Sourdough calzones are the ultimate comfort food and a fun twist on homemade pizza night!
They’re so easy to customize and individualize too!
Sourdough calzones are especially fun to make with kids. They truly enjoy making a mess of cheese (and eating most of it before the food is even cooked) and designing their own art in the calzones.
This post contains some affiliate links, which means if you use the link I provide, then I make a small commission at no extra cost to you. Read my full disclosure here.
Tools You May Need
- Stand mixer (This one is on sale!)
- measuring cups
- measuring spoons
- rolling pin
- kitchen scraper
- sheet pan
- parchment paper
- tea towel
Ingredients
Sourdough Pizza Dough
Sourdough pizza dough is so easy to make! I have a recipe for it right here!
Homemade Pizza Sauce
- 1 can of tomato sauce
- 1 t. garlic powder
- 1 t. oregano
- 1 T. sugar
- salt and pepper to taste
In a small bowl, add tomato sauce, garlic powder, oregano, sugar, salt and pepper. Stir to combine, then set aside to make calzones. This also makes a great dip!
Directions
How to Make a Sourdough Calzone
After your dough has fermented and risen, punch down the dough and set on your counter. Then divide the dough into 8 dough balls. Roll them all into smooth balls, using the surface tension method. Cover the dough balls and set aside. Create one sourdough calzone at a time.
Preheat your oven to 425 degrees. Prepare a sheet pan lined with parchment paper, so you can place your finished calzones on the pan when they’re done. It makes the calzone process go smoother.
Roll out the sourdough calzone ball out until 1/4″ in thickness. Then decided the toppings you would like. I love pepperoni, Canadian bacon, mushrooms, pepperoncinis and cheese. Make sure you place the filling in the middle and less is more.
After the sourdough calzone is filled, fold in half, then with a pinch and twist motion, close the edge of the calzone until it’s completely closed. Move the calzone to the prepped sheet pan, then with a paring knife cut a little slit in the top of the calzone. For more of a fun spin, cut initials on top of the calzone. This is especially helpful if everyone has different toppings in their calzone.
Bake at 425 degrees for 15 minutes, or until golden brown. Remove from oven and let cool for at least 5 minutes or the toppings will all spill out when you cut into it.
How to Freeze Sourdough Calzones
Repeat the same steps as before, but cool completely. Then wrap the calzones individually in aluminum foil. Place them in the freezer and use within 6 months.
How to reheat Sourdough Calzones
Preheat the oven to 400 degrees. Take calzones out of the freezer and unwrap from foil. Place them on a sheet pan lined with parchment paper. Bake for 10 minutes or until warmed through.
Enjoy! We typically serve ours with a salad on the side, and now that our family has grown, we double the dough and make cheese sticks for an appetizer.
Pin for Later!
Previous Blog Posts
How to Start Chickens for Beginners
The Ultimate Pantry Staple List + Free Printables
Sourdough Calzones
Equipment
- stand mixer or use a large bowl and dough whisk
- measuring cups
- measuring spoons
- kitchen scraper
- Rolling Pin
- sheet pan with parchment
- paring knife
Ingredients
- 1 batch sourdough pizza dough
- 1 can tomato sauce
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tbsp sugar
- salt and pepper to taste
- mozzarella shredded
- pizza toppings of your choice
Instructions
- Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
- Divide your sourdough pizza dough into 8 ball. Roll them in a circular motion and use surface tension to make them nice and round. Keep them covered while you're making the other calzones one at a time.
- Roll a dough ball out one at a time with a rolling pin until they're 1/4" in thickness. Then in the middle of the dough, place your toppings of your choice. Be careful to not overfill the calzone dough, otherwise it won't have a good seal and they'll spill out everywhere.
- Fold over the top of the dough and connect it with the bottom. With a pinching and twisting motion, seal the sourdough calzone dough together.
- Place sealed calzone on the sheet pan, then with a paring knife cut a slit in the top or for individualization, carve initials into the top of the dough.
- Bake for 15 minutes or until golden brown. Let rest for 5 minutes.
- Serve and enjoy!
Leave a Reply