Homemade Sourdough Calzone Recipe
If you’ve ever had a calzone at a pizza parlor, you know it’s like the best parts of pizza folded into a golden, handheld pocket. But let me tell you—it’s a whole different kind of magic when you make a sourdough calzone at home using sourdough.
This Homemade Sourdough Calzone Recipe was born from my love of cozy, rustic dinners that start with real ingredients and end with full bellies and happy hearts. I started making sourdough calzones when we had leftover pizza dough from a Friday night pizza night. Instead of tossing the extra dough or freezing it for later, I began stuffing it with whatever veggies, meats, and cheese I had. Pretty soon, sourdough calzones became a weekend tradition around here.
The sourdough adds a slight tang to the dough, perfectly balancing the melty cheese and savory fillings of sourdough calzones. They’re hearty, filling, and endlessly customizable. Plus, the recipe brings everyone into the kitchen, whether to help shape the dough or sneak a taste of the filling. With sourdough calzones, you truly get a unique culinary experience.
If you’re new to sourdough or still learning to use your starter in everyday meals, this dough is perfect for a sourdough calzone. This fun, forgiving recipe will stretch your creativity. And if you’re feeding a crowd or meal-prepping for the week, these freeze and reheat beautifully!
Homemade Sourdough Calzone
Equipment
- Mixing bowl
- Rolling pin (optional)
- Fork or pastry crimper
- Small skillet
Ingredients
For the Dough (use active sourdough pizza dough):
- 500 g about 4 cups all-purpose flour
- 100 g about ½ cup active sourdough starter
- 275 g about 1⅛ cup water
- 10 g 2 tsp salt
- 15 g 1 tbsp olive oil
For the Filling (customizable):
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese optional but creamy!
- ½ cup cooked Italian sausage or pepperoni
- ½ cup sautéed veggies peppers, mushrooms, spinach
- ¼ cup pizza sauce or marinara
- 1 tsp Italian seasoning
- Olive oil for brushing
- Pinch of salt and black pepper
Instructions
Make the Dough:
- Combine flour, starter, and water in a large mixing bowl. Mix until a shaggy dough forms.
- Add salt and olive oil. Knead until smooth (about 5–10 minutes), or use the stretch-and-fold technique over 2–3 hours.
- Cover and allow to bulk ferment at room temperature for 4–6 hours or until doubled.
- Refrigerate overnight or use immediately for calzones.
Assemble the Calzones:
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Divide the dough into 4–6 equal pieces. Roll each into a circle, about 6–8 inches wide.
- Spread a spoonful of sauce on half of the dough, leaving a 1-inch edge.
- Add cheese, meat, and veggies, then fold over the dough and crimp the edges with a fork.
- Brush tops with olive oil and cut a small slit or poke a fork hole to vent.
- Bake for 20–25 minutes, or until golden brown. Cool slightly before serving.
Nutrition
🧀 Flavor Boosters
- Brush with garlic butter before baking for a golden, garlicky crust to enhance your sourdough calzone creation.
- Add crushed red pepper flakes or sun-dried tomatoes to the filling for extra punch.
- Try smoked cheeses like provolone or Gouda for a rich, rustic flavor.
🥗 What to Serve With Calzones
- A simple arugula or kale salad with lemon vinaigrette complements the sourdough calzone beautifully.
- Roasted garlic broccoli or green beans
- A warm bowl of tomato basil soup or minestrone
- Sparkling water or a farmhouse-style iced tea
🍰 Dessert Pairings
- Honey-drizzled ricotta with berries
- A slice of almond olive oil cake makes a sweet finish after enjoying sourdough calzones.
- Rustic baked apples with cinnamon and oats
- Sourdough chocolate chip cookies (because why not!)
❄️ Freezing & Storing
To Store:
Leftover calzones can be kept in the fridge for 3–4 days, wrapped in foil or an airtight container. They can be reheated in the oven or toaster oven to keep the crust crispy.
To Freeze:
Wrap unbaked or baked calzones in parchment and foil. Store in a freezer-safe bag. Bake straight from frozen at 400°F for 25–30 minutes. Keeping sourdough calzones preserved in this way ensures their flavors remain intact.
🌀 Ways to Use Leftovers
- Slice and reheat as a school or work lunch, especially when it’s a sourdough calzone.
- Cube and turn into calzone croutons for salad
- Serve with an egg for breakfast, or calzone leftovers
- Chop and stuff into a grain bowl for an Italian twist
❓Extra FAQs
Can I make this without sourdough starter?
Yes! Substitute your favorite pizza dough, though you’ll lose that signature sourdough flavor.
Can I make these vegetarian?
Use mushrooms, spinach, artichokes, olives, or any combo of veggies you love. Vegetarian sourdough calzones can be incredibly delightful.
What kind of sauce works best?
Pizza sauce or marinara is classic, but garlic white sauce or pesto works beautifully.
Can I prep the calzones ahead of time?
Yes, assemble them and refrigerate for up to 12 hours before baking. Perfect for entertaining!
Why is my dough tearing?
It might be too cold or overworked. Let it rest for a few minutes and try rolling again.
