Vegetables – when it comes to veggies, the options are endless but some great choices are bell peppers, onions, mushrooms, spinach, jalapenos, olives and so much more
How to Make a Calzone
To keep this recipe simple and approachable, I opted to use readily available ingredients that can easily be substituted. Specifically, I used a homemade pizza dough recipe (which can be substituted with store-bought pizza dough) and filled it with caramelized veggies consisting of onions, sweet peppers, and mushrooms.
For some melty, cheesy goodness, I used a mix of cheeses consisting of mozzarella cheese and my fave Cabot Creamery’s Seriously Sharp Cheddar Cheese. I particularly like this blend of cheeses because the nutty, savory flavor of the sharp cheddar cheese pairs beautifully with the creamy, milky flavor of the mozzarella cheese.
As a long-time user of Cabot Creamery’s wide selection of premium cheeses, I appreciate the fact that this brand (a co-operative owned by farm families in New England and New York) gives 100% of the profits made back to the farmers.
To make this calzone recipe, you will need:
Key Ingredients
- Homemade or Store-Bought Pizza Dough
- Mozzarella Cheese
- Sweet Peppers
- Mushrooms
- Onions
- Garlic
- Egg
- Fresh Parsley
- Italian Seasonings
- Salt and Pepper
Cheesy Calzone Assembly
- In a large mixing bowl, mix the mozzarella and cheddar cheese together
- Divide the pizza dough into 3 equal pieces. Roll a piece of dough into an 8 inch circle
- Layer half of the dough with 6 tablespoons of cheese mixture, top with the caramelized onions and peppers, 6 tablespoons of cheese mixture and lastly the caramelized mushrooms and finely chopped parsley
- Fold the other half of the dough over the filling and crimp the edges to seal shut
- Repeat this process with remaining pieces of dough. Brush each calzone with egg wash and sprinkle with italian herb seasoning
- Make three slits on each calzone before baking until golden brown
Frequently Asked Questions
Can Calzones be Made in Advance?
Yes, filled and shaped calzones may be stored in the freezer until frozen solid. Next, transfer frozen calzones into a freezer-safe airtight container and keep them stored in the freezer for up to 2-3 months. When ready to use, calzones may be baked straight from the freezer at 400F(200C) for 35-45 minutes.
May I use store-bought pizza dough in place of homemade pizza dough?
Yes, store-bought pizza dough will work fine in this recipe. Just make sure to purchase a 1 pound (16 oz) pre-made pizza dough. For a larger yield of calzones, you will need 2 pounds of pizza dough.
How do I avoid ending up with soggy calzones?
To avoid ending up with soggy calzones, precooked meat fillings like sausages, chicken, and bacon and limit adding sauces into the calzone. If you are using vegetables with high water content, it is best to pre-cook or caramelize it before using it as a filling in the calzones.
Additionally, if you plan on filling calzones with ricotta cheese, I recommend straining it in a cheesecloth prior to using. Ricotta cheese tends to have high liquid content and will increase the chance of ending up with soggy calzones if not prepared properly before using.
Looking for More Savory Recipes, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintCheesy Cheddar Calzones
Perfectly baked cheesy cheddar calzones are always a good idea! Filled with a mix of mozzarella and sharp cheddar cheese and caramelized onions, peppers and mushrooms, these calzones are seriously delish.
- Prep Time: 2 Hours
- Cook Time: 30 Minutes
- Total Time: 2 hours 30 minutes
- Yield: 2 Large/3 Small Calzones 1x
Ingredients
- 1 lb Homemade or Store-Bought Pizza Dough
- 1 1/2 Cups (6oz) Mozzarella Cheese, Shredded
- 3/4 Cup (3oz) Cabot Creamery’s Seriously Sharp Cheddar Cheese, Shredded
- 1 1/2 Cups Thinly Sliced Cremini or White Button Mushrooms
- 1 Large Red or Green Bell Pepper, Thinly Sliced
- 1/2 Large Onion (or 1 Small onion), Thinly Sliced
- 3 Tablespoons Fresh Italian Parsley, Finely Chopped
- 1 Large Garlic Clove, Minced
- 1 Large Egg + 1 Tablespoon Water
- 2 Tablespoons Olive Oil, Divided
- Italian Herb Seasoning
- Salt and Pepper, to Taste
Instructions
Caramelized Mushrooms, Onions and Pepper Filling
- In a medium skillet under medium-high heat, heat up 1 tablespoon of olive oil before adding in the mushrooms. Cook the mushrooms while stirring for 1-2 minutes or until it starts to sweat.
- Season with salt and pepper to taste and continue to cook the mushrooms stirring intermittently until it becomes caramelized, about 6-8 minutes. Transfer the caramelized mushrooms to a shallow dish to cool to room temperature.
- In the same skillet, heat up the remaining olive oil before adding the onions and peppers. Cook the onions and peppers, stirring for 1-2 minutes or until it starts to sweat. Mix in the garlic and season with salt and pepper to taste.
- Continue to cook the veggies stirring intermittently until it becomes caramelized, about 8-10 minutes. Remove from heat and cool to room temperature. If onions and peppers start to dry out before it is fully caramelized, deglaze the pan with 1 tablespoon of water at a time to rehydrate the veggies as needed.
Calzone Assembly
- Preheat the oven to 400F(200C). Line a large baking pan with parchment paper.
- In a large mixing bowl, mix together the mozzarella and sharp cheddar cheese. In a small mixing bowl, whisk to combine the egg and water. Set aside.
- Divide the dough into 3 equal pieces. Working with one piece of dough at a time, roll the dough into an 8 inch circle on a lightly floured countertop or work surface.
- Evenly sprinkle 6 tablespoons of the cheese mixture over the bottom half of the dough and top with a 1/3 of the caramelized onion and peppers.
- Next, sprinkle 6 tablespoons of the cheese mixture over the onions and peppers before topping with a 1/3 of the caramelized mushrooms and some fresh parsley.
- Fold the top half of the dough over the filling and crimp the edges together to seal shut. Using a sharp knife, make three slits on top of the calzone and transfer to the parchment lined baking sheet.
- With a pastry brush, apply some of the egg wash over the entire surface of the calzone and sprinkle with some Italian seasoning. Repeat this process with the remaining dough pieces and fillings for a total of 3 calzones.
- Bake the calzones for 30-32 minutes or until they appear a rich golden brown color. Allow the calzones to cool for 10-12 minutes before serving as is or with a sauce of choice like marinara or pizza sauce.
Notes
Bake calzones are best eaten the day it is made. To store baked calzones, tightly wrap in plastic wrap, place in a freezer safe airtight container and store in the freezer for upto 1-2 months. When ready to serve, heat up in a toaster/conventional oven or air fryer at 350F(175C) for 15-20 minutes or longer as need.
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