calzone recipe, how to make calzone pockets recipe | pizza pocket recipe

4.25 from 8 votes

calzone pockets recipe - baked calzone stuffed with a creamy & cheesy red bell pepper stuffing.

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calzone recipe or closed pizza pocket recipe with step by step photos – a vegetarian recipe of delicious calzone stuffed with a filling of red bell peppers, herbs and cheese.

veg calzone recipe

calzone are basically folded italian breads stuffed with veggies and cheese. the outer bread is made from pizza dough. smaller shaped calzones can be fried too, but usually they are baked.

since once in a while i make pizza, i also end up sometimes making calzone. in fact they are easy to prepare. so while the dough leavens, you prepare the stuffing which does not take much times. assemble and then prepare the calzones.

if you have some leftover pizza dough, then its quick to prepare the calzones. apart from a nice snack, they also go well as tiffin or lunch box snack.

instead of proofing the yeast directly, i have used the sponge method. i have used both whole wheat flour/atta & all purpose flour/maida for the dough. however, you can also make the calzones only with all purpose flour/maida or with whole wheat flour.

i usually prepare calzones with a simple stuffing of bell peppers, onions, basil, cream and cheese. you can even add the regular pizza toppings like onion, tomatoes, corn, baby corn, mushrooms, olives etc in the stuffing. i used my basic pizza recipe to make these the dough.

if you are interested in more similar recipes then do check:

calzone recipe below:

calzone recipe, pizza pocket recipe
4.25 from 8 votes
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calzone recipe | pizza pocket recipe

calzone pockets recipe - baked calzone stuffed with a creamy & cheesy red bell pepper stuffing.

course snacks
cuisine italian, world
prep time 1 hour
cook time 40 minutes
total time 1 hour 40 minutes
servings 5 calzones
author dassana amit

ingredients (1 cup = 250 ml)

for outer bread cover of calzone

  • 2.5 cups whole wheat flour (atta)
  • ½ cup all purpose flour (maida)
  • 1.25 cups water or add as required
  • 1 teaspoon instant yeast or ½ tbsp dry active yeast
  • a pinch of sugar
  • 2 tablespoons olive oil
  • ½ to ¾ teaspoon salt or add as required

for veggie stuffing of calzone

  • 1 medium to large onion, finely chopped
  • 1 extra large red bell pepper or 2 medium bell peppers (you can choose any one - green red or yellow or a combo), chopped
  • 2 to 3 small to medium garlic cloves, (lahsun), finely chopped
  • 1 teaspoon white wine or red wine, optional
  • 1 teaspoon chopped basil
  • 1 teaspoon chopped parsley or coriander leaves
  • 70 to 80 grams cheese, mozarella or cheddar or half-half
  • 2 tablespoons low fat cream, 25% to 35% fat
  • 2 tablespoons olive oil
  • salt and freshly crushed black pepper as required
  • some olive oil for brushing the calzones

how to make recipe

for calzone

  1. warm the water. dissolve sugar, sprinkle yeast and the 1/2 cup of all purpose flour.
  2. with a wired whisk, beat this sponge mixture well and make sure there are no lumps.
  3. close the bowl and allow the mixture to bubble up at room temperature for about 30 mins to 50 mins.
  4. add the 2 tbsp olive oil, salt and 1 cup whole wheat flour in this sponge mixture.
  5. stir well with a wooden spoon or spatula.
  6. later add other 1 cup of whole wheat flour and continue stirring till the whole mixture gathers together and starts leaving the sides of the bowl.
  7. lastly add the 1/2 cup of whole wheat flour and working with your hands begin to knead.
  8. place the whole dough mixture on the work surface and knead very well till the dough becomes smooth, springy and elastic. add more water if required.
  9. brush water all over the dough and place in a bowl covered with a kitchen towel.
  10. allow to leaven and rise for about 45 mins to 1 hour.
  11. once the dough has risen well & doubled up, divide the dough into 5 equal balls.
  12. place them in a bowl covered for about 10-15 minutes.

making calzone stuffing

  1. heat the olive oil. add the onion and garlic and saute till the onions soften and turn translucent.
  2. add the bell pepper and saute till the bell pepper are almost cooked.
  3. some crunch is desirable in the bell peppers.
  4. then add the crushed black pepper, salt, wine, basil and parsley or coriander.
  5. stir well and switch off the stove.
  6. when the filling has become warm, grate the cheese on top of it.
  7. add the cream and mix well.
  8. keep this calzone filling aside till it completely cools.

assembling and shaping the calzones

  1. before baking pre heat the oven 20 minutes before at 250 degrees C.
  2. take a ball and roll into a round of 5-6 inches diameter.
  3. place the filling on one side keeping a gap of about 1 cm all around the edge.
  4. gently cover the stuffed side and join the edges.
  5. press with a fork so that the edges are pressed well.
  6. you can also brush some water and then press the edges.

baking calzones

  1. the calzones have to be folded really well, so that the stuffing does not come out while baking. gently lift and place the calzone in a greased tray. make other calzones this way.

