Home Made Calzones: budget/Lunchbox heaven

big batch recipes

By Camille Gibson

Calzones are Italian pastries made using traditional pizza ingredients.  They are tasty and fun, and have proven very popular with my kids. Serve alongside a green salad for a delicious dinner.

Alternatively, you can make miniature versions of these, and freeze them to use in school lunches.

The recipe below makes a simple version using marinara sauce and cheese- but feel free to go crazy with your own ingredients!  Ham or chicken works well. Pesto or thick slices of ripe tomato can be used instead of marinara sauce- and how about using goats cheese instead of ricotta?  Scrumptious!

 Makes 6


One batch of pizza dough (recipe provided below)

Approximately 400ml home-made marinara sauce (or ready-made tomato pasta sauce)

Approximately 250g ricotta cheese

Approximately 200g fresh mozzarella, grated


Preheat the oven to 230C, gas mark 8 and oil a baking tray.

Divide dough into 6 equal sections and roll out on a floured surface into circles ¼ inch thick.

Place a scoop (about 60-80ml) of marinara sauce onto one half of the circle. Top with a tablespoon or two of ricotta and a generous sprinkling of mozzarella. Make sure you leave a ½ inch rim around the edge.

Using your fingers or a brush, moisten the edge with a little water.

Fold the empty side over and crimp the edges together with a fork. Prick a few holes in the top to allow steam to escape.

Place the calzones onto the oiled tray and bake for 15-20 minutes, until firm and lightly browned.

Pizza Dough


250ml wrist-temperature water

1 ½ tsp active dry yeast

1 tbsp honey or sugar

1 ½ tsp salt

300-375g flour

olive oil


Place the water in a bowl. Sprinkle on the yeast and stir in the honey or sugar, making sure that everything is dissolved.

Stir in the flour and salt gradually with a wooden spoon. When it gets too thick to stir, use your hands. Knead in the bowl for 5 minutes.

Brush a little olive oil over the dough, cover the bowl and let it rise until doubled in size (about 1 hour).

Adapted from a recipe by Mollie Katzen

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