Sourdough calzones bring a delicious twist to a classic Italian favorite. By using tangy sourdough dough, we add a depth of flavor and a delightful chewy texture that sets this calzone apart from the rest. It’s a perfect way to enjoy the rich taste of sourdough combined with your favorite fillings.
Making sourdough calzones at home is easier than you might think. With a simple dough starter and fresh ingredients, we can create a golden, crispy pocket filled with gooey cheese, savory meats, or fresh veggies. This recipe is perfect for a cozy dinner or a fun weekend project that everyone will love.
Let’s dive into crafting these flavorful calzones that showcase the magic of sourdough. Whether you’re a sourdough enthusiast or new to the game, this recipe will quickly become a go-to in our kitchen.
Ingredients
To craft the perfect Sourdough Calzone, we start with a tangy and well-fermented sourdough dough, load it up with fresh, flavorful fillings, complement it with a rich sauce, and finish with the ideal toppings and garnish to elevate every bite.
For the Sourdough Dough
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 2 ½ cups (300g) all-purpose flour
- ¾ cup (180ml) warm water (about 80°F)
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Filling
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 cup cooked Italian sausage (crumbled)
- 1 cup fresh baby spinach (roughly chopped)
- ½ cup sliced mushrooms
- 1 small garlic clove (minced)
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Sauce
- 1 cup marinara sauce (preferably homemade or high-quality store-bought)
- 1 teaspoon crushed red pepper flakes (optional for mild heat)
- 1 teaspoon dried basil
For Topping and Garnish
- 1 egg (beaten, for egg wash)
- Fresh basil leaves (for garnish)
- Extra grated Parmesan (for sprinkling)
| Ingredient Category | Ingredients | Quantity |
|---|---|---|
| Sourdough Dough | Active sourdough starter, all-purpose flour, warm water, salt, olive oil | 1 cup starter, 2 ½ cups flour, ¾ cup water, 1 tsp salt, 1 tbsp oil |
| Filling | Mozzarella, ricotta, Parmesan, Italian sausage, spinach, mushrooms, garlic, oregano, salt, pepper | Various as listed above |
| Sauce | Marinara sauce, crushed red pepper flakes, dried basil | 1 cup sauce, 1 tsp flakes, 1 tsp basil |
| Topping & Garnish | Egg wash, fresh basil, Parmesan | 1 egg, handful basil, sprinkle Parmesan |
Together these ingredients create a balanced profile of tangy, creamy, savory, and fresh flavors that make our Sourdough Calzone truly stand out.
Equipment Needed
To craft the perfect Sourdough Calzone, having the right equipment streamlines our process and ensures excellent results every time. Here is a detailed list of essential tools and utensils we use at each stage:
- Mixing Bowl: A large, sturdy bowl to combine and ferment the sourdough dough.
- Digital Kitchen Scale: Accurate measurement of ingredients is crucial to maintain dough consistency and fermentation balance.
- Dough Scraper: Helps us handle and shape the sticky sourdough dough with ease, also useful for dividing dough portions.
- Rolling Pin: We use this to roll out dough rounds evenly while maintaining the airy structure inside.
- Baking Sheet or Pizza Stone: A pizza stone gives the calzone a crisp golden crust, but a heavy baking sheet works well too.
- Parchment Paper: Prevents sticking and helps in seamless transfer of calzones onto the baking surface.
- Oven Mitts: For safely handling hot trays and stones.
- Pastry Brush: We brush the calzone surface with olive oil or egg wash for a beautiful golden finish.
- Sharp Knife or Pizza Cutter: For sealing the calzone edges and making a few vent holes to allow steam to escape during baking.
- Cooling Rack: Crucial for letting the baked calzones cool down evenly to preserve crispness without sogginess.
| Equipment | Purpose |
|---|---|
| Mixing Bowl | Dough mixing and fermentation |
| Digital Kitchen Scale | Precise ingredient measurement |
| Dough Scraper | Shaping and dividing dough |
| Rolling Pin | Rolling dough to even thickness |
| Baking Sheet/Pizza Stone | Baking with crispy crust |
| Parchment Paper | Non-stick surface for baking |
| Oven Mitts | Safety while handling hot items |
| Pastry Brush | Applying oil or wash for color and texture |
| Sharp Knife/Pizza Cutter | Sealing and venting calzones |
| Cooling Rack | Proper cooling post-baking |
Each piece of equipment plays a crucial role in transforming our simple ingredients into a delicious, golden sourdough calzone bursting with flavor. Let’s prepare these tools before starting the dough to keep everything streamlined and efficient.
Prep Work
Before we dive into assembling our Sourdough Calzone, it’s crucial to set the foundation right. Proper preparation guarantees our calzones achieve that signature tangy flavor and perfect texture.
