Calzones – Budget bytes

There is always at least an evening of pizza in our house every week because who does not like pizza? And calzones are the easiest way for everyone to have their own pizza with their favorite fillings. They are super versatile and my children love to help make them! This calzone recipe is made with a fresh pizza dough, a ricotta cheese garnish and some of my favorite garnish ingredients. But do not hesitate to be creative and make this recipe yours! 😉

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Easy panties recipe

A Calzone is a portable Italian turnover, not to be confused with the Stromboli, which is rolled instead of being folded like a pocket. The filling of the ingredients is super versatile – prick and choose your favorites according to what you like and what corresponds to your budget. About any pizza garnish works in a calzone! I personally like the combo of pepperoni and mushrooms (that’s what you will see in this recipe), and my husband’s go-to is the pepperoni and the Italian sausage. I also shared other filling ideas below!

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This easy calzone recipe is a practical and family way to enjoy all your favorite pizza flavors wrapped in a golden crust. Perfect for the pizza evening!

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• 6 Oz. Baby Bella Mushrooms, trenches ($ 2.25)
• 2 ½ Tablespoon olive oil, divided ($ 0.10)
• ½ Tablespoon butter ($ 0.06)
• ½ cup cheese ($ 0.85)
• ½ teaspoon Italian seasoning ($ 0.05)
• ¼ teaspoon salt ($ 0.02)
• ¼ teaspoon Freshly cracked black pepper ($ 0.04)
• ⅛ teaspoon red pepper flakes ($ 0.03)
• 1 ball pizza dough * ($ 3.49)
• ⅓ cup Pizza sauce, divided ($ 0.40)
• 24 Pepperoni slices, divided ($ 1.60)
• ½ cup Whole grated mozzarella, divided ($ 0.28)

• Slice the mushrooms. Then add ½ tablespoon of olive oil and ½ tablespoon of butter in a large pan. Heat the pan over medium heat and add the sliced ​​mushrooms. Sauté the mushrooms for 7 to 8 minutes or until the mushrooms are tender and released all their water. Remove the cooked mushrooms from the pan to a separate bowl and set aside.

• Then fill the ricotta. In a separate bowl, add the ricotta, the Italian seasoning, salt, black pepper and red pepper flakes. Stir to combine.

• Preheat the oven to 425 ° F. Now prepare the pizza dough. Divide the pizza dough ball into 4 equal sections. Unroll a section of pizza dough both on a slightly floured surface in a circle of ¼ inch thickness.

• On half of the circle of pizza dough (closer to the center), add about 1 tablespoon of pizza sauce, 2 tablespoons of ricotta cheese, about 6 slices of pepperoni, 1 to 2 tablespoons of sautéed mushrooms and 1 to 2 tablespoons of grated mozzarella cheese. Make sure to leave the edges of the clean pizza dough so you can seal them correctly.

• Fold the empty side of the dough on the garnish. I like to do it by gently pulling the dough, then stretching it gently on the garnish. Now seal the top and bottom of the dough, twisting and tightening the two edges together. Repeat the same steps with the 3 balls of remaining pizza dough.

• Place the calzones on a baking sheet lined with parchment. Cut 2-3 small slots at the top of each. Brush them with the 2 tablespoons of remaining olive oil. You can also sprinkle the ups with a little additional Italian seasoning (optional). Cook the calzones in the preheated oven for 20-22 minutes or until the golden brown on the top. Appreciate!

See how we calculate the recipe costs here.

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• Large stove 12 “

• Mixing bowl

• Baking sheet

• Parchment paper

• Rolling pin

* You can use bought in store,, homemadeOr canned pizza dough In this recipe.

Portion: 1sockCalories: 502kcalCarbohydrates: 51gProtein: 18gFat: 26gSodium: 1267MGFiber: 2g

Read our full nutritional warning here.

How to make calzones photos step by step

Gather all your ingredients.

Sauté the mushrooms: Start by slicing 6 oz. Baby Bella Mushrooms so that they cook evenly and slide well in the garnish.

Heat a large skillet over medium heat. Add ½ tablespoon of olive oil and ½ tablespoon of butter to the pan and add the mushrooms in slices once heated. Sauté the mushrooms for 7 to 8 minutes or until they are tender and released all their water. This is an important step because it prevents mushrooms from freeing more water when they cook later in the oven. Adjust the sautéed mushrooms on one side.

Fill the ricotta: Add ½ cup of ricotta cheese, ½ teaspoon of Italian seasoning, ¼ tsp. Salt, ¼ teaspoon of black pepper and ⅛ Crampa Flakes of red pepper in a mixture bowl. Mix well to combine.

Divide the dough: Preheat your oven to 425 ° F. Take your pizza dough ball and divide it into 4 equal sections, as indicated here.

Fill the dough: Lightly flour your work surface and deploy a section of pizza dough in a circle of ¼ inch thickness. In half of the circle of pizza dough (closer to the center), add about 1 tablespoon of pizza sauce, 2 tablespoons of ricotta cheese and 1 to 2 tablespoons of sautéed mushrooms.

Now garnished the garnish with about 6 slices of pepperoni and 1 to 2 tablespoons of grated mozzarella cheese. Be sure to keep the edges clean so you can seal them properly closed.

Fold and tighten the dough: Now fold the empty side of the dough on the garnish. I do this by gently pulling the dough (not too hard, however; otherwise, it will tear) and stretch it gently on the filling ingredients. Seal the dough while twisting and tightening the edges. Now repeat the filling and folding process with the remaining pizza dough sections.

Cook: Line a baking sheet with parchment paper and place the calzones on top. Brush the top with the 2 tablespoons of remaining oil (this will help them brown in the oven).

Carefully cut 2-3 small slots in the top of each and, if you have an supplement, sprinkle them with a little Italian seasoning (optional).

Cook them in the preheated oven for 20-22 minutes or until the heights are golden brown. Serve and enjoy!

More filling ideas

There are so many ways to fill a calzone, and that’s where you can really do yours! Mix and match according to what you like and what you already have on hand. Do you want to keep it budgetary? Go gently on meat and things in bulk with vegetables.

• Cooked meat meat (cut into small pieces)
• Sautéed peppers or onions
• Olives
• Crumbled Italian sausage
• Dried tomatoes in the sun
• Caramelized onions
• Crumbled bacon (I cook my bacon in the air fryer)
• Sliced ​​charcuterie ham or baked ham
• Different cheeses (for example, Feta, Provolone or Cheddar sharp)
• Pineapple pieces
• Faded spinach

Storage and reheating

Once cooled, store your homemade calzones in an airtight container in the refrigerator for about 3-4 days. Keep them in the oven (cover with aluminum foil if it starts too brown) or in the microwave. You can also freeze them up to 3 months, but I would let them deflect first in the refrigerator to even keep heating.