A golden-baked calzone filled with gooey mozzarella, herbed ricotta, and savory pepperoni, then brushed with fragrant garlic butter and topped with Parmesan — this Cheesy Garlic Calzone with Marinara Dip is a comforting, flavor-packed twist on traditional pizza. Served with a simple homemade marinara sauce, it’s the ultimate hand-held indulgence for pizza lovers.

Why You’ll Love This Recipe

This calzone offers everything you love about pizza in a warm, sealed pocket that’s crisp on the outside and oozing with cheese on the inside. The filling is rich and flavorful, combining melty mozzarella, creamy ricotta, and zesty pepperoni. The garlic butter topping adds irresistible aroma and depth, while the marinara dip brings a bright, tangy finish. It’s easy to customize, makes a fun dinner or party dish, and is perfect for dipping.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Calzone Dough:

• 2 1/4 tsp active dry yeast
• 1 cup warm water
• 1 tsp sugar
• 2 1/2 cups all-purpose flour
• 1 tbsp olive oil
• 1 tsp salt

For the Filling:

• 1 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup chopped pepperoni (or cooked sausage)
• 1/2 tsp Italian seasoning
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste

For Topping:

• 1 tbsp melted butter
• 1 clove garlic, minced
• 1 tbsp chopped fresh parsley
• Extra Parmesan, for garnish

For the Marinara Sauce:

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 1/2 tsp dried basil
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Directions

1. Prepare the Dough:
   In a medium bowl, mix the yeast, warm water, and sugar. Let it sit for 5 minutes until foamy.
   Add flour, olive oil, and salt. Mix and knead for 5–7 minutes until a smooth dough forms. Cover with a damp cloth and let rise in a warm place for 1 hour.
2. Preheat Oven:
   Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
3. Roll Out the Dough:
   On a floured surface, roll out the dough into a large circle about 1/4-inch thick.
4. Make the Filling:
   In a bowl, mix mozzarella, ricotta, Parmesan, pepperoni, Italian seasoning, red pepper flakes (if using), salt, and pepper until well combined.
5. Assemble the Calzone:
   Spoon the filling onto one half of the dough, leaving a 1-inch border at the edge. Fold the dough over and crimp the edges tightly to seal.
6. Prepare Topping:
   In a small bowl, mix the melted butter with minced garlic. Brush the top of the calzone with the garlic butter.
7. Bake:
   Transfer the calzone to the prepared baking sheet. Bake for 15–18 minutes or until golden brown and puffed.
   Remove from the oven and sprinkle with chopped parsley and extra Parmesan.
8. Make the Marinara Sauce:
   While the calzone bakes, heat olive oil in a saucepan over medium heat.
   Add garlic and sauté for 1 minute. Stir in crushed tomatoes, basil, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally. Garnish with fresh basil if desired.
9. Serve:
   Slice the calzone and serve hot with warm marinara sauce on the side for dipping.

Servings and timing

Servings: Serves 2–4
Prep time: 25 minutes
Rise time: 1 hour
Cook time: 15–18 minutes
Total time: Approximately 1 hour 45 minutes

Variations

• Vegetarian Calzone: Omit the meat and add sautéed mushrooms, spinach, or roasted vegetables.
• Cheese Lover’s Version: Add provolone, fontina, or cheddar for extra cheesiness.
• Spicy Kick: Use spicy sausage or increase red pepper flakes in the filling.
• Mini Calzones: Divide dough into 4 smaller portions and make individual calzones.
• Store-Bought Shortcut: Use store-bought pizza dough for quicker preparation.

Storage/Reheating

Storage:

• Store leftover calzone in an airtight container in the refrigerator for up to 3 days.
• Store marinara sauce separately.

Reheating:

• Reheat calzone slices in a 350°F (175°C) oven for 8–10 minutes or until heated through.
• Microwave is not recommended as it may make the crust soggy.

Freezing:

• Freeze baked or unbaked calzones in airtight wrap for up to 2 months. Bake from frozen, adding 5–8 minutes to cook time.

FAQs

Can I use store-bought dough?

Yes, store-bought pizza dough works well and significantly reduces prep time.

What is the difference between a calzone and a stromboli?

Calzones are typically folded in half and sealed like a pocket, while strombolis are rolled into a log shape and sliced.

Can I prepare calzones ahead of time?

Yes, assemble up to 1 day in advance and store in the fridge. Bake just before serving.

What cheeses work best in calzones?

Mozzarella and ricotta are classic, but you can add provolone, cheddar, or Parmesan for variety.

Can I bake the calzone on a pizza stone?

Yes, baking on a preheated pizza stone gives an even crisper crust.

Is it okay to skip the garlic butter topping?

Yes, but the garlic butter adds great flavor and helps the crust brown beautifully.

Can I use marinara from a jar?

Certainly. Use a quality store-bought marinara if you prefer to skip making it from scratch.

How do I know the calzone is fully cooked?

The crust should be deeply golden and firm. A slight puff indicates the interior is hot and cooked through.

Can I add raw vegetables to the filling?

It’s better to sauté or roast vegetables first to remove excess moisture and intensify flavor.

What can I serve with calzones?

Serve with salad, roasted vegetables, or garlic knots for a complete meal.

Conclusion

Cheesy Garlic Calzone with Marinara Dip is a cozy, crowd-pleasing dish that brings all the best elements of pizza into a golden, hand-held form. With a melty, savory filling, fragrant garlic butter topping, and rich dipping sauce, it’s a satisfying and fun alternative to your usual pizza night. Make it once, and it’s bound to become a regular on your meal rotation.

Print