Homemade Sourdough Calzone

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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.

Author: Nichole Sheley
Prep Time: 25 minutes
Resting Time: 12 hours
Cook Time: 25 minutes
Total Time: 12 hours 50 minutes
Yield: 6
Category: Main Course
Method: baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

Units Scale

For the Dough (use active sourdough pizza dough):

500 g about 4 cups all-purpose flour
100 g about 1/2 cup active sourdough starter
275 g about 1 1/8 cup water
10 g 2 tsp salt
15 g 1 tbsp olive oil

For the Filling (customizable):

1 cup shredded mozzarella cheese
1/2 cup ricotta cheese (optional but creamy!)
1/2 cup cooked Italian sausage or pepperoni
1/2 cup sautéed veggies (peppers, mushrooms, spinach)
1/4 cup pizza sauce or marinara
1 tsp Italian seasoning
Olive oil (for brushing)
Pinch of salt and black pepper

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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.