Preparing the Sourdough Starter
Our sourdough starter is the heartbeat of the dough, providing natural leavening and rich flavor.
- Feed the starter 8-12 hours before use with equal parts flour and water to ensure it’s active and bubbly.
- Use a digital kitchen scale for precision:
| Ingredient | Weight (grams) |
|————|————–|
| Starter | 50 |
| Flour | 50 |
| Water | 50 | - Keep the starter at room temperature around 70°F to encourage fermentation.
- When the starter peaks with bubbles and doubles in size, it’s ready for dough making.
Making the Dough
Using our lively starter, we create the robust sourdough calzone dough:
- In a mixing bowl, combine:
- 500g bread flour
- 325g water (lukewarm)
- 100g active sourdough starter
- 10g salt
- 15g olive oil
- Mix until a shaggy dough forms about 3 minutes.
- Autolyze by resting dough covered for 30 minutes to develop gluten.
- Incorporate salt and olive oil by folding and kneading on a clean surface for 8-10 minutes until smooth and elastic.
- Transfer dough back to bowl, cover tightly, and allow bulk fermentation at room temperature for 4-6 hours.
- Perform stretch and folds every 30 minutes during the first 2 hours to strengthen the dough.
Pro tip: Watch the dough rise until it nearly doubles—this action ensures our calzones have a light and airy crumb.
Preparing the Filling Ingredients
The filling balances the rich sourdough flavor with creamy, savory, and fresh notes. Precise prep keeps flavors vibrant and textures perfect.
- Cheeses:
- Shred 2 cups mozzarella for gooey meltiness
- Blend 1 cup ricotta with a pinch of salt and black pepper for creaminess
- Meat (optional but recommended):
- Cook and crumble 8 oz Italian sausage until browned and fully cooked. Drain excess fat.
- Vegetables:
- Dice 1 cup bell peppers and 1 small onion finely for even cooking.
- Slice ½ cup mushrooms thinly for earthy depth.
- Roughly chop fresh basil leaves (about 2 tbsp) for aromatic lift.
- Sauce:
- Warm 1 cup marinara sauce with a pinch of Italian herbs to enhance flavor before filling.
By organizing these ingredients beforehand, we ensure a smooth calzone assembly process that maximizes flavor integration and baking consistency.
Instructions
Follow these detailed steps to craft the perfect Sourdough Calzone with a crispy golden crust and a flavorful filling.
Making the Sourdough Dough
- In a large mixing bowl, combine 450g all-purpose flour, 320g water (room temperature), and 100g active sourdough starter.
- Mix until just combined. Cover with a damp cloth and let it rest for 30 minutes for autolyse.
- Add 10g salt and mix thoroughly to integrate. The dough should feel sticky but elastic.
- Knead the dough gently on a floured surface for about 5 minutes until smooth and elastic.
- Return the dough to the bowl, cover tightly with plastic wrap or a damp towel.
First Proofing
- Allow the dough to ferment at room temperature (70-75°F) for 4 to 6 hours, depending on starter activity.
- During this bulk fermentation, perform stretch and folds every 30 minutes for the first 2 hours to build gluten.
- The dough should nearly double in size and feel airy and soft to the touch.
- Once proofed, gently transfer the dough to a lightly floured work surface. Divide it into two equal portions for easier handling.
Shaping the Dough
- Using a rolling pin, flatten one dough portion into a roughly 10 to 12-inch circle about ¼-inch thick.
- Be careful to maintain an even thickness to promote uniform baking and crispness.
- Place the shaped dough on parchment paper or a floured pizza peel for easy transfer.
Adding the Filling
- Spread ¼ cup of ricotta cheese and ½ cup shredded mozzarella on one half of the dough circle.
- Add cooked Italian sausage (about ⅓ cup), sautéed vegetables, and a tablespoon of marinara sauce.
- Leave a 1-inch border around the edge to ensure easy sealing and prevent spillage.
- Optionally sprinkle fresh basil or oregano for added aroma and flavor.
Sealing the Calzone
- Fold the dough over the filling carefully, aligning edges.
- Press the border firmly with your fingers to begin sealing.
- Crimp the edges by folding them over and pressing with a fork to secure completely.
- Transfer the calzone on the parchment to a baking sheet or preheated pizza stone.
- Brush the top with olive oil and sprinkle with a pinch of coarse salt and grated Parmesan if desired.
| Step | Key Note |
|---|---|
| Making Dough | Use active starter for proper fermentation |
| First Proofing | Perform stretch & folds early |
| Shaping | Keep even thickness for crisp crust |
| Filling | Leave border for sealing, balance flavors |
| Sealing | Crimp edges to avoid leakage |
Our method ensures a visually stunning Sourdough Calzone bursting with rich and tangy flavors in every bite.