  2. place the calzones in the pre heated oven and bake for 15-20 minutes till they are golden from top.
  3. remove them with the help of a spatula and keep on a wire rack for cooling.
  4. brush the calzone surface with olive oil when they are still hot.
  5. you can bake all of them once if you have a large oven or bake in batches.
  6. when they are warm, slice them and serve calzone with tomato sauce or pizza sauce.

this is a long step by step post, so please bear. to make it easy, i have divided the entire calzone recipe post into:

1. sponge method & preparing the dough
2. preparing the veggie stuffing and
3. assembling, rolling and shaping the calzone

how to make pizza pocket or calzone recipe:

sponge method & making calzone dough:

1. warm water. add sugar and sprinkle instant yeast. stir.

yeast for calzone recipe

2. add ½ cup of all purpose flour/maida.

yeast solution for calzone recipe

3. stir & beat this mixture very well. there should be no lumps.

mix yeast solution for making calzone

4. cover the bowl allow the mixture to bubble up at room temperature for 30 minutes to 50 minutes. if the room temperature is hot or warm, then this process will take less time. the mixture will have a thin pudding like consistency.

yeast mixture for calzone recipe

5. the sponge after 40 minutes has bubbled up.

add flour - making calzone recipe

6. add the 2 tbsp olive oil, salt and 1 cup whole wheat flour/atta in this sponge mixture.

stir - making calzone recipe

7. stir well with a wooden spoon or spatula.

stir the mixture - making calzone recipe

8. later add other 1 cup of whole wheat flour and continue stirring till the whole mixture gathers together and starts leaving the sides of the bowl.

add flour - making calzone recipe

9. lastly add the ½ cup of whole wheat flour and working with your hands begin to knead.

kneading dough for calzone recipe

10. place the whole dough mixture on the work surface and knead very well till the dough becomes smooth, springy and elastic. add more water if required.

dough for calzone recipe

11. brush water all over the dough and place in a bowl covered with a kitchen towel.

dough for making calzone recipe

12. allow to leaven and rise for about 45 minutes to 1 hour.

making dough for calzone recipe

13. once the dough has risen well & doubled, divide the dough into 5 equal balls. place them in a bowl covered for about 10-15 minutes.

dough balls to make calzone recipe

preparing the calzone stuffing:

1. chop the onions, red bell pepper and garlic.

onions tomatoes for calzone recipe

2. heat olive oil. add the onion and garlic and saute till the onions soften and turn translucent.

saute onions for making calzone recipe

3. add the bell pepper and saute till the bell pepper are almost cooked. some crunch is desirable in the bell peppers.

add bell peppers to prepare calzone recipe

4. then add the crushed black pepper, salt, red or white wine (optional), basil and parsley or coriander.

add spices to make calzone recipe

5. stir well and switch off the stove.

stir - making calzone recipe

6. when the filling has become warm, grate the cheese on top of it.

add grated cheese to make calzone recipe

7. add cream

cream to make calzone recipe

8. mix well. keep this calzone filling aside till it completely cools.

ready calzone filling - calzone recipe

baking calzones:

1. before baking pre heat the oven 20 minutes before at 250 degrees C. take a dough ball on a lightly dusted work surface or board.

dough for preparing calzone recipe

2.  roll into a round of 5-6 inches diameter, like a thick chapati.

roll the calzone dough to make calzone recipe

3. place the filling on one side keeping a gap of about 1 cm all around the circumference edge.

add filling - making calzone recipe

4. gently cover the stuffed side.

cover calzone edges - making calzone recipe

5. join the edges.

join calzone edges - making calzone recipe

6. press with a fork so that the edges are pressed well.  you can also brush some water and then press the edges. the edges have to pressed and closed properly as you don’t want the filling to come out while baking and create a mess. you can also make small shaped calzones.

press calzone edges - preparing calzone recipe

7. brush with oil or milk.

pressing calzone edges

8. gently lift and place the calzone in a greased tray. make other calzones this way.

place calzone in a greased tray

9. place the calzones in the pre heated oven and bake for 15-20 minutes. mine were golden after exact 18 minutes. remove them with the help of a spatula and keep on a wire rack for cooling. brush the surface with olive oil when they are still hot.

bake the calzone - making calzone recipe

10. you can bake all of them once if you have a large oven or bake calzone in batches as i have done. when calzones are warm, slice them and serve calzone with tomato sauce or pizza sauce.

calzone recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. If I have to serve it to 20 ppl then can I half bake it and then re bake quickly

    • yes you can do this way.

  2. Hi, for baking this, should we heat both the top and bottom rods of the oven? Or just the bottom rod? Generally, baking is done with just the bottom rod but in this case, the top may not get browned.

    • you can either use both or only the bottom heating rod. in this recipe and in some cake recipes, i have used both the top and bottom heating elements.

  3. I have to make the calzones tomorrow. Can I leave the dough overnight to rise? If yes should I leave on the counter or in the fridge? Please reply ASAP. Thank you in advance.

    • first rise should be at room temp. after that you keep the dough in the fridge. do not keep overnight as then the dough will becomes sour.