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–+ servings

Homemade Sourdough Calzone

These golden-baked sourdough calzones are crispy on the outside, soft and chewy inside, and packed with savory, cheesy fillings. Use your sourdough pizza dough to craft a comforting and customizable meal perfect for family dinner, freezer meals, or fun weekend cooking.
Prep Time 25 minutes
Cook Time 25 minutes
12 hours
Total Time 12 hours 50 minutes
Serving Size 6

Equipment

  • Baking sheet
  • Parchment paper
  • 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.