Cooking Directions
Follow these precise steps to bake our Sourdough Calzone to perfection, ensuring a crispy crust and a bubbling melty interior every time.
Baking the Calzones
- Preheat the oven to 475°F (245°C) with a pizza stone or baking sheet inside. This ensures even heat distribution and a crispy base.
- Place the shaped and filled calzones on a piece of parchment paper or a lightly floured peel to transfer easily.
- Brush the top of each calzone with a light coat of olive oil or an egg wash to achieve a golden brown crust.
- Slide the calzones carefully onto the preheated stone or baking sheet.
- Bake for 15 to 20 minutes, rotating halfway through to promote even browning.
- The calzones should puff up and the crust become crisp and golden.
| Step | Temperature | Time | Key Tips |
|---|---|---|---|
| Preheat Oven | 475°F (245°C) | – | Use pizza stone or baking sheet |
| Bake | 475°F (245°C) | 15-20 minutes | Rotate halfway, brush with oil/egg |
Checking for Doneness
- Look for a deep golden-brown crust with slightly blistered spots indicating caramelization.
- The calzones should sound hollow when tapped on the bottom.
- Check the filling by carefully lifting an edge; you should see bubbling cheese and heated ingredients.
- Use an instant-read thermometer. The internal temperature should reach at least 190°F (88°C) for fully cooked filling and safe sausage.
- Allow calzones to cool on a rack for 5 minutes before slicing; this helps the filling set and avoids burns.
By closely following these baking directions, we guarantee our Sourdough Calzone will boast that perfect balance of a crispy exterior and a rich, savory interior.
Serving Suggestions
To enhance the enjoyment of our Sourdough Calzone, let’s explore some thoughtful serving suggestions that elevate both flavor and presentation.
Pairing with Sauces and Dips
Our Sourdough Calzone pairs excellently with a variety of sauces. We recommend serving it alongside:
- Classic Marinara Sauce: Its tangy, herb-infused profile complements the rich fillings perfectly.
- Garlic Butter Dip: Adds a decadent, buttery finish that enhances the crust’s crispness.
- Spicy Arrabbiata: For those who enjoy a bit of heat, this sauce brings a bold kick.
Simply place a small ramekin of the chosen dip on the side of each plate to let your guests customize each bite.
Complementary Side Dishes
To create a balanced meal, we suggest adding fresh and crisp sides that contrast the calzone’s warmth and density:
- Arugula Salad with Lemon Vinaigrette: The peppery greens and zesty dressing provide refreshing acidity.
- Roasted Garlic and Herb Vegetables: Warm roasted carrots, zucchini, and bell peppers echo the calzone’s Italian roots.
- Caprese Salad: Layers of fresh mozzarella, ripe tomatoes, basil, and a drizzle of balsamic glaze add brightness.
These sides emphasize freshness and texture variety, rounding out the meal beautifully.
Beverage Pairings
Our Sourdough Calzone Recipe pairs well with a selection of drinks that balance its rustic flavors:
| Beverage Type | Suggested Pairing | Flavor Complement |
|---|---|---|
| Red Wine | Chianti or Sangiovese | Medium-bodied, with cherry notes |
| Beer | Italian Pilsner or Amber Ale | Crisp, mildly hoppy |
| Non-Alcoholic | Sparkling Water with Lemon or Iced Tea | Refreshing, palate cleansing |
Choosing the right beverage enhances the tangy sourdough crust and savory filling, creating a harmonious dining experience.
Serving Temperature & Presentation Tips
- Serve the calzones warm, ideally within 10 to 15 minutes after baking to enjoy the crispy golden crust and melty filling at their best.
- Garnish the plate with fresh basil leaves or a sprinkle of grated Parmesan for a vibrant, inviting look.
- Slice each calzone diagonally for easier eating and to showcase the beautiful layers of filling inside.
“Serving the calzone hot with a side of marinara creates a perfect bite every time — crispy, savory, and dripping with flavor.”
By following these serving suggestions, our Sourdough Calzone transforms from a simple oven-baked delight into a memorable centerpiece suitable for any occasion.
Storage and Make-Ahead Tips
To make our Sourdough Calzone Recipe even more convenient, we can prepare in advance and store leftovers properly. Here’s how to maintain that crisp crust and flavorful filling with simple storage and reheating techniques.
Storing Freshly Baked Calzones
- Allow the calzones to cool completely on a cooling rack to prevent sogginess from trapped steam.
- Wrap each calzone tightly in plastic wrap or aluminum foil to lock in moisture.
