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Like a pocket pizza, calzone, which means "stuffed pants" in Italian, can be a meal in itself.
Yield 12 calzones



  • 2 1/2 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 1/2 teaspoons table salt
  • 1 cup water
  • 2 tablespoons olive oil

Egg wash

  • 1 large egg + 1 teaspoon water - whisk together


  • 2 cups mozzarella cheese (shredded)
  • 1/2 cup pizza sauce
  • 1/4 cup Parmesan cheese
  • 1 cup black olives (coarsely chopped)
  • 1/4 cup green pepper (thinly sliced)
  • 2 cloves garlic (minced)
  • 1 cup mushrooms (thinly sliced)
  • 1/4 cup onion (chopped)

Alternate fillings (Meat Lovers)

  • 1/2 cup Pizza sauce (plus additional for serving)
  • 2 cups mozzarella cheese (shredded)
  • 1/4 cup Parmesan cheese
  • 1/2 cup pepperoni (thinly sliced)
  • 1/2 cup sausage (cooked and crumbled)
  • 1/2 cup Canadian bacon (diced)
  • 1/2 cup black olives (coarsely chopped)
  • 1 cup mushrooms (thinly sliced)


  • Add 1 cup flour, yeast and salt to mixer bowl; whisk to combine. Add hot tap water (120-130ºF) and oil. Using a paddle attachment, mix for 4 minutes on low/med speed. Switch to dough hook, gradually add remaining flour and knead with 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until double in size.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 12 pieces. Cover and let dough relax 10 minutes. On lightly floured surface, roll each piece into an 8-inch circle. Spoon pizza sauce, cheese and toppings onto half of each circle. Moisten edge of dough with egg wash. Fold in half; seal edge by pressing with fork. Prick each top; brush with egg wash.
  • Preheat oven to 375°F.
  • Bake on greased or parchment paper-lined cookie sheets in preheated 375ºF oven 30 to 35 minutes or until golden brown. Serve immediately.


Get Bread Machine Method here.
Photo by Barbara Bakes.