- Place wrapped calzones in an airtight container or resealable freezer bag.
| Storage Method | Temperature | Duration | Notes |
|---|---|---|---|
| Refrigerator | 35°F to 40°F | Up to 3 days | Reheat in oven for crispness |
| Freezer | 0°F (-18°C) | Up to 1 month | Thaw in fridge overnight before baking |
Pro Tip: For best texture, avoid refrigerating longer than 3 days as the sourdough crust can become overly chewy.
Make-Ahead Dough and Assembly Tips
- Prepare the sourdough dough up to the bulk fermentation stage and refrigerate overnight. This slow fermentation develops deeper flavor.
- When ready to bake, bring the dough to room temperature for 1 hour.
- Assemble calzones with fillings and either bake immediately or freeze raw calzones on parchment-lined trays until firm.
- Transfer frozen calzones to freezer bags for long-term storage.
Reheating and Baking Frozen or Refrigerated Calzones
- From refrigerator: Preheat oven to 375°F (190°C). Place calzones on a baking sheet and heat for 12–15 minutes until warmed through.
- From freezer: Preheat oven to 400°F (205°C). Bake frozen calzones on a parchment-lined sheet for 20–25 minutes. Rotate halfway to ensure even crisping.
Remember: Brush frozen or refrigerated calzones lightly with olive oil or egg wash before baking to revive the golden crust.
Summary Table: Make-Ahead and Storage Timeline
| Step | Prep Time | Storage Location | Shelf Life | Reheat Temp & Time |
|---|---|---|---|---|
| Bulk Fermented Dough | Up to 24 hours | Refrigerator | Up to 24 hours | Bring to room temperature before shaping |
| Assembled Raw Calzones | Ready after shaping | Freezer | Up to 1 month | Bake at 400°F for 20–25 minutes |
| Fully Baked Calzones | After baking | Refrigerator or Freezer | 3 days (fridge), 1 month (freezer) | 375°F (fridge) 12–15 min / 400°F (freezer) 20–25 min |
By following these storage and make-ahead tips, we ensure our homemade sourdough calzones stay delicious and ready to enjoy at any time.
Conclusion
Making sourdough calzones at home brings a satisfying blend of tradition and creativity to our kitchen. With just a few simple ingredients and some patience, we can enjoy a crispy, flavorful meal that’s perfect for any occasion.
Experimenting with fillings and sauces lets us tailor each calzone to our tastes, making every bite a new experience. Plus, the ability to prepare and store them ahead means we’re always ready for a delicious homemade treat.
Let’s keep exploring and savoring the wonderful world of sourdough calzones together.
Frequently Asked Questions
What makes sourdough calzones different from regular calzones?
Sourdough calzones use tangy, fermented sourdough dough, which adds a unique flavor and a crispier, chewier texture compared to traditional calzones made with regular yeast dough.
Do I need a sourdough starter to make this recipe?
Yes, an active and bubbly sourdough starter is essential for the dough, as it provides the natural leavening and complex flavor that define sourdough calzones.
What fillings work best for sourdough calzones?
Popular fillings include mozzarella, ricotta, Italian sausage, and fresh vegetables. You can customize fillings to your taste, balancing creamy, savory, and fresh ingredients.
What equipment do I need to bake sourdough calzones?
Basic tools include a mixing bowl, digital kitchen scale, dough scraper, rolling pin, baking sheet or pizza stone, parchment paper, oven mitts, pastry brush, sharp knife or pizza cutter, and a cooling rack.
How do I know when my sourdough calzone is fully baked?
Look for a deep golden-brown crust, a hollow sound when tapped, and an internal temperature of at least 190°F (88°C) to ensure a crispy crust and cooked filling.
Can I prepare sourdough calzones in advance?
Yes, you can prepare dough up to bulk fermentation, assemble raw calzones, and freeze them. Store baked calzones in the fridge or freezer, and reheat while maintaining crispness.
What are good serving suggestions for sourdough calzones?
Serve warm with marinara, garlic butter, or spicy arrabbiata sauce. Pair with side salads, roasted vegetables, and beverages like Chianti or Italian Pilsner for a complete meal.
How long should I ferment the sourdough dough before baking?
Bulk fermentation usually takes several hours until the dough has developed gluten and doubled in size, often involving stretch and folds for better texture.
Is the sourdough calzone recipe suitable for beginners?
Yes, the recipe is straightforward and suitable for sourdough beginners, especially if you have an active starter and follow the detailed steps for dough preparation and baking.
How should I store leftover sourdough calzones?
Let calzones cool completely, then wrap tightly and store in an airtight container. Refrigerate for up to 3-4 days or freeze for up to 1-2 months for best quality.